CHERRY CHUTNEY

Makes 2-3 cups

INGREDIENTS
3 cups cherries, fresh and pitted
1 1/2 cups cider viengar
1 cup onion, chopped
3/4 cup brown sugar
3/4 cup raisins
1 tablespoon mustard seeds
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

DIRECTIONS
1. Combine all ingredients in a large heavy saucepan.
2. Bring to boil, reduce the heat and simmer, covered for 1 hour.
3. Uncover and simmer, stirring occasionally, until mixture is thickended. (This takes another 30 minutes or so.)
4. Remove from heat and let cool at room temperature.
5. Refrigerate in glass jars, or process in a hot bath.

(from www.food.com)

BLUEBERRY CRESCENT ROLL CHEESECAKE BARS

INGREDIENTS
1 can Pillsbury Crescent rolls or 1 sheet of ready rolled puff pastry
8 oz cream cheese, room temperature
1 tsp vanilla extract
1/2 cup frozen blueberries
Squeeze of lemon
1 T. sugar
2 T. butter, melted
Sugar for sprinkling

INSTRUCTIONS
1. Preheat oven to 350 F.
2. Unroll and spread the crescent rolls or puff pastry sheet flat, then cut in half.  With one half
the pastry, line the bottom of a greased 8 x 8 baking pan.  (You might want to line the pan with foil or parchment paper so the bars are easier to lift out.)
3. In a mixing bowl, add the remaining ingredients except for the butter and sugar.  Mix well with a spoon or whisk.
4. Spread the mixture evenly over the crescent roll/puff pastry layer.  Then add the blueberries all over.
5. Carefully place the other layer of pastry on top of the cream cheese mixture, then using a brush, spread the melted butter on the pastry.  Top with a sprinkling of sugar.
6. Bake for 25-30 minutes until golden brown.  Allow to cool for 15-20 minutes before trying to slice.  Serve as it is or with a nice blob of whipped cream.

CHERRY ALMOND DUTCH BABY

(Adapted from Smitten Kitchen)
Serves 2 generously or 4 moderately
3 large eggs
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
1/2 cup sliced almonds, well-toasted*
Powdered sugar (to sprinkle on top)


Heat oven to 425°F. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender. In a 12-inch ovenproof frying pan, melt butter. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking.

Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and drizzle lemon juice over. Serve in wedges, with or without a bit of real maple syrup.

* To toast the almond slices, spread them on a tray, bake them for 8 to 10 minutes at 350F, tossing them around once or twice for even color, and not taking them out until they’re deeply golden brown. Make more than you’ll need so you’ll have them for use on lots of other yummy foods.

ABUNDANCE CHERRY SANGRIA

1 pound cherries, pitted and sliced in half
1 tablespoon sugar
1 750ml bottle of red wine (we used Zinfandel)
5 oz. Kirsch (cherry liqueur) or brandy
¾ cup orange juice
½ cup cranberry-raspberry juice
1 orange, thinly sliced
1 apple, thinly sliced
1 750ml bottle brut rosé (sparkling rosé wine) 

Preheat oven to 400 degrees F.  Place cherries in an oven proof baking dish and sprinkle with sugar.  Roast the cherries for 35-40 minutes.  Allow to cool completely.
Combine the red wine, Kirsch and juices in a pitcher with the roasted cherries (including any juice).  Add apple and orange slices, and refrigerate for 3 hours or overnight.
Serve over ice, top with a generous pour of the brut rosé and enjoy.

BLUEBERRY SUGAR SCRUB

Blueberry’s antioxidants soften skin, lemon juice brightens, sugar exfoliates, and coconut oil moisturizes.
This scrub can be stored in the refrigerator up to one month.
½ cup fresh or frozen (thawed) blueberries
1 cup sugar (raw turbinado, brown or white cane sugar depending on how coarse you prefer the exfoliant)
1 T. lemon juice (optional)
1/8 cup coconut oil, melted

Puree blueberries with a food processor or hand blender.  Stir in sugar, lemon juice and coconut oil.  Spoon into a jar. 
Apply to your face or body by gently rubbing in a circular motion.  Pay special attention to areas such as elbows, feet and hands.
 

UNBELIEVABLE BLUEBERRY FRENCH TOAST CASSEROLE

yield: 12 servings  
Minimal prep work and unbelievable taste! Let the refrigerator do all the work and wake up to sweet
blueberry french toast casserole in the morning.  (From http://sallysbaking addiction.com)
Ingredients:
1 (12-14 ounce) loaf french bread, sourdough bread, or challah
1 cup fresh or frozen blueberries
8 large eggs
2-1/4 cups  whole milk
1/2 teaspoon  cinnamon
3/4 cup  packed light brown sugar
1 Tablespoon vanilla extract

STREUSEL TOPPING
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
6 Tablespoons unsalted butter, cold and cubed
Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners' sugar for topping

Directions:
1. Grease a 9x13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
2. Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours overnight.  Overnight is best.
3. Preheat oven to 350°F. Remove pan from the refrigerator.
4. Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
5. Bake for 45-55 minutes or until golden brown on top.  Serve immediately.
Cover leftovers tightly and store in the refrigerator for 2-3 days.
6. Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.