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Tuesday, May 10, 2011

Pineapple Cherry bombs

Pecan SandiesImage by SliceOfChic via Flickr

This recipe embraces some of the favorite ingredients used commonly in the south. If you love recipes that are specific to South Carolina, please see: check out these two sites:Recipes from a Southern Kitchen , or see: Famous flavors of South.

This recipe makes
Makes 8 servings


3/4 cup pecan shortbread cookie crumbs
1/2 cup margarine softened
1 1/2 cups powdered sugar
2 eggs large
1 cup whipped cream
1 8-ounce can crushed pineapple drained
1/2 cup red maraschino cherries chopped, drained
1/2 cup pecans chopped
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup coconut shredded
9 red maraschino cherries (leave on the stems)


Spread cookie crumbs evenly in a 9 x 9 x 2-inch baking pan.

In a small bowl using a hand mixer at medium speed, beat margarine until very fluffy. Slowly beat in powdered sugar until nice and creamy. Add eggs, one at a time, beating well after each addition. Gently spread mixture over cookie crumbs (I like to use Pecan Sandie's, however you could try other types of cookies for this dessert as well and come up with a completely different taste).

In a small bowl mix at medium speed, beat cream until stiff peaks form. Fold in pineapple, minced cherries, pecans and almond extract, and vanilla extract. Carefully spread over butter mixture. Sprinkle all over with coconut. Cover and chill at least 5 hours or overnight, depending on when you are planning on serving.

To serve, use biscuit cutter and cut into circles and top each with a cherry now you have tasty little cherry bomb desserts.
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