Amaretto Bread Loaf

  The bread recipe I used today is a Better Homes and Gardens favorite for bread machines. I no longer own a bread machine so did it with my mixer. If you want to use a bread machine, just follow the directions that come with your machine as to the order to put in the ingredients. Bake and cool according to the machine directions. I am going to give you the directions I used instead.

  This is more of a sweet yeast bread to have for a coffee or tea break than a supper bread. If you do not want to use the Amaretto, almond flavoring is the substitute.  I used the Amaretto as I had some I wanted to use up and that was the main reason I tried this recipe. While I think I have made breads that I thought had a better texture, the flavor is very good and if you use instant yeast it makes up very quickly. If using regular yeast you need to plan on at least an hour rising time for each rise. Even if you are a beginning baker, this is easy to do and kneading it in your mixer, goes fast and takes the guesswork out of it.

Amaretto Bread Loaf

3 cups bread flour ---13 ½ ounces

3 tablespoons sugar

1 teaspoon instant yeast

¾ teaspoon salt

1 large egg

3 tablespoons butter

1 cup milk

2 Tablespoons Amaretto -- or ½ teaspoon almond extract and 2 tablespoons water

¾ cup chopped almonds

GLAZE 

½ cup powdered sugar

1 tablespoon Amaretto -- or ½ tsp almond extract, 2 tablespoons milk

  In mixer bowl, combine 2 cups of the flour; sugar, yeast and salt. Heat milk and butter until warm (120° to 130°). Slowly add the warm milk and butter to flour mixture., add egg and amaretto; beat 2 minutes at medium speed of mixer. Beat 2 minutes at medium speed scraping bowl occasionally. Add remaining flour and nuts. Beat 2 minutes at high speed. Change to dough hook and knead on speed 2 for 6 minutes. Add a little flour if needed, keeping in mind that this is a soft dough. 

  Cover bowl and let rise 10 to 20 minutes (longer if using self rising yeast). Shape into a loaf, place in greased 9 x 5” loaf pan. Cover and let rise until center of loaf is 1” over rim of pan. Preheat oven to 3758 while bread is rising in pan. 

  Bake about 25 to 30 minutes or until done (190° on instant read thermometer).
  Turn out of pan and cool on a wire rack. Stir together glaze ingredients and drizzle over cool loaf. Sprinkle with additional nuts if desired.

Next year....

We have already been working on cookbooks and ideas for the new year, and we’re excited that we haven’t run out of good recipes yet.  We have posted lots of good recipes over the last few years, so we are going to bring some of the best of them, the ones our families request often,  back on Fridays, with One More Time.  However, we can’t quit buying and adding to our cookbook collections – so many recipes…so little time.

This year, Myrna and I will be much closer together than we were at this time last year…my husband and I have moved just a half-block from her and her family on the same street! 

 We can sample each other’s recipes more easily – which probably won’t be good for my waistline, since Myrna is the dessert queen, and I can just walk over to deliver fresh bread for her family.

The second best thing about it is a new U-shaped kitchen with much more counter space.  But I can tell you, rearranging your kitchen stuff and then finding it can be a challenge.  I'm already rearranging my first arrangement! 

I still have room for my patio garden, and was able to simply move the pots – now Myrna says she doesn't have to grow herbs herself because she knows where to find them!  

We are looking forward to sharing recipes and kitchen adventures with our friends again for another year.

75 Years of All Time Favorites

I picked up 75 Years of All Time Favorites from Better Homes and Gardens printed in 1997, at a used book store – and found it to be a good investment.  Most of the vintage recipes are actually from the ‘70’s, ‘80’s and ‘90’s – not really vintage to Myrna and I, but there are a few from the Thirties through the Fifties too.  The recipes are all good, and reflect the time period.  They also include some historical notes about food, appliances, and cooking, and winner recipes from their long-running food contest. 

The photos are excellent, and, as always, the recipes work, with clear directions.  The only problem we had was finding something we haven’t already made in a book full of old favorites that were already in our recipe box.  

Amaretto Bread Loaf

Pepper Shrimp in Peanut Sauce

Green Beans in Yellow Pepper Butter

Risotto Primavera

Apple Pecan Dessert Squares

If you have about 2 medium apples on hand this is an excellent cake. I used the 11x7 size pan and it worked perfectly. Also with the electric oven, I shut the oven off and put the cake and topping in for 4 minutes, this worked well.  I think any longer would set the topping up too much and it would not soak into the cake. Really good dessert and easy to make.

Apple Pecan Dessert Squares

Apple Layer

2 cups all-purpose flour

1 3/4 cup packed brown sugar

1 teaspoon cinnamon

1/2 teaspoon baking soda

3/4 cup butter

2 cups chopped peeled tart apples (about 2 medium)

1 egg slightly beaten

Topping

3/4 cup packed brown sugar

1/2 cup finely chopped pecans

2 tablespoons butter

2 tablespoons honey

2 tablespoons milk

1. Heat oven to 350°. Spray or grease 11x7 or 9” square pan. In large bowl, mix flour, brown sugar, cinnamon, and baking soda.

2. With pastry blender or fork, cut in the butter until mixture resembles coarse crumbs. Stir in apples and egg. Press mixture firmly in pan. Bake 25 to 30 minutes or until puffed in center.

3. Meanwhile, in 1 quart saucepan, combine all topping ingredients. Cook over medium heat, stirring frequently, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat.

4. Remove apple layer from oven. Drizzle hot topping over warm apple layer; spread evenly. Return to oven; bake 4 to 6 minutes longer or until topping is bubbly. Cool completely, about 1 1/2 hour. Cut into squares. Serve with whipped topping.

Pillsbury Best of the Holidays Nov. 2004

Smoked sausage, cabbage and potato soup

  We are a family of soup eaters. I thought this one was particularly good. It is light and flavorful without being too heavy. Even good on a cool summer day. When cabbage is one sale it is really an inexpensive meal. 

  As you can see by the directions it is very quick to get together. Browning the sausage before adding it to the soup gets rid of the greasy taste that sausage can have. Some of the fat will render out and not add fat to the soup. I have used kielbasa and polish sausage. Which ever one I happen to have on hand. If you are looking for a quick, light meal this is it. Serve with your favorite sides and crisp crackers.

Smoked-Sausage, Cabbage, and Potato Soup

Source: Quick from Scratch - Soups and Salads

Active Time:  15 Minutes

Total Time:  30 Minutes

Serves 4

INGREDIENTS

2 tablespoons cooking oil

1 onion, chopped

1 3/4 pounds green cabbage (about 1/2 head), shredded (about 13/4 quarts)

1 pound baking potatoes (about 2), peeled, halved lengthwise, and cut crosswise into 1/2-inch slices

1 quart water

2 cups canned low-sodium chicken broth or homemade stock

1 bay leaf

1 1/2 teaspoons dried thyme

1 1/2 teaspoons salt

3/4 pound smoked sausage, such as kielbasa, quartered lengthwise, thinly sliced crosswise

DIRECTIONS

In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.

Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.

Grapes with Sour Cream and Brown Sugar

Here’s another simple recipe for this busy time that has a lot of benefits – it tastes great, it looks good, it’s very easy to make, and it uses those pretty holiday grapes in a little different way.   It can be a salad or dessert or both.   I like it in glass dishes or piled in a footed compote for a buffet.               

Grapes with Sour Cream and Brown Sugar

  1     Large Bunch  Seedless Grapes

  1     Cup  Sour Cream

  2     Tablespoons  Brown Sugar

Wash grapes, and remove from stems. Chill.

Whisk sour cream in a small bowl. Place grapes in serving dishes. Spoon sour cream over grapes, and sprinkle with brown sugar.

4 Servings

Per Serving: 165 Calories; 12g Fat (64.1% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 36mg Sodium.  Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

Merry Christmas

Bless us Lord, this Christmas, with quietness of mind; 

Teach us to be patient and always to be kind. 

- Helen Steiner Rice

Myrna and I have shared many Christmas seasons…..not always together, except in our hearts.  We feel fortunate to live near each other these days, with our husbands, families  and friends, and close to our children and their families.  After many years, you appreciate those people who share your memories.

We hope this Christmas season you'll make some happy memories too.

Wild Rice and Mushroom Soup

Here’s a perfect light lunch after the busy holidays.  I often cook wild rice and keep it in the freezer for dishes like this, or you may have some left over from holiday cooking.   This is fresh tasting, rich and simply delicious.                      

Wild Rice and Mushroom Soup

  2       tablespoons  Butter

  1       cup  Onion -- finely chopped

  8       ounces  Fresh Mushrooms -- sliced

  2       teaspoons  Garlic -- finely minced

  6       ounces  Frozen Green Beans -- French cut

  2       tablespoons  Parsley -- chopped

           dash  Dried Sage -- optional

           dash  Dried Thyme Leaves -- optional

  ½      cup   Wild Rice -- Cooked in 1 cup broth or water

  4       tablespoons  Cognac -- or sherry

  2       cans Beef Consommé -- condensed

  1       can  Water -- (about 10 ounces)

Cook the wild rice in 1 cup broth or water 50 minutes.  Drain.  This can be done a day ahead if desired.

Melt the butter in a saucepan, saute the onion 5 minutes.  Add the garlic and mushrooms and saute another 3-4 minutes.  Pour the cognac over and let cook over low medium heat for 5 minutes more.

Stir in the green beans, rice, seasonings and consomme and water.

Cover & simmer for a further 10-15 minutes. Serve hot.

4 servings

 Per Serving: 221 Calories; 6g Fat (28.6% calories from fat); 12g Protein; 23g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 907mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.

Sunday in Iowa

The Iowa ranch?...like the ranch houses in old Westerns

On highway 92 west of Knoxville, Iowa

Some Do-ahead Brunch Ideas

 We like this breakfast casserole from Better Homes and Gardens New Plaid Cookbook with pepper jack cheese and ham for a nice wakeup.  The proportions are just right, and the casserole bakes up in the exact time.  It’s a good brunch or lunch dish too, served with a fresh fruit salad and hot biscuits.  Make it ahead and pop it in the oven while your house guests get dressed in the morning. My husband suggested sprinkling some salt and pepper on the potato layer before continuing with the dish.  If you want to double this dish, 2 casseroles bake a little quicker than a larger dish.                    

Farmer's Casserole

  3             Cups  Hash Browns, Frozen – shredded  (9 ounces)

     3/4      Cup  Pepper Jack Cheese-- shredded  or Cheddar (3 ounces)

  1             Cup  Ham -- diced, or Breakfast Sausages, or Canadian bacon

     1/4      Cup  Green Onions -- sliced

  4             Large  Eggs -- beaten

  1 1/2      Cups  Milk -- or 12 oz evaporated milk

     1/8      Teaspoon  Salt

                  Dash  Black Pepper

Preheat oven to 350°.  Coat a 2 quart square baking dish with nonstick cooking spray.  Arrange hash brown potatoes evenly in the dish.

Sprinkle with cheese, meat and onions.

In a medium bowl, combine eggs, milk, salt and pepper.  Pour egg mixture over layers in dish.

Bake, uncovered for 40-45 minutes or until a knife inserted in the center comes out clean.  Let stand 5 minutes before serving.

For 12, double ingredients and bake in a 13 x 9" baking dish for 45-66 minutes.

Make Ahead:  Prepare as directed; up to baking, then cover and chill up to 24 hours.  Bake uncovered, for 50-55 minutes.

6 Servings

Per Serving: 215 Calories; 8g Fat (35.0% calories from fat); 12g Protein; 23g Carbohydrate; 2g Dietary Fiber; 162mg Cholesterol; 441mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

I baked two loaves of challah bread yesterday, with the intention using one loaf for making this recipe from "The Best of Byerly's".  I’m sure glad I did.  I made this recipe in the afternoon, after the bread was cool enough to slice, and froze it overnight.  For lunch today, I baked a few slices in our toaster oven to try it.  My husband’s comment was “This sure beats the French toast we buy at the restaurant.”  Since that’s his go-to breakfast when we go out, that’s high praise. 

This would be absolutely perfect for entertaining, as it bakes while you set the table and assemble the remainder of the meal.  No standing over a hot stove frying French toast.

Buy thick slices of Challah, French bread or Texas Toast for this recipe.  I needed a half-sheet pan to spread out the bread, and poured half of the mixture over the top, let it soak in a few minutes, turned it over and poured the remainder over the areas that didn’t already have mixture soaked through.  Freeze on the pan until solid, then bag the slices for future use and put back in the freezer for quick brunches or light, last-minute suppers.  I have started keeping it on hand, like I do Bonnie’sWaffles.

                        French Toast ...Oven Style

  4        Large  Eggs -- beaten

  1        Cup  Milk

  2        Tablespoons  Sugar

  1        Teaspoon  Vanilla Extract

  1        Teaspoon  Grated Orange Peel

     ¼     Teaspoon  Ground Cinnamon

  12      Slices  French Bread -- 1" thick diagonal slices

             Butter -- melted

In a large bowl, combine eggs, milk, sugar, vanilla, orange peel and cinnamon.  Arrange bread slices on a 10x15" jelly roll pan.  Pour egg mixture over bread and let stand until partially absorbed, turn slices and allow bread to completely absorb remaining mixture.  Place in freezer, uncovered, until firm, about 1 hour.  Using a wide spatula, loosen slices from pan.  Place slices in freezer storage bag; seal and freeze until needed.

To bake:  Grease 10 x 15" jelly roll pan.  Heat oven to 450°.  Place frozen slices on greased pan.  Brush top side of each slice lightly with melted butter.  Bake 8 minutes.  Turn slices; brush with butter.  Continue baking until lightly browned, about 8 minutes.  Top as desired. 

12 Servings

Grandma's Orange Crispies

  
This is a new recipe to me, but one that has been out for a few years. Bettie is fond of crispy cookies so we decided to try it. The recipe calls for orange extract, which I had on hand and I did add a small amount of fresh orange zest to add some fresh flavor to them. Next time, I will cut back on the extract and add more orange zest.

  The recipe is right as written. There is no baking powder or baking soda in the recipe.

The recipe calls for shortening not butter or margarine and I would not substitute for it. I think they would be too greasy.

I was a little leery of that, but they puffed up and then flattened out. They do not spread a lot, and are soft when they come out of the oven. Leave on the cookie sheet for a few minutes before removing to cool.

  The cookies are light, crispy and a perfect cookie to have with a cup of tea.

  Grandma’s Orange Crispies

Prep 15 minutes         Bake 10 minutes per batch

1 cup granulated sugar

1 cup shortening

1 large egg

1 ½ teaspoon orange extract (or part orange zest)

1 ½ cups all purpose flour

¾ teaspoon salt

  Beat sugar and shortening together at low speed until creamy. Add egg and orange extract. Beating until blended. Gradually add flour and salt, until light and fluffy.

  Drop mixture be rounded teaspoonfuls, 2 inches apart on ungreased cookie sheets.

  Bake at 375° for 10 minutes or until edges begin to brown; remove to wire rack to cool. 

YIELD: 6 dozen (I got 4 ½ dozen which I think is closer.)

Southern Living Christmas Cookbook

Crispy Parmesan Crackers

  I have been wanting to try this recipe from the Southern Living Christmas Cookbook for some time. My daughter was over today and decided to help make them. Thanks Amy. They were very easy to make, took a short amount of time and were eaten just as quickly.

  I bought the egg roll wrappers at our local store and have some left. We decided that we are going to try other flavors with them. The one everyone wants to try is to use cinnamon and sugar. I am going to try some Parmesan cheese with Penzey Spice’s Bouquet Garni. I also think Sesame Seeds would work well. 

  I did think that we got too much cheese on them, as it did not all stick when they were done. I’ll cut back on that the next time. If you are looking for a quick snack for a party, (Super Bowl anyone) or just to have around to snack on, do try these.

Crispy Parmesan Crackers

¼ cup grated Parmesan cheese

½ teaspoon dried parsley flakes

¼ teaspoon Garlic powder

6 egg roll wrappers

3 Tbsp. Butter melted

Salt to taste (I did not use any, Parmesan cheese is salty)

  Combine first three ingredients.

  Cut each egg roll wrapper into 4 strips lengthwise. Arrange strips on parchment paper-lined baking sheets. Brush strips with melted butter, and sprinkle with cheese mixture.

  Bake at 425° for 8 to 10 minutes (mine were done in 6 minutes) or until edges are golden brown. Sprinkle with salt to taste Yield: 2 dozen

Green Rice Timbales (Gluten Free)

Lots of cookbooks of my mother’s era had recipes for “Timbales.”  I had never tried them or ate them so when I saw this recipe in the "Southern Living Christmas Cookbook"   I had to make some.  We thought they were delicious and we’ll have them again.  You don’t really have to unmold them unless you want to.  I bought Danish Fontina, which is similar to Gruyere, for this recipe…I think Swiss would be good too.

I didn’t have any baby carrots so I used my Börner waffle slicer for a carrot garnish.  I absolutely love that thing…it’s impossibly easy to make waffle weave or ripple cut veggies with it.  

For company, picture a platter of these timbales neatly lined up.                     

                           Green Rice Timbales

  1 ½     cups  cooked Rice

  6         ounces  Fontina Cheese -- shredded

  1 ½     cups  Half and Half

  2         Large  Eggs

     ¾     teaspoon  Salt

     ½     teaspoon  Pepper -- freshly ground

  1         tablespoon  Butter

     ¼     cup  Green Onion -- minced

  2         teaspoons  Garlic -- mashed

  5         ounces  Fresh Spinach -- coarsely chopped

     ¼      cup  Fresh Parsley -- chopped

Combine first 6 ingredients in a large bowl.

Melt butter in large skillet; add green onions and garlic, and sauté 2 to 3 minutes or until tender.  Add spinach; cook, stirring constantly, 1 minutes or just until wilted.  Stir in parsley and add to rice mixture.  Spoon into lightly greased 10 ounce custard cups and place in 13 x 9" pan.  Add hot water to the depth of 1 inch.

Bake at 350° for 30 minutes or until set.  Remove from water; cool on wire racks 5 minutes.  Loosen edges with a knife; unmold on a serving platter.  Garnish if desired.

Blanch baby carrots 2-3 minutes in boiling water.  Cut 4 slits lengthwise into each carrot, without cutting all the way through the end, and spread into fans on top of timbales.

6 Servings

Holiday Broccoli Salad

We like broccoli salad, and this is an especially nice one – very festive for the holiday buffet.  I had some mixed dried fruit with nuts too, so I substituted that for the mixed fruit and almonds.   Fresh, in season, pretty…perfect.  I served it in my favorite $5 flea market compote.                                                   

Holiday Broccoli Salad

  1 ½    Pounds  Fresh Broccoli

  1        Cup  Mayonnaise

  2        Tablespoons  Sugar

     ¼     Cup  Red Wine Vinegar

     ¼     Teaspoon  Salt

     ½     Teaspoon  Pepper -- freshly ground

  6         Ounces  Dried Mixed Fruit

  2         Ounces  Slivered Almonds -- toasted

     ¼      Cup  Red Onion -- diced

  4          Slices  Bacon -- cooked and crumbled

Cut florets from Broccoli, reserving stalks.  Chop florets and dice stalks.

Whisk together mayonnaise and next four ingredients in a large bowl.  Add florets, stalks, dried fruit, almonds, and onion, tossing to coat.  Serve immediately, or chill up to 6 hours.  Sprinkle evenly with bacon just before serving.

10 Servings

  "Southern Living Christmas Cookbook"

Per Serving: 278 Calories; 23g Fat (69.0% calories from fat); 5g Protein; 19g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 241mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Beef Ravioli in Basil Cream Sauce

Here’s a dish that’s simply delicious, and versatile too.  I first made it in the summer, and used some garden tomatoes and peppers for the Rotel, and we enjoyed it just as much.    I hadn’t tried the combination of tomato and cream, but we really liked it – the cream will thicken the sauce as it cooks down.                 

Beef Ravioli in Basil Cream Sauce

  24     Ounces  Frozen Beef Ravioli

  2       Tablespoons  Butter

  8       Ounces  Fresh Mushrooms -- sliced

  3       Each  Green Onions -- chopped

  2       Teaspoons  Garlic -- minced

  1       Teaspoon  Italian Seasoning

  10     Ounces  Diced Tomatoes and Green Chilies -- drained

  2       Tablespoons  Fresh Basil -- chopped

  1       Cup  Heavy Cream

     ½   Cup  Parmesan Cheese -- grated

     ½   Teaspoon  Salt

Prepare ravioli according to package directions; drain and keep warm.

Meanwhile, melt butter over medium-high heat.  Add mushrooms, onion and garlic; sauté 6 minutes.  Stir in tomatoes and green chilies, basil and cream; bring to a boil.  Reduce heat, and simmer, stirring occasionally, 5 minutes.  Stir in cheese, salt and ravioli, tossing to coat.

4-6 Servings

  "Southern Living Christmas Cookbook"

More Christmas Candy Recipes for You

Easy - No thermometer needed

From Sue - When we were kids, we regularly made candy at home…and for bake sales and the like.  I haven’t made it a lot since I’ve been married, but this recipe from "Delicious Desserts Made Easy" convinced me to give it a try.   It wasn’t overpoweringly sweet, but creamy and just right for texture.  This is a good recipe when you have to make something quickly to take to a function, no fuss and good as well as good looking.                  

                           White Confetti Fudge

  1 1/2     pounds  White Chocolate

  14          fluid ounces  Sweetened Condensed Milk

     1/8      teaspoon  Salt

  1             teaspoon  Vanilla

  1             cup  Candied Cherries -- chopped
    1/2       cup Pecans, broken (optional)

In heavy sauce pan, melt white chocolate with condensed milk; remove from heat.  Stir in salt, vanilla and candied fruit.  Spread evenly into a wax paper-lined 8" square pan.

Chill 2-3 hours until firm.  Turn out onto cutting board, cut into squares.  Store loosely covered at room temperature.

**Use parchment; it's stronger than waxed paper.  Use the best white chocolate you can find.

Yield:  "2 1/2 pounds"

 From Myrna - My daughter Amy and I indulged in a cookie and candy making day recently and tried this recipe for Chocolate Covered Cherries. They were the simplest thing we made that day. I am making another batch this week to give away and might have to make some for us as ours are gone.

  The recipe is from the 2010 Better Homes & Gardens Cookbook. I did some changing to the recipe mostly in the chocolate coating. The recipe calls for chocolate bark which I detest and I used a chocolate coating that I always have good luck with. That is the recipe I am going to give you. For the other you will have to buy the book.

  A couple of tips to keep in mind.  The cherries must sit on paper towels and dry. It is important that they are dry so the cherry juice doesn’t make your fondant too runny. When you are ready to wrap the cherry I found it worked to take about ¾ teaspoon of fondant, flatten it with your fingers till thin enough to wrap around the cherry. Just wrap it up making sure that you are around the stem if using long stemmed cherries. Then they have to dry till the fondant is dry to the touch. This only takes a few minutes with fondant. Hold them by the stem and dip them in the chocolate. If they don’t cover completely use a spoon to drizzle chocolate on them. 

  I melt the chocolate in a bowl over just simmering water. Take from heat and keeping it over the water let it cool. I melted the chocolate before I covered the cherries with the fondant and the chocolate was just right to use. If it is too hot, it will melt the fondant as you dip them. Use a good grade of cherries, Sue and I use Star brand we buy at Costco. If you are going to do these, the small jars at your local grocery store just are too sweet. The type you use in cocktails is what you want. You can buy fondant already made several places. I got mine from King Arthur flour. It really makes making these a snap and tastes so good.  It is not cheap, but worth every penny for the ease of use and the taste. You will be so surprised how good these are.

Chocolate Covered Cherries

20 ounces or 40 marachino cherries

About 15 ounces of Fondant

6 ounces milk chocolate chips (I use Hershey brand)

1/2 tablespoon all vegetable shortening like Crisco

  Let cherries stand on paper towels and drain for 2 hours, change paper towels halfway through. Longer won’t hurt them. Line a baking sheet with wax paper or parchment.
  Wrap the fondant around the cherries and allow a few minutes to dry. They need to be dry to the touch.

  Meanwhile melt the chocolate and Crisco over warm water. Let cool. Taking the cherries by the stems, dip in chocolate let drip over the bowl and place on wax paper. Let stand till the coating is firm. Stored in the refrigerator they will keep for up to 1 month. The longer you keep them the more the mixture around the cherries will soften and liquefy.

If you can't find fondant or don't want to buy it, here's the recipe to make your own filling.