You are currently browsing the Red Barn Recipes weblog archives for December, 2006.
December 23, 2006 by admin.
How about dappling in an Apple Dapple Cake? This is a great recipe to add a few raisins, a few apples to the cake. WHAT A CAKE! I think it is the perfect cake for the Holidays.
APPLE DAPPLE CAKE
1 1/4 cup oil
1 teaspoon salt
2 cups sugar
3 cups of flour
3 eggs
1 teaspoon vanilla
1 teaspoon soda
1 cup white raisins (optional)
1 teaspoon cinnamon
3 cups diced apples
1 cup of pecans
Cream oil, sugar and eggs. Add soda, salt, flour and cinnamon, which have been sifted together. Fold in apples, nuts, raisins, vanilla. Pour into ungreased tube pan. Bake at 350 degrees F. for l hour and 20 minutes. Remember to cut the baking time in half if baking in two pans — test to be sure it is done before removing from oven.
Topping: 1 cup brown sugar, 1/4 cup milk, 1/2 cup butter, l teaspoon of vanilla. Bring to boil for 3 minutes and pour over cake while both are still warm. Cut cake loose from sides of pans and punch holes in top of cake with a fork. Let set 10 minutes, then remove from pan.
–Compliments of Mrs. Lamar Burges, San Antonio
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December 22, 2006 by admin.
Smoked Chicken Salad with Dried Cherries and Onions Chicken Salad:
4-1/2 cups diced smoked chicken 1-1/2 cups diced celery, diced 1/4 inch 2-1/4 cups diced sweet onions, diced 1/4 inch 2-1/4 cups chopped dried tart cherries 1-1/2 cups toasted pecan pieces 1/2 cup minced fresh basil 2 cups mayonnaise 3 tablespoons fresh orange juice 1 teaspoon fresh orange peel 3/4 teaspoon salt 3/4 teaspoon black pepper, ground Dice or chop chicken, celery, onion and cherries to about 1/4 inch.
Combine chicken, celery, onion, cherries, pecans, basil, mayonnaise, orange juice, orange peel, salt and pepper in a large mixing bowl; stir gently until combined. Refrigerate until ready to use. To prepare sandwiches: Chicken Salad 24 slices rustic bread 3/4 cup mayonnaise 48 leaves bibb lettuce Place bread on work surface, spread 12 slices of bread with 1 tablespoon mayonnaise each. Spread other 12 slices with 3/4 cup(about 6 ounces) chicken salad per slice. Top chicken salad with bibb lettuce, close sandwiches; slice in half diagonally and serve.
Makes 12 sandwiches; 9 cups (72 ounces) chicken salad.
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December 20, 2006 by admin.
Its the time of year when everyone is thinking of that special dinner with the family. This is an absolute killer of a cheese cake! In fact you will need two of them because while you make it you will sample it at least 3-4 times and then, oh well …… so make plenty! I love cheesecake and when you make one like this with real cherries, I can only say wow!
Good luck on that Christmas dinner. Always include cherries. After all they are red and very delicious!
White Chocolate Cherry Cheesecake
½ cup pecan halves, toasted, finely chopped 9 whole grahams cracker, crushed (about 1-1/2 cups crumbs) ¼ cup sugar ¼ cup (1/2 stick) butter or margarine, melted 3 pkg. (8 oz. each) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 1 pkg. (6 oz.) white baking chocolate, divided 2 tsp. vanilla, divided 4 eggs 1 can (21 oz.) cherry pie filling
Preheat oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, pecans, sugar and butter until well blended. Press firmly onto bottom of pan. Melt 5 of the chocolate squares as directed on package. Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add melted chocolate and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Mix pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Melt remaining 1 chocolate square as directed on package; drizzle over cherries. Let stand until firm.
Cut into 16 slices to serve. Makes 16 servings.
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December 18, 2006 by admin.
OK, OK, OK, So Christmas is about here. We in Cherry country are all about giving gifts to our neighbors. Sometimes these neighbors might be a ways away or through the fields, but it is still fun to take something different and delicious to share!
We like to think that giving the gift of cherries is both giving the gift of health, the gift of pleasure, the gift of satisfaction. I love the idea of filling the world with cherries. How great life would be!
I thought I would give you a great little recipe for a gift giving neighbor. Its simple, fun, and a pleasure to give.
Cherry Mini Pound Cakes
These make great gifts.
2 (16-ounce) jars or 3 (10-ounce) jars maraschino cherries
1¼ cups butter, softened
2¾ cups granulated sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (14-ounce) can sweetened condensed milk
Confectioners’ sugar
Drain maraschino cherries; cut into quarters. You should have about 2 cups. Drain again on paper towels.
Set aside.
Put butter, sugar, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until blended,
then on high speed 5 minutes until light and fluffy.
Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to
creamed mixture, mixing lightly after each addition.
Fold in maraschino cherries. Turn batter evenly into 6 greased and floured mini loaf pans (4½ x 2¾ x 1¼
inches). Bake in a preheated 350-degree oven for 45 to 50 minutes, or until toothpick inserted near center
comes out clean. Let cool in pans 5 minutes; invert on wire racks and let cool completely. Wrap for gifts or
dust with confectioners’ sugar before serving. Makes 6 mini loafs.
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December 16, 2006 by admin.
I thought I would include a simple recipe that called for three different kinds of cherries. I did this to illustrate that there are more kinds of cherries in the world than the large deep purple “Bing” type of cherry.
In fact there are many varieties of cherries. In Europe the cherries often are considered between sweet and tart cherries. A lot of the people of Eastern and Western Europe eat cherries fresh. They don’t can or preserve them, but rather eat them in season. Here in the United States there are many varieties of sweet cherries that are grown mostly for the fresh market. The predominant tart cherry is the “montmorency” variety. This particular variety has been the subject of much study over the past few years by several Universities and Health Science Centers. It is amazing that the montmorency cherry has so much to offer the public when it comes to health issues. It certainly is worth looking at as the public is now encouraged to eat at least 5 fruits and vegetables each day.
Getting back to the recipes at the Red Barn; I thought it would be a fun thing for an enterprising individual to create a fun little jam recipe that included three different kinds of cherries. This particular recipe uses an equal amount of fruit and sugar. It can be modified to use less sugar. I have used this recipe and substituted pear concentrate for half of the sugar. I have even tried the recipe with just plain half of the sugar. Both of these methods were satisfactory and quite good. I hope you find this a fun recipe and please feel free to alter it in any way.
I hope you will become better acquainted with different types of cherries!!
Three-Cherry Jam Recipe
Ingredients
2 cup light sweet cherries
2 cups dark sweet cherries
2 cups tart red cherries
6 cups sugar
Juice of 1 lemon
Instructions
Pit and measure cherries. Grind coarsely. Simmer about 5 minutes to soften skins. Add sugar and juice. Cook until thickened, 15 to 20 minutes, but no longer than 20 minutes. Skim and pour into hot sterilized jars. Adjust lids at once and process in boiling water bath, 212 degrees F., for 5 minutes. Remove from canner and complete seals unless closures are self-sealing type.
Yield: about 6 pints
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December 12, 2006 by admin.
DRIED CHERRY APPLE PIE 1 cup dried tart cherries 4 cups peeled, cored and sliced apples 1 cup granulated sugar ¼ cup all-purpose flour ½ teaspoon ground cinnamon 1 tablespoon butter or margarine Pastry for 9-inch, 2-crust pie
In a large mixing bowl, combine cherries and apple slices. In a small bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture; toss to blend. Let stand 15 minutes. Turn fruit mixture into pastry-lined 9-inch pie pan: dot with butter.
To make a lattice top for the pie, cut remaining pastry into ½-inch wide strips. Arrange strips on pie at 1-inch intervals. Fold back alternate strips to weave crosswise strips over and under. Seal and flute edge. (If desired, a solid top crust can be used. Cut slits in top pastry to allow steam to escape.) Bake in a preheated 425° oven 40 to 50 minutes, or until edge is golden brown and apples are tender.
Makes 6 to 8 servings. 2051
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December 11, 2006 by admin.
These are cookies that are very easy. I think that you will find the dried cherries add a great burst of flavor and color for the holidays.
Dried Cherries are one of the newest, healthiest, and best kept secrets in the nutritional world!
CHEERY CHERRY COOKIES
These cookies are easy to have on hand for unexpected holiday guests.
1 cup dried tart cherries, coarsely chopped 1 teaspoon vanilla extract
3 cups all-purpose flour 1 teaspoon salt
1 cup butter, softened 1 tablespoon freshly grated orange peel
1 cup granulated sugar 1 cup finely chopped honey roasted peanuts
2 eggs ½ cup chocolate chips, melted (optional)
Combine chopped cherries and 2 teaspoons flour in a small bowl; toss to mix well. Set aside.
Combine butter, sugar, eggs and vanilla in a large mixing bowl; beat with electric mixer until smooth.
Gradually beat in flour and salt. Add grated orange peel and chopped dried cherries with the last of the
flour; mix until combined.
Divide dough into thirds; shape each third into a log, about 1½ inches in diameter and 7 inches long. Roll
each log in ⅓ cup chopped peanuts. (Nuts must be finely chopped so you can slice the dough.)
Wrap dough in waxed paper or plastic wrap, twisting ends. Chill at least 4 hours.
Unwrap logs and cut into ¼-inch slices. Place slices 1 to 2 inches apart on ungreased cookie sheets.
Bake in a preheated 400-degree oven for 10 to 12 minutes, or until light brown. Immediately remove from baking sheet. Cool on wire racks. Store in an airtight container. If desired, drizzle cookies with melted chocolate before serving.
Makes about 7 dozen.
Note: This cookie dough can be made ahead of time, wrapped airtight and refrigerated for up to 3 days or
frozen for up to 2 weeks. Thaw frozen dough in refrigerator before slicing and baking.
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December 9, 2006 by admin.
Every winter when the snow begins to fall and the chill of the outside air is cold enough to crunch the snow underfoot our thoughts turn to warmer climates. Most of the time it is impossible to go and enjoy a beach side visit but you can stir up some classic recipes that will remind you of the tropics. I think you will like this bread, give it a try
ALOHA BREAD Bananas and macadamia nuts accented with cherries make this bread a tropical taste treat. 1-1/3 cups maraschino cherries (1 10-ounce jar) 1-3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup butter or margarine, softened 2/3 cup firmly packed brown sugar 2 eggs 1 cup mashed ripe bananas 1/2 cup chopped macadamia nuts or walnuts.
Drain maraschino cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set aside. Combine flour, baking powder and salt; set aside. Combine butter, brown sugar, eggs and reserved cherry juice in a large mixing bowl. Mix on medium speed with an electric mixer until ingredients are thoroughly combined. Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. Stir in drained cherries and nuts. Lightly spray a 9×5x3-inch baking pan with non-stick cooking spray. Spread batter evenly in pan.
Bake in a preheated 350-degree oven 1 hour, or until golden brown and wooden pick inserted near center comes out clean. Remove from pan; let cool on wire rack. Store in a tightly covered container. Makes 1 loaf, about 16 slices. 2069
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December 8, 2006 by admin.
Description: Traditional Pumpkin pie is a must for Thanksgiving. But, try not to forget it during the other times of the year. It has the same taste regardless of season.
| 1 1/2 cups | Cooked, strained pumpkin(or canned) |
| 2/3 cup | Sugar |
| 1/4 cup | Brown Sugar |
| 1 1/2 cups | Evaporated Skim Milk |
| 3 | Eggs |
| 3/4 teaspoon | Cinnamon |
| 1/8 teaspoon | Ground cloves |
| 1/4 teaspoon | Ginger |
| 1 teaspoon | Grated Orange Peel |
| 1/4 teaspoon | Nutmeg |
| 1/4 teaspoon | Salt |
| 1 | Unbaked Pie Shell |
TIP: If crust begins to get too brown, loosely cover crust only with foil.
After making thousands of pumpkin pies at South Ridge Farms I am sure that you will love this version. Try it!
Sincerely,
The Baker at South Ridge Farms
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December 7, 2006 by admin.
These tarts are going to be a new family tradition at my house. I love cherries, I love tarts, these are a great combination.
MERRY CHERRY TARTS
These easy-to-prepare tarts
will delight family and guests.
½ cup butter, softened
4 ounces cream cheese, softened
2 tablespoons granulated sugar
1¼ cups all-purpose flour
¼ teaspoon salt
1 (20 or 21-ounce) can cherry pie filling
1 teaspoon almond extract or Kirsch
Whipped cream, optional
Combine butter, cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on medium
speed until smooth. Add flour and salt; mix well. Roll dough into 1-inch balls. Press balls evenly into the
bottom and up the sides of 1¾ x 1-inch miniature muffin cups.
Combine cherry pie filling and almond extract. Spoon 1 tablespoon cherry filling into each pastry-lined
cup. Be sure to include at least 2 cherries in each cup.
Bake in a preheated 350-degree oven 30 to 35 minutes, or until crust is golden brown. Cool in pans 10
minutes. Remove to wire racks to cool completely. Garnish each with dollop of whipped cream, if desired.
Makes 24.
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