"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Very Cherry Crescent Ring Recipe

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

Betty Hoekstra
Added: Thursday, May 28, 2009


1 cup (10 oz. jar) Maraschino cherries, drained (Reserve 5 cherries; cut in half)
1 (8 oz.) pkg. cream cheese, softened
3/4 cup chopped almonds, pecans, or walnuts
1/2 cup sugar
1/2 tsp. almond extract
2 cans (8 oz. each) Pillsbury Refrigerator Crescent Quick dinner rolls
2 T. chopped nuts
1 cup powdered sugar
4 tsp. milk
1/4 tsp. almond extract

Grease a 13x15 cookie sheet. Chop cherries. In small bowl, combine cherries, cream cheese, nuts, sugar and extract. Mix well and set aside. Separate each can of rolls into 2 large rectangles. Overlap long sides of 4 rectangles; firmly press edges and perforations to seal (prevents separation during baking). Roll or pat out to form a rectangle about 15x13 inches. Spread mixture over dough. Starting at longer side, roll up rectangle pressing edges to seal. Place seam side down. Form ring, firmly pressing ends together. Cut almost through ring at 1 inch intervals. Turn each section slightly on its side. Bake at 375 for 30 to 35 minutes. Drizzle glaze while warm. Sprinkle the 2 T. chopped nuts over glaze following with the reserved cherries
For the glaze: Mix all ingredients together.




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