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
Asparagus is in and great! Try these recipes
Sweet & Sour Asparagus
1/2 C. sugar
1/4 C. wine vinegar
3 whole cloves
1 cinnamon stick
1/2 tsp celery seed
1/2 tsp salt
1 15oz can asparagus spears drained OR 1 lb fresh asparagus spears cooked until tender
Combine first 6 ingredients with 1/4 C. water in saucepan. Bring to boil-stir until sugar dissolves. Pour over asparagus: cool covered in refrigerator 6 to 24 hours. Garnish with hard boiled eggs.
Asparagus and Mushroom Quiche
1 Box Pillsbury pie crust
About 12 spears of asparagus; boil to cook until soft
1 large vidalia onion and a good hand full of any kind of mushroom
Saute onions and mushrooms in butter until soft
Add 2 packet splenda for sweetness
Spray bottom of pie pan with PAM. Line with pie crust. Add a layer of asparagus. Add mushroom and onions. Add a layer of white American cheese. I also added colby jack in small pieces. Add about 10 eggs (beaten). Add salt to taste and add to pie. Bake for about 1 hour- check often.
ENJOY! Betsy
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.
Ingredients:
1 (20- or 21-ounce) can King Orchards cherry pie filling
2 tablespoons honey
1 teaspoon fresh lime juice
3/4 teaspoon grated fresh ginger
1/2 teaspoon dry mustard
1/2 teaspoon grated lime
Combine cherry pie filling, honey, lime juice, ginger, dry mustard, and lime peel in a medium saucepan; mix well. Bring to a boil over medium heat, stirring frequently. Reduce heat; simmer, uncovered, 1 minute, stirring frequently. Serve with sliced ham or pork.
Makes 2 cups.
Nuts About Cherries Chicken Salad Recipe
Ingredients:
4 cooked, boneless chicken breast halves, diced
1 cup King Orchards Nuts About Cherries, coarsely chopped
1/3 cup diced celery
1/3 cup diced apples (we like Mutsu for this, but Cortland, Galas and Honeycrisp would be good choices too)
1/3 cup low-fat yogurt
1/3 cup low-fat mayonnaise
1 tbl. buttermilk
salt and pepper to taste
In large bowl, combine chicken, Nuts About Cherries, celery and apple. After well combined, add the yogurt, mayo and buttermilk. Salt and/or pepper if desired. Toss together well and refrigerate until chilled.
Serve by itself, on wheat bread, croissant or pita.
For an added twist, add the zest of an orange or two.
0 comments admin | Apple Recipes, Dried Cherries Recipes, Recipes
Ingredients:
2 medium sweet potatoes (7-8 ounces each)
2 tablespoons King Orchards Tart Cherry Juice Concentrate (undiluted)
1 tablespoon brown sugar
1 tablespoon butter or brown sugar, melted
1/2 teaspoon ground ginger
1 green onion, sliced
Scrub potatoes and halve lengthwise, do not peel. Spray a baking pan with nonstick cooking spray. Place potatoes, cut-side down, in pan. Bake in a preheated 400 degree oven 30 to 40 minutes, until almost tender.
Stir together cherry juice concentrate, brown sugar, butter, and ginger. Turn potatoes cut-side up and brush with cherry mixture.
Bake 5 to 10 minutes, or until tender. Sprinkle with green onion. Serve immediately. Makes 4 servings.
Cherry Celery Salad
Ingredients:
1 ½ cups celery, diced
2/3 cup dried tart cherries
1 cup frozen green peas, thawed
¼ cup fresh parsley, chopped
3 tbsp. mayonnaise
3 tbsp. plain yogurt
2 tbsp. toasted pecans, chopped
3 tsp. lemon juice
¼ tsp sea salt
¼ tsp black pepper
Combine celery, cherries, peas and parsley in a medium mixing bowl. In small bowl, combine remaining ingredients to make dressing and stir. Pour dressing over celery mixture and stir until evenly coated. Serve.
Serves: 4
Ingredients:
6 fluid ounces lemon juice, fresh squeezed
4 tablespoons confectioners’ sugar
24 fluid ounces water
4 fluid ounces King Orchards Tart Cherry Juice Concentrate
Combine the lemon juice and the sugar. Stir to dissolve. Add the water and cherry juice concentrate and stir. Serve over ice.
notes: We add cherry juice concentrate to store-bought lemonade too. It’s a great cooler on a hot summer day!
Ingredients:
4 cups all purpose flour
1 cup sugar, granulated
2 tbl baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup butter or margarine, softened
1 cup King Orchards dried tart cherries
1 cup pecans, chopped
1 tbl lemon peel, grated
1 cup milk
4 eggs
Directions:
Combine flour, sugar, baking powder, cinnamon and nutmeg in large mixing bowl. Add butter. Mix with an electric mixer on low speed until mixture resembles coarse crumbs (about 2 minutes)
Stir in cherries, pecans and lemon peel. Mix on low speed.
Whisk milk and eggs together until well blended. Reserve 1/4 cup milk mixture. Add reaining milk mixture to dry ingredients, mixing on low speed just until moistened.
Gently knead dough on lightly floured surface 5 or 6 times. Divide dough into 2 pieces (about 14 ounces each). Shape each portion into a circle 10 inches in diameter and 1-inch thick. Cut each into 12 wedges.
Place dough on greased full sheet pan. Brush surface with reserved milk mixutre. Sprinkle with additional sugar if desired.
Bake in a 400F standard oven 15 to 20 minutes or until golden. Serve warm or at room temperature.
note: Scones may be made ahead and baked, then frozen up to 2 weeks. Thaw at room temperature.
According to McCormick’s Flavor Forecast for 2009 Tart Cherry and Cayenne Pepper are the hot new flavor pairing for 2009. In honor of the occasion, here is a lovely recipe I found in the Cleveland Plain Dealer, which calls on tart cherry juice concentrate to provide the perfect tart cherry flavor.
Beef and Cherry Satay
Makes 16 appetizer-size servings
Peanut dipping sauce:
2/3 cup chicken stock
2 tablespoons cherry juice concentrate
1/3 cup peanut butter
Satay:
1½ pounds beef round, fat trimmed
2 tablespoons sesame oil
¼ cup soy sauce
½ teaspoon garlic powder
1 tablespoon apple cider vinegar
½ teaspoon black pepper
½ teaspoon cayenne pepper
¾ cup cherry juice concentrate
1 tablespoon dehydrated onions
Cook’s note: Marinate beef a day in advance (about 24 hours).
Preliminaries: You’ll need wooden skewers, which you should soak in water a day in advance.
Make the dipping sauce: Mix together chicken stock and cherry juice and simmer 15-20 minutes. Add peanut butter and stir until blended. Set aside and reheat before serving.
Prepare the beef: Cut beef into strips 1- to 2-inches wide, then into ribbons across the grain about ¼-inch thick. Mix well with remaining satay ingredients and marinate in refrigerator 24 hours.
Grill the beef: Thread strips in and out on skewers. Grill briefly, to your preferred doneness, over medium heat.
Presentation: Reheat dipping sauce and serve with skewers.
Source: Adapted recipe from Northwestern Michigan College Culinary Arts Department.