Cherry Glazed Chicken


PREP TIME: 10 mins | COOK TIME: 45 to 50 mins


  • 1 16-ounce can Montmorency tart cherries, unsweetened

  • 1 broiler-fryer chicken, cut up

  • 1/2 cup milk

  • 1/2 cup all-purpose flour

  • 1 teaspoon dried thyme

  • Salt and pepper, to taste (used 1/4 teaspoon salt, 1/8 teaspoon pepper)

  • 1 to 2 tablespoons vegetable oil

  • 1/4 cup brown sugar

  • 1/4 granulated sugar

  • 1 teaspoon prepared yellow mustard


Makes 6 servings


  1. Rinse chicken; pat dry with paper towels. Pour milk into a shallow container.

  2. Combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly.

  3. Heat oil in a large skillet. Add chicken; brown on all sides.

  4. Put chicken in a 13x9x2-inch baking dish. Bake covered with aluminum foil, in a preheated 350 degree F oven for 30 minutes.

  5. Meanwhile, drain Montmorency tart cherries, reserving 1/2-cup of Montmorency tart cherry juice. Combine Montmorency tart cherry juice, brown sugar and granulated sugar in a small saucepan; mix well.

  6. Bring mixture to a boil over medium heat. Add mustard; mix well. Cook 5 minutes, or until sauce is slightly thickened. Stir in Montmorency tart cherries.

  7. After chicken has cooked 30 minutes, remove from oven and uncover. Spoon hot tart cherry mixture over chicken.

  8. Bake, uncovered, 15 to 20 minutes, or until chicken is tender. Serve immediately.

Source: www.choosecherries.com

Wholesome Granola Bars


PREP TIME: 15 to 20 mins | COOK TIME: 20 to 25 mins


  • 3/4 cup dried Montmorency tart cherries

  • 1 1/2 cups low-fat granola (store-bought)

  • 1 cup quick oats, uncooked

  • 1/2 cup all-purpose flour

  • 1/3 cup slivered almonds, toasted

  • 1/2 teaspoon ground cinnamon

  • 2 egg whites, slightly beaten

  • 1/3 cup honey

  • 1/4 cup (firmly packed) brown sugar

  • 2 tablespoons vegetable oil


Makes 8 to 10 granola bars


  1. Preheat oven to 350 degrees F.

  2. Line bottom and sides of an 8 x 8 x 2-inch baking pan with foil. Spray the foil lightly with nonstick spray. Set aside.

  3. Combine dried Montmorency tart cherries, granola, oats, flour, almonds and cinnamon in a large mixing bowl.

  4. Stir together egg whites, honey, brown sugar and oil. Add to granola mixture, stirring until all is coated. Press mixture evenly into the prepared pan.

  5. Bake for 20 to 25 minutes, or until bars are light brown.

  6. Let cool completely (about 10 minutes) on a wire rack. Use foil to remove from pan. Cut into bars.

Source: www.choosecherries.com

Sweet Cherry Blondies



  • 1 1/3 cups flour

  • 1 1/3 cups packed light brown sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup vegetable oil

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 cup pitted and halved Northwest fresh sweet cherries

  • 1/2 cup chopped pecans (optional)


Makes 16 servings


  1. Preheat oven to 325 F.

  2. Combine flour, brown sugar, baking powder, salt, oil, eggs and vanilla; mix on low speed of electric mixer until blended.

  3. Mix 1 minute on medium speed. Batter will be thick.

  4. Spread half of batter in oiled and floured 9-inch baking pan.

  5. Toss cherries in small amount of flour.

  6. Scatter cherries over batter; spread remaining batter over cherries.

  7. Sprinkle pecans over top.

  8. Bake for 30 to 35 minutes or until wooden pick inserted near center comes out clean.

  9. Cool on rack and cut into 16 pieces.

Chocolate Chip Variation: Sprinkle 1/2 cup chocolate chips over batter with pecans.

Nutritional Information

Per Serving: 207 Calories, 2.2 g protein, 28.2 g carbohydrate, 9.9 g fat (42% Cal. from fat), 27 mg cholesterol, 0.6 g fiber, 88 mg sodium.

Cherry Bonbon Cookies



  • 1-1/2 cups all-purpose flour

  • 1/2 cup unsweetened cocoa

  • 1/2 cup soft butter or margarine

  • 1 cup sugar

  • 1-1/2 teaspoon baking powder

  • 1 large egg 

  • 1-1/2 teaspoons vanilla extract

  • 1-1/2 teaspoons cherry flavoring (optional)

  • 48 sweet fresh cherries, pitted

  • 1 package (6oz.) semi-sweet chocolate chips

  • 1/2 cup sweetened condensed milk


Makes 48 cookies


  1. Combine flour and cocoa; set aside.

  2. With electric mixer, beat butter, sugar and baking powder until blended.

  3. Add egg, vanilla and cherry flavoring; beat until well combined.

  4. Gradually beat in flour mixture.

  5. Shape dough into 1-inch balls; place 1/2 -inch apart on ungreased baking sheet.

  6. Press down center of each ball with thumb to create a small hollow; fill each center with a cherry.

  7. Heat oven to 350F.

  8. In small pan over low heat, combine chocolate chips and condensed milk; heat until chocolate is melted.

  9. Spoon about 1 teaspoon chocolate mixture over each cherry, spreading to cover cherry.

  10. Bake 10 to 12 minutes or until done.

  11. Remove to wire racks and cool.

Bing Cherry Thumbprint Cookies


Thumbprint cookies are just what the name implies, a cookie with a thumbprint in the middle which is filled will delicious homemade cherry filling.


Bing Cherry Jam:

  • 1 pound fresh California Bing cherries, washed and pitted (about 2 cups)

  • 1/8 cup water

  • 1 teaspoon lemon juice

  • 1 teaspoon grated lemon zest

  • 1 cup sugar

Cookie Dough:

  • 1 cup (2 sticks) unsalted butter, softened

  • ¾ cup sugar

  • 1 egg

  • 1 teaspoon vanilla or almond extract

  • 2 cups flour


Makes 2 to 3 dozen cookies


Preheat oven to 350◦ F.

For jam: Combine cherries and water in a small pot and simmer over low heat until fruit is tender, about 10 minutes. Add lemon juice, zest, and sugar and stir gently until sugar dissolves. Bring to a boil and boil rapidly for 10 minutes, stirring on occasion, until thick and syrupy. Pour into a shallow bowl and cool, or alternately refrigerate until jam is set. This can be made a day ahead.

For cookies: Beat butter and sugar with an electric mixer until creamy. Beat in egg and vanilla or almond extract. Add flour and mix until just combined. Form dough into 1-inch balls and arrange on an ungreased cookie sheet. Using your thumb, make an impression in the center of each ball. Fill each cookie with cherry jam making sure each has a cherry in the center. Bake for 12-15 minutes, until the dough is set and lightly browned on bottom. Remove from pan and cool on a wire rack.

Note: For more uniform cookies, refrigerate the dough for 30 minutes before forming into balls.

Nutritional Information (per cookie)

Calories-140; protein-1.25 grams; carbohydrates.-19.68 grams; fat-6.48grams; saturated fat-3.91 grams; mono-saturated fat-1.87 grams

Source: www.calcherry.com