1-1/2 Cups sugar
1/2 cup butter
1 – 5 oz. can evaporated milk
7 ounce jar marshmallow cream
2 Cups chocolate chips
1 Cup white chips
2 tsp. vanilla
1-1/2 Cups chopped walnuts
1 – 8 oz. package Cherry De-Lite dried Cherries!
Grease foil lined 9 X 9 pan
Heat sugar, butter, milk and marshmallow cream over medium heat until mixture boils.
Stir constantly and continue to boil for 5 minutes.
Remove from heat. Add chips and vanilla extract stirring until melted. Stir in walnuts and cherries.
Immediately pour into pan. Refrigerate overnight. Store in refrigerator.
Let stand at room temperature for about an hour before cutting.
Cajun Seasoning:
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp paprika
1 tsp dried thyme
Salt and Pepper to taste
Glaze:
1 tbsp olive oil
1 tbsp lime juice
2 tbsp Cherry De-Lite Syrup
1/2 cup Cherry De-Lite dried cherries
1 tbsp brown sugar
Coat salmon fillets completely with the Cajun rub.
Lightly coat a heated frying pan with olive oil. When oil is hot, place Salmon in skin side down.
Cook until fish flakes easily with fork.
In a separate pan combine all ingredients for the glaze except for the brown sugar.
Simmer slowly over medium heat stirring often for about 5 minutes. Stir in brown
sugar and continue to simmer until sauce begins to thicken, and cherries are plump
approx. 3 more minutes.
When Salmon is flaky and skin side is crisp remove and plate. Pour cherry glaze over
top and serve immediately.
serve warm with ice cream
FILLING: 1 cup Cherry De-Lite dried cherries
2 cups Cherry De-Lite Cherry Apple Juice
2 tbsp. light brown sugar
1/2 tsp. pumpkin pie spice
1/4 cup water
2 tbsp. cornstarch
Combine first four ingredients in pot and bring to boil.
Reduce heat, simmer till cherries are plump (approx. 20 mins)
Mix water with cornstarch, add to cherries, stir until thick.
CRUST: 8 tbsp. (1 stick) butter, softened
3/4 cup sugar
1 lg. egg
1 cup all purpose flour
1/2 tsp. baking powder
1/2 cup Cherry De-Lite dried cherries
Preheat oven to 375°.
Butter an 8 inch square pan. In a mixing
bowl, beat the butter and sugar together.
Add the egg and continue beating. Combine flour
and baking powder and beat into the mixture.
When well mixed, stir in the dried cherries.
Pour cherry liquid filling in the bottom of the
buttered pan and spoon the batter over them
until cherries are evenly covered. Pat batter
down with moistened fingers or spatula, if
necessary. Bake for 30 to 40 minutes or until
fruit bubbles through and top browns.
Makes 8 servings.
1 cup milk
2 cups flour
2 to 4 tablespoons shortening, melted
1 egg
3 teaspoons (scant) baking powder
2 tablespoons sugar
3/4 teaspoon salt
**1 5 oz jar Cherry De-Lite Cherry Sprinkles with Chocolate Morsels.
Sift flour; measure; add baking powder, salt and sugar.
Sift again. Combine egg, milk and melted shortening.
Pour into flour mixture and mix just enough to moisten.
Bake for 20-25 minutes in a 400°F pre-heated oven.
Makes 12 to 15 medium sized muffins.
1/2 c. butter, softened
3/4 c. packed brown sugar
2 eggs
1 tbsp. milk
1 tsp. vanilla extract
3/4 c. all-purpose flour
3/4 c. quick-cooking oats
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. English Toffee bits
1/3 c. chopped pecans
1/2 c. Cherry De-Lite dried cherries
3/4 c. vanilla frosting
4 drops green food coloring
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, milk and vanilla. Combine flour, oats, baking powder
and salt; gradually add to creamed mixture. Fold in the toffee bits
pecans and Cherry De-Lite dried cherries.
Spread into a greased 9 in square baking pan. Bake at 350° for
20 to 25 minutes or until a toothpick comes out clean. Cool on a
wire rack. Add food coloring to frosting and mix well. Spread over
bars. Cut into diamond shape.
1-1/2 Cups sugar
1/2 cup butter
1 – 5 oz. can evaporated milk
7 ounce jar marshmallow cream
2 Cups chocolate chips
1 Cup white chips
2 tsp. vanilla
1-1/2 Cups chopped walnuts
1 – 8 oz. package Cherry De-Lite dried Cherries!
Grease foil lined 9 X 9 pan
Heat sugar, butter, milk and marshmallow cream over medium heat until mixture boils. Stir constantly and continue to boil for 5 minutes.
Remove from heat. Add chips and vanilla extract stirring until melted. Stir in walnuts and cherries.
Immediately pour into pan. Refrigerate overnight. Store in refrigerator. Let stand at room temperature for about an hour before cutting.
2 cups Cherry De-Lite dried cherries
1/2 cup Cherry De-Lite cherry juice drink
1 1/4 cup old-fashioned rolled oats
1/2 cup unbleached all-purpose flour
1/2 cup whole-wheat flour
1/3 cup packed brown sugar
1/2 tsp ground ginger
1/8 tsp baking soda
8 tbsp butter, melted
Preheat oven to 350° F. Coat an 8 inch square baking pan with cooking spray.
In a medium saucepan, heat cherries and juice to a simmer and cook until liquid has evaporated. Remove from heat. Let cool slightly. Place in a food processor and process until pureed. Remove from processor and set aside.
Wash and wipe dry processor bowl and blade. In processor work-bowl place: oats, all-purpose and whole wheat flours, brown sugar, ginger and baking soda, and process until oats are finely ground. Pour in butter and pulse just until mixture begins to cling together.
Reserve 1 1/4 cups of the crumb mixture to topping. Pour remaining mixture into bottom of baking pan and pat down firmly. Bake at 350° for 12 minutes. Remove from oven and spread pureed cherries evenly over top.
Sprinkle reserved oat mixute evenly over cherry layer and pat down firmly. Return to oven and bake for an additional 20 minutes or until slightly golden brown and topping appears set. Remove from oven. Cool and cut into 12 bars.
120 calories each.
2 cups stone-ground whole wheat flour
2 tbsp. ground flaxseed
2 tsp. baking soda
1/4 tsp. salt
2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg
1/3 cup olive or canola oil
2 large eggs
2/3 cup molasses
2/3 cup low fat milk
1 tsp. pure vanilla extract
1/2 cup Cherry De-Lite dried cherries
1/4 cup chopped toasted pecans
Preheat oven to 350• F. Lightly coat an 8×8 inch square baking pan with olive oil cooking spray.
In a small bowl, measure the flour, flaxseed, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Set aside.
In another bowl, whisk together the oil, eggs, sweetener, milk and vanilla extract. Make a well in te reserved dry ingredients and pour in the liquid mixture. Stir until just combined. Fold in the Cherry De-Lites and toasted pecans.
Pour the batter into the prepared pan. Bake for 10 minutes. Reduce heat to 325• F and bake for 30 to 35 minutes longer, or until a toothpick comes out clean when inserted.
Beef takes on new flavors with mushrooms, onions and cherries
2-1/2 lbs boneless beef round steak
4 cloves garlic, minced
1/2 cup chopped onion
2 cups Burgundy or other dry red wine
1 (10-3/4 oz) can condensed cream of mushroom soup
1-1/2 cups Cherry De-Lite dried cherries
2 (4-1/2 oz) jars button mushrooms, drained
1 cup pearl onions (fresh, frozen or canned)
3 tablespoons all-purpose flour
1/2 cup water
1 (12 oz) package medium egg noodles, cooked and well drained
Trim fat from steak; cut steak into 1-inch cubes.
Coat a large, oven-proof Dutch oven or stockpot with non-stick
cooking spray; place over medium heat until hot. Add steak; cook,
stirring occasionally, 8 to 10 minutes or until meat is browned.
Drain well; set aside.
Recoat pan with cooking spray; place over medium heat. Add garlic
and chopped onion; saute 1 minute. Add wine and mushroom soup; mix well.
Bring mixture to a boil. Return steak to pan; stir in cherries,
mushrooms and pearl onions.
Combine flour and water in a small bowl, blending until smooth
with a wire whisk. Gradually stir flour mixture into steak mixture;
mix well. Bake, covered, in a preheated 350º oven 1-1/2 hours, or until
steak is tender and mixture is thickened. Serve over cooked noodles.
Makes 8 servings
Serve with Crackers
1 (15 to 16 oz) wheel Brie cheese
1/3 cup butter, softened
1/3 cup Cherry De-Lite dried cherries
1/4 cup finely chopped pecans
1/2 tsp. dried thyme
Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally. Combine butter, Cherry De-Lites, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature.
