Posts Tagged ‘Cherry’


1/3 Cup butter

1/2 Cup brown sugar

1/2 Cup sugar

1 1/2 cups fresh sliced stone fruit

12 cherries (can sub maraschino or canned if fresh aren’t available)

1 tsp grated lemon rind

1 package spice cake mix


Melt butter in 9×12” pan.  Blend brown and granulated sugars and sprinkle over bottom of pan.  Arrange  stone fruit slices and cherries in 12 “flowers” – on for each serving when the cake is cut.  Sprinkle lemon rind over top.  Make up cake according to package directions and spoon over peach slices.  Bake at 375 degrees for 40 to 45 minutes.  Cool 5 minutes on rack before turning out.

Read Full Post »

Cherry Yogurt Pops


1 3/4 cups plain full-fat Greek yogurt

4 tablespoons sugar or agave nectar

3 cups sliced, pitted cherries**


  1. Whisk together the yogurt and 2 tablespoons of the sugar in a medium bowl.
  2. In a sparate bowl, combine the cherries and the remaining 2 tablespoons of sugar and mash with a fork or potato masher until coarsely crushed.
  3. Layer the yogurt and blackberry mixtures (starting with the yogurt mixture), dividing evenly among eight 4-ounce paper cups or 4-ounce ice-pop molds. Drag a toothpick or skewer through the mixtures to create a swirl effect.  Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days.  Remove from the freezer 10 minutes before serving to    soften slightly.
  4. Enjoy!

**or substitute any berries or other fruit, or a combination of fruit, for exciting new popsicles!

 Recipe from Real Simple, July 2013 issue

Read Full Post »

Serves 4


 1 tsp ground cumin

 1 tsp ground coriander

 Salt

 1 1/2 lbs skinless, boneless chicken breast

 1 lemon, juiced (or 3 Tbsp lemon juice)

 2 tsp honey

 2 tsp olive oil

 1/2lb sweet cherries, pitted & quartered

 8 oz arugula (about 5 cups)

 1/2 bunch flat leaf parsley leaves


  1. Preheat grill to medium; oil the grate. In a small bowl, combine the cumin, coriander, and 1 tsp salt.  Rub the chicken with 3 tsp of the spice mixture.  Grill, turning once, until just cooked through (about 8 minutes). Transfer to a cutting board.
  2. Meanwhile, in a large bowl, whisk together the lemon juice, honey and the remaining spice mixture. Whisk in the olive oil.  Add the cherries, arugula and parsley; toss well to coat.
  3. Thinly slice the chicken against the grain. Divide the salad among 4 plates and top with chicken.

Recipe from Everyday with Rachel Ray

Read Full Post »

Lois’ Cherry Pudding


1/2 C sugar

1 Tbsp butter

1 egg—beaten

1 C sifted flour

1 tsp baking soda

1 C pitted sweet cherries (can sub tart cherries, too, but bump up the sugar to 1 C); frozen or fresh work well

1/2 C chopped walnuts

Mix all ingredients together and bake at 350 for 35 minutes.  Serve warm or cold.

This recipe is from my (Stacy’s) great-great grandmother’s recipe box.  I’m not sure who Lois is, but my great-great grandmother enjoyed the recipe enough to get it from her!  :)

Read Full Post »

Cherry Shortcakes

Makes 6

4C fresh sour or sweet cherries, stemmed and pitted
½ C plus 1 T sugar
2 C cake flour
2 tsp baking powder
¼ tsp salt
6 tbsp cold unsalted butter, cut into small pieces
1 pint heavy cream
½ tsp pure vanilla extract

  1. Position a rack in the center of the oven; preheat to 400 F. Line a large baking sheet with parchment. In a bowl, toss the cherries with ¼ cup sugar; let sit while you make the shortcakes.
  2. In a large bowl, whisk the flour, ¼ cup sugar, the baking powder and salt. Using your fingertips, work the butter into the flour mixture until it forms fine crumbs (it should look like cornmeal). Make a well in the center of the mixture; pour in ¾ cup cream. Using a rubber spatula, stir the dough until it just comes together.
  3. Turn out the dough onto a lightly floured work surface. Knead twice, then pat into a 3-by-9-inch rectangle. Using a thin, sharp knife, cut the dough into 3 squares. Cut each square diagonally into 2 triangles, creating 6 biscuits. Transfer to the prepared baking sheet. Brush the biscuit tops with about 1 tbsp cream. Bake until golden and springy to the touch, about 15 minutes. Transfer to a rack. Brush them with another 1 tbsp cream; let cool.
  4. Whip the remaining cream with the vanilla and remaining 1 tbsp sugar until soft peaks form. Split the biscuits horizontally; place the bottoms on plates. Top with the cherries and their juices. Dollop (liberally!) with the whipped cream; cover with the biscuit tops. Serve immediately.

From the July/August 2012 issue of Everyday with Rachel Ray

Read Full Post »

Crumble topping:

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup butter, softened


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 3 cups fresh, pitted dark sweet cherries (or frozen, but do not thaw!)

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.

In another medium bowl, stir together the flour, baking powder, salt and cinnamon. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth.

Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the cherries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!) Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

Source: Facebook and Examiner New England Food Click Share to save for later! Join facebook group  https://www.facebook.com/groups/Downsizingwithginabean/ For more!!  http://GinaBean.SkinnyFiberPlus.com/?SOURCE=FB

 — with Sharon Ross and Nancy Tornillo-Harris.

Read Full Post »

This recipe is from Sally, one of our customers at the University District market.  Sally says:

I was on a private tour of the Saviah winery in Walla Walla, where a chef prepared a special lunch for our small group.  Everyone was so taken with this stew, it was perfect for spring.  The chef at the winery just gave me the quick recipe without amounts.  I decided to try it immediately and see how close I could get.

It’s very close.  And very good, so here goes–the amounts are adjustable per your taste:

Beef Stew with Dried Cherries
1.25 # lean beef (chuck and sirloin tip)
1/3 c.  flour
1/4 tsp +- ea. cinnamon and allspice
oil for browning

CUT the beef into ~1” cubes, salt and pepper lightly

COAT very lightly with the flour, mixed with cinnamon and allspice

BROWN in oil in small batches (don’t let it steam), remove each batch as it cooks

It may be necessary to add a little more oil.

ADD and brown briefly:

1/2 large sweet white onion, roughly chopped


1 c. mushrooms
1/2 c. dried sour cherries (I used Bing cherries)

4 c. home made or good beef broth
1 c. good red wine
1 Tb. balsamic vinegar

1/2-1 bay leaf

Simmer on low (always below a boil) until tender, about 60-90 minutes, depending on size of cubes.

Adjust the seasonings.

Yield: 2-4 servings

Our meal was thin and translucent–almost like soup, and served in cups with mashed potatoes on the side.  If this gets too thick, water it down with wine or broth or water.  Be sure to try this thin version, it’s not meant to be a thick stew–this is more delicate, light and tasty.


Read Full Post »

Older Posts »


Get every new post delivered to your Inbox.