Dried Cherry And Walnut Bread Food

DRIED CHERRY AND WALNUT BREAD

Steps:

• In large bowl, mix 1 1/2 cups of the flour, sugar and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
• Stir in 1 3/4 cups of the remaining flour, walnuts, cherries, orange peel and salt using wooden spoon until dough pulls away from side of bowl and forms sticky ball. Place dough on lightly floured surface. Knead 2 to 3 minutes or until dough is smooth and springy, using enough of the remaining 1/2 cup flour as necessary to form into smooth ball.
• Grease large bowl with oil. Place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour or until dough has doubled in size.
• Lightly grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate. Place dough on lightly floured surface. Gently shape into smooth ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet. Cover dough loosely with plastic wrap sprayed with cooking spray; let rise in warm place 30 to 40 minutes or until doubled in size.
• Heat oven to 350°F. Brush top of loaf with milk. Using serrated knife, cut 3 (1/4-inch-deep) slashes across top of dough. Bake 35 to 40 minutes or until loaf is deep golden brown and sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.

CHERRY-WALNUT QUICK BREAD

Steps:

• Heat oven to 350°F.
• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine 2 cups flour, baking powder and salt. Beat 1/2 cup butter and 1 cup sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with sour cream, mixing well after each addition. Stir in 1 cup cherries and 1/3 cup nuts.
• Pour into prepared pan.
• Mix remaining flour, butter and sugar in medium bowl with your fingers until mixture resembles coarse crumbs. Stir in remaining nuts; sprinkle over batter in pan. Top with remaining cherries.
• Bake 1 hour to 1 hour 10 min. or until toothpick inserted into center comes out clean. Cool 20 min. Use foil handles to remove bread from pan to wire rack; cool completely.

WALNUT AND DRIED CHERRY BARS

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
• In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts.
• Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
• clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each.

CHERRY WALNUT BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
• Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
• Bake 25 min. Cool.
• Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.

CHERRY WALNUT COOKIES

Steps:

• In bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
• Then add flour and salt; stir until blended.
• Stir in cherries and walnuts.
• Divide dough into thirds; shape each into 10" (25 cm) long log.
• Wrap and chill until firm, at least 3 hours.
• Cut logs into 1/8th" or 3 mm thick rounds and place about 1 inch (2.5 cm) apart, on parchment lined baking sheets.
• Bake in top and bottom thirds of 325 deg F oven, rotating and switching pans halfway through, just until edges begin to colour, 8-10 minutes.
• These cookies brown even faster than shortbreads, so keep a close eye on them! I start checking early, and they're usually done around the 8 minute mark.
• Let cool on pan for 5 minutes, then transfer to wire rack and let cool completely before storing. Store layered with waxed paper in airtight container for up to 2 weeks, or freeze for up to one month.
• Makes about 12 dozen cookies (less, of course, if you cut them a little thicker).
• These are really delicious cookies, well worth the time it takes to make them!
• Hint: If you want to use red and green cherries do not mix the cherries in same batch, they look better if made separately!
• Note: chill time of 3 hours is not included in prep time.

DRIED CHERRY ALMOND BREAD

Steps:

• FOR THE BREAD ~ In a medium bowl, pour boiling water over dried cherries & let stand 20 minutes, then pat dry with paper towels.
• Preheat oven to 325 degrees F, then spray a 9"x5" loaf pan with with a baking-spray-with-flour.
• In a large mixing bowl, beat brown sugar & softened butter with electric mixer on medium speed until well mixed.
• Beat in eggs & the 1/2 teaspoon of almond extract, then carefully stir in the flour, baking powder & salt just until dry ingredients are moistened.
• Stir in almonds & cherries, then pour into prepared loaf pan.
• Bake 70 to 80 minutes or until toothpick inserted in center comes out clean & top is dark golden brown.
• Cool 10 minutes in the pan on a wire rack, then loosen the sides of the loaf from the pan & remove the bread, placing it top side up on a wire rack. Let it cool completely, about 1 hour.
• FOR THE GLAZE ~ In a small bowl, mix glaze ingredients until smooth, then drizzle over cooled bread.
• Wrap tightly & store at room temperature.
• When ready to serve, cut loaf into 12 slices & then cut each of those slices in half.

CHERRY NUT BREAD

Steps:

• Sift flour, soda and salt together.
• In lg mixing bowl, cream butter and sugar until fluffy.
• Add eggs, beat well.
• Alternately add flour and buttermilk, blending well.
• Add vanilla, nuts, and cherries.
• Pour batter into a greased and floured 9inch loaf pan.
• Bake at 350* for 60-70 minutes, until pick comes out clean.
• Cool in pan for 10 minutes; remove and cool on wire rack.

DRIED CHERRY AND WALNUT STRUDEL BUNDLES

Steps:

• Place cherries in small bowl. Pour 3/4 cup boiling water over.
• Let stand until softened, about 30 minutes. Drain well.
• Pat cherries dry with paper towels.
• Mix cherries, nuts and jam in medium bowl.
• Lightly oil heavy medium baking sheet.
• Stack phyllo sheets on work surface.
• Trim to 10-inch square (save scraps for another use). Cover stack with plastic and damp kitchen towel.
• Place 1 phyllo square on work surface. Brush lightly with butter.
• Arrange another phyllo square atop, with corners at a slight angle. Brush lightly with butter.
• Repeat with 2 more squares, arranging corners at slight angle.
• Spoon 1/4 cup cherry mixture in center of phyllo stack.
• edges of phyllo and bring together around filling, forming bundle.
• With string, tie bundle just above filling. Place on prepared sheet.
• Repeat with remaining phyllo and filling, forming total of 6 bundles.
• Brush outside of filled portion (but not tops) of each bundle with butter. (Can be made 1 day ahead. Cover carefully and chill.).
• Preheat oven to 325°F
• Bake until phyllo is golden about 35 minutes.
• Transfer sheet to rack and cool. Carefully cut string from each bundle.
• Sift powdered sugar over bundles and serve.

DRIED CHERRY OR CRANBERRY LOAF

Steps:

• Place cherries (or cranberries) in a container with a very tight fitting lid.
• Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid.
• Set aside 3 hours or overnight so cherries will absorb the liquid.
• Preheat oven to 350 F (or 325 F for a pan with a black surface).
• Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess.
• Sift together the flour, baking powder, and the salt.
• In another bowl, cream the butter and the cream cheese until smooth.
• Add the sugars, and the finely grated lemon zest and beat until well combined and pale yellow.
• Beat in eggs, one at a time.
• Add the flour mixture, beating on low speed, just until the flour is combined.
• Stir in the cherries and any liquid still in the soaking container.
• Pour batter into the pan and smooth top with a rubber spatula.
• Bake in the center of the oven for 45-60 minutes- or until a toothpick insterted in the center tests clean, checking as early as 40 minutes into the baking time- if it is getting too brown, cover loosely with foil and continue baking until the toothpick tests done.
• Expect the top of the loaf to crack.
• Let cool in the pan 15 minutes, then remove from pan and set onto a wire rack to cool completely.
• Wrap in plastic and let set overnight before slicing.
• For extra decadence, drizzle a little more liqueur over the crack before wrapping in plastic- don't pour too much or you'll soak the bread.

CHERRY PUMPKIN BREAD

Steps:

• Combine oil, eggs, 1/3 cup water and pumpkin.
• Stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
• Gradually beat dry ingredients into pumpkin mixture.
• Stir in candied cherries and nuts.
• Pour into greased and lightly floured 9x5x3 loaf pan.
• Bake at 350 degrees for 1 hour or until tester inserted comes out clean.

CHERRY WALNUT YEAST BREAD

Steps:

• Combine cherries and water in a bowl; let stand for 10 minutes. Drain, reserving juice; set cherries aside. In a large bowl, combine 1 cup bread flour, whole wheat flour, yeast and salt. In a small saucepan, combine the milk, syrup, butter and reserved cherry liquid; heat to 120°-130°. Add to dry ingredients; beat just until moistened. , Add egg; beat until smooth. Add enough remaining bread flour to form a soft dough (dough will be slightly sticky). Beat for 2 minutes. Stir in walnuts and cherries. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into a 7-in. round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 40 minutes. , Bake at 350° for 30-35 minutes or until browned. Remove from pan to a wire rack to cool.