Bubbly french cocktail

Ingredients

• 1 tablespoon lemon juice
• 1 oz vodka
• 1 teaspoon superfine sugar
• Champagne or Spanish Kava
• 1 marachino cherry
• orange or lemon twist

Instructions

Pour the lemon juice, vodka, and sugar into a cocktail shaker with ice cubes.
Shake well, strain into a champagne flute and top with champagne and garnish with a maraschino cherry and an orange or lemon twist.

The hurricane cocktail

Ingredients

• 2 oz light rum
• 2 oz dark rum
• 2 oz passion fruit juice
• 1 oz orange juice
• ½ oz fresh lime juice
• 1 Tablespoon simple syrup
• 1 Tablespoon grenadine
• orange slice and cherry

Instructions

1. Shake all of the ingredients in a cocktail shaker with ice
2. Strain into a Hurricane glass filled with ice
3. Garnish with a cherry and an orange slice

Cherry Oatmeal Crumble Bars

Ingredients

• 1 package yellow cake mix
• 2 1/2 cups quick-cooking oats
• 3/4 cups butter, melted
• 1 can cherry pie filling

Instructions

1. Preheat oven to 375 degrees.
2. Line a 9 x 13 baking dish with parchment paper or grease with cooking spray.
3. Mix cake mix and oats in a large bowl.
4. Add melted butter, stir until crumbly.
5. Press down half the crumbs onto the bottom of the pan.
6. Carefully spread cherry pie filling over the crumb crust.
7. Spread remaining crumbs over preserves and press down genty.
8. Bake for 18 to 23 minutes or until very lightly golden brown.
9. Eat warm or cool, cut into bars, and serve.

Chocolate and Maraschino Cherry Shortbread Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup maraschino cherries, chopped
• 1/2 cup white and/or dark chocolate chips
• 1/2 tablespoon vanilla extract
• 8 ounces white and/or dark chocolate, chopped (optional)

Directions

• Cream the butter and the sugar.
• Mix the flour and the salt.
• Mix the dry ingredients into the wet until it starts forming larger clumps.
• Mix in the maraschino cherries, white chocolate and vanilla extract.
• Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour. (I did a rectangular log but you could also do a circular log.)
• Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
• Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
• Let cool completely.
• Melt the chocolate in a double boiler. (optional)
• Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional)