| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| To, Send, To, Mc, Recipe | 1 | servings | ||
INGREDIENTS
| 24 | Reynolds Mini Bake Cups | |
| 8 | oz | Maraschino cherries with stems; drained |
| 2 | tb | Butter or margarine; softened |
| 2 | tb | Shortening |
| 1 | tb | Cocoa |
| 1 | c | Powdered sugar |
| 1 | c | White deluxe baking pieces |
| 2 | ts | Shortening |
| Red colored sugar; optional |
INSTRUCTIONS
CHERRIES COATING Place 24 Reynolds mini bake cups on a tray or cookie sheet; set aside. Line a cookie sheet with Reynolds Cut-Rite wax paper; set aside. Arrange cherries in a single layer on paper towels. Pat dry with paper towels; set aside. In medium bowl, cream butter, 2 tablespoons shortening and cocoa. Add powdered sugar; mix well (mixture will be stiff). Gently pat 1 teaspoon of the cocoa mixture in the palm of your hand until large enough to cover the cherry. Place cherry in the center; mold to completely cover cherry. Place cocoa covered cherries on wax paper-lined tray; set aside. For coating, place white deluxe baking pieces and 2 teaspoons shortening in a 4 cup microwave-safe measure. Microwave on MEDIUM (50 percent power) 3 1/2 to 4 minutes, stirring after every minute, or until baking pieces are melted. Dip cocoa covered cherries one at a time in coating and place each in a bake cup. If desired, sprinkle with colored sugar. Refrigerate until set. Makes: 24 cherries Copyright © 1995 - 1998 Reynolds Metals Company Recipe by: Reynolds Metals Company By SuzyWert@aol.com on Jun 13, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”