| 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.
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