1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
11 ounces or 1 jar RiverHouse Creations Triple Cherry Amaretto Sauce
1/2 cup thinly sliced almonds (about 2 ounces)


Directions
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Beat sugar and butter in large bowl until light. Add eggs, vanilla extract and almond extract and beat well. Sift flour, baking powder, baking soda and salt into medium bowl. Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
Pour 2/3 of batter (about 2 cups) into prepared pan. Drop RiverHouse Creations Triple Cherry Amaretto Sauce by tablespoons evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling. Sprinkle with almonds. Bake until tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.) Cut around sides of pan. Remove pan.
Serves 12.
 

For chocolate-almond crust
3/4 cup blanched whole almonds, toasted lightly
20 thin chocolate wafer cookies
1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon salt

For cheese filling
two 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
3 large eggs
an 8-ounce container sour cream
2 teaspoons vanilla
1/2 cup cherry juice


Make crust:
Preheat oven to 350° F.
In a food processor pulse almonds until ground. Add chocolate wafer cookies and grind fine. Add butter, sugar, almond extract, and salt and pulse until combined well. Transfer mixture to a 9-inch springform pan and press evenly onto bottom and 1 inch up side. Bake crust in middle of oven 10 minutes and transfer to a rack to cool. Crust may be made 3 days ahead and kept, covered, at room temperature.

Make filling:
In a bowl with an electric mixer beat cream cheese with sugar until smooth. Beat in flour and add eggs 1 at a time, beating after each addition. Beat in sour cream, vanilla, and cherry juice until combined well.
Pour filling into crust and bake in middle of oven 50 minutes. (Cake will not be set in center but will set as it cools.) Transfer cake in pan to a rack to cool completely. Chill cake, loosely covered, 1 hour. Remove side of pan and transfer cake to a plate. Spread RiverHouse Creations Triple Cherry Amaretto Sauce evenly over cake just before serving. Chill cake, loosely covered, at least 2 hours and up to 3 days.
 

Crust
2 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg

Filling
1 cup RiverHouse Creations Triple Cherry Amaretto Sauce
1/2 cup chopped dried Bing (sweet) cherries (about 2 1/2 ounces)
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract (if desired)
1/4 cup unsalted natural pistachios, chopped or toasted chopped almonds if desired

Glaze
1 large egg
2 tablespoons whole milk
2 tablespoons sugar


For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)

For filling:
Mix RiverHouse Creations Triple Cherry Amaretto Sauce, chopped cherries, peel, and almond extract in medium bowl.
Position rack in bottom third of oven and preheat to 325°F.
Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.

For glaze:
Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.
Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)

Makes 8 to 10 servings.
 

8 large eggs
5 cups of whole milk
2 cups sugar
1 1/2 tsp of rumor vanilla extract
1 lb loaf of dense bread, cut into cubes
RiverHouse Creations Banana Caramel Rum Sauce

Directions:
Butter a 13x9x2 baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, vanilla or rum. Blend well. Add cubed bread to bowl and mix well. Pour mixture into prepared baking dish and place in refrigerator 30 minutes.
Preheat oven to 350 degrees. Bake pudding about 1 hour and 15 minutes. Serve warm with RiverHouse Creations Banana Caramel Rum Sauce and whipped cream.

Tip: This dish can be made and kept in the refrigerator for up to 8 hours before baking. Reduce the cooking time since the bread will have soaked up all the mixture.
 

1 pound dates, pitted and cut up
2 tablespoons shortening
2 cups boiling water
2 cups sugar
2 eggs
1 teaspoon vanilla
4 cups flour, all purpose
1 teaspoon baking powder
2 teaspoons soda
½ teaspoon salt
1 cup nuts

Directions:
Combine first three ingredients and let stand covered to cool.
Beat sugar and eggs together – add to date mixture alternately with the sifted dry ingredients. Add vanilla and nuts.
Bake in 2 greased loaf pans for 1 ¼ hours at 325^o F. To test for doneness, insert a toothpick in the center – it should come out clean.  Remove from pans and cool on a rack.
This bread freezes well and is a nice addition to a gift basket as well.

Some of my earliest memories I have are of family gatherings to celebrate birthdays and other events and a table full of all kinds of wonderful food made by my aunties and grandma.  Cookies, little sandwiches on caraway rye bread with butter with slice of egg and a sardine, a large bowl of whipped red jello with bananas and small marshmallows in it.  There were quick breads that were moist and rich and this is the one I remember most.  Of course there was banana bread as well, but the date nut bread was my favorite.  We had sweet cream butter or cream cheese spread on top.  RiverHouse Creations Suzette Grand Marnier Sauce Cream Cheese also goes great on top.
 

12 oz chocolate (70% or above)
5 tablespoons butter
1/3 cup milk
1/2 tsp almond extract
1/3 cup finely ground almonds
6 oz sugar
1 teaspoon baking powder
4 eggs, separated
RiverHouse Creations Triple Cherry Amaretto Sauce

Directions:
Preheat oven to 350 degrees
Line a 9 in cake tin with parchment paper and grease.
Break the chocolate into small pieces and melt it with butter and milk in a double boiler or on 30% power in the microwave, stirring frequently. Let cool while beating the egg yolks.
Beat the egg yolks with half of the sugar.
Fold in the melted butter and chocolate mixture.
Fold in the ground almonds (I grind in the blender or buy as a flour) and baking powder
Beat egg whites until frothy; gradually add the remaining sugar, beating until stiff peaks form.
Fold in the beaten egg whites.
Bake at 350 degrees for 40 minutes or until a wooden pick inserted in centre comes out clean.
Let cool on wire rack, top with RiverHouse Creations Triple Cherry Amaretto Sauce and whip cream before serving.

Tip: This cake is very rich and should be thinly sliced. Serves 12-14.
 

1 package (about 10 oz) frozen puff pastry shells, thawed.
1 jar of RiverHouse Creations Triple Cherry Amaretto Sauce

Directions:
On a lightly floured board, roll out each pastry shell to make a 6-inch circle. Place on ungreased, rimmed baking sheets. Top each with about 1/4 cup of RiverHouse Creations Triple Cherry Amaretto Sauce. Bake in a 400 degree oven for about 25 minutes or until golden brown. Serve with sour cream or yogurt if desired.

Tip: You can also put a tbsp of cream cheese or goat cheese in the center, and then top with the sauce.