November 30, 2006 by admin.

This Christmas Cookie will have everyone around wanting more than just one. It is fun and easy to make and oh sooo tasty! We make these cookies at South Ridge Farms all year long! Try them, you can’t go wrong.

CHERRY CHEWBILEES (CHRISTMAS COOKIES) Beyond ordinary, try these cookies made with extraordinary dried cherries!

Ingredients
1 cup margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1-2/3 cups coarsely chopped white chocolate or vanilla milk chips
1-1/2 cups dried tart cherries
1 cup cashews, coarsely chopped

Directions
Combine margarine, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed until thoroughly mixed. Combine flour and baking soda; gradually add flour mixture to butter mixture. Stir in white chocolate, dried cherries and cashews. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake in a preheated 350-degree oven 10 to 12 minutes, or until light golden brown. Do not overbake. Let cool on wire racks; store in a tightly covered container. These cookies freeze well.

Makes 4-1/2 dozen cookies.

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November 28, 2006 by admin.

Here is a great cherry muffin recipe that we found!!

We subsituted dried red tart cherries in the place of the tart cherries.

Dried Red Tart cherries and frozen Red Tart Cherries can be found at www.southridgefarms.com.

Ingredients
3 1/3 cups Flour, All-purpose
1 Tbsp. + 1 tsp. Baking Powder
1 tsp. Salt
1/4 cup Sugar
1 Egg, beaten
2/3 cup Tart cherries, well drained
2 tsp. Almond flavor
1 3/4 cups Milk
1/3 cup Vegetable oil
1/3 cup Chopped nuts (optional)

Directions
Combine flour, baking powder, salt, and sugar in mixer bowl. Combine eggs, milk, oil, and almond flavor.
Add to dry ingredients and mix only to blend (low speed) about 30 seconds. Batter will still be lumpy.
Gently fold in drained cherries and chopped nuts. Put batter into well greased muffin tins about 2/3 full. Handle batter as little as possible.

Bake at 400 F degrees for 25 minutes.

Yields: 24

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