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.

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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

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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.

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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.

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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.

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