 |
 |
|
 |
|
|
|
|
|
|
|
1 cup dried Cherries
1 cup boiling water
8 tablespoons (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup coarsely chopped white chocolate
1/2 cup coarsely chopped milk chocolate
1/2 cup coarsely chopped pecans
Preheat oven to 350°F with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper; set aside. Place dried cherries in a small bowl, and cover with 1 cup boiling water to plump them; let stand 5 minutes. Drain, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add egg and vanilla extract, and beat to combine. Beat in flour, baking soda, and salt. Mix in cherries, white and milk chocolate, and pecans. Batter should be stiff. Use a tablespoon-sized ball of dough about 4 inches apart on the baking sheets. Bake until golden and just set, rotating the sheets between the oven racks halfway through baking to ensure even browning, about 15 minutes for large cookies and 12 minutes for small cookies. Transfer sheets to a wire rack to cool for about 5 minutes before transferring cookies to rack. Store in an airtight container for up to 1 week. Makes 10 large or 36 small cookies
2 cups Dark Sweet Cherries
4 tablespoons basil; chopped fresh
2 teaspoons green pepper; finely chopped
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon peel; grated
1/4 teaspoon Salt
1/8 teaspoon Tabasco Sauce
Pit and chop cherries and combine with all other ingredients; refrigerate at least 1 hour. Excellent as a condiment with pork, chicken or turkey.
4 cups Dark Sweet Cherries, pitted
2 cups Rader Farms Nature’s Three Berries (Raspberries, Marionberries and Blueberries)
1/4 cup unsalted butter
1/4 cup brown sugar, packed
1/4 cup almond paste
1/2 teaspoon lemon zest
1/2 cup all-purpose flour
3/4 cup sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 inch frozen pie crust
Preheat oven to 425°F. Combine unsalted butter, almond paste, lemon zest and flour in a bowl and beat with an electric mixer until smooth. With mixer on low speed, gradually beat in flour just until crumbly. Set topping aside. Combine sugar and cornstarch in a large bowl. Gently stir in cherries, berries and lemon juice. Turn filling into frozen pie shell. Sprinkle topping evenly over top of pie. Place pie on a cookie sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake 45-50 minutes longer, or until filling is bubbly in center. Cool completely on a wire rack. Serves 8.
Filling:
1 1/4 pounds Cherries, pitted, halved
1 cup cherry preserves (about one 12-ounce jar)
2 tablespoons water
1/3 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Fresh mint sprigs
Crust:
(Makes one 9-inch crust)
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1 tablespoon cold water
Filling: Preheat oven to 350°F. Roll out tart crust dough on lightly floured work surface to 13x10-inch rectangle. Transfer to 11x8-inch rectangular tart pan with removable bottom, pressing dough firmly into place. Fold overhang in and press, forming double-thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and pie weights. Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 15 minutes. Transfer pan to rack and cool crust. Combine preserves and 2 tablespoons water in heavy saucepan. Stir over low heat until preserves melt. Strain in medium bowl, pressing firmly on solids to extract liquid. Discard any solids in strainer. Combine cream, butter and 1/4 cup preserve mixture in heavy medium saucepan. Stir over low heat until butter melts. Add chocolate and stir until chocolate melts and mixture is smooth. Remove from heat. Cool 15 minutes. Spread chocolate mixture evenly into crust, Refrigerate until almost set, about 20 minutes. Arrange cherries decoratively over chocolate, pressing slightly to adhere. Rewarm remaining preserve mixture over low heat. Brush generously over cherries. Chill until chocolate sets, about 1 hour.
Crust: Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form. Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. Garnish tart with fresh mint leaves.
Topping:
14 ounces Dark Sweet Cherries, halved, pitted
1/4 cup (1/2 stick) unsalted butter
3/4 cup (packed) golden brown sugar
Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, separated
1 1/2 teaspoons vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar
1 cup chilled whipping cream
1 1/2 tablespoons powdered sugar
Topping: Preheat oven to 350°F. Butter sides of 9-inch-diameter cake pan with 2-inch-high sides. Melt 1/4 cup butter in same pan set over low heat. Add brown sugar; whisk until well blended, about 2 minutes. Remove from heat. Spread mixture over bottom of pan. Arrange cherries, cut side down, in single layer in bottom of pan and press lightly to adhere. Set aside.
Cake: Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat 1 cup sugar and butter in large bowl until creamy. Mix in egg yolks 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients alternately with milk. Using electric mixer fitted with clean dry beaters, beat egg whites and cream of tartar in another large bowl until stiff but not dry. Stir 1/4 of whites into cake batter to lighten. Using rubber spatula, gently fold remaining whites into batter. Spoon batter atop cherries in pan. Bake cake until deep golden on top and tester inserted into center comes out clean, about 55 minutes. Cool cake in pan on rack 15 minutes. Whip cream, powdered sugar and 1/2 teaspoon vanilla in bowl to soft peaks. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 5 minutes. Remove pan. Serve cake warm or at room temperature with whipped cream. Serves 8.
|
|
|
 |
|
 |
|
