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Suggest a better description1. COMBINE SUGAR, STARCH AND SALT IN MIXER BOWL; MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP. 2. DRAIN CHERRIES; RESERVED JUICE FOR USE IN STEP 3. CHOP CHERRIES; SET ASIDE FOR USE IN STEP 4. 3. ADD LIQUID GRADUALLY TO DRY MIXTURE WHILE MIXING AT LOW SPEED; SCRAPE DOWN BOWL. CONTINUE MIXING UNTIL SMOOTH. 4. FOLD CHERRIES, BUTTER OR MARGARINE, ALMOND FLAVORING AND FOOD COLORING CAREFULLY INTO MIXTURE. NOTE: 1. IN STEP 1, 5 OZ (1 CUP) CORNSTARCH MAY BE USED FOR PREGELATINIZED STARCH. COMBINE SUGAR, CORNSTARCH AND SALT. SLOWLY BLEND RESERVED JUICE AND COLD WATER INTO CORNSTARCH MIXTURE; BRING TO A BOIL. COOK 5 MINUTES OR UNTIL THICK AND CLEAR; REMOVE FROM HEAT. FOLLOW STEP 4. NOTE: 2. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR PLAIN CAKE SQUARES. Recipe Number: K00400 SERVING SIZE: 2 1/2 TB ( From the
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 22 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.9mg | 0 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.7g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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