"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Choco-Covered Cherries Recipe

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This recipe for Baked Choco-Covered Cherries, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, June 13, 2006


1 recipe Chocolate Cookie Dough (half 10-oz. jar)
maraschino cherries, well drained


1 cup (6-oz. pkg.) semi-sweet chocolate or mint chocolate
pieces, not milk chocolate pieces.
1/2 cup sweetened condensed milk, not evaporated
1/4 teaspoon salt
1 to 1 1/2 teaspoons maraschino cherry juice

Shape chocolate dough into 1-inch balls, using a heaping
teaspoon of dough for each. Place 2 inches apart on
ungreased cookie sheets. Push one cherry halfway in each
ball. When all cookies are molded and cherries are pushed in,
prepare Frosting and use immediately. Frost each cherry by
spreading 1/2 teaspoon Frosting over cherry. (Frosting will
spread over cookie slightly during baking.) Bake frosted
cookies at 350 for 8 to 10 minutes until puffy. Store tightly
Frosting: In small heavy saucepan over low heat, melt
chocolate pieces with condensed milk, stirring constantly;
remove from heat. Add remaining ingredients; stir until

Tip: if desired, butternuts can be used for the maraschino
cherries and water for the cherry juice.




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