RECIPES

Here's a collection of a few of our favorite recipes.  In addition to being delicious, both cherries and blueberries have health benefits!

FRESH CHERRY CRISP

Makes 8 servings

INGREDIENTS
4 cups pitted sour cherries (or you can use fresh sweet cherries for an even sweeter dessert)
1 1/2 cups white sugar
4 tablespoons all-purpose flour
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 cup brown sugar
1/2 cup butter
1/2 cup shortening

DIRECTIONS
1. Preheat oven to 375 degrees
2. In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl combine 1 1/2 cups flour. oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
3. Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

(From allrecipes.com)

FRESH CHERRY CHEESECAKE BARS

Makes 15 bars

INGREDIENTS
1 cup all-purpose flour
3 tablespoons powdered sugar
1/8 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3 1/2 teaspoons ice water
1 1/4 cups chopped pitted fresh cherries
1 tablespoon granulated sugar
1 tablespoon water
2 teaspoons fresh lemon juice
1/2 teaspoon cornstarch
1 cup cream cheese
1/3 cup Greek yogurt
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Line an 8 inch square glass or ceramic baking dish with parchment paper. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, powdered sugar, and salt in a food processor; pulse 2 times to combine. Add chilled butter, and drizzle with ice water. Pulse 10 times or until mixture resembles coarse meal. Pour the mixture into prepared baking dish (mixture will be crumbly). Press mixture into bottom of dish. Bake at 350 degrees for 23 minutes or untillightly browned. Cool completely. Reduce oven temperature to 325 degrees.
3. Place cherries, granulated sugar, and water in a small saucepan. Bring to a boil. Reduce heat,and simmer for 5 minutes or until cherries are tender. Combine lemon juice and cornstarch in a small bowl, stirring with a whisk. Stir cornstarch mixture into cherry mixture; cook for 1 minute or until thickened. Cool mixture slightly. Spoon the cherry mixture into food processor, and process until smooth. Spoon pureed mixture into a bowl, and set aside.
4. Wipe food processor clean. Place cream cheese and remaining ingredients in food processor; process until smooth. Spoon cream cheese mixture over cooled crust; spread evenly. Dollop cherry mixture over cream cheese mixture, and swirl together with a knife. Bake at 325 degrees for 36 minutes or until set. Cool on a wire rack. Cover and chill at least 3 hours.

(From www.myrecipes.com)

CHERRY BROWN BUTTER BARS

Makes 16 2-inch square bars

CRUST
7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
Pinch of salt

FILLING
1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, diced
1 pound sweet cherries, which will yield 12 ounces of pitted cherries

MAKE THE CRUST
1. Preheat over to 375°F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet. 
2. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl, or to save time, mix it in the bottom of the small saucepan you used to melt the butter. Add flour and salt and stir until incorporated. Transfer dough to your prepared pan, and use your fingertips to press the dough evenly across the bottom of the pan. Bake the crust until golden, about 18 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

MAKE THE FILLING
1. Cook butter in heavy small saucepan (a lighter-colored one will make it easier to see the color changing, which happens quickly) over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Immediately pour browned butter into glass measuring cup to cool slightly.
2. Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
3. Arrange pitted cherries in bottom of cooled crust. Carefully pour browned butter mixture evenly over the fruit. Bake bars until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool bars completely in pan on rack.
4. Use the parchment paper overhang to carefully remove cooled bars from pan and place them on a cutting board and cut them into squares with a very sharp knife. The cherries, if they fall over your slicing lines, will want to give you trouble but if you saw a sharp knife into them slowly before pressing down, they’ll cut neatly and with minimum carnage.
(Can be made at least a day ahead, and stored at room temperature. Any longer, keep them cool in the fridge.)

(adapted from Smittenkitchen)

BLUEBERRY LEMON PIE BARS

FOR THE SHORTBREAD CRUST
1 cup (2 sticks) unsalted butter, melted
½ cup granulated sugar (plus more for sprinkling)
2 teaspoons vanilla extract
½ teaspoon salt
the zest of one lemon, divided
2 cups allpurpose flour

FOR THE FILLING
8 ounces cream cheese, softened to room temperature
2 large eggs
1 cup granulated sugar
15.3 ounce container lemon flavored Greek yogurt
2 teaspoons lemon juice
pinch of salt
½ cup allpurpose flour
3 cups blueberries (fresh or frozen, unthawed)

INSTRUCTIONS
1. Preheat oven to 350ºF. Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides. Set aside.
2. To make the shortbread crust: stir the melted butter, granulated sugar, vanilla extract, salt, and half of the lemon zest together in a medium bowl. Add the flour and stir until combined. Reserve ¾ cup of the shortbread crust and place in the refrigerator or freezer until needed. Press remaining crust evenly into the prepared pan.
Bake for 18 minutes while you prepare the filling.
3. To make the filling: in the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in eggs, scraping down the sides as necessary. Add sugar, lemon flavored Greek yogurt, remaining lemon zest, lemon juice, and salt and mix thoroughly. Add flour and mix again until just combined. Gently fold in blueberries with a spoon or spatula.
4. Pour filling into crust and add a few blueberries on top of filling. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with sugar (or Sugar In The Raw). Bake bars for 55-60 minutes, or until toothpick placed in center of pan comes out mostly clean. Allow pan to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.
5. When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving. Bars can be stored covered in the refrigerator up to 5 days.

(from www.freshaprilflours.com)

BLUEBERRY LEMON BREAD

Serves:12
 
A super moist blueberry lemon bread recipe that is easy to make and topped with a delicious lemon glaze!

INGREDIENTS
2 cups all-purpose flour + 1 tablespoon, divided
2 tsp. baking powder
½ tsp. salt
½ cup. oil (coconut, vegetable, or canola)
2 tsp. vanilla extract
2 eggs
1 cup granulated sugar
1 cup plain greek yogurt (or sour cream)
Zest & juice of 1 lemon
1 cup blueberries

Lemon Glaze
¾ cup confectioners sugar
1-2 tablespoons fresh lemon juice

INSTRUCTIONS
1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray and set aside.
2. In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).
3. In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
4. In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.
5. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
6. Lightly fold the blueberries into the batter.
7. Pour batter into prepared loaf pan and bake for 50-60 minutes. The bread will be finished when a wooden toothpick inserted into the center comes out clean.*
8. Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.
 

BLUEBERRY CROISSANT PUFF

Makes 10 servings

INGREDIENTS
3 large croissants, cut up (about 5 to 5 1/2 cups)
1 cup fresh or frozen blueberries
1 package (8 oz.) cream chees, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1 cup milk

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
3. Beat cream cheese, sugar, eggs, and vanilla in a medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
4. Bake at 350 degrees F. for 20 to 25 minutes or until set in center and golden brown.

(from www.the-girl-who-ate-everything.com)

BLUEBERRY JALAPENO JELLY

Makes 6 cups

INGREDIENTS
5 cups blueberries (fresh or frozen)
1/2 cup lemon juice, divided into two 1/4 cup portions
1 1/2 cups water
 1 cup jalapeno pepper, seeded and chopped fine  (you can throw in a habanero or serrano if you want more heat!)
2 tablespoons bell peppers, chopped fine
1/2 cup vinegar
5 cups sugar
1 - 4 oz. box pectin

DIRECTIONS
1. In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. Cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside.
2. In another saucepan, place blueberries, 1/4 cup lemon juice, and 1/2 cup water and cook on medium high for 20 minutes. Strain with a cheese cloth or jelly bag.  (Or, you can use a food mill if you aren't worried about having a clear jelly.)
3. Combine both liquids into one of the pans, adding sugar. Cook on medium low until the sugar dissolves. Skim any foam off of the surface.
4. Bring mix to a boil, add 1 box pectin and bring to a rolling boil for one minute.
5. Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.  Refrigerate or process in a hot bath.

(adapted from www.geniuskitchen.com)