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Cinnamon Stove Top Granola
Breakfast

Cinnamon Stove Top Granola

4.7

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Heat the olive oil in a large stockpot over medium heat. Combine the oats and cinnamon and add them to the pot. Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes. Pour the oats out onto a large baking sheet and add the butter to the pot. When the butter has melted, stir in the honey, molasses and brown sugar. When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot.
  2. 2 Remove from the heat and stir in the almonds and cherries. Pour onto a large cookie sheet and allow to cool. The granola will harden as it cools. When cool, transfer to an airtight container and store at room temperature.

By roweena

Crunchy and Delicious Granola
Breakfast

Crunchy and Delicious Granola

4.2

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Line 2 baking sheets with parchment paper.
  3. 3 Combine oatmeal, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, wheat germ, chopped dried cherries, salt, and cinnamon in a large bowl.
  4. 4 Mix applesauce, maple syrup, and vanilla in a separate bowl.
  5. 5 Pour applesauce mixture over the oatmeal mixture; mix until evenly coated.
  6. 6 Spread the mixture onto the prepared baking sheets; smooth into a single thin layer.
  7. 7 Bake in preheated oven 20 minutes, stir gently to turn, and continue cooking until crisp and golden brown, another 15 to 20 minutes.

By cait713

Fruit and Nut Granola (Chrissie's Granola)
Breakfast

Fruit and Nut Granola (Chrissie's Granola)

4.5

Prep
15 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
  2. 2 Pour the oats into a large bowl. Add almonds, cinnamon, cocoa powder, salt, brown sugar, and dried fruit into the oats respectively, stirring each into the mixture before adding the next.
  3. 3 Mix maple syrup and vanilla extract together in a small bowl. With a rubber spatula, add the maple syrup-vanilla mixture to your dry ingredients. Fold the two together until mixed and all dry ingredients are well coated.
  4. 4 Bake in preheated oven for about 20 minutes, stir, and continue baking until golden brown, about 25 minutes more. Set aside to cool slightly, about 20 minutes.
  5. 5 Gently fold chocolate chips into the granola mixture, allowing the chocolate to coat the granola as it melts slightly. Cool completely before storing.

By szslone

Hearty Breakfast Muffins
Breakfast

Hearty Breakfast Muffins

4.7

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.
  3. 3 Whisk flour and baking soda together in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir banana mixture into flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 22 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

By KatieTries2Cook

Cherry and Raisin Loaf
Breakfast European

Cherry and Raisin Loaf

4.2

Prep
5 min
Cook
120 min
Total
125 min

Instructions

  1. 1 Place the milk, butter, brown sugar, egg, salt, cinnamon, yeast and bread flour into the pan of a bread machine in the order recommended by the manufacturer. Select the white bread cycle. About 5 minutes before the end of the mixing process, add the raisins and cherries. If your bread machine has a fruit setting, use that.

By Christine

Mighty Granola
Breakfast

Mighty Granola

4.5

Prep
25 min
Cook
26 min
Total
56 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.
  2. 2 Combine oats, amaranth, sunflower seeds, pecans, walnuts, almonds, flaxseed meal, and ground chia seeds in a very large bowl; stir until thoroughly mixed.
  3. 3 Mix honey, maple syrup, coconut oil, brown sugar, butter, vanilla extract, cinnamon, and salt together in a large saucepan over medium heat. Bring to a boil, stirring constantly. Cook and stir, about 1 minute. Remove maple syrup mixture from heat.
  4. 4 Pour maple syrup mixture over oat mixture in the bowl; stir until oat mixture is moist. Spread evenly on the baking sheets.
  5. 5 Bake in the preheated oven until toasted, stirring mixture halfway through, about 20 minutes. Remove from oven and let cool, about 5 minutes. Transfer to a very large bowl. Add raisins, cherries, and blueberries; stir until thoroughly mixed.

By FallofJames

Christmas in The Islands Bread
Breakfast Caribbean

Christmas in The Islands Bread

4.2

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. 2 Beat together eggs, oil, rum, and milk in a bowl. Sift together flour, sugar, baking powder, baking soda, nutmeg, and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries, and coconut. Pour into prepared pans.
  3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.

By B Painter

Gluten-Free Cherry Cobbler Muffins
Breakfast American

Gluten-Free Cherry Cobbler Muffins

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine flour, ½ cup white sugar, and baking powder in a large bowl; make a well in center. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl until blended; pour into well in flour mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Spoon batter into the prepared muffin cups, filling each ⅔ full
  3. 3 Combine oats, brown sugar, ¼ cup white sugar, and butter in a small bowl until crumbly; sprinkle over batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in centers comes out clean, about 20 minutes.

By Autumn1965

Whole Grain Breakfast Cookies Recipe
Breakfast American

Whole Grain Breakfast Cookies Recipe

4.8

Prep
25 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. 2 Pulse walnuts in the bowl of a food processor until ground into a flour; transfer to a bowl. Stir in oats, flax meal, whole wheat flour, baking soda, cinnamon, and salt until thoroughly combined.
  3. 3 Combine almond butter, brown sugar, canola oil, agave nectar, egg, and vanilla extract in the bowl of a food processor; pulse to blend well. Transfer almond butter mixture to a large bowl; fold in chocolate chips and dried cherries. Stir oatmeal mixture into almond butter mixture; dough will be very thick.
  4. 4 Scoop dough by heaping teaspoons; roll into balls and place on the prepared baking sheets, about 2 inches apart.
  5. 5 Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from the oven; flatten cookies with a spatula. Cool on the baking sheets for about 5 minutes before transferring to wire racks to finish cooling.

By IrisMac

Fresh Cherry Lemon Muffins
Breakfast American

Fresh Cherry Lemon Muffins

4.0

Prep
30 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine oats, ⅓ cup sugar, lemon zest, lemon juice, wheat germ, and water in a bowl; set aside. Stir cherries and 2 tablespoons sugar together in a separate bowl; set aside.
  3. 3 Combine remaining ⅔ cup sugar, flour, baking powder, cinnamon, and ginger in a large bowl; stir in oat mixture. Stir in yogurt, eggs, oil, and butter until batter is thick and smooth. Fold cherries into batter.
  4. 4 Divide batter among the prepared muffin cups, filling each ¾ full.
  5. 5 Bake in the preheated oven until golden and a toothpick inserted into centers comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

By jlo

Cherry-Chocolate Loaf
Breakfast American

Cherry-Chocolate Loaf

4.2

Prep
15 min
Cook
60 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
  2. 2 Whisk flour, salt, baking powder, and baking soda together in a bowl.
  3. 3 Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
  4. 4 Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
  5. 5 Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
  6. 6 Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
  7. 7 While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
  8. 8 Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.

By John Mitzewich

Blended Baked Oats 5 Ways
Breakfast American

Blended Baked Oats 5 Ways

4.8

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease five 8-ounce ramekins.
  2. 2 Make the blended oats: Combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until batter is smooth, 1 to 2 minutes.
  3. 3 Make the flavors: Add pumpkin purée, cranberries, walnuts, and pumpkin pie spice to one ramekin. Add coconut, almonds, and almond extract to a second ramekin. Add cherries, chocolate chips, and cocoa powder to a third ramekin. Add blueberries, maple syrup, and lemon zest to a fourth ramekin. Add raisins, walnuts, cinnamon, cloves, and allspice to a fifth ramekin.
  4. 4 Divide blended oat batter evenly among the prepared ramekins. Carefully stir the batter in each ramekin individually until all additional ingredients are thoroughly incorporated. Transfer ramekins to a baking sheet.
  5. 5 Bake in the preheated oven until tops spring back lightly when touched, 30 to 35 minutes. Allow to cool for 10 minutes before serving. Alternately, cool completely, cover, and place into the refrigerator or freezer for later. Rewarm before serving.

By Kim

Cherry, Chocolate, and Pistachio Zuccotto
Dessert Italian

Cherry, Chocolate, and Pistachio Zuccotto

Prep
30 min
Cook
1 min
Total
511 min

Instructions

  1. 1 Line a large bowl with plastic wrap to make a mold.
  2. 2 Slice 1/2 inch off the top and bottom of the panettone. Cut another horizontal slice off the top. Slice remaining panettone vertically; cut each vertical slice in half.
  3. 3 Mix ricotta cheese, mascarpone cheese, pistachio nuts, candied fruit, sugar, and dark chocolate together to make the filling. Mix in cherries to create a marbled effect.
  4. 4 Lay the top panettone slice in the bottom of the mold. Sprinkle vin santo on top. Arrange vertical halves around the side of the bowl, overlapping slightly if needed. Sprinkle with more vin santo. Spoon 1/2 the ricotta mixture into the center, smoothing into corners using the back of a spoon. Lay second panettone slice on top; sprinkle with vin santo. Add remaining ricotta mixture, again smoothing down with the spoon. Cover with the bottom slice. Drizzle more vin santo and reserved cherry syrup on top.
  5. 5 Cover with plastic wrap and place a plate on top. Add bags of beans to press down on zuccotto. Refrigerate until set, 8 hours to overnight.
  6. 6 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
  7. 7 Invert zuccotto onto a serving plate and peel off plastic wrap. Drizzle melted chocolate over the top.

By NazarBlue

Cherry Almond Biscotti
Dessert Italian

Cherry Almond Biscotti

4.4

Prep
30 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
  3. 3 Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  4. 4 Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  5. 5 Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
  6. 6 Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
  7. 7 Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

By PJ's kitchen

Chef John's Panettone
Bread & Baking Italian

Chef John's Panettone

4.7

Prep
45 min
Cook
40 min
Total
1525 min

Instructions

  1. 1 The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
  2. 2 At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
  3. 3 Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
  4. 4 Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
  5. 5 Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
  6. 6 Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
  7. 7 Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
  8. 8 Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
  9. 9 Preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
  11. 11 Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
  12. 12 Pull out the skewers and slice into pieces.

By John Mitzewich

Preserved Cherries

Preserved Cherries

5.0

Prep
Cook
Total

Instructions

  1. 1 Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes to sterilize. Wash new, unused lids and rings in warm soapy water.
  2. 2 Fill sterilized jars with cherries up to the "neck" of the jar.
  3. 3 Pour water into a large pan and bring to a boil. Add sugar and keep boiling until sugar dissolves. Pour hot simple syrup over cherries into the jars up to 1/8-inch from the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
  5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Lenam

Chocolate Covered Cherries III
Dessert

Chocolate Covered Cherries III

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth.
  2. 2 Holding the cherries by their stems, dip them one by one into the chocolate mixture.
  3. 3 Place the coated cherries on wax paper until the chocolate has dried.

By Ashlee Young

Cherry, Coconut, and Pistachio Puff Pastry Christmas Tree
Dessert

Cherry, Coconut, and Pistachio Puff Pastry Christmas Tree

4.0

Prep
30 min
Cook
25 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
  3. 3 Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
  4. 4 Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
  5. 5 Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
  6. 6 Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
  7. 7 Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
  8. 8 Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.

By Aroma and Essence

Flathead Cherry Compote

Flathead Cherry Compote

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat the cherries, sugar, rosemary, and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until cherries are tender and sauce is thickened, about 15 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. Serve warm or cold.

By DarlisJ

Cherry Ginger Infused Tea
Drink

Cherry Ginger Infused Tea

4.3

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Combine cherries and ginger slices in a glass bowl. Sprinkle sugar over the cherries mixture and cover with 2 cups filtered water.
  2. 2 Cover bowl with plastic wrap and refrigerate 2 hours to overnight.
  3. 3 Bring 2 cups filtered water nearly to a boil; pour over tea bags in a pitcher. Steep tea for 90 seconds. Squeeze tea bags into pitcher and discard bags.
  4. 4 Strain cherry-ginger water into pitcher with green tea, squeezing out excess liquid. Serve with lemon slices and lemon juice.

By Kerri West

Holiday Goat Cheese Log
Appetizer

Holiday Goat Cheese Log

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
  2. 2 Pour nut mixture onto a flat work surface and spread into a thin layer.
  3. 3 Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

By Ann

Instant Pot Cherry-Orange Cranberry Sauce
Dinner

Instant Pot Cherry-Orange Cranberry Sauce

5.0

Prep
5 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
  3. 3 Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.

By France Cevallos