Chocolate bark recipes are always fun and simple to make.  Try any of the recipes below and you won’t be disappointed.  All combine chocolate with dried fruit and nuts—just choose your nut and enjoy!

Ingredients:

1-1/2   cups walnuts, halved (about 6 oz)
8          oz bittersweet chocolate, finely chopped
1          cup Brownwood Acres Montmorency Dried Tart Cherries, coarsely chopped
2          Tbsp crystallized ginger, finely chopped

Directions:

Preheat the oven to 350 degrees.  Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant.  Let cool, coarsely chop.  Line a baking sheet with parchment paper or wax paper.  Place chocolate in a double boiler over hot water.  Stir often with a rubber spatula so it melts evenly.  Remove the top pan and wipe dry.  Stir in the remaining chocolate until thoroughly melted and smooth.  Combine chocolate, walnuts, cherries and crystallized ginger in a bowl and stir until evenly coated.  Scrape the mixture onto the prepared baking sheet and spread it into a 12×8 inch rectangle.  Refrigerate for 10 minutes, or until firm enough to cut.

Cut the bark into 48 pieces (6 by 8 rows) and transfer to a plate.  Serve cold or at room temperature.

Yield:  48 pieces

Chocolate Bark with Dried Cherries and Pistachios

Adapted From EatingWell Magazine Fall 2003

Ingredients:

3/4      cup roasted, shelled pistachios (3 oz), coarsely chopped
3/4      cup Brownwood Acres Montmorency Dried Tart Cherries, chopped
1          tsp freshly grated orange zest
24       oz bittersweet chocolate, finely chopped, divided

Directions:

Line the bottom and sides of a jelly-roll pan or baking sheet with foil.  (Take care to avoid wrinkles.) Toss pistachios with the cherries in a medium bowl.  Divide the mixture in half; stir orange zest into 1 portion.

Melt 18 ounces of the chocolate in a double boiler over hot water.  Stir often with a rubber spatula so it melts evenly.   Remove the top pan and wipe dry.  Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.

Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips.  Refrigerate, uncovered, just until set, about 20 minutes.

Invert the pan onto a large cutting board.  Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines.  Break the strips of bark into 2- to 3-inch chunks.

TIP: Make ahead and store in an airtight container in the refrigerator for up to 2 weeks.

Yield: 4 dozen pieces

Chocolate Bark with Ginger, Dried Cherries and Pistachios

Adapted From Fine Cooking 101, September 3, 2009

Ingredients:

6          oz (1 cup) bittersweet dark chocolate, chopped (70% to 72% cacao)
2          oz (1 /3 cup)  white chocolate, chopped (optional)
3          Tbsp chopped salted pistachios
3          Tbsp Brownwood Acres Montmorency Dried Tart Cherries
2          Tbsp chopped crystallized ginger

Directions:

Melt the chocolate in a double boiler over hot water.  Stir often with a rubber spatula so it melts evenly.  Remove the top pan and wipe dry.   Line a baking sheet with a silicone baking mat, parchment paper, or waxed paper.  Spread the melted dark chocolate into an approximately 8×5-inch rectangle.

If using the white chocolate, melt it in the same manner as the dark chocolate and drizzle it in a zigzag pattern across the dark chocolate.

Sprinkle with the chopped pistachios, dried cherries, and ginger and press gently to set them into the chocolate.  Chill in the refrigerator for 10 minutes.  Break into pieces and serve.  Store any leftovers in the refrigerator.

Yield:  4 servings

These easy cookies are so simple- – just stir and bake.

Ingredients:

1         cup flour
1/4     cup wheat germ
1/2     tsp baking soda
1/2     tsp salt
1/4     tsp ground ginger
1         large egg
3/4     cup canola oil
1         tsp vanilla extract
1/2     cup quick-cooking, old fashioned oats
2         oz white chocolate, chopped
1/3     cup Brownwood Acres Montmorency Dried Wild Blueberries or Brownwood Acres Montmorency Dried Tart Cherries
1/4     cup crystallized ginger, chopped

Directions:

Position racks in upper and lower thirds of oven; preheat to 375 degrees.  Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl.  Whisk egg, brown sugar, oil and vanilla in a large bowl.  Add the dry ingredients to the wet ingredients; stir to combine.   Add oats, chocolate, blueberries, or cherries and crystallized ginger; stir just to combine.   Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1-1/2 inches apart.  Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes.  Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.

Yield: 2 dozen cookies

A great family tradition recipe adapted from a recipe by Linda Croley found at www.eatingwell.com is easy to prepare.

Ingredients:

1         cup packed light brown sugar
1/2      cup unsalted butter, softened
1/2      cup smooth natural peanut butter
1/2      tsp ground cinnamon
1          large egg
1          tsp vanilla extract
1-1/2   cups all-purpose flour
1/2      tsp baking powder
1/2      tsp baking soda
1/2      tsp salt
8        oz Brownwood Acres Montmorency Dried Tart Cherries, chopped
1/3     cup walnuts, chopped

Drizzle

8          oz white chocolate chips (see Tip)
1          Tbsp canola oil

Directions:

Preheat oven to 375°F.  Beat brown sugar, butter, peanut butter and cinnamon in a large bowl with an electric mixer on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low. Add flour, baking powder, baking soda and salt; beat until well mixed, scraping the sides of the bowl as necessary. Stir in dried cherries and walnuts. Refrigerate the dough for at least 1 hour before baking.

Use a small scoop (1 3/8 to 1 1/2-inch) and drop balls of dough 2 inches apart onto an ungreased baking sheet. (If you do not have a scoop, shape the dough by hand into 1- to 1 1/4-inch balls.) Gently press each ball to flatten slightly.

Bake the cookies until the edges are lightly browned, 8 to 10 minutes. Transfer to a wire rack to cool completely.  To decorate: Place white chocolate and oil in a small microwave-safe bowl and microwave on Medium, stirring every 30 seconds, until the chocolate is melted and smooth. To drizzle, dip a fork in the chocolate then wave it over a cookie to create a lacy finish (see Variations). Let the chocolate set for at least 1 hour.

Variations: Instead of drizzling, dip the top side of the cooled cookies in melted white or dark chocolate and sprinkle with chopped walnuts.

MAKE AHEAD TIP: Prepare the dough (Step 2), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days.

Yield:  3 dozen cookie

This  recipe by Jacque Torres, found at  www.foodandwine.com, looks delicious as well as fun!

Here is the chocolate lovers’ cookie: a deeply rich, moist cookie speckled with hazelnuts, pistachios and dried cherries.

Ingredients:

1/2      cup hazelnuts
2          lbs bittersweet chocolate, finely chopped
6          oz unsweetened chocolate, finely chopped
1/2      cup plus 3 tablespoons flour
2-3/4   tsp baking powder
1-1/4   tsp salt
6          Tbsp unsalted butter, at room temperature
2-1/4   cups sugar
5          large eggs, at room temperature
1/2      cup salted pistachios, chopped
1/2      cup chopped Brownwood Acres Montmorency Dried Tart Cherries

Directions:

Preheat the oven to 350°.  Toast the hazelnuts in a pie plate for 12 minutes, until the skins blister.  Transfer to a towel and rub to remove the skins.  Coarsely chop the nuts.

In a large bowl set over a pan of simmering water, melt 1 pound of the bittersweet chocolate with all of the unsweetened chocolate.  Let cool completely.

In a small bowl, whisk the flour, baking powder and salt.  In the bowl of a standing electric mixer fitted with the paddle, beat the butter at medium speed until creamy. Beat in the sugar until sandy.  Beat in the eggs, then beat in the melted chocolate.  At low speed, beat in the dry ingredients.  Fold in the pistachios, cherries, hazelnuts and the remaining bittersweet chocolate.

For each cookie, scoop 2 tablespoons of dough onto a parchment-lined baking sheet and roll into a ball; space them about 1 1/2 inches apart.  Bake in batches for 15 minutes, just until the tops are lightly cracked; shift the sheets from top to bottom and front to back halfway through for even baking.  Transfer the sheets to racks to cool slightly, then transfer the cookies to a rack.  Serve warm or at room temperature.

Yield:   5 dozen cookies

A favorite reference cookbook I have in my library is “Fat-Free Holiday Recipes” by Sandra Woodruff, RD.  It is a wonderful resource.  For Thanksgiving, I adapted an Apple-Raisin Stuffing (substituting Brownwood Acres dried cherries for the raisins), which turned out quite nice.  The apples, cherries and walnuts blend well and the stuffing is a perfect accompaniment to your traditional turkey dinner.  In fact, it is so tasty you will want to serve it throughout the year as a side to pork or chicken.   The recipe serves 12 (prepare and freeze half); or cut ingredients by half when preparing, for a smaller serving size.

Ingredients:
9    slices stale whole wheat bread
3    large tart apples, peeled and coarsely chopped
3/4    cup Brownwood Acres Montmorency Dried Tart Cherries
1    cup finely chopped celery (include leaves)
1/2     cup finely chopped onions
1    tsp poultry seasoning
1/4    tsp ground white pepper
1/2    cup chopped walnuts (or pecans)
2    eggs (lightly beaten) (to reduce fat, use egg whites only)
1/2     cup chicken broth
3    pats of butter (optional)

Directions:
Preheat oven to 325 degrees F.  Tear 6 pieces of the bread into small pieces and place in a food processor or blender.  Process into coarse crumbs and measure, there should be 3 cups.  Adjust as necessary.

Cut the remaining 2 slices of bread into 1/2-cubes.  Measure, and again you should have 3 cups.  Adjust as necessary.  Place the bread crumbs and cubes in a large bowl.  Add remaining ingredients, except the chicken broth.  Toss to mix well.  Slowly add the broth while tossing.

Coat a 2-quart casserole dish with nonstick cooking spray.  Loosely spoon the stuffing into the dish.  Place pats of butter on top.  Bake uncovered for 45 minutes to an hour, until heated through and lightly browned.  Serve immediately.

Yield:  12 servings

Serve this delicious recipe at your next holiday gathering.  It is sure to be a hit.

Ingredients:

1/2     lb wheel of Brie (about 4-inch diameter), at room temperature
1     sheet frozen puff pastry, thawed
1/3     cup Brownwood Acres Dried Cherries, coarsely chopped
2     tsp chopped fresh thyme
1     Tbsp unsalted butter, melted

Directions:

Position a rack in the center of the oven and heat the oven to 425°F.  Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it.  Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.

Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.

Yield:  8 servings

Source:  Fine Cooking, October 22, 2008 (pg. 96)
Photo: Scott Phillips

Serve this dessert at your next Holiday dinner party or it also makes a great appetizer.  Either way this cake bakes up so beautifully; it is light and tangy so you will enjoy this treat no matter how it is served.  I have added a dessert topping using frozen Montmorency cherries and FruitFast Montmorency Cherryflex Liquid Fruit Supplement, but this recipe is so good on its own, a simple drizzle any of the FruitFast Liquid Fruit Supplements over the top will suffice.  As a milk sensitive individual, I am always looking for recipes that I can eat without any problems.   I use goat cheese and sheep cheese as a substitute whenever I can.  The following recipe comes from www.culinaryconcoctionsbypeabody.com/2007/08/03/get-your-goat/ and has been in my collection for awhile, but I did not prepare it until recently.  I regret  not using this recipe sooner, as it is WONDERFUL!
Bon Appetit!

Ingredients:
10     oz goat cheese
1/4    cup sugar
2     Tbsp honey
1     tsp vanilla
1     tsp lemon zest
1     tsp lemon juice
6     eggs, separated
3     Tbsp flour

Directions:

Preheat the oven to 350°F.  Combine cheese, sugar, honey, vanilla, zest and juice. Mix well. Add egg yolks, two at a time, mixing to combine after each addition. Stir in flour. Beat egg whites until soft peaks form. Gently fold whites into cheese batter. Pour into well-greased 9 – inch, round baking pan, or springform pan. Bake 25-30 minutes or until wooden skewer comes out clean. Invert onto large plate and cool.

Montmorency Cherry Orange-Cherry Compote

1     cup frozen Montmorency Tart Cherries
1/3     cup orange juice (no pulp)
2     Tbsp honey
1     tsp cornstarch
2    Tbsp FruitFast Montmorency Cherry Liquid Fruit Supplement
splashes of Grand Marnier

Directions:

Whisk together orange juice and cornstarch, making sure it dissolves so there are not clumps. Place the cherries, juice/cornstarch mixture, and honey in a sauce pan. Turn on medium heat. Cool, stirring every 30 seconds or so until it has thickened up.  If it takes forever to thicken, mix a little more cornstarch with a small amount of orange juice and add to the mixture. Remove from heat and add the FruitFast Liquid Fruit Supplement and  splashes of Grand Marnier to taste. Spoon over the Goat Cheese Cake.