Cherry-Almond Cake Filling (Erickson)

Cherry-Almond Cake Filling (Erickson) Ingredients

1 tb Unflavored gelatin	2 c Whipped cream
1/4 c Water	1/3 c Blanched almonds, finely cut
8 oz Maraschino cherries, finely	1/4 ts Vanilla
1/2 c Sugar	1/2 ts Almond extract
1/8 ts Salt

Instructions for Cherry-Almond Cake Filling (Erickson)

Soften gelatin in water for 5 minutes. Place over boiling water; stir until completely dissolved. Add maraschino cherries, sugar and salt. Chill until slightly thickened. Fold whipped cream, almonds, vanilla and almond extract into gelatin mixture. Spread on cake and chill several hours before serving. This cookbook is so old the cover is torn off and the pages are orange. Its published by Favorite Recipe Press and they put out a whole series of cookbooks called "Favorite Recipes of Economics Teachers"; year unknown. This recipe was submitted for publication by Mrs. Yvonne Erickson, Senior High School, Fergus Falls, Mlnn. Typos by Brenda Adams Recipe by: Fav Recipes of Home Economic Teachers Posted to MC-Recipe Digest V1 #665 by Badams on Jul 11, 1997

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Almond	Cherries	Cream	Salt
Sugar	Vanilla

Cakes Cream

for flavor and categorization

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