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

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.

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.

Here is a great summer treat.  This recipe comes from the June 2009 issue of “Cuisine at Home.” You don’t need to freeze these.  Add ice cream and smash together right before serving.

Ingredients:

1-1/2    cup rolled oats
1    cup flour
1/2    tsp baking powder
1/2     tsp baking soda
1/4    tsp salt
1/2    cup butter (unsalted) room temperature
1/2    cup packed light brown sugar
1/4    cup granulated sugar
1    egg
1    tsp vanilla extract
1-1/2    cup Brownwood Acres Montmorency Dried Tart Cherries
2 – 3    cups ice cream your choice (vanilla or black cherry are our choices)

Directions:

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Whisk together flour, baking powder, baking soda, and salt in a bowl; set aside.  In a large bowl, (using an electric mixer on med-high) cream together butter, brown sugar, granulated sugar, egg, and vanilla until mixture is light in color and creamy.  Stir the flour mixture into creamed mixture until flour is completely incorporated in the creamed mixture.  Fold in the oats and cherries, cover and chill 30 minutes.

Place large scoopfuls (2-3 Tbsp) of cookie dough onto the prepared baking sheet.  Bake the cookies until golden brown, 11-13 minutes.  Cookies should still be moist beneath cracks.   Transfer to a rack to cool completely.  Place a cookie face down on a plate, scoop 1/3 to 1/2 cup ice cream onto the cookie and top ice cream with another cookie.  Repeat with remaining cookies.  Press firmly to flatten the ice cream in middle of the sandwich.  Serve immediately.

Yield:  6 sandwiches

Rhubarb–its appearance in the garden or produce section of the grocery store, tells us spring has arrived, as it is the first edible plant to appear each season.  While technically a vegetable, most people associate rhubarb with pie, and is often called the “pie plant”.   People either love or hate it, but rhubarb has a long history beginning with the ancient Chinese who believed the plant had valuable medicinal properties.   We do know that anthocyanins give rhubarb its red color.  It is 95% water, so it provides moisture to any recipe.

As a young girl, I remember the huge rhubarb plants that would grow in our backyard.  We would dare one another to pick and bite into a stalk without making a face.  Very difficult to do as the taste without sugar is very sour.  Rhubarb’s versatility is underrated and, it is for this reason, that most people combine it with a fruit and toss it into a pie.   A Google search will quickly bring up many uses for this distinctively tart plant.  Use it to make cookies, cakes, breads, compote, tarts, crisps, sauces, and a multitude of other culinary treats.

When cooking with rhubarb, use only the stalks.  DO NOT eat the leaves as they contain toxins which are poisonous to humans.  The stalks can be refrigerated, sealed in a plastic bag for up to two weeks.  Rhubarb freezes well.  Either blanch for 1 minute and place in freezer bags, or freeze the dry rhubarb.  Either works well.  Cutting rhubarb stalks into 1 inch chunks prior to freezing will save time in preparing future recipes.

Here are a few of our choice recipes incorporating rhubarb and our FruitFast products.
This recipe is an adaptation found on emeril.com.

Ingredients:
Prepare your own basic pie crust, or purchase prepared pie crust for a 9” pie
2     lbs fresh rhubarb, trimmed and cut into 1-inch thick pieces
2     lbs apples (Granny Smith or McIntosh), cored, peeled, and each cut into  equal slices (about 6-8 small apples)
1     cup granulated sugar
1     cup packed light brown sugar
1/4     cup cornstarch
2     Tbsp fresh lemon juice
1/4     cup brandy
1/4    cup Brownwood Acres Dried Montmorency Tart Cherries
1     cup bleached all-purpose flour
1     cup chopped walnuts
4     Tbsp unsalted butter, cut into 1/2-inch pieces and chilled
1    tsp ground cinnamon
Pinch freshly grated nutmeg, or sprinkle of ground nutmeg

Directions:
Preheat the oven to 370 degrees F.  In a small bowl combine the brandy and dried cherries; set aside.   Prepare pie dough according to recipe or package directions.  Transfer the dough to a 9-inch pie pan and trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan.  Flute the edges of the dough with your fingertips.

In a large bowl combine the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch lemon juice and cherry/brandy mixture.  Pour into the pie pan.

In a medium bowl combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg; mix well with your fingers until the mixture resembles coarse crumbs.  Crumble mixture over top of the rhubarb/apple filling.

Bake until the top is golden brown and the juices are bubbling approximately 30 to 35 minutes. Cool on a wire rack for at least 15 minutes before serving.  Serve warm with ice cream.

Yield:  8 to 10 servings

Rhubarb Nut Bread

This recipe was given to me years ago by a friend.  Whenever rhubarb is in season, I pull out this staple and prepare.   This is a great use of rhubarb, very moist and flavorful.  (Thank you Barb for this wonderful recipe)

Ingredients:
Topping:
1/2    cup brown sugar
1    Tbsp butter

Directions:
Mix together and set aside.  Preheat oven to 350 degrees F.

Ingredients:
Bread:
1-1/2     cups brown sugar
2/3    cup oil
1    tsp salt
1    egg
1    cup buttermilk
1    tsp baking soda
1    tsp vanilla
3    cups flour
1-1/2    cup diced fresh rhubarb (if frozen increase flour to 3 1/2 cups)
1/2  cup Brownwood Acres Dried Tart Cherries

Directions:
Blend ingredients in the order listed.  Divide dough into 3 greased loaf pans (7 1/2 x 3 1/2 x 2 1/4).
Sprinkle with topping.  Bake for 50 minutes, or until topping is brown and when knife inserted in the bread, comes out clean.

Ingredients:

Pastry:
3     Tbsp Brownwood Acres Montmorency Dried Tart Cherries, chopped
3     Tbsp brandy
2     Tbsp unsalted butter
1     Tbsp brown sugar
4     cups pears (about  3 large) Anjou or Bartlett, cut into 1 /2 inch chunks
1/8 tsp salt
2     tsp lemon juice
12   sheets phyllo dough, thawed
cooking spray

Topping:
2      Tbsp unsalted butter
2      Tbsp brown sugar
1      Tbsp brandy
4      Tbsp walnuts, chopped
cinnamon
Ice cream (optional)

Directions:
Preheat oven to 350 degrees.  In a small bowl combine chopped dried cherries and 3 Tbsp brandy; set aside and let soak.  In a 12-inch non-stick skillet over medium heat, melt 2 Tbsp butter.  Add 1 Tbsp brown sugar and cook, stirring for 2 minutes.  Add the pears and salt; continue to cook over medium heat for 4-5 minutes, or until the pears’ liquid is mostly cooked off.   Add the brandied cherry mixture, and cook another 3 minutes, stirring, until  the pear mixture has a glaze.   Remove from heat and add the lemon juice and stir to blend.  Pour mixture into a deep dish pizza pan and spread to a thin layer.  Place the pan in the freezer while  you prepare the phyllo dough.

Spray a large, flat surface with cooking spray.  Using half of the 12 phyllo sheets, layer 1 sheet of phyllo dough over the cooking spray.  Spray the sheet with cooking spray and layer a second sheet on top of the first.  Continue this process  until you have 6 sheets layered on top of one another.  Cut the stack of phyllo dough in half.  Repeat above procedure with the remaining 6 sheets of phyllo dough.  You will have four pastry stacks.   Remove the pear mixture from the freezer and spoon 1/4 of the mixture into the center of  each phyllo dough stack.  Bring 4 corners of one of the phyllo dough stacks to the center of the pear mixture, covering and forming a pocket.  Pull in any sides of the phyllo dough that stick out forming a square.  Repeat with remaining phyllo dough stacks.  Transfer the pastry pockets to a parchment-lined baking sheet, or use a non-stick baking sheet sprayed lightly with cooking spray.  Bake for 25 minutes or until pastry is golden brown and pear mixture is bubbly.

Remove from the oven, and place on a cooling rack.  In the same non-stick skillet, melt 2 Tbsp butter; add 2 Tbsp brown sugar and 1 Tbsp brandy.  Cook until mixture is heated through and thickened to a sauce like texture.  Add the walnuts and stir to combine.  Spoon over the cooked pastries.  Sprinkle with cinnamon.  Serve warm with or without ice cream.

Yield:  4 servings

Are you looking for homemade crafts to do with youngsters to break up the day?  What better way to be creative then to make a pizza together.  Fruit pizzas are a fantastic way to involve your child in making lunch or a dessert for dinner.  It is also a great nutrition teaching moment.  Making pizza does not have to be a difficult chore.  The following fruit pizza ideas are very simple and can involve even your youngest toddler.

PIZZA BASE IDEAS

Frozen Bread Dough Crust:
For the pizza crust use an 8 oz package of frozen bread dough; thawed.  Pat the dough on the bottom of a deep dish pizza pan.  Let stand 15 minutes.  Bake at 350 degrees for 40 minutes or until golden brown.  Cool and top with cream cheese and fresh or dried fruit.

Jell-o Crust:
1 package fruit flavored Jell-o

Prepare Jell-o according to package directions.  Spray a deep dish pizza pan with cooking spray.  Pour Jell-o mixture into pizza pan.  Place pan in refrigerator and chill until firm; approximately 3 hours.  Top with cream cheese or Cool Whip and fresh fruit.

Fast Pizza Crust:
Bagels (1/2 per person)

Toast bagel and top with cream cheese and fresh or dried fruit.

SAUCE (replacement ideas):

Low or non-fat cream cheese
Low or non-fat Cool Whip
1-2 Tbsp FruitFast Liquid Fruit Supplement (your choice)

Combine the cream cheese or Cool Whip with the FruitFast Liquid Fruit Supplement.  Add the Liquid Fruit Supplement a little at a time, stirring to incorporate.  Maintain a spreading consistency without allowing the mixture to become too thin.  Spread over your pizza base choice.

TOPPINGS

Fruit of your choice (sliced apples, nectarines, peaches, kiwi, pineapple, mango)
Bananas, sliced
Strawberries, sliced
Raspberries (red and or black)
Blueberries
Almonds, slivered
Nuts, (walnuts, pecans) chopped
Brownwood Acres Dried Wild Blueberries
Brownwood Acres Montmorency Dried Tart Cherries
Dark Chocolate Chips

Top your pizza with combination of fruit, nuts, and chocolate.  Let your child choose their favorite combinations.
An added fun activity is to shop for ingredients together.  Make a list of what ingredients you want on your pizza then involve your child in finding the items in the grocery store.

Making those little ones feel special doesn’t take a lot of work.  This super simple recipe adapted from a recipe in the February 2009 issue of Fitness Magazine will put a big smile on your little one’s face.  Prepare ahead of time and stash these tasty treats in their lunch box or backpack for a pleasant tasty surprise.  This is also a great healthy party treat.

Purchase decorative valentine bags at your local dollar store.  For each bag of treats use the following recipe.

1 Tbsp dark chocolate chips
1 Brownwood Acres Dried Tart Cherries or Brownwood Acres Dried Wild Blueberries
1 Tbsp chopped walnuts
1/4 cup high-fiber cereal of your choice, such as Cherrios, Honey Nut Cheerios, or Kashi Heart to Heart Honey Toasted Oat (I like using the Kashi as it has heart-shaped oats).

Combine all ingredients, place in decorative bag, tie closed with ribbon or twisty tie.

Yield:  1 serving