Cherry Granola Bars

Homemade Granola Bars

1/4 cup brown sugar
1/4 cup corn syrup
2/3 cup honey
1/4 cup butter
1/2 tsp salt
1 cup peanut butter
3 tsp vanilla

3 cups krispie rice cereal
3 cups other cereals {I used 1.5 cups of two different kinds}
3 cups quick cooking oats
4 TBSP flax
1 1/2 cups raisins, craisins, etc.
3/4 cup chocolate chips {optional}

In a large bowl, mix together the dry ingredients, leaving out the chocolate chips. Line a large jelly roll pan with foil and spray the foil lightly with non-stick spray.

Combine the brown sugar, corn syrup, butter, honey and salt in a saucepan. Heat until just boiling. Remove from heat and add in vanilla and peanut butter. Mix until smooth.

Pour over the cereal/ oat mixture and stir until combined. If you're adding chocolate chips, I suggest waiting about 5 minutes, until it's cooled slightly, then add them in. {I was in a time crunch here, so I just added them. They melted slightly, but it worked out just fine!}

Once mixed well, transfer to the foil-lined pan. Spread mixture evenly, pressing firmly with the back end of a spoon or your hand. I just take one of those little sandwich baggies and put it on my hand, then spray the bag with cooking spray and use my hand to press the mixture in. It's very effective and no clean up as you just discard the bag!

Cool completely before cutting. I stick the whole tray in the freezer for an hour or two. Once cut, you can individually bag them and store them in the freezer.

Enjoy!

Pumpkin patch pancakes

Pumpkin Patch Pancakes

Mix up your favorite pancake mix according to package directions. For every cup of dry mix used, mix in the following:
¼ cup canned pumpkin
½ tsp. pumpkin pie spice (If you don’t have pumpkin pie spice on hand you can make your own. See recipe below.) Cook pancakes as you normally would.

Apple Cider Syrup

1 cup sugar
3 tablespoons cornstarch
1 teaspoon pumpkin pie spice
4 cups Red Barn apple juice

In a sauce pan mix together, sugar, cornstarch, and pumpkin spice. Stir in apple juice. Bring to a boil, remembering to stir occasionally. Boil until desired thickness. Remove from heat and serve over Pumpkin Patch Pancakes or give it a try over regular pancakes.

Pumpkin Pie Spice

1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Mix and store.

Pumpkin Apple Muffins

• 1 1/4 cups whole wheat flour
• 1/2 cup brown sugar
• 1 egg
• 1 tsp cinnamon
• 1/8 teaspoon nutmeg
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup pumpkin puree
• 1/4 cup canola oil
• 1/2 cup milk
• 1 cup diced apples, softened in microwave {2 minutes worked for me}

Preheat oven to 350 degrees. Spray muffin tin with oil. Mix ingredients and spoon into muffin cups, filling them about 3/4 full. I like to make mini muffins because they bake in less time and they're fun for my kids to eat. Mini muffins take about 13 minutes to cook. Regular sized muffins take about 18-20 minutes to cook.
Cool and enjoy!

Apricot Fruit Leather

Ingredients

• 1 teaspoon lemon juice
• 2 cups pitted and diced fresh Red Barn apricots
• 1/2 cup white sugar

Directions

1. Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
2. Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
3. Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge.
4. Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container.

Hawaiian Zucchini Bread

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Tuesday, August 10, 2010

Tasty Tuesday: Blueberry French Toast

Today's recipe is from Real Mom Kitchen. You know it's a good one because she just landed her own cookbook deal - so snag this recipe while you can before it's no longer available for free!

Overnight Blueberry French Toast with Blueberry Syrup

French Toast:

* 12 slices bread, cut into cubes (Texas toast and cinnamon bread work well)
* 1 (8-ounce) package cream cheese, cut in cubes
* 1 cup Red Barn blueberries (fresh or frozen)
* 12 large eggs
* 1/3 cup maple syrup
* 2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

* 1 cup sugar
* 1 cup water
* 2 Tablespoons cornstarch
* 1 cup Red Barn blueberries (fresh or frozen)
* 1 Tablespoon butter

1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
3. Top with remaining bread cubes.
4. Mix together eggs, milk, and syrup.
5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

*If you don't want to make your own syrup, make sure to try one of our many great syrup flavors. I think Red Barn raspberry syrup would be a fun twist!

Tuesday, August 3, 2010

Tasty Tuesday: zucchini bread

Now that our gardens are actually giving off produce, I thought it would be fun to do a recipe using a vegetable that most of us are able to grow in our gardens. Today I bring you a twist on the traditional zucchini bread. It comes from the Real Moms Real Views site. We wanted to thank them again for hosting our giveaway last week. I will share the Hawaiian Zucchini bread, but they also have one for chocolate zucchini bread as well that you can check out here.

Hawaiian Zucchini Bread

Ingredients:

3 eggs, beaten

2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups gated zucchini
3 cups flour
1 teaspoon baking soda

1 teaspoon baking powder
1 teaspoon salt
1 cup chopped pecans
1 cup crushed pineapple, drained
1/2 cup coconut

Preheat oven to 325 degrees. Lightly grease two 9×5 inch loaf pans.

Step 1: In a large bowl mix together eggs, sugar, vanilla, oil, and zucchini. (I decided to do 1 cup sugar and 1 cup splenda to help cut down on the calories in case I end up eating both loaves. )

Step 2: In a separate bowl, mix together flour, soda, baking powder, and salt. Add to the zucchini batter and mix well.

Step 3: Stir in pecans, pineapple, and coconut. Pour into loaf pans. Bake for 1 hour, or until browned. (It only took mine 50 minutes).

Let cool in pan for 30 minutes before removing. Finish cooling on cooling racks. Eat and enjoy!

Blueberry French Toast

French Toast:

* 12 slices bread, cut into cubes (Texas toast and cinnamon bread work well)
* 1 (8-ounce) package cream cheese, cut in cubes
* 1 cup Red Barn blueberries (fresh or frozen)
* 12 large eggs
* 1/3 cup maple syrup
* 2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

* 1 cup sugar
* 1 cup water
* 2 Tablespoons cornstarch
* 1 cup Red Barn blueberries (fresh or frozen)
* 1 Tablespoon butter

1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
3. Top with remaining bread cubes.
4. Mix together eggs, milk, and syrup.
5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

*If you don't want to make your own syrup, make sure to try one of our many great syrup flavors. I think Red Barn raspberry syrup would be a fun twist!

Peachy Brean

3 cups sliced fresh peaches	1 teaspoon ground cinnamon
6 tablespoons sugar	1 1/2 cups sugar
2 cups all-purpose flour	1/2 cup shortening
1 teaspoon baking powder	2 eggs
1 teaspoon soda	1 cup finely chopped pecans
1/4 teaspoon salt	1 teaspoon vanilla extract
Place peaches and 6 tablespoons sugar in container of electric blender; process until pureed. (Mixture should yield about 2 1/4 cups.) Combine flour, baking powder, soda, salt and cinnamon; set aside. Combine 1 1/2 cups sugar and shortening; cream well. Add eggs and mix well. Add peach puree and dry ingredients, mixing until ingredients are moistened. Stir in nuts and vanilla. Spoon batter into 2 well greased and floured 9x5x3-inch loaf pans. Bake at 325° for 55-60 minutes or until done. Cool 10 minutes in pan; turn out on rack, and let cool completely. Perfect when topped with Red Barn jam!
Yield: 2 Loaves

Fresh Peach Dessert

Ingredients:
Graham cracker crust
2 cups water
1 cup sugar
2 Tbls corn starch
1 small package peach jello
1 package cream cheese (softened)
1 large container cool whip
5 large Red Barn peaches
Directions:

Make or purchase a graham cracker crust. In a small bowl, blend cream cheese and half of cool whip. Pour and spread over cooled crust. Now add a layer of fresh sliced peaches. In a sauce pan bring to a boil the water, sugar, and corn starch. Add peach jello. Once dissolved, pour mixture over the peaches and refrigerate until set. Top with remaining cool whip if desired.

Caramel Apple or Peach Topping

Ingredients:
6 Red Barn peaches, peeled and sliced
2 tsp lemon juice
1 cup packed brown sugar
3 tbsp melted butter
1/4 cup whipping cream
1/2 tsp ground cinnamon
Red Barn vanilla ice cream (optional)

In a bowl, toss together peach slices and lemon juice. In a slow cooker, combine brown sugar, butter, cream, and cinnamon; mix well. Add peach slices and toss to coat with sugar mixture. Cover and cook on low for 4 to 6 hours until fruit is bubbling. If desired, serve over vanilla ice cream. Serves 4 to 6.

Note: Sliced apples can be substituted for peaches.

Caramel Apple Bars

Here is a great back-to -school bake sale recipe from Laura at RMK.

Caramel Apple Bars

1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 cup finely chopped peeled Red Barn apple
3/4 cup caramel topping
1/4 cup Gold Medal® all-purpose flour

Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.
Reserve 1 1/2 cups cookie mixture (I would do 1 1/4 cups) . Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples.
Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 4, bake 23 to 28 minutes.

Pumpkin Praline

Ingredients:
16 oz. pumpkin
1 cup sugar
3 eggs
1 can evaporated milk
3 tsp. pumpkin spice (I use pumpkin pie spice)

Whip all ingredients with a whisk. Set aside.

1 yellow cake mix (dry)
3/4 cube of melted butter
3 oz of your favorite nut, chopped

Spray a 9 x 13 pan. Pour pumpkin mixture on the bottom. Spread the yellow cake mix on top. Sprinkle with nuts and spread the butter on top of the entire cake. Bake for 55 minutes at 350 degrees.

Once slightly cooled, this is great with Red Barn vanilla ice cream, whip cream, or just plain. I bet it would be great with a spice cake. Try adding a tsp of cinnamon for extra holiday flavor!

Berry Parfaits

Mixed Berry Parfaits

Ingredients:
¾ cup fresh blueberries
¾ cup fresh blackberries
¾ cup fresh raspberries
2 cups yogurt (vanilla, strawberry, or other favorite flavor)
2 crunchy granola bars

1. Divide berries among 4 parfait dishes, top with ½ cup yogurt.
2. Crumble granola into coarse pieces, sprinkle over fruit and yogurt. Serve immediately.

*This can be made with thawed frozen berries, like the ones from The Red Barn freezer.

Strawberry Frosting

Strawberry Jam Buttercream Frosting

Ingredients:

1 cup unsalted butter, room temperature
5-6 cups powdered sugar
1/2 cup Red Barn Strawberry jam
red food coloring (enough to make it a pretty pink color)

Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.
Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out. Put on your favorite treat, pictured above is Devil's Food Cake cupcakes.

Chocolate Strawberry Crispy Pie

Chocolate Strawberry Crispy Pie

½ cup chocolate flavored syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice cereal
¼ cup dairy sour cream
1/2 to 1 quart Red Barn *strawberry ice cream (however full you want your pie)

*Pick any flavor you want for a different twist to this recipe!

Butter an 8” pie plate; set aside (I used a 9″pie plate). In medium microwave-safe bowl combine chocolate syrup with chocolate chips; microwave on high for 45 seconds or until hot. Stir until smooth. Remove ¼ cup chocolate mixture to small bowl; set aside. Add cereal to remaining chocolate mixture and stir to coat; cool slightly and press mixture evenly into bottom and up the sides of pie plate. Place in freezer for 20 minutes or until firm. Combine reserved ¼ cup of chocolate mixture with sour cream. Spoon half the ice cream into pie, drizzle with chocolate sauce. Top with scoops of ice cream if desired and remaining sauce. (I put the whole amount of ice cream in the pie and then drizzled it with the sour cream/chocolate mixture.) Garnish with fresh strawberries before serving if desired.

Cran-Orange Almond Salad

If you are anything like me and ate WAY too much at yesterday's BBQ, and the left overs only remind you of how much you shouldn't have eaten, then this recipe is for you! A crisp light salad, good anytime of the year. This can also be altered to include your left over grilled chicken or other meats for a more hearty salad.

Cran-Orange Almond Salad

• 1 large head red leaf lettuce, washed, dried, and broken into pieces
  
• 1/2 medium onion, thinly sliced and separated into rings (the thinner the better)
  
• 2 – 3 Red Barn oranges, peeled and sliced then cut into chunks (You can use 2 cans of mandarin oranges, drained – but the fresh orange is fabulous)
• 1/2 jicama, peeled and cut into julienne strips (optional)
  
• 1/2 cup Red Barn dried cranberries

Serve tossed with orange dressing and sugared almonds. (recipes below)

Orange Dressing

• 1 teaspoon grated orange peel
• 1/3 cup fresh orange juice
• 2 Tablespoons red wine vinegar
• 1/2 cup canola oil (or vegetable oil)
• 2 Tablespoons sugar
• 1 Tablespoon Good Seasons dry Italian dressing mix

Combine ingredients in blender or shaker jar.

Sugared Almonds

• 4 ounces slivered almonds
• 3 Tablespoons sugar

Place almonds in a small skillet and sprinkle with sugar. Cook over medium heat stirring until almonds are coated and starting to brown (a nice tan color) and sugar has dissolved. (Be careful not to burn) Allow almonds to cool.

Tasty Tuesday: Chicken and Asparagus Roulades

Ingredients

• 1 1/4-lb pkg thin-sliced boneless chicken breasts
• 12 thin sandwich-sized slices Swiss cheese (from an 8-oz pkg)
• 1 lb Red Barn asparagus, woody ends snapped off; spears simmered in salted water until tender, then cooled

Directions

Heat oven to 350°F. Line a rimmed baking sheet with foil.

Place 1 slice chicken on each of 4 sheets of plastic wrap. Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size. Cover with plastic wrap; pound to fuse pieces to slices and until evenly thick. Uncover; sprinkle with 1/4 tsp salt and 1/2 tsp pepper.

Top each with 3 slices cheese to 1/2 in. of edge. Place 1/4 the asparagus at narrower end. Tightly roll up; secure with a wooden pick. Roll roulades in 1 1/2 Tbsp flour.

Heat 1 Tbsp oil in a large nonstick skillet. Add roulades; brown on all sides. Place on baking sheet. Bake 10 to 15 minutes until chicken is cooked through. Carefully remove picks and slice.

This recipe provided by Real Mom Kitchen

Roasted Asparagus

• 1 pound Red Barn asparagus spears (the thicker the better for roasting)
• 2 tablespoons olive oil
• Kosher/Coarse salt
• Black pepper
• Parmesan cheese

1. Preheat the oven to 400 degrees. While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn’t so great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.
2. Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with cheese, salt, and pepper. Again, lightly roll the asparagus so the seasoning gets evenly distributed.
3. Bake for 10-12 minutes, checking often the last one to two minutes of baking, until the asparagus is tender when pierced with a fork. Serve immediately.

*The first time I made this I forgot to set the timer, and it was in the oven for about 20 minutes so it got a bit crispy, but truth be told, it was so delicious that way that now it's my preferred roasting method! You can use any seasonings you want to change up the flavor of this recipe. Asparagus is also great on the grill!

Fruit Bars

Ingredients:
2 1/4 c flour
1 c old fashioned oats (NOT instant...)
1/2 c sugar
1 tsp baking SODA
1 tsp salt
1 cold egg
1 1/2 sticks ICE COLD BUTTER, unsalted
1tsp vanilla
1 c Red Barn jam

Preheat oven to 350*

Mix flour, oats, sugar, baking soda and salt until well combined. Then pulse in (you can do this by hand or food processor) diced butter until its crumbly (size of peas). Lightly beat egg and add vanilla then pulse until combined.

Place 2/3 of mixture into a 8x8 or9x9 pan that is lined with foil and sprayed with Pam. Press down into a crust. Top with 1 cup of any Red Barn jam that you want (Apricot and Raspberry are our favorites for this recipe). Spread into an even layer, then top with rest of the crumbly mixture.

Bake 35-40 minutes, you will smell oats by the time it's done. Take out and allow to cool 2 hours before removing. Then carefully remove foil. Cut into 16 squares and enjoy!

To cut:
Cut in half, then cut each half in half again to make 4 cuts across, then turn 90 degrees and do the other side so you get 16 even bars.

Puffy Apple Oven Pancakes

Apple Puffy Oven Pancakes

This is one of our favorite breakfasts. It definitely gets 5 STARS! Serving Size: 2

2 tbsp butter or margarine

2 tbsp brown sugar

1/4 tsp ground cinnamon

1 medium apple

2 large eggs

1/2 cup flour

1/4 tsp salt

Heat oven to 400 F.

Melt butter in pie plate, 9 x 11 1/4 inches, in oven. Sprinkle brown sugar and cinnamon evenly over melted butter.

Peal and thinly slice apple. Arrange over sugar and cinnamon.

Beat eggs slightly in a medium bowl. Beat in flour, milk and salt until just mixed. Do not over beat or the pancake will not puff). Pour mixture over apples.

Bake 30-35 minutes or until puffy and golden brown. Immediately turn upside down onto serving plate. Serve with Red Barn Apple Syrup for a little extra sweetness.

I have had to double this recipe when cooking for more then just my husband and I. It is a little tricky to still make it puff up but it can be done and even if it doesn't, it is still delicious. Here are some changes to make when doubling.

Use 1/3 cup butter in a 13 x 9 pan and keep the salt at 1/4 tsp. You can double everything else.

Honey Orange Salmon

Honey Orange Salmon

1/3 C soy sauce
1/4 C orange juice
1/4 C Red Barn honey
2 sliced green onions
1 TBSP olive oil
1 TBSP Red Barn apple juice
1 TBSP minced fresh ginger root
1 salmon fillet (1 lb.)

Mix the first seven ingredients to make a marinade. Put salmon and marinade in a plastic bag and refrigerate for about an hour (we thought it was slightly too fishy, so next time I would try to marinate it a little longer).
Preheat the oven to 350. Coat an 8x8 glass pan with foil and then cooking spray.
Discard marinade and place salmon in pan.
Bake for 30-40 minutes.
I served this with some seasoned rice. To two cups of rice, I added a couple teaspoons of soy sauce, honey, a pinch or two of ginger, and a sliced green onion. I added some pineapple on the side. Steamed Red Barn asparagus would also be great with this dish!

Cherry Muffins

Ingredients
3 1/3 cups Flour, All-purpose
1 Tbsp. + 1 tsp. Baking Powder
1 tsp. Salt
1/4 cup Sugar
1 Egg, beaten
2/3 cup Tart cherries, well drained
2 tsp. Almond flavor
1 3/4 cups Milk
1/3 cup Vegetable oil
1/3 cup Chopped nuts (optional)

Directions
Combine flour, baking powder, salt, and sugar in mixer bowl. Combine eggs, milk, oil, and almond flavor.
Add to dry ingredients and mix only to blend (low speed) about 30 seconds. Batter will still be lumpy.
Gently fold in drained cherries and chopped nuts. Put batter into well greased muffin tins about 2/3 full. Handle batter as little as possible.

Bake at 400 F degrees for 25 minutes.

Yields: 24

Cherry Chewbilees (Christmas Cookies)

Beyond ordinary, try these cookies made with extraordinary dried cherries!

Ingredients
1 cup margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1-2/3 cups coarsely chopped white chocolate or vanilla milk chips
1-1/2 cups dried tart cherries
1 cup cashews, coarsely chopped

Directions
Combine margarine, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed until thoroughly mixed. Combine flour and baking soda; gradually add flour mixture to butter mixture. Stir in white chocolate, dried cherries and cashews. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake in a preheated 350-degree oven 10 to 12 minutes, or until light golden brown. Do not overbake. Let cool on wire racks; store in a tightly covered container. These cookies freeze well.

Makes 4-1/2 dozen cookies.

Cherry Chicken Wings

These mildly flavored wings will be a hit at your next party.

1 (4- or 5-pound) package frozen uncooked chicken wing sections

1 (20- or 21-ounce) can cherry pie filling

1⁄4 cup ketchup

1 tablespoon lemon juice

1 teaspoon hot pepper sauce

1⁄2 teaspoon liquid smoke, optional

Line two 15×10x1-inch baking sheets with aluminum foil. Spray with non-stick spray. Place frozen chicken wing sections on pans. Bake, uncovered, in a preheated 375-degree oven for 45 to 55 minutes, or until chicken is tender. Drain the fat. Meanwhile, put pie filling, ketchup, lemon juice, hot pepper sauce and liquid smoke in blender or food processor container. Cover and blend until smooth.

Remove pans for the oven; drain the fat. Spoon cherry sauce evenly over all sides of wing sections. Bake 15 to 20 minutes, or until sauce is set. Makes 12 appetizer servings (about 3 wing sections each); make 6 servings as a main course.

Note: For spicier wings, add more hot pepper sauce.

Aloha Bread

Bananas and macadamia nuts accented with cherries make this bread a tropical tasty treat!

1-1/3 cups maraschino cherries (1 10-ounce jar)

1-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup butter or margarine, softened

2/3 cup firmly packed brown sugar

2 eggs

1 cup mashed ripe bananas

1/2 cup chopped macadamia nuts or walnuts.

Drain maraschino cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set aside. Combine flour, baking powder and salt; set aside. Combine butter, brown sugar, eggs and reserved cherry juice in a large mixing bowl. Mix on medium speed with an electric mixer until ingredients are thoroughly combined. Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. Stir in drained cherries and nuts. Lightly spray a 9×5x3-inch baking pan with non-stick cooking spray. Spread batter evenly in pan.

Bake in a preheated 350-degree oven 1 hour, or until golden brown and wooden pick inserted near center comes out clean. Remove from pan; let cool on wire rack. Store in a tightly covered container. Makes 1 loaf, about 16 slices

Cheery Cherry Cookies

CHEERY CHERRY COOKIES
These cookies are easy to have on hand for unexpected holiday guests!

1 cup dried tart cherries, coarsely chopped
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 cup butter, softened
1 tablespoon freshly grated orange peel
1 cup granulated sugar
1 cup finely chopped honey roasted peanuts
2 eggs
½ cup chocolate chips, melted (optional)
Combine chopped cherries and 2 teaspoons flour in a small bowl; toss to mix well. Set aside.
Combine butter, sugar, eggs and vanilla in a large mixing bowl; beat with electric mixer until smooth.
Gradually beat in flour and salt. Add grated orange peel and chopped dried cherries with the last of the
flour; mix until combined.
Divide dough into thirds; shape each third into a log, about 1½ inches in diameter and 7 inches long. Roll
each log in ⅓ cup chopped peanuts. (Nuts must be finely chopped so you can slice the dough.)

Wrap dough in waxed paper or plastic wrap, twisting ends. Chill at least 4 hours.
Unwrap logs and cut into ¼-inch slices. Place slices 1 to 2 inches apart on ungreased cookie sheets.
Bake in a preheated 400-degree oven for 10 to 12 minutes, or until light brown. Immediately remove from baking sheet. Cool on wire racks. Store in an airtight container. If desired, drizzle cookies with melted chocolate before serving.
Makes about 7 dozen.

Note: This cookie dough can be made ahead of time, wrapped airtight and refrigerated for up to 3 days or frozen for up to 2 weeks. Thaw frozen dough in refrigerator before slicing and baking.

Dried Cherry Apple Pie

Ingredients:

1 cup dried tart cherries

4 cups peeled, cored and sliced apples

1 cup granulated sugar

¼ cup all-purpose flour

½ teaspoon ground cinnamon

1 tablespoon butter or margarine

Pastry for 9-inch, 2-crust pie

In a large mixing bowl, combine cherries and apple slices. In a small bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture; toss to blend. Let stand 15 minutes. Turn fruit mixture into pastry-lined 9-inch pie pan: dot with butter.

To make a lattice top for the pie, cut remaining pastry into ½-inch wide strips. Arrange strips on pie at 1-inch intervals. Fold back alternate strips to weave crosswise strips over and under. Seal and flute edge. (If desired, a solid top crust can be used. Cut slits in top pastry to allow steam to escape.) Bake in a preheated 425° oven 40 to 50 minutes, or until edge is golden brown and apples are tender.

Makes 6 to 8 servings.

Three Cherry Jam

Three-Cherry Jam Recipe

Ingredients
2 cup light sweet cherries
2 cups dark sweet cherries
2 cups tart red cherries
6 cups sugar
Juice of 1 lemon
Instructions
Pit and measure cherries. Grind coarsely. Simmer about 5 minutes to soften skins. Add sugar and juice. Cook until thickened, 15 to 20 minutes, but no longer than 20 minutes. Skim and pour into hot sterilized jars. Adjust lids at once and process in boiling water bath, 212 degrees F., for 5 minutes. Remove from canner and complete seals unless closures are self-sealing type.

Yield: about 6 pints

Mini Cherry Pound Cakes

These make great gifts!

Ingredients:
2 (16-ounce) jars or 3 (10-ounce) jars maraschino cherries
1¼ cups butter, softened
2¾ cups granulated sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (14-ounce) can sweetened condensed milk
Confectioners’ sugar

Drain maraschino cherries; cut into quarters. You should have about 2 cups. Drain again on paper towels.
Set aside.
Put butter, sugar, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until blended,
then on high speed 5 minutes until light and fluffy.
Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to
creamed mixture, mixing lightly after each addition.
Fold in maraschino cherries. Turn batter evenly into 6 greased and floured mini loaf pans (4½ x 2¾ x 1¼
inches). Bake in a preheated 350-degree oven for 45 to 50 minutes, or until toothpick inserted near center
comes out clean. Let cool in pans 5 minutes; invert on wire racks and let cool completely. Wrap for gifts or
dust with confectioners’ sugar before serving. Makes 6 mini loafs.

White Chocolate Cherry Cheesecake

Ingredients:

½ cup pecan halves, toasted, finely chopped

9 whole grahams cracker, crushed (about 1-1/2 cups crumbs)

¼ cup sugar

¼ cup (1/2 stick) butter or margarine, melted

3 pkg. (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

1 pkg. (6 oz.) white baking chocolate, divided

2 tsp. vanilla, divided

4 eggs

1 can (21 oz.) cherry pie filling

Preheat oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, pecans, sugar and butter until well blended. Press firmly onto bottom of pan. Melt 5 of the chocolate squares as directed on package. Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add melted chocolate and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Mix pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Melt remaining 1 chocolate square as directed on package; drizzle over cherries. Let stand until firm.

Cut into slices and serve.

Chicken Salad with Cherries

Smoked Chicken Salad with Dried Cherries and Onions

Ingredients:

4-1/2 cups diced smoked chicken

1-1/2 cups diced celery

2-1/4 cups diced sweet onions

2-1/4 cups chopped dried tart cherries

1-1/2 cups toasted pecan pieces

1/2 cup minced fresh basil

2 cups mayonnaise

3 tablespoons fresh orange juice

1 teaspoon fresh orange peel

3/4 teaspoon salt

3/4 teaspoon black pepper

Combine chicken, celery, onion, cherries, pecans, basil, mayonnaise, orange juice, orange peel, salt and pepper in a large mixing bowl; stir gently until combined. Refrigerate until ready to use. To prepare sandwiches: Place bread on work surface, spread 12 slices of bread with 1 tablespoon mayonnaise each. Spread other 12 slices with 3/4 cup(about 6 ounces) chicken salad per slice. Top chicken salad with bibb lettuce, close sandwiches; slice in half diagonally and serve.Makes 12 sandwiches; 9 cups (72 ounces) chicken salad.

Apple Dapple Cake

1 1/4 cup oil
1 teaspoon salt
2 cups sugar

3 cups of flour
3 eggs
1 teaspoon vanilla
1 teaspoon soda
1 cup white raisins (optional)
1 teaspoon cinnamon
3 cups diced apples
1 cup of pecans

Cream oil, sugar and eggs. Add soda, salt, flour and cinnamon, which have been sifted together. Fold in apples, nuts, raisins, vanilla. Pour into ungreased tube pan. Bake at 350 degrees F. for l hour and 20 minutes. Remember to cut the baking time in half if baking in two pans — test to be sure it is done before removing from oven.

Topping: 1 cup brown sugar, 1/4 cup milk, 1/2 cup butter, l teaspoon of vanilla. Bring to boil for 3 minutes and pour over cake while both are still warm. Cut cake loose from sides of pans and punch holes in top of cake with a fork. Let set 10 minutes, then remove from pan.
–Compliments of Mrs. Lamar Burges, San Antonio

Cherry Ribs

A tasty departure from tomato-based barbecue sauces.

Ingredients:

8 pounds pork spareribs

1 (21-ounce) can cherry pie filling

2 tablespoons olive oil

1/2 cup onion

1/4 cup soy sauce

2 teaspoons spicy brown mustard

1 teaspoon ground ginger

1 teaspoon Worcestershire sauce

Preparation:

Cut ribs into serving portions of 2 or 3 ribs each. Put ribs in a large saucepot or Dutch oven; add salted water to cover ribs. Simmer, covered, 45 to 50 minutes, or until tender. Drain ribs; set aside. Puree cherry pie filling in an electric blender or food processor. Set aside. Heat olive oil in a large skillet. Add onion; cook, stirring, until onion is tender. add pureed cherry filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well. Simmer, uncovered, 10 to 15 minutes, stirring occasionally. Reserve some cherry sauce to serve with ribs. Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inches from slow coals. Turn ribs 3 to 4 times and brush frequently with remaining cherry sauce. Cook 25 minutes, or until done. Discard any sauce used to barbecue meat. Serve reserved sauce with ribs. Makes 8 servings. Try is with Tangy Cherry Coleslaw

Cherry Oatmeal Bake

Oats and cherries pack a dietary punch in this yummy breakfast or brunch dish.

Ingredients:

1/2 cup dried tart cherries

1/2 cup quick oats uncooked

1/4 cup sugar

1/8 teaspoon salt

2 cups skim milk

1/4 cup egg substitute

1/2 teaspoon almond extract

Combine cherries, oats, sugar and salt in a medium bowl. Stir in milk, egg substitute and almond extract. Spray four 10-ounce custard cups with nonstick cooking spray. Divide mixture evenly between custard cups. Place filled cups on baking sheet. Bake in a preheated 350°F oven 30 to 40 minutes, or until centers are still slightly soft. Serve warm. Makes 4 servings.

Crunchy Cherry Party Mix

CRUNCHY CHERRY PARTY MIX

This easy-to prepare snack is a holiday favorite and a must when watching a good sports game on TV.

Ingredients:
4 cups bite-size corn or rice square cereal (such as Corn or Rice Chex)
2 cups bite-size wheat square cereal (such as Wheat Chex)
2 cups broken whole grain Melba toast
2 cups small fat-free pretzel twists
3 tablespoons margarine or butter, melted
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground red pepper
1-1/2 cups dried tart cherries

Put corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl; stir to mix. In a glass measuring cup or small bowl, stir together melted margarine or butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper. Drizzle over cereal mixture. Toss to coat. Spread cereal mixture in a 15×10x1-inch (or a 13×9x2-inch) baking pan. Bake in a preheated 300-degree oven about 25 minutes, stirring every 7 to 8 minutes. Remove from oven; stir in dried cherries. Pour onto aluminum foil to cool completely. Store in a tightly covered container for up to 1 week. Makes 20 (1/2 cup) servings. Note: For a whole new flavor, substitute 1 tablespoon jerk blend seasoning mix for the chili powder, garlic powder, onion powder, and red pepper.

Cherry Cobbler

Cherry Cobbler

INGREDIENTS:

• 2 cups canned drained red pitted cherries, reserve juice
• 1 tablespoon cornstarch
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup reserved cherry juice
• 1 cup sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup shortening
• 1/4 cup chopped nuts, optional
• 1/3 cup milk
• granulated sugar or cinnamon sugar, optional

PREPARATION:

Place cherries in a buttered 8-inch square baking dish. Sprinkle with cornstarch. Combine the 1/2 cup granulated sugar, 1/4 teaspoon salt, and reserved cherry juice; pour over cherries. Let cherries stand while making topping.Make cobbler topping.

Instructions:

Sift together the flour, baking powder, 1/2 teaspoon salt, and 1/4 cup granulated sugar. Cut in shortening until mixture resembles meal. Add nuts, if using, and blend well. Add milk, stirring with a fork until a soft dough is formed. Spoon dough evenly over cherries. If desired, sprinkle top with sugar or cinnamon sugar. Bake in a preheated 350° oven for 30 to 40 minutes, until topping browned and fruit is bubbly.