The Perfect Popped Cherry recipe
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- Dish type
- Vodka cocktails
A sweet and delicious alcoholic drink, made by stirring together vodka, orange juice, cherry juice and ice. It's the perfect drink to enjoy any time of the week.
11 people made this
- 1 cupful ice
- 2 tablespoons cocktail cherry juice
- 4 tablespoons vodka
- 115ml orange juice
- 3 cocktail cherries
MethodPrep:5min ›Ready in:5min
- Fill a highball glass with ice and pour in the cherry juice, vodka and orange juice. Stir to mix and garnish with cocktail cherries to serve.
Reviews & ratingsAverage global rating:(11)
Reviews in English (9)
by Sarah Jo
I used Smirnoff Whipped Vodka in this cocktail only because that was all I had on hand. This is DELICIOUS--the measurements are perfect. I made two last night and literally had to stop myself from making a third. The whipped vodka really made this decadent.-19 Jun 2012
I took the 3 cherries and soaked them in vanilla vodka for about 30 minutes. I really enjoyed this so now I have the rest of the cherries soaking in vodka so I can have a Popped Cherry anytime.-29 Jun 2009
This drink is wonderfully refreshing. You really don't get too much of a cherry taste but I do think the cherry juice adds a good sweetness. I used Vanilla Grey Goose and it tasted similar to a 50/50 bar. Great! Obviously not for those who dislike sweet drinks.-14 Jan 2010
Cherry Limeade Cookies
Love the cherry and lime combo of your favorite soda fountain drink? My Cherry Limeade Cookies are the perfect combination of those flavors in a soft, sweet and citrus cookie!
This recipe is in partnership with my friends at Imperial Sugar! CLICK HERE for the full recipe!
How to make Homemade Cherry and Yogurt Popsicles
Prep the cherries first - pit them and cut them in half. Add them to a pan with sugar, lemon zest and juice and the water. Pop them on a high heat and cook them for about 10 minutes until the cherries have softened.
Add the cherries to a blender, and blend until smooth.
In a jug mix the yogurt with a little water and give it a good stir.
Pour the cherries into the popsicle moulds, about halfway up, then top up with the yogurt. Mix the yogurt and cherries together with a chopstick and then into the freezer with them for about 4 hours or until frozen.
How To Make Cherry Cobbler With Fresh Cherries
- Cherries: I use sweet cherries, like Bing or Rainier, for this recipe. If you choose to use sour cherries, you may need to add a bit more sugar to the filling to balance out the tartness.
- Lemon: using just a little fresh squeezed lemon juice really enhances the flavor of the cherries.
- Cinnamon: a touch of cinnamon gives the filling a bit of spicy, warmth.
- Pantry staples: flour, sugar, baking powder, salt, butter, milk and eggs
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Pitting the cherries and juicing the lemon are the majority of the prep work for this recipe.
Pitting cherries isn’t always the most fun. If you have a cherry pitter, it will be much quicker and easier to do. If not, you can reference this post on how to pit cherries.
Preheat your oven to 350°F.
Combine cherries, lemon juice, sugar and cinnamon. Gently stir in the flour.
Spread the cherries evenly into the bottom of a medium baking dish. I use a 9.5-inch square baking dish for this recipe.
Combine flour, baking powder, sugar and salt. Cut in the butter with a pastry blender or fork until bits of butter, no larger than a pea, remain.
Whisk together the egg and milk and add to the flour mixture. Gently stir until just combined.
Dollop spoonfuls of the dough onto the top of the cherries. Sprinkle on extra sugar, if desired.
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 20-25 minutes, or until the top is golden brown.
Serve as is, with whipped cream or ice cream. Cobbler pairs deliciously with a hot cup of coffee or chai tea.
Cherry season is so fleeting! I am always looking for ways to preserve cherries. If you read this blog with any regularity you know I consider infusing alcohol as one of my hobbies. Combine my hobby with infusing liquors and wanting to preserve cherries and you come up with a tasty solution - Homemade Cherry Liqueur!
Delicious. I don't bother with fancy shapes, just drop them on the pan. I omit the almond extract. The cherry-chocolate combination is enough.
These turned out fantastic as written! Granted, they are more of a dessert scone, however all of the flavors meld together beautifully. I was so pleased with the result as they were the perfect complement to my daughter’s birthday tea.
Made the recipe for a fun Christmas break tea for my family and we loved them. Used ingredients as written but used a scone pan. I put the dough mound onto a lightly floured cutting board and shaped it into a 3/4 inch circle. Cut it into eight pie shaped wedges for the scone pan and they baked up nicely in a 350 degree convection oven for 15 minutes. I'm sure they can be left in wedge shape on a simple cookie sheet too. The dough was very easy to handle this way. even if not as pretty as hearts and made 8 wedges instead of 6. I made a fresh lemon curd to accompany the scones. Yes, it was sweet but I think using the orange rind gave it a bit of bite. They are definitely lighter than what I think of as a traditional scone, but then again I often find traditional scones a bit too hard and dry. In a later batch, I forgot the sugar and frankly they seemed more like a traditional scone. The fruit and chocolate provided plenty of sweetness, and they were less airy. Topped with the curd, no one noticed! Next time I will omit the almond extract. Not needed and eliminates any potential nut allergy concerns. May also cut down on the amount of chocolate chips. but I do like my chocolate :).
These were delicious. I made these for a ladies tea and took other reviewers' suggestions by using dried cranberries and white chocolate. I kept my dough in the fridge overnight and baked these for 15 minutes on 385. Perfect! Also I just cut out circles using the top of a juice glass and I got 20 scones.
This is my secret weapon recipe when I want to impress someone. I invite them over for "tea", then whip out these bad boys. Jaws drop. I think I've perfected them- here are my tips: - put butter in freezer for a few minutes so it gets nice and cold before dicing - I use sea salt instead of table salt - leave out orange peel - leave out almond extract (just use 1/4 tsp more vanilla) -I use dried cranberries snipped into bits instead of cherries (it makes for a more dynamic scone) -heavy cream is fine to use instead of buttermilk - handle the dough as little as possible (it's okay if it's barely mixed and super crumbly, they turn out great) - I form dough into a ball then cut into pie wedges. that way you don't have to handle the dough too much - I don't bother with the milk glaze or sugar sprinkles bonus points: - I get these all ready on their cookie sheet the morning I'm having guests over, stick them in the fridge, then pop them in the oven 10 minutes before everyone arrives. So that the whole house smells like heaven and the scones are coming out just as everyone's sitting down. - When the scones are baking, I whip a cup of heavy cream with a pinch of sea salt together with my electric mixer. voila! homemade butter to serve with the scones!
Hmmmm. Too much going on in these for me. I only put in a scant 1/2 C. chocolate chips, and Iɽ cut that further, or even leave them out. Did not care for the almond extract flavor, and would consider cutting or even eliminating the orange zest. These were good, and the scones that I actually made bigger/thicker had a much nicer texture than the 3/4" thick small heart shaped scones. Needs work, and I will definitely try again! love most cherry scones.
I bake quite a bit, and this has become one of my favorite scone recipes. I've used cranberries, chopped dried apricots, and even dried blueberries in place of the cherries at times. These scones always get raves and are always requested by friends, family, and coworkers.
This recipe has become an all time classic here at my house and among my friends. It's caused me to buy more scone pans (both large scones and mini scones) than I care to mention. I use dried cranberries and white chocolate chips, which seems a nice combination. Everyone loves how soft they are, and even if they are a few days old (or longer) they still taste great. tom K.
Everyone begs me to bring these whenever there is a PTO breakfast.
Best scone recipe! I've substituted fresh cranberries and white chocolate chips. wicked good and makes the dough a nice pink color which is great for the holidays!
We all loved this one. Really. And it was very easy to make too. Baked it on a Sunday morning(double recipe) and it was gone by evening.
These scones are truly an expression of love, even if you don't make them heart-shaped.
These were surprisingly easy to make, but they turned out so light, fluffy, and overall more muffin-like than I expected for a scone. good, but not amazing.
I did not like these scones that much. Too much going on, and in particular, I thought the 3/4 cup of mini chips were overwhelming. Hands- down, the best scone recipe on this website is still the Cranberry Orange Scones. This base recipe can be used for endless variations, depending on what you like.
I was trying to find a recipe to use up some buttermilk and I'm so glad I found this one. I did not have cherries, so I used small toffee/skor bits and they turned out GREAT!
These are awesome. Super easy to make. I'll definately make them again!!
These are delicious. and I generally don't even like scones! Something about this recipe, though, made me want to try it (maybe the chocolate-cherry combination?). Made a few tiny modifications: added cranberries and cherries, white and dark chocolate chips, and didn't use milk to glaze the scones only sprinkled coarse sanding sugar on top and they were still GREAT! I ate these warm out of the oven. Yum!
These were fantastic and so easy to make. Instead of making heart-shaped or circular cut-outs, I cut the formed circle into eight wedges. They came out great!
I made these for a tea party for my daughter. They were very easy to make and everyone raved. I too substituted cream for the buttermilk (that's what I had on hand). I wouldn't change a thing and will definitely make them again and again
these are quite delicious and very sweet- i actually made them as a dessert instead of a breakfast. my discerning husband even loved them!
oh wow, just got them fresh out of the oven and they are Fantastic, i added cranberries instead of cherries, and some dried apricots. it is SO moist and Yummy.
Better cooled than warm. I thought a little moist for a scone but delicious.
I made these exactly as is and they came out wonderful. Moist, flakey, and just a little dense. I LOVED them. Then, I made them a second time, not changing anything, and they were more cake-like, spongey, almost like a muffin. They still have good flavor, but I am not sure what caused the change in texture. Any ideas?
These are fantastic. I've made them many times, and they always turn out great.
Excellent scone recipe moist and delicious. Although I found the cherries tart enough without needing the orange zest, and will most likely omit it in the future.
Sour Cherry Cobbler
Are you looking for something sweet and tangy? Summer is here and that means cherries are in season. You can simply hop on over to your local farmer&rsquos market and grab some sour cherries! This Sour Cherry Cobbler will become the talk of the town this summer, so get ready!
The cherries I picked out for this recipe were bright red and so juicy looking. I couldn&rsquot resist picking them up to make this cherry cobbler. It just felt like a cobbler was a little easier to tackle, especially in the summer months.
I don&rsquot think anything is better than having a scoop of Cherry Cobbler with a side of vanilla ice cream. In my opinion, the cobbler has to be warm though. You just can&rsquot enjoy this combination without it being warm. It&rsquos like the warm and cold mix together to create the perfect concoction.
Health Benefits of Cherries
I know many of us are trying to keep our summer figures looking our best. So, we may sigh at just one more dessert recipe. This Cherry Cobbler easy recipe isn&rsquot just any recipe, it has cherries!
You may be surprised to learn that there are a lot of health benefits of cherries. Cherries have health benefits such as&hellip
- Helping you to sleep better
- Increase strength
- Rich in nutrients
- Helps to strengthen the immune system
- Helps to promote brain health
If there was ever a fruit to put into a dessert form, it would be cherries. I still can&rsquot get over how many health benefits sweet and sour cherries have. They&rsquore truly delicious and very good for you.
Tips for Pitting Cherries
Okay, there is one downside to using cherries in a recipe and that&rsquos pitting them. Honestly, the easiest way to pit cherries is to get a cherry pitter. Although, there are other ways to pit cherries, if you don&rsquot have a magical pitter.
The Twisting Method
So, you don&rsquot have a pitter, but do you have something small and sharp? You could even wash a paper clip and use it if you want to.
- Take something sharp.
- Insert it into the cherry.
- Twist it inside of the cherry to remove the pit.
Give it a few tries and you will easily get the hang of the twist method. This is actually my favorite method for removing pits from cherries.
The Poke Method
This is a really easy method and doesn&rsquot take rocket science. Here are tips for the poke method&hellip
- Get a utensil or something you can use to poke through the cherry.
- Take the utensil and push it through the cherry.
- On the other side the pit should come out.
This is a very simple method, but may also take you a few tries to get the hang of. In no time, you&rsquoll be able to pit a whole container of cherries.
Where Can I Buy Sour Cherries?
Many of us are lucky to live closer to a supermarket or a farmer&rsquos market where we can grab sour cherries. Most tart cherries are grown in Michigan and shipped around the USA. So, tart or sour cherries may be easier to get in the Midwest. However, it&rsquos not unheard of for them to be found in other parts of the country.
A little rule that I have for finding sour cherries somewhere is &ldquoif you see them, buy them.&rdquo No one ever regrets buying cherries! Especially since cherries are not in season on year long. Yum, you won&rsquot regret buying them, ever!
Can I Eat Sour Cherries Raw?
As much as you want to grab a sour cherry and eat it right away, hold off. Sour cherries are actually best cooked before they are consumed, which is why they taste so good in this Sour Cherry Cobbler recipe.
Sweet cherries can be eaten raw, but sour cherries really do need to be cooked in some type of way before they are consumed.
I hope you find this Sour Cherry Cobbler as delicious as we do! It&rsquos a great summer treat on a warm day. Cobblers don&rsquot require a ton of work. Who wants to spend a lot of time baking anyways? Cobbler gives you the best of both worlds.
I used a cherry pitter, like this one, to pit the cherries for this recipe.
Other ways you can remove pits from cherries:
- pairing knife – cut in half and scoop the pit out
- straw – poke throw cherry top and push the pit out
Once the cherries were pitted I cut them in small chunks (half or quarters) so they would easily fit into our popsicle molds.
Homemade “KIND” Bar Recipes
For best results, follow the recipes exactly as given. Trust me, after making dozens of batches of these bars (they’re a real favorite), the correct combination of ingredients is important to achieving the perfect bar!
P.S. These amazingly delicious fruit-n-bars make a beautiful Gift-in-a-Jar no matter what the holiday or special occasion.
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
The Story Behind the Bars …
Stuck in the airport with no homemade healthy snacks on hand, I began scouring the little airport souvenir shop for something halfway decent.
As I glanced over the various granola bars and protein bars, I found these real food looking bars called KIND Fruit & Nut Bars. I read the ingredients and was pleasantly surprised that they contained recognizable real ingredients. But when I saw the price, I almost fainted – $2.99 a bar! Yikes!
Still, I was ill-prepared and hungry, so I grabbed one and hoped this little bar would help me at least make it through the lay over and short flight home. And it most certainly did! This simple little fruit & nut bar was so tasty and filling I knew I had to figure out a more frugal way to enjoy these little treats.
When I got home, I popped over to TJs and found the bars at a much more reasonable price (not) of $1.49 per bar. Are you kidding me?
Reading over the label again, I purchased the ingredients I didn’t already have on hand at home and got to baking. My first batch didn’t hold together so well because I used too little honey and I also realized a thickening agent was needed, so I opted for good ole high-fiber coconut flour.
Several test batches later, mission accomplished – the flavor and texture were almost identical to the original! It was so exciting to be able to replicate this bar for far less. And even better, to be able to avoid any unwanted ingredients, as well as customize the bars to my family’s taste preferences.
These little protein-rich bars are a hit with kids and adults alike!
For kids, they make a great healthy after-school
This is a great basic recipe. I've made it a few times. I messed up and had the pan in the over with the butter for most of the 20 minutes, but they still came out great, with a nice brown butter caramel richness to them. This time I also sprinkled sugar and cinnamon on top of a couple of them and they were great for dessert. I would absolutely make these again and they've replaced my assortment of popover recipes. *I use a blend of all purpose and whole grain flours (about 40% spelt this time) and that worked fine with this recipe.
Didn’t pop at all. Looked up other recipes. They all called for higher oven temp and longer cooking times. I’ll try one of them next time.
Perfect - crisp on the outside and hot and soft on the inside - perfect “popover”
Worked like a charm. I was worried there was too much butter but it wasn't. They were denser and less airy than a typical popover but still very good and they held their shape longer. I used Bennington pottery muffin cups and they popped right out.
Just made these and they came out perfect! I didn't have whole milk and tried with skim and they still worked!
Delicious, simple, and oh so good! I've made this recipe many times, and I always get perfect results. I had been cooking my popovers at 450 degrees, turning the oven down only in the last quarter of the baking time, but Iɽ often get burned bits combined with uncooked centers. This recipe is perfect. Do try to have your ingredients at room temperature, but you won't have a disaster if you have cool eggs or milk that's not quite warm enough. It still worked for me. Do try them! They are absolutely wonderful with marmalade and tea, and go splendidly with a roast and vegetables.
My wife and I live south of Tucson, Arizona. I used this recipe this morning and got amazing results with a #18 Griswold. Thanks much!
Followed the recipe to a T, including making sure everything was at room temperature. They looked lovely in the oven, flopped as soon as I took them out. Wife says "they're too stodgy." It's very hot here today, perhaps that has something to do with it.
I just asked for help re my FL popovers. should the oven be hotter than 400degs. Does being in FL rather then CT make a difference. HELP!!
In CT these worked out perfectly! I'm in FL. they are dense, cakey and didn't rise?? Advice?
I have the popovers in the oven baking, smelling delicious.. I made mini-popovers and used a 12 cup popover tray.. great recipe!
these are the best popovers i have made. light,hollow,crispy and easy to make. I was using a recipe from a well known tv personality and theirs don't hold a candle to these. will only use this recipe from now on. made 6 for am breakfast (3), and they're gone. thank you. took eggs/milk out of cold 3 hrs prior to using. I think this makes a big difference with popovers. I have appropriate pan as well.
Great popover recipe that cooks in 25 minutes that corresponds to roast sitting time. I have made these at least 10 times and every time the result was perfectly shaped, crispy, golden popovers. Don't waste time with other more complicated recipes with longer cooking times. This recipe works and is easy to prepare. Enjoy!! I use a non-stick half size popover pan and get 8 large popovers filling each cup 3/4 full.
I have made these in a nonstick popover tin, and they have always come out quite delicious. Perhaps they are a little too buttery but I have never regretted how they came out. I recently acquired a Griswald 11 tin cast iron popover pan and I am eager to try this out. Hopefully they won't stick and will come out great. I was actually looking to make more than 6 popovers and I think the tin holds less volume, so there is a bit of experimentation in my future.
Tasty, quick and easy. These did not stick to the pan for me. which may have been luck. Next time I will bake 2 minutes more and add a dash more salt. Wonderful texture.
I have at least 4 popover recipes and this one is superior in taste and ease of preparation. To the cook asking for a solutions to the popovers sticking to the tin, try greasing and then lightly flouring the tin cups first.
Tasty -- but they all stuck to the popover pan so the presentation was subpar.
Not sure what I did wrong, but when I was trying to take them out of the custard cups, they got stuck and deflated. Anyone have a suggestion on how to avoid that? They tasted amazing though, even deflated.
Easy and delicious! I use a little less butter and have also found that skim milk works fine.
Great recipe and easy to make! These I would recommend to anyone. Love them and mmmm yummy.
These were incredibly easy and tasty -- they look just like the photo in the recipe. I used custard cups because the cups of a muffin tin seemed too small. Leftovers reheated in the oven the next day and were fine. With the butter in the bottom of the cups, these taste a little like croissants.
This is a fantastic recipe! So easy, and really yummy because you can pull them out of the oven as soon as they are golden enough for your taste. I'm not a big fan of really dark popovers, so I just take them out right at 20 minutes. I also used less butter in each cup of the pan to cut down on the fat, and they were perfect. Huge hit with my guys at home!
This is a great recipe. My 10 year old made them (under my supervision), followed the recipe exactly and the result was incredible! Ate them with jam for breakfast.