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