Biscotti with Dried Cherries, Chocolate and Almonds

Ingredients:
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1/4 cup olive oil
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/2 cup dried tart cherries, finely chopped
1/2 cup almonds, finely chopped
2 ounces semisweet chocolate, finely chopped (scant 1/2 cup)

Directions:
Preheat oven to 350 degrees.

In a medium bowl whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Beat in the cherries, almonds and chocolate.

Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5-10 minutes longer. Transfer to a wire rack to cool.

Yield: 12 biscotti

Confetti Couscous Salad with Dried Cherries

Whole-wheat couscous, olive oil and cherry juice concentrate vinaigrette with pistachios, dried cherries, basil and fresh mint

Ingredients:
For couscous:
1 teaspoon olive oil
1/4 cup minced yellow onion
1 1/2 cups fat free low sodium chicken broth (or vegetable broth)
5 ounces whole-wheat couscous (about 1 cup)

For dressing:
1 tablespoon cherry juice concentrate
1 1/2 teaspoons lemon juice
1 1/2 teaspoons Dijon mustard
2 tablespoons canola oil

For salad:
1/2 cup chopped dried tart cherries
3 tablespoons coarsely chopped pistachios
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon zest
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
Prepare couscous:
In a quart saucepan, heat olive oil over medium high heat. Add onion and saute for about 3 minutes or until softened. Add the broth and bring to a boil. Add couscous, stir, cover and remove from heat. Let stand, covered, for 5 minutes. Transfer to a mixing bowl to cool.

Prepare dressing:
In a small bowl, whisk together cherry juice concentrate, lemon juice and mustard. Whisk in oil until emulsified. Set aside.

Assemble:
Add dressing and remaining ingredients to couscous and mix well. Serve immediately.

Yield: 8 servings

Cherry Berry Smoothie

A thick, frosty drink of cherry juice concentrate, frozen cherries, blueberries, lowfat milk, lowfat yogurt, and vanilla, topped with a mix of dried cherries and chopped nuts.

Ingredients:
1/2 cup frozen tart cherries, pitted
1/2 cup 1% low fat milk
1/4 cup plain lowfat yogurt
2 tablespoons fresh blueberries
1 tablespoon cherry juice concentrate
1 tablespoon honey
1/2 teaspoon pure vanilla extract
Sprinkle of cinnamon (optional)
8 ice cubes

Garnish:
1 tablespoon slivered toasted almonds
1 tablespoon chopped dried tart cherries

Directions:
Blend all ingredients in blender until smooth. Pour into two chilled glasses.

Garnish with almonds and dried cherries. Serve immediately.

Makes 2 servings

Crispy Romaine Salad with Smoked Turkey and Bing Cherries

Ingredients:

• 1 head Romaine lettuce, medium-chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup diced green onion, some green included
• 1 can (11-ounce) mandarin oranges
• 1 cup smoked turkey, cut into 1/2-inch cubes
• 2/3 cup California Bing cherries, washed, halved and pitted balsamic vinaigrette (recipe below)

Preparation:

Toss all ingredients together except cherries in a large bowl. Drizzle balsamic vinaigrette over salad, reserving 1 tablespoon of vinaigrette, and toss salad. Drizzle remaining vinaigrette over cherries and toss to coat. Arrange salad on individual plates and sprinkle with cherries.

Serves four

Balsamic Vinaigrette

Ingredients:

• 1/3 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon stone-ground mustard
• 1 teaspoon honey
• 1/4 teaspoon salt freshly ground pepper to taste

 Preparation:

Whisk all ingredients in a bowl and store in refrigerator until ready for use

Cherry Pie

 Pastry for a 9" two-crust pie

• 2 cups flour
• 1 teaspoon salt
• 1/3 cup plus 1 tablespoon butter
• 1/3 cup plus 1 tablespoon shortening
• 4-5 tablespoons cold water

Preparation- Pastry:

Preheat oven to 425 degrees. Place flour and salt into a medium mixing bowl or into the food processor. Cut in shortening and butter and work with a fork or pastry cutter until mixture is like coarse corn meal. If using a food processor use the "S" blade.

Sprinkle in cold water, 1 tablespoon at a time, mixing until all flour is moistened and forms a ball. Slightly chill until ready to roll out the pie crust.

Pie Filling

• 3/4 to 1-1/4 cups sugar, depending on sweetness of cherries and personal preference.
• 1/3 cup flour
• 8 cups pitted Olson's Bing, Royal Ann, or Tartarian cherries (about 3-1/2 lbs.)
• 1/4 teaspoon almond extract
• 2 tablespoons butter

Preparation- Pie Filling:

In a large mixing bowl, stir together sugar and flour. Mix well with cherries. Roll pastry out on a cutting board that is dusted with flour and sugar. Place bottom crust in 9'' pie plate. Add cherry mixture. Sprinkle with almond extract and dot with butter. Moisten the outer edge of bottom crust with cold water, so that the top crust will adhere. Cover pie with top crust, crimping edges and adding slits to allow for steam to escape. Sprinkle sugar lightly on top of crust before baking. Cut a piece of aluminum foil about 3" wide and cover the edge of the pie to prevent excessive browning. (Remove foil during last 15 minutes of baking.) Bake at 35-45 minutes or until crust is brown and juices are bubbly. Allow to cool until it is lukewarm before serving.

30 Minutes to Homemade Sweet Cherry Jam

Description:
A recipe for 30 Minutes to Homemade Sweet Cherry Jam

Ingredients:

• 2 cups prepared fruit (buy about 1-1/2 pounds fully ripe sweet cherries)

• 2 tablespoons fresh lemon juice

• 4-1/4 cups sugar, measured into separate bowl

• 3/4 cup water

• 1 box Sure-Jell fruit pectin

Preparation:
Prep: 30 minutes

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

STEM and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Add lemon juice. Stir in sugar. Let stand 10 minutes; stir occasionally.

MIX water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)

FILL each container quickly to within 1/2 inch of top. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.

Serves
Makes about 5 (1-cup) containers.

Variations
Important Tip for Jam Recipes: To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

No-Bake Cherry Cheese Squares  

Ingredients:
1 1/4 cups graham cracker crumbs
1/2 cup granulated sugar, divided
1/3 cup butter or margarine, melted
1 package (3 ounces) cream cheese, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
1 can (21 ounces) cherry filling and topping
1/2 teaspoon almond extract

Directions:
Combine graham cracker crumbs, 1/4 cup of the sugar and melted butter in a mixing bowl; mix well. Press crumb mixture firmly into the bottom of a 9x9x2-inch baking pan. Let crust chill while preparing the rest of the ingredients.

Put cream cheese, remaining 1/4 cup sugar, lemon peel and vanilla in a medium mixing bowl. Beat with an electric mixer on medium speed 2 to 3 minutes, or until smooth. Fold in whipped topping. Pour into prepared crust.

Combine cherry filling and almond extract. Pour over cheese filling. Refrigerate, covered, ready to serve.

Makes 9 servings.

Cherry Chocolate Chunk Cookies  

Ingredients:
2 1/4 cups unbleached flour
1 t. baking soda
1/2 t. salt
1/2 c. unsalted butter, softened
1/2 c. butter flavored Crisco
1/2 c. granulated sugar
3/4 c. brown sugar
1 1/2 t. real vanilla extract
1/2 t. real almond extract
2 large eggs
1 c. dried tart cherries
3/4 c. chopped walnuts
1/2 c. chopped pecans
12 oz. bag of Saco semi-sweet chocolate chunks

Directions:
Preheat oven to 375 degrees. In large bowl, cream together butter, Crisco, sugars and vanilla and almond extract. Beat until creamy. Beat in eggs. Gradually add flour, baking soda and salt. Mix well. Stir in chocolate chunks, cherries and nuts. Mix well.

Drop by rounded spoonfuls onto greased cookie sheet. Bake 11-13 minutes. Cool on cookie sheet 2 minutes. Remove to rack and cool completely. Makes about 3 1/2 dozen cookies.

A big hit! 

Oatmeal Cherry Cookies  

Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (optional)
2 cups quick-cooking or old-fashioned oats, uncooked
1-1/2 cups dried tart cherries
1 cup semisweet chocolate chips

Directions:
Put margarine, brown sugar and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until creamy. Add eggs and vanilla; beat well. Combine flour, baking powder and salt, if desired; add to egg mixture. Stir in oats, cherries and chocolate chips; mix well.

Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake in a preheated 350-degree oven 10 to 12 minutes, or until golden brown. Let cool 1 minute on cookie sheet; remove to wire rack to cool completely. Store in a tightly covered container.

Makes about 4 dozen.

Ingredients:

• 2 cans [16 ounce / 454 ml each] stoned Bing cherries
• 2 tablespoons [30 ml] cornstarch mixed with 2 tablespoons [30 ml] cold water
• 1/2 cup [125 ml] kircsh or brandy
• 1/2 cup [125 ml] maraschino liqueur
• 6 big scoops vanilla ice cream

Directions:

• Drain cherries; reserve juice.
• Bring juice to boil in a small saucepan.
• Add cornstarch/water mixture; cook, stirring, until sauce boils and thickens.
• Cool to room temperature.
• Cover; reserve.
• Just before serving, scoop ice cream in very cold individual dishes.
• In a fondue pot, heat cherries, stirring constantly.
• Add kircsh or brandy, maraschino liqueur; heat for a few minutes and flambé.
• Shake pot until flames go out.
• Add sauce to cherries; heat until hot.
• Pour cherries and sauce over vanilla ice cream.
• Serve immediately.

Serves 6