Wednesday, April 14, 2010

Cherry Triangles

This last Valentines day, my good friend Afton and her husband popped in with these delicious Cherry Triangles to wish us a happy day! (She said they are a tradition at her house for V-day! :) I thought it was so sweet and they were quite scrumptious! I finally got the recipe (2 months later :)- which is quite labor intensive, but when I talked to Afton, she said she likes to take some short cuts (my kind of gal! :). She likes to use canned cherry pie filling and the store bought roll out pastry pie crusts. (That would save a ton of time!) I'm sure the taste is a bit different- and looking over the recipe, I bet this would be SUPER GOOD! But if you are in a hurry, take her short cuts and you'll still end up with something delicious! :)

Cherry Triangles
(From Afton Richards)
3/4 cup sugar
5 T cornstarch
1/4 tsp salt
1 quart called pie cherries in juice or 2 no. 303 cans water-packed tart red cherries
1 cup reserved cherry juice
1 T butter
2 tsp lemon juice
a couple drops of red food coloring

Mix sugar, cornstarch, and salt in saucepan. Add cherry juice and cook, stirring constantly until thickened. Stir in butter, lemon juice, cherries and red food coloring. Cool.

2/3 cup milk, scalded
1 pkg. yeast
1 cup butter, softened
2 1/2 cup flour 4 egg yolks, beaten

Cool milk to luke-warm; add yeast. Cut butter into flour. Add liquid ingredients and egg yolks to dry ingredients. Mix thoroughly. Turn out onto floured surface and knead about 10 times. Divide dough enough to cover surface of an ungreased 11 1/2 x 17 1/2 jelly roll pan. Spread cooled cherry sauce over dough. Roll out second portion of dough and fit over dough and cherry sauce in pan. Pinch edges of the two layers of dough together gently. Allow dough to rise in warm place for about 15 minutes. Bake at 350 for 45 to 55 minutes. Cool.

1/4 cup butter
1/2 tsp vanilla
2 cream
1 1/2 cup powdered sugar

Cream together butter, vanilla and sugar. Add powdered sugar, beating until mixture is blended. Spread frosting over partially cooled pastry. Sprinkle with chopped nits or maraschino cherries. When cool, cut into 3 inch squares, then cut each square diagonally into triangles. Makes 48.
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