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Thread: ISO: Recipes Using Dried Tart Cherries

  1. #1

    ISO: Recipes Using Dried Tart Cherries

    I LOVE dried tart cherries and my local grocery store just started carrying them. Anyone have any favorite recipes using them. I'm interested in savory recipes, as well as sweet. I'd love to have a rice side dish recipe that includes them, or maybe a stuffing recipe, or something with chicken or pork, salads, breads, etc., etc. I have added them to chocolate chip cookie dough along with Heath toffee bits...mmmm! I've also added them to chicken salad.
    Thanks!

  2. #2
    Join Date
    Jun 2000
    Location
    Massachusetts
    Posts
    5,791
    Linda....use the dried cherries in just about anything that calls for raisins. I sometimes add to my green salad with walnuts and sliced pears. I think you are on the right track by adding them to stuffings, breads, salads, etc. I don't have any recipes by using them per se, but if I come accross anything I will post for you.
    A nickel will get you on the subway, but garlic will get you a seat---Old New York Proverb

    Give a man a fish, and you feed him for a day; teach him how to fish and you can get rid of him the entire weekend.---Zenna Schaffer


    Never eat more than you can lift.---Miss Piggy

  3. #3
    Thanks, Mamasue. BTW, I love your avatar. Where did you get it?

  4. #4
    Join Date
    Jun 2000
    Location
    Chicago, IL USA
    Posts
    9,076
    Here are three recipes I found in my software. Also, do a search on this board, as I remember a cookie recipe from last year that I made that was wonderful (it may even have been a Martha Stewart recipe - you could also search her site - she uses them a lot.) I love tart cherries too. I will be interested in seeing if anyone else comes up with anything fab.

    CookWare(tm) from Cooking Light(r)

    Corn Bread, Cherry, and Bacon Stuffing

    SOURCE: Cooking Light YEAR: December 2000 PAGE: 190

    INGREDIENTS FOR 12 SERVINGS:
    2/3 cup fat-free milk
    2 large eggs
    2 (8-1/2-ounce) packages corn muffin mix
    Cooking spray
    6 bacon slices
    2 cups chopped onion
    2 cups diced carrot
    2 cups diced celery
    1/2 cup dried tart cherries
    1 (16-ounce) can fat-free, less-sodium chicken broth
    1 cup chopped fresh parsley
    1 teaspoon dried thyme
    1/2 teaspoon salt
    1/4 teaspoon black pepper

    INSTRUCTIONS:
    You can make the corn bread croutons a day ahead (place them in an air-tight container) or up to a week in advance (keep them in the freezer).

    1. Preheat oven to 400 degrees.

    2. Combine milk and eggs in a bowl; stir well with a whisk. Stir in muffin mix; let stand 2 minutes. Pour corn bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into 1/2-inch cubes. Place cubes on a baking sheet; bake at 400 degrees for 10 minutes or
    until golden brown.

    3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, carrot, and celery to pan; saute 5 minutes over medium-high heat. Stir in cherries and broth; cook 5 minutes.

    4. Combine corn bread cubes, bacon, onion mixture, parsley, thyme, salt, and pepper in a large bowl; stirring until well-blended. Spoon corn bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 20 minutes or until thoroughly heated, stirring after 10 minutes. Yield:
    12 servings (serving size: 3/4 cup).

    NUTRITIONAL INFORMATION:
    CALORIES 248 (28% from fat); FAT 7.6g (sat 2g, mono 3g, poly 2.1g); PROTEIN 5.7g; CARB 39g; FIBER 2.9g; CHOL 41mg; IRON 2.1mg; SODIUM 524mg; CALC 113mg


    CookWare(tm) from Cooking Light(r)

    Chocolate-Cherry Biscotti

    SOURCE: Cooking Light YEAR: March 2001 PAGE: 184

    INGREDIENTS FOR 40 SERVINGS:
    2 cups all-purpose flour
    1 cup whole-wheat flour
    1/4 teaspoon salt
    1 cup sugar
    3 large eggs
    2 tablespoons vegetable oil
    2 teaspoons vanilla extract
    1-1/2 teaspoons almond extract
    2/3 cup dried tart cherries
    1/2 cup semisweet chocolate chips
    Cooking spray

    INSTRUCTIONS:
    Our Test Kitchens staffers found that using a serrated knife works best for
    cutting the rolls after the first bake time. If you're a fan of dried
    cranberries, they make a great substitute for dried cherries.

    1. Preheat oven to 350 degrees.

    2. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.

    3. Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.

    4. Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350 degrees for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325 degrees.

    5. Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325 degrees for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire
    rack. Yield: 40 biscotti (serving size: 1 biscotto).

    NUTRITIONAL INFORMATION:
    CALORIES 81 (22% from fat); FAT 2g (sat 0.7g, mono 0.6g, poly 0.5g); PROTEIN 1.6g; CARB 14.6g; FIBER 0.6g; CHOL 17mg; IRON 0.5mg; SODIUM 20mg; CALC 6mg


    CookWare(tm) from Cooking Light(r)

    Tart Cherry-and-Vanilla Scones

    SOURCE: Cooking Light YEAR: Nov/Dec 1995 PAGE: 154

    INGREDIENTS FOR 8 SERVINGS:
    3/4 cup dried tart cherries
    1/4 cup boiling water
    1-3/4 cups all-purpose flour
    1/3 cup sugar
    1/4 cup yellow cornmeal
    2 teaspoons baking powder
    1/4 teaspoon salt
    2 tablespoons chilled stick margarine, cut into small pieces
    2 tablespoons vegetable shortening
    1/3 cup plain nonfat yogurt
    1/4 cup evaporated skimmed milk
    1 teaspoon vanilla extract
    1/4 teaspoon butter extract
    Vegetable cooking spray
    1 egg white, lightly beaten
    2 teaspoons sugar

    INSTRUCTIONS:
    Combine cherries and boiling water in a bowl; cover and let stand 10 minutes or until softened. Drain and set aside.

    Combine flour, 1/3 cup sugar, cornmeal, baking powder, and salt in a large bowl; cut in the margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine cherries, yogurt, milk, and extracts, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky).

    Pat the dough with floured hands into an 8-inch round cake pan coated with cooking spray. Brush egg white over surface of dough, and sprinkle with 2 teaspoons sugar. Bake at 425 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Yield: 8 servings (serving size: 1 wedge).

    NUTRITIONAL INFORMATION:
    CALORIES 255 (22% from fat); PROTEIN 5.2g; FAT 6.1g (sat 1.3g, mono 2.2g, poly 1.9g); CARB 45.9g; FIBER 1.9g; CHOL 1mg; IRON 1.8mg; SODIUM 133mg; CALC 122mg

  5. #5
    Join Date
    Jan 2001
    Location
    Houston, Tx
    Posts
    8,527
    heres one from our paper (I haven't tried it)-


    * Exported from MasterCook *

    Acorn Squash Bake

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Low Fat Vegetables


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 acorn squash (about 1 pound each)
    2 tablespoons butter or margarine
    1/2 cup dried tart cherries
    1/4 cup chopped pecans
    3 tablespoons firmly packed light brown sugar
    1/2 teaspoon cinnamon

    Butter the bottom of a 2-quart rectangular glass dish. Using a spoon,
    scoop seeds from squash and place cut-side down in dish. Cover with
    vented plastic wrap and microwave on high 10 minutes. Turn each squash
    half cut-side up; re-cover. Microwave on high 6 minutes, or until squash
    are fork tender; set aside.

    In a 2-cup glass measure, combine butter, cherries, pecans, brown sugar
    and cinnamon. Microwave on high 1 minute; stir. Repeat. Fill center of
    each squash half with the cherry filling. Serve immediately.

    Yield: 4 servings, each 247 cal, 2g pro, 11g fat, 41g carb, 15mg chol,
    126mg sod.



    Source:
    "Houston Chronicle-3/14/01"

  6. #6
    Join Date
    Aug 2001
    Location
    Ann Arbor, MI
    Posts
    874
    I also love using them on salads. There are so many variations - - with the nuts, pears that were already mentioned. I also like a salad with the cherries, blue cheese, and soynuts.

    Other uses - Plopped into my cereal/oatmeal. Snacking. Added to cookies and bran muffins.

    I'm from Michigan and we have a huge cherry season. I always thought everyone knew about dried cherries, but I've introduced many friends and oversees relatives to them.

  7. #7
    Join Date
    Sep 2000
    Location
    Sarasota, Fl, USA
    Posts
    652
    Grace,
    Thanks for the recipes they all look great. I too love dried sour cherries.
    So many recipies, so little time....

  8. #8
    Mmmm, all of these look so good! Thanks everybody. BTW Grace, I know what cookie you're talking about and I made them last year. And yes, they were delicious! I remember having to search high and low for the dried cherries.

    * Exported from MasterCook *

    TORIE'S OATMEAL-TOFFEE COOKIES

    Recipe By :www.marthastewart.com
    Serving Size : 0 Preparation Time :0:00
    Categories : Cookies/Brownies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 cup unsalted butter -- (2 sticks) room
    temperature
    3/4 cup granulated sugar
    3/4 cup light brown sugar
    1 egg
    1 teaspoon vanilla extract
    1 1/2 cups oatmeal
    1 cup dried cherries
    1 cup bittersweet chocolate (4 1/2 ounces) -- coarsely chopped
    1 cup toffee pieces (5 1/2 ounces)

    1. Heat oven to 350 degrees. Sift together the flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add the egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.

    2. Add the sifted flour a bit at a time on low speed until well combined. Add the oatmeal, cherries, chocolate, and toffee pieces; mix on low speed to combine.

    3. Divide the dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from the oven, and transfer to a baking rack to cool.

    Yield:
    "2 dozen"


    NOTES : Martha Stewart always thought it would be difficult to improve on her own oatmeal cookie recipe, until she tasted Torie Hallock’s exquisite cookies filled with toffee pieces, chocolate chunks, and dried cherries. An outstanding baker and cook, Torie lives in rural Maine. She always uses the finest and most delicious ingredients in her cooking. Torie’s oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.

    My Notes: I used quick oats because that's what I had on hand, I used Ghiradelli double chocolate chips, I used salted butter, the brown sugar didn't say packed but I did pack it, I used almond brickle chips. I think I may have gotten a little more than 2 doz. Don't crowd these on the cookie sheet because they spread. I cooled them on the cookie sheets 2 or 3 minutes before removing to a cooling rack. I had to bake these about 12 minutes or so. I don't have a paddle attachment to my mixer. I stirred the last three ingredients into the batter.

  9. #9
    Join Date
    Jun 2000
    Location
    Chicago, IL USA
    Posts
    9,076
    Oh yes, YES!! Those are the ones!! Thanks for searching those out Linda - I am printing as I type......I will make them again. Yum, yum.

    And keep those cherry recipes coming - everyone has given such great ideas. I thank you all too.

  10. #10
    Join Date
    Aug 2001
    Location
    Columbus, OH
    Posts
    5,143

    ..but what kind of dried cherries?

    I love Michigan cherries. I finally had to recycle a "Cherry Republic" t-shirt from Leelanau Cty. this summer; it was about 10 years old!

    What kind of dried tart cherries are you using, if you don't mind me asking? I've had the cherries that are much like raisins, and currently (currant-ly?), I have a container of dried cherry "puffs" from justtomatoes. They're not like raisins at all -more like the fruit puffs you'd see in cereals. Nothing added to them - just dry.

    And verrrrry sour. Yum.
    --Mary Kate--

    "In all our woods there is not a tree so hard to kill as the buckeye. The deepest girdling does not deaden it, and even after it is cut down and worked up into the side of a cabin it will send out young branches, denoting to all the world that Buckeyes are not easily conquered, and could with difficulty be destroyed." - Daniel Drake, 1833

  11. #11
    Join Date
    Dec 2000
    Location
    Philly Burbs, Pa USA
    Posts
    1,981
    I still have a big supply of tart cherries leftover from last year when I made the stuffing recipe Grace meationed. It was alot of work and I was very disappointed. Maybe I'll try some of these recipes to use up my cherries!
    Patty

  12. #12
    Join Date
    Sep 2000
    Location
    Sarasota, Fl, USA
    Posts
    652

    Sauteed Portk Chops w/Dried Fruit

    I often make this with all cherries and I have always used Port for the wine.

    SAUTEED PORK CHOPS WITH DRIED FRUIT

    ¼ c. dried apricots, thinly sliced (or dried pears, dates or prunes)
    ¼ c. dried cherries (or dried cranberries, currants or raisins)
    1/3 c. port wine (or white wine, sherry or Madeira)
    4 center cup pork loin rib chops about 1 ½ inch thick
    ¼ tsp. salt
    1/8 tsp. pepper
    1/1/2 Tbs. Vegetable oil
    3 scallions, sliced
    1/3 cup beef broth 1 tsp lemon juice
    1 Tbs. Butter

    Combine fruit and port; cover and let stand 30 minutes. Season pork with salt and pepper. In large skillet, brown port chops in hot oil. Reduce heat; cover and cook 10 minutes, turning once, until juices run clear. Remove; keep warm. To skillet, add fruit mixture; increase heat and bring to a boil for 2 minutes. Add next three ingredients. Continue boiling until the mixture reduces and thickens. Remove from heat; wisk in butter. Pour over pork.
    So many recipies, so little time....

  13. #13
    Join Date
    Sep 2000
    Location
    Canada
    Posts
    718

    Oatmeal Cranberry & Chocolate Cookies

    These are yummy - I'm sure you could substitute dried cherries for cranberries.

    Oatmeal Cranberry & Chocolate Cookies

    1 1/2 cups quick cooking oatmeal
    1 cup all-purpose flour
    1/2 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp salt
    1/2 cup butter at room temp.
    finely grated peel of 1 orange
    3/4 cup brown sugar
    1/4 cup granulated sugar
    1 egg, lightly beaten
    1 tsp vanilla
    3/4 cup chocolate chips
    1/2 cup dried cranberries

    Preheat oven to 350 F. Lightly grease two cookie
    sheets. In a medium bowl, using a fork, stir
    oatmeal with flour, baking soda, baking powder,
    and salt until mixed. In a large mixing bowl,
    using electric beaters on medium-high speed, beat
    butter with orange peel. Add sugars and beat
    until light and fluffy. Add egg and vanilla and
    beat until blended. Reduce speed to low and
    gradually add oatmeal mixture. Stir in chocolate
    and cranberries.
    Roll mixture into 1 1/2 balls and place on
    prepared cookie sheets at least 3" apart. Dip
    the bottom of a glass in flour and press gently
    on cookie balls to flatten slightly. Bake for
    8-11 minutes. Remove from cookie sheets and cool
    on a rack.
    Enjoy!
    Alisa

  14. #14
    Shamelessly bumping this up in hopes of more recipes! Everything looks great so far!

    MKSquared, the type of dried cherries I'm talking about are dehydrated tart cherries. Never heard of cherry puffs?!

    Here are some others that were posted for me on another board...

    Dark Chocolate Brownies with Dried Cherries and Toasted Almonds

    Small amount of butter and flour for preparing baking pan
    1/2 c unsalted butter
    2 ounces unsweetened chocolate, coarsely chopped
    1 c sugar
    1/3 t almond extract
    2 large eggs
    1/2 c flour
    dash salt
    1/2 c dried sour cherries
    1/2 c slivered or sliced almonds, toasted

    1. Adjust oven rack 1/3 up from bottom of oven. Butter and flour an 8" square pan, shaking out excess flour. Line pan with parchment or wax paper, cut to fit bottom of pan, and butter and flour paper, shaking out excess flour.

    2. Place butter and chocolate in top of double boiler set ovder simmering water or in very heavy medium saucepan placed over lowest heat. Stir occasionally until chocolate and butter are melted. Remove from heat. Cool 5 minutes. Stir in sugar and almond extract. Add eggs, one at a time, stirring well after each addition. Add flour and salt. Stir in cherries and almonds. Spread batter in prepared pan and smooth top.

    3. Bake in a pre-heated 350 oven unti wood pick inserted in center comes out clean, 28 to 30 minutes. Top of brownies should be shiny and cracked and inside moist and somewhat soft. Do not overbake. Cool brownies to room temperature. Then, using small knife, loosen edges of brownies from baking pan. Gently inverst onto cooling rack and peel off parchment paper. Invert again onto work surface and cut into 16 squares. Store brownies in airtight container at cool room temperature up to five days.
    *posted by Jennifer P at Mimi's

    ********************************************
    Onion and Cherry Glazed Pork Chops

    Ingredients:

    4 pork chops, 3/4-inch thick
    1/2 tsp. garlic-pepper blend seasoning
    3 tsp. olive oil, divided
    2 small onions, sliced and seperated into rings
    1 tbsp. packed brown sugar
    1 tsp. cornstarch
    1/3 cup water
    1/4 cup sweetened dried cherries
    3 tbsp. balsamic vinegar

    Directions:

    Season chops with garlic-pepper seasoning. Heat 1 teaspoon oil in a large non-stick skillet. Saute' chops for 6-8 minutes or until nicely browned, turning once. Remove from skillet; keep warm. Cook onions in remaining oil in same skillet, covered, over medium-low heat for 12 to 14 minutes or until onions are very tender, stirring occasionally. Stir in brown sugar. Cook over medium heat, uncovered, for 3 to 4 minutes or until onions are lightly browned. Meanwhile, stir together cornstarch, water, cherries and vinegar; add to skillet. Cook and stir until bubbly and slightly thickened. Add pork chops to skillet; heat through.
    Serves 4.

    Serve with sweet potatoes and peppered coleslaw.

    Source: Healthy Helpings, by the National Pork Board
    *posted by techgodess at Mimi's

    ***********************************************
    * Exported from MasterCook *

    Dried Cherry, Pistachio, White Chocolate Biscotti

    Recipe By : posted by Joy at Mimi's
    Serving Size : Preparation Time :0:00
    Categories : Biscotti

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 stick unsalted butter -- softened
    3/4 cup sugar
    1 Tablespoon grated orange peel
    1/2 teaspoon vanilla
    2 eggs
    2 cups flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup white chocolate -- coarsely chopped
    1/2 cup dried cherries
    1 1/4 cups unsalted pistachios

    Preheat oven to 325. line baking sheet with parchment paper.
    Combine butter, sugar, zest and vanilla with electric mixer, beating well. Add eggs, one at a time, beating well.
    Combine dry ingredients and gradually add to butter mixture. Stir in chocolate, cherries and pistachios.
    Form dough into 2 logs, 12x3". Arrange 3" apart on baking sheet. Bake in middle of oven until golden, about 30 min.
    Remove and cool for 15 minutes.
    Cut into 1" slices and arrange on baking sheet. Bake 8 minutes, turn over and bake an additional 8 minutes. Cool completely.

    ********************************************

    CHERRY ALMOND SCONES

    1 cup dried red tart cherries
    2/3 cup hot water
    3/4 cup buttermilk
    2 eggs, separated
    2 Tblsp. brown sugar
    1-1/2 tsp. almond extract
    2 cups all-purpose flour
    2 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1/2 cup unsalted butter, very cold and cut in small cubes
    1/2 cup sliced almonds

    Preheat oven to 425° F. Lightly grease large sheet pan or line with parchment paper. In a small deep bowl, pour hot water over dried cherries. Let stand for 5 minutes and then drain well. Pat dry with paper towel and set aside.

    In a 2-cup glass measure or small bowl, combine buttermilk, egg yolks, brown sugar and almond extract. Whisk lightly with fork until smooth and even in color. Set both aside.

    In food processor or large bowl, combine flour, baking powder, soda and salt. Pulse or stir with fork, evenly distributing dry ingredients. Toss cold butter cubes into flour mixture and pulse or stir to coat. If using food processor, pulse in 10-second spurts to cut butter into flour mixture.

    Alternatively, by hand use a pastry blender with quick strokes. Mixture should resemble coarse crumbs with no large pieces of butter remaining.

    Add cherries to flour mixture and stir to coat. Make a well in the center of the flour mixture and pour in the liquid ingredients. Stir very lightly with fork and finish incorporating dry ingredients with a hand scraper or your fingers. Use a gently pressing motion to combine the dry and wet ingredients. Do not over mix. Allow to rest for 2 minutes.

    Turn dough onto lightly floured surface. Sprinkle top of dough with flour and pat gently to form a disk. Roll to 3/4-inch thickness and cut with 2-inch round cutter that has been dipped in flour. Place on baking sheet, 2 inches apart.

    In small cup, add 1/4 tsp. salt to the reserved egg whites and lightly whisk with fork. Brush tops of scones with egg white mixture and sprinkle with almond slices. Bake until tops are golden brown, about 12-15 minutes.

    Serve warm with butter and honey or light cream cheese. Serves 12.

    Nutrition values per serving: 226 calories, 11 g fat, 28 g carbohydrates, 1 g fiber, 5 g protein, 58 mg cholesterol, 233 mg sodium.

    Baker's hint: When cutting scones, the cherries may stick out of the dough. Roll dough between palms of lightly floured hands and press cherries back into the dough.

    From the Chicago Daily Herald 3/12/01.
    *posted by Pat T at Mimi's

    ************************************************

    DOUBLE CHOCOLATE-CHERRY BROWNIES

    Dried sour cherries and a hint of cinnamon add an original twist to a tried-and-true standby. And you don't even need a mixing bowl: The batter is made in the saucepan with the melted chocolate.

    3/4 cup (1 1/2 sticks) unsalted butter
    6 ounces unsweetened chocolate, chopped
    2 1/2 cups sugar
    4 eggs
    1 egg yolk
    1 1/2 teaspoons vanilla extract
    1/2 teaspoon almond extract
    1 cup plus 2 tablespoons all purpose flour
    1 teaspoon ground cinnamon
    1 cup halved dried sour or Bing cherries or chopped pitted prunes
    1 cup semisweet chocolate chips

    Preheat oven to 350°F. Butter and flour 13x8 1/2-inch glass baking dish. Melt butter and unsweetened chocolate in heavy large saucepan over low heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs 1 at a time, then yolk. Add extracts, then flour and cinnamon and stir until just blended. Mix in cherries and chocolate chips.

    Spread batter in prepared pan. Bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35 minutes. Cool on a rack. Cut into 16 or 32 pieces. (Can be prepared 2 days ahead. Wrap brownies individually and store airtight.)

    Makes about 16 or 32.

    Bon Appétit
    July 1992
    http://www.epicurious.com/run/recipe/view?id=2092

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