Cherry Festival Pecan Stickey Buns
Cherry Lemonade
Using Tart Cherries
Using Dried Cherries



Cherry Festival Pecan Sticky Buns

A delightful complement to any
early-morning breakfast, mid-day brunch, or an evening or holiday meal.
The fragrant taste of cherries is blended nicely into the filling,
surrounded by sweet dough.

Basic Sweet Dough

4 cups Milk
2 tablespoons Yeast
1 cup Sugar
1 tablespoon Salt
4 oz Butter (melted)
1/4 teaspoon Nutmeg
1 teaspoon Vanilla
4 Eggs
6 - 7 cups All-purpose flour

Heat milk until a skin forms on
surface, remove from heat and add butter. Allow mixture to cool.
Add eggs, sugar, yeast and vanilla and beat into the milk mixture.
Gradually add the flour and salt. Stir until a smooth but sticky
dough is formed. Cover and let rise in a warm place.

Filling for Sweet Dough

8 Tbsp Softened butter
1 cup Brown sugar
2 Tbsp Cinnamon
1 1/2cup Dried Cherries, chopped

Smear

1 cup firmly packed Brown Sugar
1 Tbsp Cinnamon
12 oz (3 sticks) Butter, melted
3/4 cup Corn syrup
1 cup Honey
2 cups Pecans pieces

Cream first three ingredients. Using an electric mixer, slowly blend
in syrup and honey on MED speed. Reserve the pecans for the assembly
process.

To Assemble Sticky Buns:

Roll dough into a large rectangle.
Using a pastry brush, apply the melted
butter on the dough. Mix together the brown sugar and the cinnamon and
sprinkle the mixture over the top of the butter. Evenly distribute the
chopped cherries over the dough.
Roll the dough up jelly-roll style and
seal the edges tightly. Let rest while preparing the pan.
Take a 12" X 18" baking sheet and apply
one quarter to one third inch of the smear to the bottom. Be careful not
to use too much. Sprinkle the pecans onto the smear. Save remaining
smear for another pan.
Take the prepared sweet dough and cut it
into 1 1/2" circles until all the dough is used.
Place the rolls, wide side down on the
prepared pan about 1/2_" apart.
Place pan in a warm place and proof
until almost double in volume.
Bake at 350 - 375 F for 20 - 25 min. or
until smear is a rich amber color.
After removing from the oven,
immediately invert the pan onto a clean serving dish.
to the top


Cherry Lemonade


Yield aprox 1 qt

6 oz Lemon juice, fresh squeezed
4 Tbsp Confectioners' sugar
24 oz Water
4 oz Cherry juice concentrate

Combine the lemon juice and the
sugar. Stir to dissolve.
Add the water and cherry juice
concentrate and stir.
Serve over ice.
to the top


Using Tart Cherries

Santa's Treat: Add toasted almonds to
cherry pie filling along with a little almond extract; use to fill
crepes.

Sugar and Spice: Serve warm cherry pie
filling over just made gingerbread.

Christmas Brunch: Add cinnamon, cloves
and allspice to cherry pie filling; use as a filling for omelets.

Holiday Buffet: Combine cherry pie
filling and canned sweet potatoes; bake in a 350-degree oven for 25 to
30 minutes, or until hot and bubbly.

Super Bowl Sensation: Mix dried tart
cherries with cashews, smoked almonds, or honey-roasted peanuts for a
tasty snack.

Apres-ski: Combine cherry juice blend,
a little sugar, a hint of lemon, whole cloves and a cinnamon stick.
Simmer over low heat for 10 minutes. Discard cloves and cinnamon stick.
Store in a thermos for an after-skiing treat.

Be My Valentine: Pair up cherries and
chocolate for taste- tempting Valentine's Day treats. Add cherry pie
filling to your favorite brownie recipe or dollop cherry pie filling
into chocolate cupcakes before baking.

to the top


Using Dried Cherries

Dried tart cherries make delicious
additions to meals and snacks.

Dried tart cherries are a relatively new
product that is available in bulk and single-serve packages in
supermarkets, specialty food stores and by mail order. Here are some
fast facts about this nutritious, no-fat product:

It takes six to eight pounds of fresh
tart cherries to make one pound of dried cherries.

Dried tart cherries are generally
infused with sugar or other sweeteners prior to drying. This improves
the distinctive tart cherry flavor.

No additives or preservatives, other
than the sweeteners, are added in the processing of the product.

The minimum shelf life for dried
cherries is 12 months, provided they are stored in a cool, dry place. It
is not necessary to refrigerate or freeze them.

The National Cherry Festival Cherry Recipes
For more cherry recipes, visit
http://www.cherrymkt.org/recipes/recindex.html.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/