CHERRY APPLE SCONES
Dried Cherry Scones
Winter Wheat Berry Salad
Harmony Holiday Delight
Triple Cherry Pie
Wild Rice with Cherries and Hazelnuts
Cherry Almond Bread van Roon
Dried Cherry Chutney
Cherry Chutney


CHERRY APPLE SCONES
Serving Size : 12

1 1/2 cups All-purpose flour -- unbleaches
3/4 cup Whole wheat flour
3 tablespoons Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 Egg replacer
3/4 cup Unsweetened applesauce -- plus
2 tablespoons Unsweetened applesauce
1/3 cup Dried cherries
soy milk

Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking
spray. Combine the flours, sugar, baking powder and baking soda; stir to
mix well. Stir in the egg substitute and just enough of the applesauce to
form a stiff dough. Stir in the dried cherries. Form the dough into a ball
and turn onto a lightly floured surface. With floured hands, pat the dough
into a 7-inch circle. Place the dough on the baking sheet and use a sharp
floured knife to cut it into 12 wedges. Pull the wedges out slightly to
leave a 1/2-inch space between them. Brush the tops lightly with soy milk.
Bake for about 20 minutes, or until lightly browned. Transfer to a serving
plate and serve hot with cherry fruit spread or apple jelly. Recipe By :
Secrets of Fat-Free Baking, Sandra Woodruff


Dried Cherry Scones

1/2 cup dried tart red cherries
2 Tbsp apricot nectar or cherry brandy
2 cup flour
3 Tbsp sugar
1 Tbsp baking powder
6 Tbsp chilled vegan margarine
1/4 cup chopped walnuts or pecans, toasted (opt.)
1 beaten egg or liquid egg replacer
1/3 cup soy or nut milk
extra soy milk for wash

In small bowl, combine dried cherries and brandy or apricot nectar. Let
stand 15 min. In a bowl, stir together flour, sugar, baking powder and
salt. Cut in vegan margarine. Add walnuts or pecans; toss until mixed.
Make a well in the center of dry mixture. In small bowl stir together the
egg replacer and soy milk. Add the egg mixture and the cherry mixture to
dry mixture all at once. Using a fork, stir until moistened. Knead on
floured surface 12-15 strokes. Cut into desired shapes. (I just cut into
traditional wedges, but this can be made into a drop recipe by increasing
the liquid to 1/2 c.) Brush tops with soy milk, sprinkle with sugar. Bake
at 400 for 12-15 min.


Winter Wheat Berry Salad

Betty Crocker Christmas
6 Servings

Sweet red Onion Dressing (recipe below)
3 cups cooked wheat berries
1 cup cooked brown rice
1 cup cooked barley
1/2 cup dried cherries or cranberries
1/4 cup diced celery
1/4 cup chopped fresh
parsley, if desired
1 medium unpeeled eating apple, chopped (1 cup)
4 medium green onions, chopped

Prepare Sweet Red Onion Dressing. Mix remaining ingreddients in
large bowl. Pour dressing over salad. Cover and refrigerate
until
ready to serve.


Sweet Red Onion Dressinge

1/2 cup sugar
3/4 cup vegetable oil
1/2 cup cider vinegar
3 tablespoons grated red onion
1 tablespoons vegetarian Worcestershire sauce
2 cloves garlic, finely chopped

Mix all ingredients and leave to stand at least 1 hour.



Harmony Holiday Delight

3 Tbsp vegetable oil
1 cup Shitake mushroom caps -- coarsely chopped
1 1/2 Tbsp fresh ginger -- peeled and minced
5 cloves garlic minced
1 jalapeno pepper -- seeded and minced
2 cups fresh or frozen shelled edamame (green
soybeans)
1 cup frozen whole kernel corn
1/2 cup fat-free soy milk
1 Tbsp rice vinegar
1 cup dried cherries
1/4 tsp salt
1/8 tsp white pepper
16 slices English cucumber
16 slices plum tomato
2 Tbsp black sesame seeds -- toasted (optional)

Heat oil in large nonsticck skillet over medium-high heat. Add mushrooms,
ginger, garlic & jalapeno; stir-fry 2 min. Add edamame; stir-fry 1 min.
Stir in corn, soy milk, and vinegar; cook until liquid almost evaporates
(about 3 minutes). Remove from heat and stir in cherries, salt & white
pepper. Spoon edamame mixture into center of large platter; arrange
cucumber & tomato slices alternately around mixture. Garnish with sesame
seeds, if desired. Serves 8.


Triple Cherry Pie

2 1/2 cups fresh or frozen tart cherries (about 1 pound), pitted
2 1/2 cups fresh sweet cherries (about 1 pound), pitted
1/2 cup dried tart cherries
3/4 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg
Pastry for 2-crust 9-inch pie
1 tablespoon vegan margarine

Combine tart cherries, sweet cherries, dried cherries, sugar, tapioca,
almond extract and nutmeg in a large bowl; mix well. Let stand 15 minutes.
(It is not necessary to thaw frozen tart cherries before using.) Line a
9-inch pie plate with half the pastry. Fill with cherry mixture; dot with
margarine. Roll out remaining pastry and cut into six strips about 1-inch
wide and 10-inches long. Weave into a lattice pattern over cherries. Trim
edges, pinching top and bottom crusts together. Bake in a preheated,
375-degree oven 50 to 60 minutes, or until crust is golden and filling is
bubbly. If necessary, cover edge of crust with aluminum foil to prevent
overbrowning. Let cool before serving. Makes 8 servings.


Wild Rice with Cherries and Hazelnuts

Dried cranberries can be substituted for the cherries.
Hazelnuts are also known as filberts.

YIELD: 3 or 4 servings

1 cup wild rice
2 1/2 cups water
1/4 teaspoon salt
Brown sugar or pure maple syrup
1/2 cup dried cherries
1/2 cup chopped hazelnuts, lightly toasted
soy milk,

Place the wild rice, water, and salt in a medium-sized saucepan and bring
to a boil over medium heat. When it reaches a boil, cover the pot, and
lower the heat to a bare simmer. Cook for 1 1/4 hours, or until all the
water is absorbed and the rice is tender and has "butterflied," or burst
open. (If the grain has become tender but there is still water left, drain
it off.) Remove from the heat, and stir in the sugar or maple syrup and
the cherries. Serve hot, topped with chopped hazelnuts and the milk of
your choice.

Mollie Katzen's Sunlight Cafe
Over 350 Easy Recipes for Irresistible Muffins, Glorious Omelets, Tasty
Pancakes, Homemade Protein Bars, and Other Delights to Launch and Sustain
By Mollie Katzen, the beloved author of the Moosewood Cookbook
can learn more about her at www.molliekatzen.com.


Cherry Almond Bread van Roon

Dried cherries or canned cranberries are wonderfully tart, fruity flavor
to this tender nut loaf.

1 pound loaf Ingredients 1 1/2 pound loaf
3/4 teaspoon Salt 1 teaspoon
3 1/4 cup soy Milk 1 cup plus 2
tablespoons
1 tablespoon vegan margarine 1 tablespoon
1 Large egg replacer 1
1 tablespoon Sugar 4 teaspoons
1/3 cup Dried red cherries 1/2 cup
1/4 cup Slivered Almonds, toasted 1/3 cup
2 cups Bread flour 3 cups
1 1/2 teaspoons Bread machine yeast 2 teaspoons

Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of
water. Add ingredients to the bread machine pan in the order suggested by
the manufacturer. Adjust dough consistency -- (see Adjusting Dough
Consistency tip below). Toasting almonds (or other nuts) brings out the
full flavor and helps keep them crisp in breads. Spread the chopped nuts
in a shallow baking pan large enough to accommodate a single layer. Bake
the almonds at 3500 F for 6 to 12 minutes or until golden brown. Stir a
couple of times and check ofter or they will burn. Cool before adding to
your bread machine! Recommended cycle: Basic/white bread cycle; light or
medium/normal crust color setting. Remove bread from pan, cool on
wire-rack. Tip: Checking Dough Consistency: Check dough after 5 minutes
mixing; if should form a soft, smooth ball around the blade. If dough is
too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough
is of the right consistency. If dough is too soft of sticky, add
additional bread flour, 1 teaspoon at a time. Adapted from Tony van Roon


Dried Cherry Chutney

2 cups pitted dried cherries
1 1/4 cups sugar
3/4 cup white vinegar
1/4 cup finely chopped celery
1/4 cup minced fresh ginger
6 Tbsp apple juice
3 Tbsp fresh lemon juice
1/2 tsp crushed dried red pepper flakes

Combine all ingredients in a microwave-safe 2-quart casserole or mixing
bowl, and stir well. Cook uncovered on high (100 percent) power 6 minutes.
Stir, making sure sugar has dissolved, and return to microwave. Cook
another 8 minutes. Allow chutney to cool to room temperature; then cover
tightly and refrigerate. It will keep several weeks in the refrigerator.
Makes 2 cups.


Cherry Chutney

1/2 cup water
1/2 cup honey or maple syrup
1/2 cup cider vinegar
1 cup chopped onions
1 bell pepper (any color), chopped
2 cups dried cherries
2 tablespoons grated orange peel
1 teaspoon curry powder
1 teaspoon ground ginger
1/4- 1/2 teaspoon ground cayenne pepper

Combine all the chutney ingredients in a large saucepan over high heat.
Bring to a boil, reduce the heat and simmer, stirring occasionally for 30
minutes, or until the mixture is thickened. Let cool to room temperature
before serving. Makes about 3 cups; analysis per 1/4 cup. From Annabel
Cohen

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