Ingredients:

3          large apples such as Jonathan or Macintosh, peeled, thinly sliced (4 cups)
5          Tbsp sugar, divided
1-1/4   tsp cinnamon, divided
1           cup Brownwood Acres Dried Tart Cherries
1           refrigerated rolled pastry for a 9-inch pie (1/2 of a 15 ounce package)
1           Tbsp butter

Directions:

Heat oven to 375 degrees F.  Combine apples, 4 tablespoons of the sugar and 1 teaspoon of the cinnamon in a large bowl;  toss well.  Stir in cherries.  Let stand 10 minutes; tossing once.

Line a 15 x 10-inch jelly roll pan with foil; coat foil with cooking spray.  Unroll pastry onto pan.  Mound apple mixture over center of pastry, leaving a 3-inch border around edges.  Fold up edges of pastry over apple mixture, leaving a 4-inch opening in center.  Gently fold and press pastry onto apple mixture.  Cut butter into small pieces and arrange over apple mixture.

Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tart.  Bake 30 to 35 minutes or until pastry is golden brown and apples are tender.  Let stand 20 minutes.  Serve warm or at room temperature.

Yield:  6 servings

Ingredients:

2 cups      chopped fresh or frozen rhubarb, thawed
2 Tbsp      water
Pinch salt
1/2 cup     sugar
3/4 cup     FruitFast Dried Tart Cherries
Vanilla ice cream
FruitFast Mixed Berry or CherryFlex Liquid

Directions:

In a saucepan, combine the rhubarb, water and salt.  Cover and cook on the stovetop for 3 minutes over medium high heat.  Stir in sugar;  heat for 3 more minutes, stirring frequently.

Add FruitFast dried red tart cherries.  Drizzle with MixedBerry Liquid or CherryFlex Liquid Supplements from FruitFast.

Serve warm or cooled over your favorite ice cream.
Store leftover sauce – if any  – in the refrigerator.

Yield:  2 cups

I found the original recipe at goldenspiderweb.com and was really intrigued.  I have had it in my stack of “things to make” for some time and was excited to finally try it. The original German recipe with English translation was a definite challenge.  It required converting European measurements to U.S. and the recipe calls for gelatin leaves.  I looked at all my local haunts and could not find gelatin leaves,  so I used Knox gelatin and, again, conversion to powder—another challenge.  If you can find gelatin leaves, I would recommend using those instead.  The German recipe did not specify the amount of water for dissolving the gelatin and the guess on the part of the goldenspideweb.com page for 2 cups of water may be a little much.  I would certainly not use more than the 2 cups of water and the next time I make the recipe will reduce the water by half.  It would give the gelatin more flavor–so if anyone out there is brave enough to try it before I do—be my guest.  It also stated four servings.  Too much, I felt, so I have increased the serving size to six.  See the variations below for my other thoughts.  Overall, this recipe is very simple to make and is best when left overnight before serving.

WINE AND CHERRIES

Ingredients:

1          cup red wine
1          cup FruitFast Cherry Juice Concentrate (4 Tbsp  to 1 cup of water)
2 -3     whole cloves
1          cinnamon stick
Rind from one lemon
1          lb sour cherries (frozen is ok, thawed-approximately 4 cups)
3         Tbsp Knox gelatin (6 gelatin leaves, if you can find them)
Whipped cream or whipped topping
FruitFast CherryFlex Liquid Fruit Supplement

Directions:

Dissolve the gelatin in cold water (2 cups) and set aside.  In a saucepan combine the wine, cherry concentrate, cinnamon stick, cloves and lemon rinds.  Bring to a boil over low heat, then immediately remove from heat.  Discard the cinnamon stick, cloves and rind.  Add the gelatin and let cool.

While wine mixture is cooling, divide the cherries between 6 dessert glasses, keeping a few cherries as garnish.  Pour the wine and gelatin mixture over the cherries.  Refrigerate several hours or overnight.  Top with whipped cream or whipped topping.  Drizzle with the CherryFlex Liquid and garnish with cherries.

Yield:  6 servings

Variations: Place pound cake or lady fingers at the bottom of the serving dishes, cover with cherries and then the gelatin mixture.

Instead of dessert cups, use a large serving bowl and take to your next potluck or family gathering.

Ingredients:
7    oz lady finger cookies

Flavor options: 10 large basil leaves, chopped or 2 oz shaved chocolate or 6 tbsp dark rum

Cherry Syrup

FruitFast CherryFlex Liquid Fruit Supplement

2/3     cup tart cherries (canned in syrup)
1/3      cup sugar
1          cup water

Mascarpone Filling
1         cup mascarpone
3/4     cup whipping cream
1/4      cup sweetened condensed milk

Directions:
Drain the cherries and reserve the syrup.   Place the cherries, sugar and water in a saucepan.  Boil for 8 minutes.  Let sit until it reaches room temperature.   While cooling, mix the cream, milk and mascarpone together until smooth.

Dip the cookies in the syrup for a few seconds each side.
Place a layer of cookies in a 9” x 9” square dish.
Top the cookies with a layer of the mascarpone cream, followed by the cherries taken from the syrup.

Add a layer of one of the flavor options, if desired (add the rum directly to the syrup).
Continue with another layer of dipped cookies and finish by topping with the remaining mascarpone cream.

To serve, place on a decorative dessert plate and drizzle FruitFast CherryFlex Liquid over the top and on the plate.

Garnish with basil leaves (optional)

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

Case in point is FruitFast’s new collaboration with Ann, a gourmet chef at momgateway.blogspot.com. Ann, a scientist by training, publishes a blog dedicated to healthy foods and healthful ways to consume them.

She is impressed with FruitFast products and features several prominently this month in her specially concocted recipes.  Be sure to visit her site for the fruit sushi recipe, Cherry Coconut Cream Gelee and the entrée, Roasted Lamb with Mixed Berry Sauce, using FruitFast Liquids.

Momgateway.blogspot.com is sponsoring a giveaway of FruitFast products.  Enter to win – it’s free and easy – and the selected winner receives three FruitFast products of their choice.

The deadline to enter is March 28, 2010.

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

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.

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).

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