Looking for more ways to enjoy Nature’s Hand Coconut Cashew Granola?  Here is a recipe posted several years ago at the MomGateway.com blog that’s sure to please.

Ingredients:
1 cup butter, softened at room temperature
1 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
1-3/4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1 cup rolled oats
1-1/2 cups Nature’s Hand Coconut Cashew Granola
1/4 cup candied orange peel or fresh orange peel
1 cup semi-sweet chocolate pieces (optional)

Directions:
Preheat oven to 375 degrees.  Blend together butter and sugars till light in color and creamy.  Add eggs, one at a time, beating well after each addition.  Blend in vanilla.
In another bowl, combine flour, baking powder, baking soda and salt then stir and add to the creamed butter.  Stir in Nature’s Hand Coconut Cashew Granola,  orange peel and chocolate pieces (if using this).

Drop dough by teaspoonful onto lightly greased baking sheet or parchment paper.  Bake cookies at 375 degrees for 10 to 12 minutes or until the edges are brown and the centers are soft.  Let cookies cool a few minutes on baking pan.  Remove cookies and cool completely.

Yield:  about 3 dozen

This being National Cherry Month and all, you can’t have too much of this delicious nutritious fruit.   Crème Brulée actually sounds more intimidating to make than it really is.   Don’t rush the process and I think you will be pleasantly surprised with the results!

Ingredients:

2 1/4 cups heavy cream
1/3 cup FruitFast Cherry Juice Concentrate
6 egg yolks
8 Tbsp sugar
2 – 3 Tbsp sugar for crust

Directions:

Bring the cream and FruitFast Cherry Concentrate to a simmer.  Beat together the egg yolks and sugar for one minute.  Slowly pour the cream into the eggs while whisking.

Bring the mixture back to the stove on low heat until slightly thickened (about 3 minutes).  Pour the mixture into oven safe ramekins set in a baking pan. When the baking pan is in the oven, add enough water to come halfway up the sides of the ramekins.

Bake the brulées at 300 degrees F  for approximately 35 minutes.  Let the custard cool in the fridge for at least 2 hours.

To create the sugar crust, sprinkle with sugar over the brulée and burn with a blowtorch or under the broiler.

Looking for an easy Valentine treat for your sweetheart?  Try this delicious dessert made with FruitFast’s new granola and cherry juice liquid or concentrate.  Kisses are sure to follow.

Apple-Cherry Granola Crisp

Ingredients:
6 cups sliced apples
1 tsp lemon juice
1 Tbsp FruitFast CherryFlex Liquid or 1 tsp FruitFast Tart Cherry Juice Concentrate
1/3 cup unsifted flour
½ cup firmly packed brown sugar
¼ cup butter or margarine
½ teaspoon cinnamon
1 cup Nature’s Hand granola

Directions:
In 8 or 9 inch square pan, combine apples,lemon juice and cherry juice.  In bowl, combine flour and brown sugar; cut in butter until crumbly.  Stir in cinnamon and granola.  Sprinkle over apples, spreading to cover, drizzle with cherry juice.  Bake at 350 degrees for 25 to 30 minutes or until apples are tender.  (5 or 6 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

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

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.

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