1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
1 tablespoon water
1/3 cup A Taste of Michigan Cherries...Montmorency Dried Cherries, softened*
1 jar A Taste of Michigan Cherries...Hot Habanero Cherry Pepper Jelly
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 teaspoon chopped fresh rosemary leaves
1 (13.2 ounce) round Brie cheese
1 (26 ounce) package Pepperidge Farm® Entertaining Cracker Quartet Collection
1/2 cup chopped almonds
1/2 cup cashews
1/2 cup pistacchios
1/3 cup of A Taste of Michigan Cherries...Montmorency Dried Cherries
Heat oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on cookie sheet to cool. Melt butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir another 5 minutes or so. Pour out onto the cookie sheet; spread to cool. Once cool, transfer to an airtight container and stir in the almonds, cashews, pistacchios and dried cherries.
Mix together the dry ingredients. Mix together the wet ingredients and gently mix into the dry ingredients. Fold in the cherries. Grease and line a 9”x9” square baking pan with parchment paper or muffin tins. Pour in the batter and bake at 400 degrees for 25 minutes. More sugar can be added for a sweeter cornbread
Plump Cherry Foster Pie
Line a 9-inch pie pan with pie crust. Trim crust along pan edge. Pour the Cherries Foster pie filling evenly into crust. Sprinkle with almond extract, if desired. Place second crust over filling. Wrap excess top crust under bottom crust. Press edges together with a fork. With a knife, cut slits in top crust. Bake in preheated 400-degree oven 35 to 40 minutes, or until crust is golden brown. Cover edge of crust with strips of foil, if needed, to prevent overbrowning. If desired, 1 cup of dried cherries can be mixed with the cherry filling before baking for added cherry flavor.
Cherry Buttermilk Scones
Combine dry ingredients in a mixing bowl. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in the dried cherries. In another bowl, whisk together the buttermilk and two of the eggs. Add liquid mixture to dry mixture, stirring just until moist (dough will be soft and sticky). Allow dough to rest for 10 minutes. Preheat oven to 400 degrees Fahrenheit. Prepare egg wash. Flour surface for forming scones. Turn out dough and knead two to three times. Dough will be very soft. Divide dough in half. Roll each piece of dough into a 5-inch circle about 3/4 inch thick. Using a sharp knife, cut each round into 8 pie-shaped wedges. Using a metal spatula, carefully transfer wedges onto a cookie sheet, arranging so that wedges are not touching. They should be at least 1 1/2 inches apart. In a small bowl, whisk remaining egg with 1 tablespoon of water to make an egg wash. Brush a very light coat of egg wash onto the top of each scone; sprinkle tops of scones with remaining tablespoon of sugar, and bake for about 13 minutes, or until the tops are lightly browned and the insides are fully baked. The scones will be firm to the touch. Serve warm.
Cherry Salsa Chicken Bake
1 Jar A Taste of Michigan Cherries...Cherry Salsa
4 Skinless Chicken Breasts
2 cups Shredded Mexican Cheese
2 cups Cooked Rice
Preheat oven to 350...Place chicken in a 9 x 13 baking pan...Pour one jar of Cherry Salsa over the chicken breasts. Top with the Mexican cheese. Bake for one hour covered with foil. Serve over rice. Yummy...
Cherry Yogurt Smoothie
1 cup non-fat plain or vanilla yogurt
Put yogurt, banana, orange juice, cherry juice concentrate and crushed ice in the container of an electric blender or
food processor. Puree until smooth. Serve immediately. Makes 2 (8-ounce) servings.
This smoothie can be frozen in popsicle containers. Serve as a frozen treat, or allow to thaw and drink as a smoothie.
Cherry Vanilla Oatmeal
Savory Cherry Barbecue Pulled Pork
Salt and Pepper
2-3 lb. trimmed boneless Boston pork butt or blade roast
2 tablespoons vegetable oil
One jar of A Taste of Michigan Cherries...Savory Cherry Barbecue Sauce & Glaze
6 Sandwich Buns
Optional – Cole Slaw
Rub salt and pepper over a 2-3 lb. trimmed boneless Boston pork butt or blade roast.
Heat 2 tablespoons vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid.
Brown the roast on all sides.
Cover pot and roast in a preheated 325 degree oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.
Shred the pork, removing excess fat, and toss with 1 jar of
A Taste of Michigan Cherries Savory Cherry Barbecue Sauce & Glaze.
Serve warm on a sandwich bun – as an option, top with coleslaw.
Finger licking good! YUM!!!
2 cups of dry pancake mix
1 cup of A Taste of Michigan Cherries...Old Fashioned Pumpkin Butter
Brighten up breakfast with great pumpkin pancakes. Prepare the dry pancake mix according to package directions.
Add 1 cup of the Old Fashioned Pumpkin Butter to the batter.
Cook as directed.
Top with whipped cream and a sprinkle of cinnamon.
Pumpkin Pie Cream Cheese
8 oz softened cream cheese
1/4 cup of A Taste of Michigan Cherries...Old Fashioned Pumpkin Butter
1/4 cup of toasted pecans
With an electric mixer, beat until smooth the softened cream cheese.
Add the Old Fashioned Pumpkin Butter and continue to beat. On low speed, mix in the toasted pecans.
Chill for two hours. Garnish with more toasted pecans before serving.
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
2) In a medium-sized bowl, beat the butter, sugar, salt, flavor, vanilla, and baking powder until the mixture is smooth and creamy.
3) Beat in the eggs; the batter may look slightly curdled.
4) At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
5) Stir in the pistachios and dried cherries.
6) Divide the dough in half, and plop both halves onto the prepared baking sheet, leaving space between them.
7) Shape each half into a long rectangle about 10 1/2" x 2" wide x 3/4" tall; remember, you need to leave space for expansion between the pieces of dough.
8) Straighten the rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here.
8) Bake the dough for 25 minutes. Remove it from the oven. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the two pieces of dough, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti without crumbling easier.
9) Reduce the oven temperature to 325°F.
10) Wait 5 minutes, then use a sharp chef's or serrated knife to cut the biscotti crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
11) If you've used parchment on your baking sheet, remove it; save it for another day. Place the biscotti on the baking sheet, on edge; they can be very close together.
12) Return the biscotti to the oven, and bake them for 35 to 40 minutes, until they feel very dry and are beginning to turn golden. They may still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool. You'll want to start checking the biscotti around the 30-minute mark; the ones on the ends of the pan, or any smaller biscotti, may be ready to come out of the oven earlier than the larger/middle-of-the-pan biscotti.
13) Remove the finished biscotti from the oven, and cool them right on the pan.
Yield: 3 dozen biscotti.
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