Cherry Cobler Recipe

March 22, 2007 by admin.

Cherry Cobbler Recipe

INGREDIENTS:

  • 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

PREPARATION:

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.

Instructions:

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.

Posted in Uncategorized | No Comments »

Lets learn a little about red tart cherries

March 8, 2007 by admin.

Tart cherries, which are sometimes called sour, red cherries, or pie cherries are best known as the key ingredient in desserts. They are also delicious in main courses, salads, jams and jellies, and beverages. Tart cherries are seldom sold fresh in your local grocery store. They are harvested in July and usually frozen, canned, or dried for use throughout the year. You’ll need to find a farmers’ market to purchase them fresh.

Popular varieties include the Montmorency, Morello, and Early Richmond. Montmorency is the most popular of the sour cherry varieties the U.S. and Canada providing 95% or more of the sour cherries on the market. They are harvested in July and are light to dark red. This cherry has been cultivated in the United States for more than a century.

Sour cherry trees are usually smaller than sweet cherry trees. Sour cherry trees also grow in a wider range of climates. The leading U.S. states in the production of sour cherries include Michigan, New York, and Utah. Sour cherry trees will produce fruit when pollinated with their own pollen or with pollen from another sour cherry variety.

Posted in Uncategorized | 1 Comment »

Cherries and Cream Rice Pudding

March 7, 2007 by admin.

Cherries and Cream Rice Pudding Recipe

Rich and creamy rice pudding gets a kick of flavor and color from dried cherries. You might want to try this method with other dried fruits as well such as blueberries or cranberries.

INGREDIENTS:

  • 5 cups half-and-half cream (see Note)
  • 3/4 cup white granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup long grain white rice
  • 1 tablespoon pure vanilla extract
  • 1/2 cup dried cherries (see Note)
  • cup heavy whipping cream, very cold
  • 1/2 cup powdered sugar

PREPARATION:

In a saucepan, bring half-and-half, white granulated sugar, and salt to a boil. Add rice and stir until combined. Bring back to a boil, reduce heat, cover, and simmer for 1 hour and 15 minutes until thick and creamy.

Remove from heat, stir in vanilla extract and dried  dried red tart cherries.

Sponsored Links

 

Let cool to room temperature. Cover and chill at least 4 hours.

Pour whipping cream into a large bowl. With an electric mixer on high speed, whip the cream until noticeably thickened. Add confectioners’ sugar and continue beating about 2 minutes.

Fold half of the sweetened whipped cream into the rice pudding. Use the remaining whipped cream as a topping for the Pudding.
Note: If you must, you may substitute milk for the half-and-half, but the pudding will not be as rich and creamy. Try experimenting with other dried  fruits such as  raisins, etc.

Yield: 4 to 6 servings

Posted in Uncategorized | No Comments »

Crunchy Cherry Party Mix

March 1, 2007 by admin.

Its March Madness time!! Its also the first of March. I thought it would be a good idea to present a good March madness party mix that was full of red tart dried cherries! Try it out you will love it. It might even help your favorite team win the game…

CRUNCHY CHERRY PARTY MIX 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. 2013

Posted in Uncategorized | No Comments »

CHERRY COBBLER

February 28, 2007 by admin.

Here is a Cherry Cobbler that will tickle your taste buds. If you desire you can substitute other fruits for the cherries.

I tried it with blackberries and it was just as good as with the cherries. I am a little partial to cherries though. I hope you will like this recipe and have cobler on the menu frequently.

CHERRY COBBLER

4 tablespoons butter or margarine, room temperature
1/2 cup sugar
1/2 cup milk
1 cup flour
1 cup sugar
1 tablespoon baking powder
3 cups cherries, washed and drained
1 cup cold water

Preheat oven to 350. Cream butter and sugar until fluffy. Whisk in the flour, then the milk. Spread in sprayed pan. Sprinkle cherries on top and then pour cold water over all. Bake about 45-50 minutes, or until top is light golden. The cherry cobbler will be a bit runny at first, but then thickens as it cools.

Posted in Uncategorized | No Comments »

Cherry Oatmeal Bake

February 27, 2007 by admin.

OK OK OK  so oatmeal is good for you. Yes, and I even like it, especially in the morning. Add oatmeal to dried cherries and you have really got yourself a breakfast that is worth talking about. First order your dried cherries: I recommend ordering them from South Ridge Farms. Go to their web site and you will find them. They are the best I have found. I have even tried dried cherries from Michigan, Washington, Oregon, and Wisconsin. I think the west grows the best cherries for drying. When you make this recipe you will throw away the instant cereal in favor of this Cherry Oatmeal Bake.

CHERRY OATMEAL BAKE= 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 extract

Combine 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. Nutrition Facts per Serving: 195 calories, 1.5 g total fat (0 g saturated fat), 2.5 mg cholesterol, 165 mg sodium, 37 g carbohydrates, 1 g fiber, 8 g protein. Dietary Exchanges: 1 starch, 1 fruit, 1 low-fat milk 2177

Posted in Uncategorized | No Comments »

Good News For Cherry Lovers!

February 26, 2007 by admin.

There really is good news for cherry lovers. I guess the question is: if I love being healthy, I will try to eat more cherries to keep me healthy. Right?

Please read the following and go to www.southridgefarms.com to learn more about this healthy wonderful fruit!

There’s good news for cherry lovers. Not only does this ruby-red fruit taste great, but ongoing research shows that Montmorency tart cherries may relieve the pain of arthritis and gout. That’s because tart cherries are bursting with antioxidants. The latest tests show that Montmorency tart cherries have high ORAC values. ORAC stands for oxygen radical absorption capacity and is a measure of how many antioxidants are in a food product and how powerful they are.

Posted in Uncategorized | No Comments »

Cherry Almond Tarts

February 26, 2007 by admin.

Here is a recipe for February, which by the way is National Cherry Month! Help celebrate Cherry Month by stirring up some of the tarts that I found at South Ridge Farms just south of Santaquin, Utah.
CHERRY ALMOND TARTS
Yield: 12 (4-inch) tarts
Ingredients Measures Weights
Dough:
Unsalted butter, softened 1 cup 8 ounces
Granulated sugar 1/4 cup 2 ounces
Confectioner’s sugar 1 cup 4 ounces
Egg 1 2 ounces
Vanilla extract 1 teaspoon —
All-purpose flour 2-1/4 cups 9 ounces
Filling:
Almond paste 1 cup 8 ounces
Milk 3 tablespoon —
Vanilla extract 1 tablespoon —
Granulated sugar 1/2 cup 6 ounces
Butter, softened 1/2 cup 4 ounces
Cornstarch 2 tablespoons —
Eggs 2 —
Frozen (IQF) tart cherries 2-1/2 cups 1 pound
Granulated sugar 1/2 cup 4 ounces
Blanched almonds, sliced 1/3 cup 1 ounce
Directions:
1. For dough, beat butter, granulated sugar and confectioner’s sugar together
until smooth. Add egg and vanilla, mix well. Add flour; beat on low until
combined. Form into two balls. Wrap in plastic wrap; chill 30 minutes or longer.
2. For filling, crumble almond paste into medium mixing bowl. Gradually add milk
and vanilla, beating until smooth. Add 1/2 cup granulated sugar, butter and
cornstarch; beat in eggs until combined.
3. Toss cherries with remaining 1/2 cup granulated sugar until coated.
4. Grease bottoms and sides of 12 (4-inch) tart pans. On lightly floured surface,
roll out dough balls (one at a time) to about 1/8-inch thickness. Cut with 5-inch
round cutter. Ease each round into tart pans, pressing dough up the sides.
5. Spoon approximately 2 ounces of almond filling into each tart pan. Place 8 to
10 cherries on top of filling, spacing them so that cherries do not touch. Sprinkle
approximately 1/2 tablespoon sliced almonds on top of each tart.
6. Bake in preheated 350º F conventional oven 30 to 35 minutes or until tops are
puffed and wooden pick inserted near center comes out clean.
7. Let cool in pans 10 minutes. Loosen and remove from pans. Let cool
completely on wire racks. Refrigerate, if not used immediately.

Posted in Uncategorized | No Comments »

Cherry Almond Tarts

February 26, 2007 by admin.

Here is a recipe that will help you celebrate the month of February which is the national cherry month in the United States. I hope you enjoy this recipe, its easy to make and will give you a cherry smile!

CHERRY ALMOND TARTS
Yield: 12 (4-inch) tarts
Ingredients Measures Weights
Dough:
Unsalted butter, softened 1 cup 8 ounces
Granulated sugar 1/4 cup 2 ounces
Confectioner’s sugar 1 cup 4 ounces
Egg 1 2 ounces
Vanilla extract 1 teaspoon —
All-purpose flour 2-1/4 cups 9 ounces
Filling:
Almond paste 1 cup 8 ounces
Milk 3 tablespoon —
Vanilla extract 1 tablespoon —
Granulated sugar 1/2 cup 6 ounces
Butter, softened 1/2 cup 4 ounces
Cornstarch 2 tablespoons —
Eggs 2 —
Frozen (IQF) tart cherries 2-1/2 cups 1 pound
Granulated sugar 1/2 cup 4 ounces
Blanched almonds, sliced 1/3 cup 1 ounce
Directions:
1. For dough, beat butter, granulated sugar and confectioner’s sugar together
until smooth. Add egg and vanilla, mix well. Add flour; beat on low until
combined. Form into two balls. Wrap in plastic wrap; chill 30 minutes or longer.
2. For filling, crumble almond paste into medium mixing bowl. Gradually add milk
and vanilla, beating until smooth. Add 1/2 cup granulated sugar, butter and
cornstarch; beat in eggs until combined.
3. Toss cherries with remaining 1/2 cup granulated sugar until coated.
4. Grease bottoms and sides of 12 (4-inch) tart pans. On lightly floured surface,
roll out dough balls (one at a time) to about 1/8-inch thickness. Cut with 5-inch
round cutter. Ease each round into tart pans, pressing dough up the sides.
5. Spoon approximately 2 ounces of almond filling into each tart pan. Place 8 to
10 cherries on top of filling, spacing them so that cherries do not touch. Sprinkle
approximately 1/2 tablespoon sliced almonds on top of each tart.
6. Bake in preheated 350º F conventional oven 30 to 35 minutes or until tops are
puffed and wooden pick inserted near center comes out clean.
7. Let cool in pans 10 minutes. Loosen and remove from pans. Let cool
completely on wire racks. Refrigerate, if not used immediately.

Posted in Uncategorized | No Comments »

What is it about January that makes us feel blue?

January 11, 2007 by admin.

When January comes to the Rockies, the orchards are put to bed and the snow is covering the ground and it is just plain cold! Sometimes we feel blue and need something to pick us up. How about a recipe from South Ridge Farms Big Red Barn.

First, when you start putting together a recipe you forget about the blues and begin to think of the delicious outcome of what you are making!

Here is a recipe that will twist your face into a big smile.

CHERRY RUGELACH
Yield: 24 cookies
Ingredients: Measures: Weights:
Pastry:
Butter, softened 1 cup 8 ounces
Cream cheese, softened 1/3 cup 3 ounces
All-purpose flour 2-1/2 cups 10 ounces
Granulated sugar 1/4 cup 2 ounces
Filling:
Frozen (IQF) sweet cherries 1-3/4 cups 10 ounces
Tart cherry juice concentrate 2 tablespoons 1 ounce
Granulated sugar 1/2 cup 4 ounces
Cornstarch 1 tablespoon —
Water 2 tablespoons 1 ounce
Walnuts, chopped 1/2 cup 2 ounces
Egg Wash (1 egg whisked with 2 tablespoons cold milk or water)
Crystallized sugar
Directions:
1. For pastry, beat together butter and cream cheese. Add flour and sugar; beat
on low speed until crumbly, then knead until dough forms. Divide dough into
thirds; chill 30 minutes.
2. For filling, place frozen sweet cherries in a food processor; coarsely chop.
3. In medium saucepan, combine chopped cherries, tart cherry juice concentrate,
sugar, corn starch and water. Bring to boil, stirring constantly. Reduce heat;
simmer, uncovered 5 minutes, or until thickened, stirring occasionally. Remove
from heat; stir in walnuts. Chill 30 minutes.
4. Roll one-third of dough on lightly floured surface into a 10-inch circle. Spread
dough with one-third of cooled filling (approximately 1/3 cup). Cut circle into 8
wedge shape pieces. Roll up dough, beginning at wide end of each wedge.
5. Place cookies, tip side down, about 2 inches apart, on parchment-lined cookie
sheet. Repeat with remaining dough and filling. Brush each cookie lightly with
egg wash and sprinkle with sugar.
6. Bake in a 350ºF conventional oven 15 minutes or until golden brown. Transfer
to wire rack to cool.

WOW THOSE WERE GREAT!!!

Posted in Uncategorized | No Comments »

Next Entries »