Pecan, Date And Dried Cherry Bites

Pecan, Date and Dried Cherry Bites

Medjool dates and pecans form the base of these fudgy cubes, which are no-bake, healthy and delicious—a rare combination during the holidays. For the best possible texture, try to serve them fridge-cold.
Ingredients
14 oz (400 g) Medjool dates, about 20, pitted
1/2 cup (125 mL) dried cherries
1 1/4 cups (310 mL) chopped pecans, toasted, divided
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) fine sea salt
2 tbsp (30 mL) chia seeds

Directions:
Line a 5 x 8-inch (12 x 20-cm) loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.

Combine dates, cherries, 1 cup (250 mL) pecans, cinnamon and salt in a food processor and pulse until mixture is well combined and clumps together. Add chia and pulse until just combined. Scrape mixture into prepared pan, lay a piece of plastic wrap on top and press mixture into an even layer.

Finely chop remaining 1/4 cup (60 mL) pecans and sprinkle evenly overtop of date mixture, pressing down lightly to embed. 

Wrap pan in plastic wrap and place in the fridge for 4 hours or overnight—block should feel very solid. 

Use parchment to pull mixture out of pan and place on a cutting board. Cut block into 32 bite-size pieces. 

Transfer to an airtight container, using parchment between layers to keep pieces from sticking together. Refrigerate up to 2 weeks. Makes 32 pieces

Pecan, Date and Dried Cherry Bites

Pecan, Date and Dried Cherry Bites

Medjool dates and pecans form the base of these fudgy cubes, which are no-bake, healthy and delicious—a rare combination during the holidays. For the best possible texture, try to serve them fridge-cold.
Ingredients:
14 oz (400 g) Medjool dates, about 20, pitted
1/2 cup (125 mL) dried cherries
1 1/4 cups (310 mL) chopped pecans, toasted, divided
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) fine sea salt
2 tbsp (30 mL) chia seeds
Directions:
Line a 5 x 8-inch (12 x 20-cm) loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.

Combine dates, cherries, 1 cup (250 mL) pecans, cinnamon and salt in a food processor and pulse until mixture is well combined and clumps together. Add chia and pulse until just combined. Scrape mixture into prepared pan, lay a piece of plastic wrap on top and press mixture into an even layer.

Finely chop remaining 1/4 cup (60 mL) pecans and sprinkle evenly overtop of date mixture, pressing down lightly to embed. 

Wrap pan in plastic wrap and place in the fridge for 4 hours or overnight—block should feel very solid. Use parchment to pull mixture out of pan and place on a cutting board. Cut block into 32 bite-size pieces. Transfer to an airtight container, using parchment between layers to keep pieces from sticking together. Refrigerate up to 2 weeks.

 

Makes 32 pieces

Rose-Pistachio Cookies ~ Vegan

Rose-Pistachio Cookies ~ Vegan

These floral, flavorful “goddess cookies” are a vegan delight

Ingredients:
6 tablespoons (80g) vegan brown sugar

1 cup (198g) vegan granulated sugar
6 tablespoons (85g) vegan butter, softened*
1/4 cup (57g) vegan cream cheese*
6 tablespoons (74g) vegetable oil
1/2 teaspoon rose extract*
1 teaspoon Pure Vanilla Extract
1/2 cup + 2 tablespoons (58g) oat flour
2 cups + 3 tablespoons (263g) Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon + 1/8 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon crushed dried rose flowers and/or buds for tea*
1/2 cup (60g) roasted unsalted pistachios, chopped
1/2 cup (71g) tart dried cherries, roughly chopped
1/3 cup (57g) vegan white chocolate, chopped*
1 to 4 teaspoons plant-based milk, if needed

Directions:

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the sugars, butter, and cream cheese until smooth.

Add the oil and extracts and mix until combined.

In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.

Add the flour mixture to the butter and sugar, mixing until just combined.

Mix in the crushed rose, pistachios, cherries, and white chocolate. If the dough doesn't come together, add 1 teaspoon plant-based milk at a time, until the dough is cohesive.

Scoop 2” balls of dough (approximately two tablespoons; a level jumbo cookie scoop works well here) and place on the prepared baking sheets.

Bake the cookies until set, about 15 to 17 minutes, reversing the pans halfway through (top rack to bottom, bottom to top).

Remove the cookies from the oven and cool on the pan for 5 minutes before transferring to a rack to cool completely.

Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.

Tips:
If desired, substitute 1/2 teaspoon rose water + 1 tablespoon chopped dried rose petals for the rose extract and rose petal tea.

Cookies baked as directed above will be 2 1/2” to 2 3/4" in diameter. For larger, flatter cookies (about 3” in diameter), flatten the dough balls gently with the palm of your hand before baking.

White Chocolate-Cherry Cookies

 

White Chocolate-Cherry Cookies

Ingredients
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white chocolate chips
1/2 cup chopped macadamia nuts
1 cup dried cherries

Directions:
Preheat oven to 375 F. Grease a cookie sheet.

In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.

In a separate bowl, combine the flour, baking soda and salt. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cherries and macadamia nuts.

Drop heaping spoonfuls of the batter onto the greased cookie sheet.
Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

*Note: It isn't necessary for this recipe (I personally prefer the cherries to be chewy), but you can optionally place the dried cherries in a bowl and cover them with boiling water to soften them. Let them soak for 7-8 then thoroughly drain them. If you choose to soak them, use only 1/2-3/4 cup dried cherries as they will expand.

Chocolate and Cherry Granola

Chocolate and Cherry Granola

Today the blog reaches the mark of 173,002 (all time) visitors!

A bowl full of this chocolate-y morning treat is sure to provide you with a healthy dose of antioxidants. Serve the granola with milk

Ingredients
3 1/2 cups (312g) old-fashioned rolled oats
1/4 cup (28g) stabilized wheat germ
2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural
1 cup (99g) almonds, sliced
1/2 cup (71g) sunflower seeds, raw or toasted
1/4 cup (50g) vegetable oil
1/4 teaspoon salt
1/2 cup (170g) honey
1/2 teaspoon almond extract, optional*
1 cup (170g) semisweet chocolate chips
1 1/4 cups (142g) dried cherries
*Optional Instant Coffee
*Substitute 1/4 to 1/8 teaspoon almond oil, to taste. 

Directions:
Preheat the oven to 250°F. Lightly grease a baking sheet, or line it with parchment.

In a large bowl, combine the oats, wheat germ, cocoa, almonds, and sunflower seeds. Mix well.

In a separate bowl, whisk together the oil, salt, and honey. Pour over the dry mixture in the bowl, stirring and tossing until everything is very well combined.

Spread the granola on the prepared baking sheet. Bake the granola for 90 minutes, stirring the mixture with a heatproof spatula or spoon every 15 minutes or so.

Remove the granola from the oven once it's darkened slightly. Allow it to rest until it's cooled a bit, but is still warm to the touch.

Transfer the granola to a large bowl, and mix in the chocolate chunks or chips. Allow the granola to sit for another 10 minutes, then toss again — the chocolate will have melted slightly and will produce an even coating on the granola.

When the granola has cooled completely, mix in the cherries.

Store the granola in a tightly closed container at room temperature for several weeks.

Tillamook Cherry-Almond Scones

Cherry-Almond Scones

Ingredients:

2 cups all purpose flour
2 teaspoon baking powder
3/4 teaspoon salt
1/4 cup sugar
1/2 cup unsalted butter, chilled and cut into 1/2" pieces
1/4 cup dried cherries, chopped
1/4 cup almonds, coarsely chopped
1 tablespoon fresh orange zest
1/4 cup whole milk
1/4 teaspoon almond extract

Directions:
Preheat a 450*F oven.

In a large bowl sift together flour baking powder, salt, and sugar.  Add butter pieces and work well with finger or work with pastry blender until mixture resembles coarse meal.  

Stir in cherries, almonds, and orange zest.  Make a well in the center and our the milk and almond extract.  

With a rubber spatula quickly mix ingredients into soft slightly a wet dough.

Turn dough onto a lightly floured surface.  Lightly sprinkle dough with flour and pat into a 7" circle.  Cut into 8 wedges. Place on a greased baking sheet spacing 2 inches apart.  

Bake 12 to 14 minutes until lightly browned.  Serve warm from the oven.  Yield: 8 Scones

If using salted butter omit the salt in the recipe. 

Christmas Cake

 

A Better Christmas Cake 

My trick for making a really good Christmas cake is to use high-quality dried fruit and simmer it in a mixture of alcohol that makes the flavours come together like a good cocktail; hold it together with just enough batter to turn it into a cake; bake it low and slow to keep it really moist and make small loaves that are great for sharing with family and other fruitcake lovers.

Ingredients:
6 oz (175 g) pitted prunes

6 oz (175 g) dried apricots

4 oz (125 g) dried pineapple

4 oz (125 g) dried black Mission figs, hard stem ends 

   removed

4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
¾ cup (175 mL) port
½ cup (125 mL) dark rum
½ cup (125 mL) brandy
½ tsp (2 mL) Angostura bitters
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, (raw sugar) packed
4 large eggs, at room temperature

Directions:

Use kitchen scissors to cut prunes, apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stirring every few days. 

Preheat oven to 275°F (140°C). Grease 5 mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper. 

Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and allspice in a small bowl and stir with a fork until uniform. 

Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixture and beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined. Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it. 

Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary. 
Yield: 5 small fruitcakes

Cherry Almond Scones

Cherry Almond Scones

Ingredients:

2 cups all purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/4 cup sugar

1/2 cup unsalted butter, chilled and cut into 1/2 inch 

   pieces

1/4 cup almonds, roughly chopped

1/4 cup dried cherries, chopped

1 tablespoon fresh orange zest

3/4 cup whole milk

1/4 teaspoon almond flavoring

Directions:

Preheat oven to 450*F

In a large bowl sift together flour, baking powder, salt and sugar.

Add butter pieces and work with finger tips or pastry knife until mixture resembles very coarse meal. Stir in cherries, almonds, and orange zest.  

Make a well in the center and add the milk and almond extract.  With a rubber spatula, quickly blend ingredients into a soft, slightly wet dough.

Turn dough onto a well floured work surface.  Lightly sprinkle dough with flour.  Pat into a 7-inch circle and cut into 8 wedges.

Place the wedges on a well oiled baking sheet 2-inches apart.  Bake 12-14 minutes until well browned.  Serve warm from the oven.  Makes 8 scones

If using salted butter, omit the 3/4 teapsoon salt.

Raisin-Cinnamon Apple Bread

Raisin-Cinnamon Apple Bread 

Make this moist, spicy bread one day ahead, then serve it with tea, coffee, or cocoa the next afternoon. Substitute 1/2 cup dried cherries, currants or cranberries for the raisins for a deliciously different taste.
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup applesauce
2 beaten eggs
1/2 cup cooking oil
1/4 cup milk
1 cup raisins or 1/2 cup chopped dried cherries or dried cranberries

Directions:
Grease a 9x5x3-inch loaf pan; set aside. 

In a large mixing bowl stir together flour, sugar, cinnamon, baking powder, baking soda, and salt.

In a medium mixing bowl combine applesauce, eggs, oil, and milk.

Add egg mixture to flour mixture; stir just till combined. Stir in raisins, cherries, or cranberries.

Pour batter into the prepared pan. Bake in a preheated 350 degrees F oven for 60 to 65 minutes, or till a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store overnight. 

Before slicing, add frosting if desired.

Applesauce Spice Cake

Applesauce Spice Cake

Ingredients:

1 cup raisins

1 cup dried cherries

3 cups apple cider or apple juice

2 eggs, lightly beaten

1 cup unsweetened applesauce (for a sweeter cake, use sweetened applesauce)

3/4 cup vegetable oil

1 teaspoon vanilla

1 cup all purpose flour

1 cup whole wheat flour

1 3/4 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup walnuts, chopped

powdered sugar

***

Directions:

In a saucepan stir together the raisins and dried cherries; stir in the apple cider. Bring mixture to boiling; reduce heat. Boil gently, uncovered, for 30 to 35 minutes or until the liquid is almost absorbed. Remove pan from heat; cool 20 minutes.

***

Meanwhile grease and lightly flour a fluted (bundt) tube pan; set aside.

***

In a large bowl, combine eggs, applesauce, oil and vanilla. In a medium bowl combine flours, cinnamon baking powder, baking soda, salt, nutmeg, and cloves. Stir flour mixture into applesauce mixture just until combined. Stir in raisin mixture and nuts. Transfer to prepared pan.

***

Bake the cake in a 350 oven about 50 minutes or until a toothpick comes out clean. Cool in pan on wire rack for 15 minutes; remove from pan on wire rack for 15 minutes; Remove from pan and let cake cool completely. Wrap and store overnight. Sprinkle with powdered sugar before slicing.

***

This recipe was copied from the magazine Midwest Living. I have relied on this magazine for many years for accurate but delicious recipes usually contributed by the great Midwest cooks!