"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cherry Bonbons Recipe

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This recipe for Cherry Bonbons, by , is from The Gingrich Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline Batdorf
Added: Friday, June 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (1 lb) Maraschino cherries
1/2 c. semi-sweet chocolate chips
1 1/4 c. sifted flours
1/4 tsp baking powder
1/2 tsp baking soda
1/4 c. corn oil
3/4 c. light brown sugar
1 egg
1/2 T vinegar or lemon juice
1/2 c. evaporated milk
1/2 tsp vanilla
2 c. powdered sugar

Directions:
Directions:
Pour cherry juice and reserve for frosting. Stuff a chocolate piece into each cherry. Sift together flour, baking powder, baking soda with fork blend in oil until mixture looks like fine crumbs. Beat sugar and egg, stir in vinegar, milk and vanilla. Combine mixtures. Batter will be thick. Dip cherries into batter turning to coat completely. Lift cherries out and place on an ungreased cookie sheet and bake at 400 for 8-10 minutes.

To make frosting, stir 1/3 cup cherry juice into 2 c. of powdered sugar. Spoon frosting over top of bonbons.

 

 

 

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