Tuesday, April 27, 2010
Tuesday, April 20, 2010
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!
Wednesday, April 14, 2010
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)
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.
Beyond ordinary, try these cookies made with extraordinary dried cherries!
1 cup margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
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
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.
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.
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
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
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
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.
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.
2 cup light sweet cherries
2 cups dark sweet cherries
2 cups tart red cherries
6 cups sugar
Juice of 1 lemon
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
These make great gifts!
2 (16-ounce) jars or 3 (10-ounce) jars maraschino cherries
1¼ cups butter, softened
2¾ cups granulated sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (14-ounce) can sweetened condensed milk
Drain maraschino cherries; cut into quarters. You should have about 2 cups. Drain again on paper towels.
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.
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
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.
Smoked Chicken Salad with Dried Cherries and Onions
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.
1 1/4 cup oil
1 teaspoon salt
2 cups sugar
3 cups of flour
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
A tasty departure from tomato-based barbecue sauces.
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
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
Oats and cherries pack a dietary punch in this yummy breakfast or brunch dish.
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 extractCombine 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.
This easy-to prepare snack is a holiday favorite and a must when watching a good sports game on TV.
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.
- 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
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.
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.