3/4 cup sugar
1/2 stick margarine
2 eggs
2 cups flour
1 1/2 cup mashed bananas
1 cup drained, pitted & cut up sour cherries
1/2 tsp. salt
2 tsp. baking soda
Cream sugar & margarine. Add eggs, cherries & bananas. Mix dry ingredients together and add to first mixture. Bake in two 9″ x 4″ greased bread pans at 350° for 45 minutes or until toothpick comes out clean.
0 comments Betsy | Canned Cherries Recipes, Crop Updates & Orchard Talk, Fresh Cherry Recipes, Recipes
The strawberries are looking great. We should have them through the 4th. It has been a little hard keeping a constant supply of strawberries, but we are trying to keep up the best we can. The picking should become more consistent in the next couple days once it stops raining.
Jim brought in a couple cherries from the trees today and they look like they are coming along wonderfully. They still need a little time to get bigger and darker. We are looking at them being ready between the 10th and 15th of July.
2 boneless pork loin chops, about 1-inch thick
Salt and freshly ground black pepper, to taste (used ¼ teaspoon salt, 1/8 teaspoon pepper)
2 tablespoons vegetable oil
½ cup chopped onion
1 cup reduced sodium chicken broth
1/3 to 1/2 cup dried tart cherries
2 tablespoons orange marmalade
1 tablespoon balsamic vinegar
Dried red pepper flakes, to taste (used 1/8 teaspoon pepper)
Season pork chops with salt and pepper. Heat oil in a large skillet on high heat. Add pork chops; brown well, about 3 minutes per side. Remove to plate. Add onions to skillet; cook until tender, 3 to 5 minutes. Add chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half. Reduce heat. Add pork chops to pan to heat through, 5 to 6 minutes. (Cook pork chops longer on lower heat, if pork chops are very thick or if they have a bone in them.) Internal temperature of the pork should be about 160 degrees. Add chicken broth or water, if needed. Serve pork chops with cherry sauce spooned over them.
0 comments Betsy | Crop Updates & Orchard Talk, Dried Cherries Recipes, Recipes
2 cups cubed cooked chicken
½ cup dried tart cherries
3 green onions, sliced
½ cup mayonnaise
¼ cup plain yogurt
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Lettuce leaves
Chopped fresh parsley
2 to 4 croissants
Combine chicken, cherries and onions in a large bowl; mix well. In another bowl, combine mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture. Mix gently. Refrigerate, covered, 1 to 2 hours. Spoon chicken salad on sliced croissants; top with lettuce.
1 can (16-ounce) pitted dark sweet cherries
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1/4 cup honey
2 tablespoons rice vinegar
2 teaspoons hot mustard
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried tart cherries
6 (6 1/2 ounces each) skinless, boneless chicken breast halves
Salt and pepper to taste
6 rosemary sprigs for garnish
Heat oven to 350F. Line a 9″ x 13″ baking pan with foil and spray foil with non-stick spray; set aside.
To make the glaze: Drain the pitted dark sweet cherries; reserve 1/4 cup of cherry juice. In a blender, puree the drained cherries until smooth.
In a skillet, heat the olive oil and saute the onion and garlic until soft; add the cherry puree, reserved 1/4 cup cherry juice, honey, vinegar, mustard, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until smooth. Add dried cherries; simmer 5 minutes.
Arrange chicken breasts in foil-lined baking pan; season with salt and pepper to taste. Brush chicken lightly with cherry glaze; reserve remaining glaze. Cover the pan with foil and bake chicken 20 minutes; brush with additional glaze and bake uncovered 10 to 15 minutes longer or until chicken is done.
To serve, pour 2 tablespoons warm reserved glaze over each chicken breast and garnish with a rosemary sprig. Serves 6.
0 comments Betsy | Dried Cherries Recipes, Fresh Cherry Recipes, Recipes
2 eggs
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/4 teaspoon salt
1/3 cup lemon juice
2/3 cup shredded unpeeled zucchini
1/4 cup water
2/3 cup dried tart cherries
2 cups all-purpose flour
1 tablespoon grated lemon peel
2 teaspoons baking powder
Put eggs in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well.
Combine flour, baking powder, cinnamon, soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, cherries and lemon peel.
Grease and flour the bottom only of an 8-1/2 x 4-1/2-inch loaf pan. Pour batter into prepared pan. Bake in a preheated 350F.oven 55 to 65 minutes, or until wooden pick inserted in center comes out clean. Makes 1 loaf, about 16 slices
Source: Cherry Marketing Institute
0 comments Betsy | Crop Updates & Orchard Talk, Dried Cherries Recipes, Recipes
This recipe makes 72 biscotti
Ingredients
2 cups King Orchards dried tart cherries
1/4 cup orange juice
hot water
2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3 large eggs
1 cup chopped pecans
powdered sugar, for rolling
Cooking Instructions
1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
2. Combine the cherries and orange juice in a small bowl and add just enough hot water to cover. Set aside for 15 minutes or more.
3. In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.
4. Drain the cherries and discard the liquid. In a separate bowl, whisk the eggs together. Add them to the flour mixture along with the drained cherries and pecans and stir until a stiff dough forms.
5. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.
6. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.
7. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.
8. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.
9. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.
Serving Size: 3 biscotti
Nutritional Information
Number of Servings: 72
Per Serving
Calories 139 Carbohydrate 24 g
Fat 3 g Fiber 1 g
Protein 2 g Saturated Fat 0 g
Sodium 65 mg
1/4 cup sugar
1 1/2 tbsp. cornstarch
2 cups pitted tart cherries
2 tbsp. margarine
Mix sugar and cornstarch. Stir in pitted cherries. Cook over medium heat until thickened. Remove from heat & add margarine. Stir well. Serve over ice cream, cake or cheese cake. Keep refrigerated.
0 comments Betsy | Crop Updates & Orchard Talk, Fresh Cherry Recipes, Recipes
It’s been raining so much lately! In the past 40 days, we’ve had rain on 24 of them. Hopefully it dries up soon, because the rain can cause the cherries to split. All of our gardens are staked out and planted, so the rain will be good for just a few more days. Guess what happens tomorrow? Strawberries are finally in the market! They were even later than we thought, but now they’re coming for sure. And next week, the Cherry Festival starts in Traverse City on the 4th of July! We have a little more work to do before we’re ready, but things are coming together. That’s about all that’s happening this week…bye for now!
1 comment Betsy | Crop Updates & Orchard Talk, In the Markets