WHIPPED CREAM AND CHERRY RECIPES

Steps:

• In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9-in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 minutes., In a small bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.

Steps:

• Position rack in lower third of oven; preheat to 450 degrees F. Line a large baking sheet with parchment paper.
• Combine cider and cherries in a small saucepan. Bring to a boil over high heat. Remove from heat and let cool.
• Mix apples, 6 tablespoons sugar, breadcrumbs, lemon juice, cinnamon and salt in a large bowl. Drain the cherries, reserving the cider. Stir the cherries into the apple mixture.
• Combine butter and oil. Cut a piece of parchment paper a bit larger than a sheet of phyllo and place on a clean work surface. You are going to make 3 strudels, using 6 sheets of phyllo for each. Place one sheet of phyllo on the parchment with a long side facing you. Brush with a little of the butter mixture. Repeat, stacking 6 layers total, brushing each with some of the butter mixture. Place one-third of the filling (about 3 cups) in a long wide strip about 1/2 inch from the bottom of the phyllo, leaving about 1 inch on both short sides. Fold the short ends over the filling, then loosely roll up from the bottom. Place seam-side down on the prepared baking sheet. Make 2 more strudels the same way, placing them all on the baking sheet. Cut 3 slits into the tops.
• Bake the strudels until golden brown, 15 to 17 minutes. Cool on the pan on a wire rack to room temperature.
• To prepare cider whipped cream: Boil the reserved cider in a small saucepan over high heat until reduced to about 1/4 cup, 10 to 12 minutes (watch carefully at the end so the syrup doesn't burn). Transfer to a medium bowl and let cool for 15 minutes. Add cream and the remaining 1 tablespoon sugar and beat with an electric mixer until soft peaks form.
• Cut each strudel into 4 pieces. Serve with the cider whipped cream.