Time 10m Yield 2 Number Of Ingredients 7 Steps:
Blend cherry vanilla ice cream, frozen cherries, milk, and malt powder until smooth. Serve topped with whipped cream, crushed chocolate covered malt balls, and a maraschino cherry.
Time 5m Yield 2 servings. Number Of Ingredients 4 Steps:
In a blender, combine the milk, ice cream, malted milk powder and chocolate; cover and process until blended. Pour into chilled glasses.
Time 5m Yield 2 serving(s) Number Of Ingredients 4 Steps:
In a blender, combine milk, ice cream, malted milk powder and chocolate; cover and process until blended. Pour into chilled glasses.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Add the ice cream, cherries with juice, cream soda and milk to a blender and pulse until well mixed, but slightly chunky. Pour into float glasses. Garnish with whipped cream and maraschino cherries. Serve with a straw and enjoy.
Time 2m Yield 4 servings Number Of Ingredients 4 Steps:
In 4 medium size glasses, place two to three scoops of chocolate ice cream into each. Slowly pour cherry vanilla soda over ice cream and top with chopped malted milk balls and a maraschino cherry. Serve with long spoons and a straw.
Time 1h Yield 24 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can. Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners’ glaze when cool for sweeter bars. Let cool completely before cutting into bars.
Time 40m Yield 8 servings. Number Of Ingredients 10 Steps:
In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.
Time 5m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Combine all ingredients in a blender in the order listed, process mixture until smooth, stopping to scrape down sides. Garnish with light whipped topping and a fresh cherry if desired.
