Dried tart cherries are a flavorful swap-out for raisins in trusted muffin or quick bread recipes.

Ingredients:
3 tablespoons chopped dried tart cherries
2 tablespoons chopped crystallized ginger
1 tablespoon packed brown sugar
1 teaspoon rum extract
1 1/2 cups unbleached, all-purpose flour
1/3 cup packed SPLENDA® sweetener & brown sugar blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup canned pumpkin (without added spices)
3/4 cup buttermilk
1/4 cup refrigerated pasteurized egg product
4 tablespoons butter, melted and cooled
1 teaspoon vanilla
2/3 cup dried tart cherries

Directions:
Preheat oven to 400 degrees F. Coat a 12-muffin tin with cooking spray.

In a small bowl, combine 3 tablespoons chopped cherries, the ginger, brown sugar, and rum extract. Set aside.

In a medium bowl, stir together flour, Splenda®, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In another small bowl, stir together pumpkin, buttermilk, egg product, butter, and vanilla.

Make a well in center of flour mixture and pour in pumpkin mixture. Stir just until flour mixture is partially moistened. Add 2/3 cup cherries and stir just until moistened. (Do not over mix.)

Divide batter equally between the 12 muffin cups. Sprinkle chopped cherry mixture evenly on muffins.

Bake at 400 degrees F for 20 minutes, or until golden brown and wooden toothpick inserted into center comes out clean. Cool muffins in pan for 5 minutes. Remove muffins from pan and cool on wire rack.

Makes 12 muffins.

Nutrition Info:
Nutrition Facts per muffin: 173 calories, 5 g total fat, 3 g sat fat, 0 g trans fat, 28 g carbohydrate, 29 mg cholesterol, 3 g protein, 2 g fiber, 176 mg sodium; Daily Values: 70% vitamin A, 0% vitamin C, 6% calcium, 6% iron

2     cups Farfalle (bow tie) pasta
4    cups fresh baby spinach leaves
2    Tbsp olive oil
1/2    cup pine nuts
1/2    cup Brownwood Acres Montmorency dried tart cherries
Salt

Cook pasta according to directions.  Drain water, leaving 1/8 inch of water in bottom of pan.  Return to heat, add the spinach leaves and cook, stirring, until spinach is wilted.  Remove from heat and add the olive oil, dried cherries and pine nuts.  Salt to taste.

Serve as a light lunch or perfect as a side dish.  For added flavor and appearance, drizzle with FruitFast Mixed Berry Liquid Fruit Supplement.

Back-to-school calls for healthy breakfast and afternoon snacks for the youngsters.  This easy make-ahead recipe is perfect for on-the-go breakfasts or a quick and healthy afternoon snack.  The ingredients are readily available and, in just under an hour, your snack bars are ready to go.  They can be zipped into a baggie as a take along for your mid-morning coffee break at work.

But if you just don’t want to bother with making your own bars, try ours. FruitFast Bars are healthy, delicious and oh-so-convenient.

(Adapted from an Associated Press recipe Oatmeal, Raspberry and Peach Snack Bars)

1/3    cup orange juice (about 1 small freshly squeezed)
2    Tbsp cornstarch
2    Tbsp light brown sugar (packed)
1/2     cup light brown sugar (packed)
1-1/2    cups raspberries (fresh or frozen)
1-1/2     cups diced peaches (fresh or frozen) you can substitute apples for all or part
1/2    cup Brownwood Acres Montmorency dried tart cherries
1 /4    cup walnuts (or nut of your choice, optional)
1-1/2    cups quick rolled oats
3/4    cup flour
1/2    cup butter, softened
1    tsp baking soda
1    egg, lightly beaten

In a medium saucepan combine the orange juice, cornstarch and 2 Tbsp brown sugar.  Add the raspberries, peaches, and/or apples.  Over medium heat stir the mixture until simmering and thickened.  Add the dried cherries and walnuts and stir to combine.  Set aside to cool.  Preheat the oven to 350 degrees.  Coat a 9” x 9” or 7” x 11” baking dish with oil or cooking spray.

In a mixing bowl combine the oats, flour, baking soda,  1/2 cup brown sugar and butter.  Mix together with a fork until crumbly.  Remove approximately 1 cup of the mixture and set-aside.  Add the egg to the mixing bowl combination and stir to incorporate and pour mixture into the bottom of the baking dish pressing to the bottom of the dish.  Next, spread the fruit filling evenly over the top and sprinkle the remaining cup of oat mixture on top of the fruit.

Bake for 30 to 35 minutes or until bubbling and top is lightly browned.  Remove from the oven and place on cooling rack.  Cool completely before cutting.

Yield:  16 bars

The following recipe requires a little bit of practice (or skill), but is well worth the effort.  If you are used to making sushi, this will not be difficult.  For first time sushi makers, practice with the rice alone before incorporating the fruit.

Ingredients:
1 cup cooked Jasmine rice
Assortment of diced fresh fruit (bananas, strawberries, pineapple)
Brownwood Acres Montmorency dried tart cherries and/or
Brownwood Acres dried wild blueberries
Chopped nuts (almonds, walnuts, or pecans)
FruitFast Mixed Berry Liquid Fruit Supplement (or other FruitFast Liquid Fruit Supplement of your choice)

Directions:
Press cooked Jasmine rice on a sushi roller, as per directions.  Add fresh fruit, dried fruit and nuts, then roll to form.  Cut the sushi roll into pieces.  Dip in the Mixed Berry Liquid Fruit Supplement, or drizzle the Liquid Fruit Supplement over the top of the sushi rolls.

It’s harvest time for the red tart cherry crop and with the abundance of this wonderful fruit, you’ve come to the right place to find cherry recipes.

Here’s a delicious cherry juice recipe that will bring good eating to family and friends and accolades to the cook.  Baking from scratch means you know exactly what ingredients you are using for best results and a healthier outcome without the preservatives and chemicals used in packaged mixes.

This cherry-berry dessert is a variation from a recent WebMD.com version and is simple and quick – one that uses fresh fruit, preserves and FruitFast CherryFlex or Mixed Berry Liquid for delectable brownies that are super moist.

Chocolate Cherry Berry Brownies

Ingredients

1 2/3    confectioner’s sugar
1/2       cup whole wheat or unbleached flour
1/4       cup unsweetened cocoa powder
3/4       tsp baking powder
1/8       tsp salt
1 1/2    ounces (1 1/2 squares) unsweetened chocolate
2 1/2    Tbsp canola
2           large egg whites – unbeaten
1           cup raspberries – fresh or frozen
2           tsp CherryFlex or Mixed Berry Liquid Fruit Supplement (or use 1 Tbsp FruitFast Cherry Juice Concentrate)
2           Tbsp cherry, raspberry or mixed berry preserves

Directions

Preheat oven to 350 degrees. Use a small 9” X 9” dish lined with foil, wrapping the excess foil over the handles.  Coat with cooking spray.

In a medium bowl, mix the confectioner’s sugar, flour, cocoa, baking powder and salt.  In a large microwaveable bowl, combine the chocolate and oil.  Microwave on high power for one minute.  Stir until the chocolate is completely melted. Stir in the egg whites, preserves, and FruitFast Liquid.   Stir in the flour mixture just until blended.  Fold in fruit.

Pour the batter into the prepared baking dish and spread evenly.
Bake for 25 to 30 minutes.  Cool completely before cutting and serving.

Everyone usually associates crock pot cooking with fall and winter.  I like to use my crock pot year-round.  It is especially useful in the summertime when I have a busy schedule and don’t have a lot of time for cooking an evening meal.  Crock pots are also great on those hot summer days when you don’t want to add any extra heat to the room by turning on the oven.

This delicious recipe is so simple to prepare.  Combine with a green salad, fruit salad, or steamed vegetables and you have a perfect meal.  The leftovers make great sandwiches.   Prepare sandwiches the night before, refrigerate and the next morning add an apple or banana and you are on your way to work with lunch in hand.

Ingredients:
2        large sweet onions, thinly sliced
1-2     Tbsp olive oil
sea salt and pepper to taste
3 1/2-4 1/2 lb  pot roast, (top round, lean chuck, or English)
3/4      cup chicken broth
1         orange (juiced or about 1/2 cup)
2         cloves garlic, minced or diced
1/2      tsp thyme leaf
1/2      tsp sea salt
1/4      tsp pepper
1/4      cup tomato paste
1/4      cup tawny port or dry red wine
1/2      cup Brownwood Acres Montmorency Dried Tart Cherries

Directions:
Place sliced onions in a bowl and add olive oil, sea salt and pepper to taste.  Toss until onions are well coated with the oil.  Arrange the onion slices in the bottom of the crock pot.

Trim fat from the pot roast and lay the roast on top of the onions.  In a small bowl combine the dried cherries and port.  In a larger bowl combine remaining ingredients.  Stir to combine then add the cherry port mixture.  Pour over pot roast.  Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours. Serve pot roast with juices and cherries.

Yield:  6-8 servings

This is a refreshing, light dessert.

Ingredients:
4     tsp artificially sweetened dry ice tea mix
1-1/4     cups water
2     Tbsp lemon juice
3     cups frozen tart cherries
Directions:
Combine dry tea mix with water and lemon juice, stirring until completely dissolved.  Place half of tea mixture in blender container or food processor. Add half of frozen cherries.  Process until almost smooth. Repeat with remaining tea and cherries.

Serve immediately. Freeze any remaining sorbet.  When ready to serve frozen sorbet, place pieces of sorbet in blender or food processor; process to soften.

Makes about 3 cups

Dried cherries add a tangy flavor to the traditional cherry pie.

Ingredients:
4     cups frozen unsweetened tart cherries
1    cup Brownwood Acres Montmorency Dried Tart Cherries
1     cup granulated sugar
2     Tbsp quick cooking tapioca
1/2     tsp almond extract
1    pastry for 2-crust, 9-inch pie (use refrigerated pie crust) 1/4 teaspoon ground nutmeg
1     Tbsp butter

Directions:
Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape.

Bake in a preheated 375-degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with foil to prevent over browning.

Note: 2 (16 ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

Ingredients:
5     cups fresh or frozen tart cherries (about 2 pounds), pitted
1/2     cup granulated sugar
12     packets heat-stable sugar substitute (such as Splenda)
2     Tbsp quick-cooking tapioca
1/2     tsp almond extract
1    pastry for 2-crust 9-inch pie (used refrigerated pie crust)

Directions:
Combine tart cherries, sugar, sugar substitutes, tapioca, and almond extract in a large bowl; mix well. Let stand 15 minutes. It is not necessary to thaw frozen tart cherries before using.

Line a 9-inch pie plate with half of the pastry. Fill with cherry mixture. Adjust top crust over filling, and cut slits for steam to escape.

Bake in a preheated 375-degree oven for 55-60 minutes, or until crust is golden brown and filling is bubbly. If necessary, cover edge with aluminum foil to prevent over-browning.