Our judges were treated to a wonderful breakfast with our third place winner in the Berry Cherry Challenge Recipe contest. These delightfully light and fluffy pancakes are ideal for a Sunday brunch and the Cherry Maple Butter topping was certainly the “icing on the cake”—it had my family oohing and aaahing for sure!

Jill Drury from Milwaukee, Wisconsin submitted the recipe and said she used to stand in a corner eating pancakes all by herself, until she made these pancakes for her family. I know if you aren’t already a pancake lover, these will definitely do the trick! Congratulations, Jill, for a marvelous recipe and one I will be making over and over again.

CHERRY PANCAKES

Want to delight the family this summer? Serve these delicious cherry pancakes.

Ingredients:

2 eggs
1 scant cup buttermilk
5 Tbsp unsalted butter, melted and slightly cooled
1-1 /3 cups all- purpose flour
1 /2 tsp salt
1 Tbsp sugar
2 tsp baking powder
1 /2 tsp baking soda
1 cup Brownwood Acres Dried Tart Cherries or Brownwood Acres Dried Wild Blueberries
1 /4 cup FruitFast tart cherry juice concentrate

Directions:

Separate the eggs so that the yolks go into a large bowl and the whites go into the bowl of a stand mixer or a bowl large enough to fit a hand held electric mixer.

Add the buttermilk & juice and melted butter to the yolks in the bowl and beat together. In another bowl mix together the flour, sugar, salt, baking powder and baking soda.

With a stand mixer or electric mixer, whip the egg whites to hold soft peaks.

Now pour the liquid mixture into the dry ingredients and stir lightly until just combined. Some lumps are OK. Fold in the egg whites until just combined. It’s OK if some of the whites aren’t fully incorporated.

Rub a non-stick frying pan with a bit of butter and heat over medium-high heat. Add batter to pan to make whatever size pancake you want (I like small ones made with a heaping tablespoon of batter – my pan fits about 5 of these at a time). Pancakes are ready to flip once a few bubbles appear on the surface and the tops are starting to go dull. Just before they are ready to flip, sprinkle a few dried cherries or dried blueberries on top of each pancake. Flip and cook another minute or two.

If you wish you can keep the pancakes warm in a very low oven while you cook the remaining batter.

CHERRY MAPLE BUTTER

You can adjust the amount of maple syrup to make it more or less pronounced, depending on your tastes.

1 /2 cup unsalted butter
1 /8 cup FruitFast Cherry Juice Concentrate
1 /3 cup maple syrup

Directions:

In a small saucepan, melt together butter, juice and maple syrup over low heat until melted. Serve immediately over pancakes.

Serves 3-4 people

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While browsing my local newspaper this past week, I came across a marvelous recipe for a snack bar. The newspaper cited thenourishinggourmet.com as the source of the recipe. I substituted dried cherries for the raisins and added some dark chocolate chips—and truthfully I am having a hard time staying away from these. My local newspaper indicated that you can add or take away any nut, seed and/or dried fruit, but I love this combination. I, also, did not add any additional salt to the recipe (it called for 1/2 tsp), as the nuts and seeds I used were already salted.  The original recipe called for 1 tsp of cinnamon.  I missed adding the cinnamon to my recipe and found the taste to still be wonderfully delicious.  I was busy cleaning my kitchen and allowed the bars to cool longer than the recommended 20 minutes and the honey was too cool to adequately solidify the bars, so my bars were a bit more crumbly and not as pretty as the picture on the website.  The nut bars are really very simple and quick to make—and if not crumbly, will be easy to take with you wherever you go for a great energy pick-me-up.

Ingredients:

Nut Flour:

1/2 cup cashews
1 cup pumpkin seeds
1 cup almonds

Nut Mixture:

1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 cup Brownwood Acres Dried Tart Cherries
1/2 tsp salt (do not use, if nuts and/or seeds are already salted)
1 tsp cinnamon (optional, but add if not using chocolate chips)
1/2 cup dark chocolate chips (optional)
1/2 cup honey
1/4 cup high quality coconut oil

Directions:

Preheat oven to 350 degrees and grease with coconut oil a 9 x 13 casserole dish.

For nut flour, place 1/2 cup cashews, cup of pumpkin seeds and cup of almonds in a food processor and grind into a coarse nut flour; be careful not to grind into a paste. Transfer the nut flour to a medium bowl and stir in the sunflower seeds, 1/2 cup pumpkin seeds, dried cherries, salt and cinnamon (if using) and chocolate chips.

In a small saucepan, melt the honey and coconut oil over medium heat, do not boil. Pour the honey/oil mixture over the nut mixture and stir to coat evenly. Press the mixture into the prepared casserole dish and bake for 18-20 minutes, or until the top is lightly browned.

Allow to cool for 20 minutes, then gently cut and remove the bars. At this point, if they fall apart, they can be pressed back together.  Place the bars on a plate to cool further. As they cool they will harden, as the honey acts like glue. After they cool, place in an airtight container.

Photo by Eating Well

These muffins take a little prep time, but are so delicious. Prepare on the weekend for a healthy “grab-n-go” breakfast, or make a double batch and freeze half. These make a super afternoon or evening snack, as well. Perfect with a hot cup of tea, while you watch the snow fall. If you’re adventurous, drizzle your favorite “FruitFast Liquid Fruit Supplement” over the top.  It’s a derivation on “Eating Well’s Pineapple Upside-Down Muffin ” recipe from their Winter 2004 magazine.

Ingredients:

Topping
2 Tbsp packed light brown sugar
2 Tbsp chopped walnuts, or pecans
1 10-ounce can pineapple slices or pineapple chunks (do not drain)

Muffins
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup canola oil
2 Tbsp pineapple juice
1 tsp vanilla extract
1 8-ounce can crushed pineapple, (not drained)
1 cup grated carrot, (1 large)
1/2 cup old-fashioned oats
3/4 cup Brownwood Acres Dried Tart Cherries
1/4 cup chopped walnuts

Directions:
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray. Place dried cherries in a small bowl. Cover with pineapple juice from the 10-oz can (reserving 2 Tbsp) and set aside.

Topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts over the sugar. If using the pineapple slices, stack and cut into 6 wedges. If using the pineapple chunks, cut into thirds to create thin wedges of pineapple. Place 2 wedges in each muffin cup.

Muffins:
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl. In a separate medium bowl, whisk eggs and brown sugar until smooth. Whisk in oil, the reserved 2 Tbsp of pineapple juice and vanilla. Stir in the 8-oz can of crushed pineapple (with juice). Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until combined. Drain the cherries and add to the mixture. Stir in carrot, oats, and nuts. Scoop the batter into the prepared muffin cups. The muffin cups will be quite full.

Bake the muffins until the tops are golden brown and firm to the touch, 15 to 20 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down.

Yield: 12 muffins

NOTE: For mini muffins use half the recipe and one pineapple wedge for each muffin. Your kids will love these pop-in-your mouth treats

Tasty, very moist and substantial is one way to describe this recipe that’s adapted from Epicurious.  You’ll find it’s a wonderful dinner complement or perfect with coffee or tea.

Ingredients:
2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup Brownwood Acres Dried Montmorency Tart Cherries
1/2 cup coarsely chopped walnuts

Directions:
Preheat oven to 350°F. Butter 9 1/4×5 1/4×3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in Brownwood Acres Dried Tart Cherries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely.

Yield: 1 loaf

Power up your breakfast with dried cherries a great healthy addition to your favorite pancake or breakfast bread batter.  Top with a warmed super fruit salsa of dried cherries, cranberries and blueberries for an added boost.

Pancake Ingredients:
1          cup Brownwood Acres Montmorency Dried Tart Cherries, chopped
1/3      cup tart cherry juice (place 1 Tbsp of FruitFast Cherry Juice Concentrate in a measuring cup;  fill to 1/3 cup with water)
2          cups low-fat pancake mix
1/2       cup toasted wheat germ
1           cup granola
1          whole egg
1/4      cup egg substitute
2          cups 1% low-fat milk (or light plain or vanilla soymilk)
1          tsp almond extract
cooking spray
3          Tbsp sliced almonds

Salsa Ingredients:
2/3      cup Brownwood Acres Montmorency Dried Tart Cherries
1/4      cup Brownwood Acres Dried Cranberries
1/4      cup Brownwood Acres Dried Wild Blueberries
1-1/2   cups water
1/2      cup tart cherry juice (place 2 Tbsp of FruitFast Cherry Juice Concentrate in a measuring cup;  fill to 1/2 cup with water)
3          Tbsp packed brown sugar
6          inches stick cinnamon, broken into 2-inch pieces
Dash ground cloves
1/3      cup water
1          Tbsp cornstarch

Pancake Directions:
Heat griddle.  In a small sauce pan over medium-high heat, stir chopped cherries and juice until cherries are plump and juice is absorbed.  Set aside.  In a medium bowl, mix pancake mix, wheat germ, granola, egg, egg substitute and milk until blended. Add plumped cherries and almond extract; blend.  Spray heated griddle with cooking spray.  Portion 1/3 cup batter onto surface, cook until bottom is golden brown, then turn and cook until golden.  Top with fruit salsa or your favorite syrup and sprinkle with almonds.

Yield:  Approximately 14 pancakes.

Salsa Directions:

Combine cherries, cranberries, blueberries, 1-1/2 cups water, the cherry juice, brown sugar, stick cinnamon and cloves in a medium saucepan.  Bring to a boil.  Reduce heat;  gently simmer, uncovered, for 5 minutes.  Stir together 1/3 cup water and the cornstarch.  Add cornstarch mixture to cherry mixture. Bring to a boil.  Reduce heat;  gently simmer, uncovered, for 2 minutes.  Remove from heat; remove stick cinnamon.  Serve mixture warm over pancakes, waffles, French toast, hot cereal or ice cream.

Yields:  8 (1/4-cup) servings.

A thick, frosty drink that’s perfect and very refreshing on a hot summer day – and can be enjoyed as an alternative to ice cream.

Ingredients:

1/2     cup fresh or frozen tart cherries, pitted
1/2     cup 1% low fat milk
1/4     cup plain low fat yogurt
2         Tbsp fresh or frozen blueberries
1         Tbsp FruitFast Montmorency Cherry Juice Concentrate
1         Tbsp honey
1/2     tsp pure vanilla extract
Sprinkle of cinnamon (optional)
8         ice cubes

Garnish:
1          Tbsp slivered toasted almonds
1          Tbsp chopped Brownwood Acres Dried Tart Cherries

Directions:
Blend all ingredients in blender until smooth. Pour into two chilled glasses.
Garnish with almonds and dried cherries.

Serve immediately.

Yield:  2 servings

Wake up and break-out-of-the-box!  Forget the same old, predictable pancake recipe and try this one.  It’s healthy and hearty, especially when you add fresh fruit and FruitFast’s delicious Liquid Fruit Supplements.

Ingredients:
1-1/3 cups buttermilk
1 cup old-fashioned oats
2 eggs, lightly beaten
3 tablespoons vegetable oil
2/3 cup all-purpose flour
4 teaspoons baking powder
4 teaspoons brown sugar
1/4 teaspoon salt
FruitFast MixedBerry or CherryFlex Liquid
Fresh raspberries, cherries or blueberries

Directions:
In a large bowl, combine milk and oats; let stand for 5 minutes. Stir in eggs and oil. Combine the flour, baking powder, brown sugar and salt; stir into oat mixture just until moistened.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Serve warm with drizzled FruitFast MixedBerry or CherryFlex Liquids and fresh berries.

Yield: 10 pancakes.

Warmer weather is beginning to arrive and visions of summer ice cream sundaes are dancing in my head.  Why wait for summer when you can have this yummy parfait waiting for you.  Make ahead for an easy snack or a perfect fast breakfast.  Add different fruit combinations depending on what you have in your refrigerator.  Just be sure to add some of the delicious FruitFast Liquids and you will get an extra serving of fruit—just what you need to kick start your day.

Ingredients:

1          (8 oz.) carton low fat vanilla yogurt
1/3      cup Brownwood Acres Montmorency Dried Tart Cherries
4          Tbsp FruitFast Cherryflex or FruitFast Mixed Berry Liquid Fruit Supplements
1          ripe banana, sliced
2/3      cup Nature’s Hand granola (your choice of FruitFast flavors)

Directions:

Combine yogurt and dried cherries; mix well.  Layer half of the yogurt mixture, half of the banana slices, half of the Liquid Fruit Supplements, and half of the granola into 2 parfait or wine glasses.  Repeat layering once with remaining yogurt mixture, banana slices and granola.

Tip: The parfaits may be served immediately or chilled before serving.

Yield:  2 servings

Discovering new culinary treats, ones that are delicious and good for you, and then sharing them with others is simply the best.

I have found just that in a healthy creation now offered by FruitFast that’s 100% natural without any preservatives, artificial flavors, coloring or added salt.  FruitFast’s new Granola, made by Nature’s Hand, is sweetened with brown sugar and honey and comes in seven delicious flavors and can be ordered at www.fruitfast.com.  So far, my favorite is Coconut Cashew.

What I particularly like is the quality of ingredients from a company that’s been making granola for 40 years and has the drill down pat.  Plus there’s so much you can do with our new granola, besides enjoying it right out of the package.

Try FruitFast Nature’s Hand Granola in this tasty cookie recipe:

Ingredients:

1 cup butter or margarine, softened
1 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
1 3/4 cups unsifted all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt, optional
1 cup rolled oats
1 1/2 cup FruitFast Nature’s Hand Coconut Cashew Granola
1/2 cup Brownwood Acres Dried Cherries
1 cup semi-sweet chocolate pieces

Directions:

Heat oven to 375 degrees.  Blend together butter and sugars until creamy.  Add eggs, one at a time, beating well after each.  Blend in vanilla.  Add flour, baking powder, soda and salt; stir until combined.  Stir in oats, granola, dried cherries and chocolate pieces.

Drop dough by rounded teaspoonfuls onto lightly greased baking sheet.  Bake at 375 degrees for 10 to 12 minutes or until edges are brown and center is soft.  Let cool a few minutes on pan.  Remove from pan; cool completely.

Yield:  about 48 cookies

Mother’s Day usually means a day off for mom when it comes to housework and cleaning.  Many families take mom out to brunch.  It’s a great way to make the day special.  With family budgets tightening, making mom brunch at home is another great way to celebrate the day.  The following recipe is easy and can involve the kids.  Most of the work is done the night before and is quickly whipped up the next morning in just a short period of time.  Make this delicious French toast recipe as is and save any leftovers for the next day.  This will be an added treat for your favorite mother.

Baked Blueberry French Toast with Blueberry Syrup Recipe

Ingredients:
Toast:
1     baguette
5     large eggs
2-3/4     cups milk (can substitute skim milk)
1/2     tsp cinnamon
1     tsp vanilla
1     cup brown sugar, divided
1     cup pecans
1/2    stick + 1 tsp butter
2-1/2     cups fresh blueberries, divided

Directions:
The night before serving, cut baguette into 1″ rounds (approx 18-20 pieces) and place in buttered 13 X 9 pan.  In large bowl whisk eggs, milk, cinnamon, vanilla, and 3 /4 cup brown sugar.  Pour over sliced baguette, cover, and chill at least 8 hrs.

In the morning toast pecans on cookie sheet in 350* oven — about 6 minutes then toss in pan with 1 tsp butter.  While pecans are toasting cut 1/2 stick butter into pieces in small saucepan and heat with remaining 1/4 cup brown sugar till butter is melted.   Increase oven to 400* – sprinkle 2 cups blueberries and pecans over bread mixture, drizzle butter and brown sugar mixture over blueberries and bake 20-25 minutes.

Ingredients:
Syrup:
1/2     cup fresh blueberries
1/4     cup maple syrup
1    Tbsp FruitFast MixedBerry Liquid Fruit Supplement
1     tsp lemon juice

Directions:
While toast is cooking place blueberries and syrup into small saucepan and cook about 5 minutes or until berries have burst (help them along by mashing them with a fork!). Press the berries through a sieve into small pitcher, pressing on solids, and add lemon juice and MixedBerry Liquid, stir to combine.  Pour over French toast.

Yield:  6-8 servings