does anyone have any recipes for dried cherries?

I put them in scones or muffins ... or use them in ANY recipe that calls for raisins! They be great in oatmeal cookies with some chocolate chips too

Any recipe that calls for raisins

Also very good in a salad - esp with romaine or dark leafy greens like spinach. To make it even better - the restaurant I worked at served a grilled sirloin salad (it had almonds, dried cherries, grape tomatoes, cucumber and red onions) - with sliced grilled sirloin on top. Great with a CHERRY dressing, although french or bleu cheese would be good too.

Hope I could help!

I love to mix 1 part dried cherries with 2 parts toasted walnuts, sprinkle on a little cinnamon, and put 1/3 cup servings into resealable plastic bags for healthy snacks that you can take anywhere.

Fudge Ecstasies

Makes 36 fudge ecstasies.

12-ounce package of chocolate chips

2 squares unsweetened chocolate

2 tablespoons butter

1/4 cup flour

1/4 t baking powder

dash of salt

2 eggs

2/3 cup sugar

1 teaspoon vanilla

1 cup chopped dried cherries

In heavy saucepan, heat 1 cup chocolate chips, unsweetened chocolate squares and butter until melted, stirring constantly. Transfer to large mixer bowl to cool slightly.

In separate bowl, stir together flour, baking powder and salt. Add eggs, sugar and vanilla to chocolate mixture and beat well with mixer. Add flour mixture and beat again. Stir in rest of chocolate chips and nuts.

Drop by heaping teaspoonfuls on lightly greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Edges should be firm, and the surface should be dull and cracked. Cool on cookie sheet for 1 minute, then remove.

Pull out your favorite oatmeal raising cookie recipe and substitute dry cherries for the raisins. When I do this I also substitute some white sugar for half the brown sugar.

I love to put dried cherries in my Christmas rum balls. It's sinfully delicious.

You can sub them for any recipe calling for raisins, dried cranberries, dried apricots, or other dried fruit.

Sugar Pie's Orange Cranberry Muffins

1 3/4 cups all-purpose flour

3/4 cup sugar

2 tsp. baking powder

3/4 tsp. kosher salt

1 cup fresh or frozen cranberries (can use Craisins)

2 large eggs

1/2 cup milk

1/4 cup vegetable oil

Zest of 1 small orange

1/4 cup fresh orange juice

Preheat the oven to 375°. Use Pam w/ Flour to spray a standard 12-cup muffin pan.

In a medium bowl (dry ingredients), whisk the flour with the sugar, baking powder and salt. Stir in the cranberries. In another medium bowl (wet ingredients), whisk the eggs with the milk, oil, zest, and orange juice. Using a rubber spatula, fold the wet mixture into the dry mixture until blended; do not overmix. Mixture should have lumps of flour in it for best texture of muffins.

Spoon the batter evenly into the 12 muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins rest 5 minutes, then transfer to a rack. Serve warm or at room temperature. When thoroughly cooled, muffins can be kept overnight in an airtight container.

Yield: 12 muffins

--me!

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APRICOT WALNUT TEA BREAD

1 cup dried apricots

1½ cups boiling water

2½ cups flour

1 Tbsp. baking powder

½ tsp salt

1 egg

1 tsp vanilla

1 cup sugar

½ cup vegetable oil

1 cup coarsely chopped walnuts

Preheat oven to 350°. Grease a 9" loaf pan. Cut the apricots into small pieces & place in a bowl. Add the boiling water; set aside to cool. Sift the flour, baking powder & salt & set aside. In a large bowl, combine the egg, vanilla, sugar & oil; beat until blended. Gradually add the apricot mixture, beating constantly. Add the flour mixture & beat until smooth. Stir in the nuts. Scrape the dough into the prepared pan.

Bake 1 hour. Let the bread cool in the pan for 10 minutes, then loosen with spatulas & transfer to a rack. Cool. Wrap in foil & store in the refrigerator at least 12 hours before serving.

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Quick Oatmeal Raisin Bread

1 1/4 cups quick oats

1/2 cup whole wheat flour

3/4 cup unbleached flour

1/4 cup wheat bran

1/2 teaspoon cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup raisins

2 large eggs

1/2 cup firmly packed light brown sugar

1/4 cup canola oil

1 1/4 cups buttermilk

Preheat oven to 350ºF. Butter a 8-by-4-inch loaf pan.

In a large bowl, thoroughly combine the oats, the two flours, bran, cinnamon, baking powder and salt. Add the raisins and toss to coat well.

Beat the eggs in a medium-size bowl with a fork or a whisk. Beat in the sugar and the oil until well mixed. Beat in the buttermilk until blended. Pour this mixture into the flour mixture and stir just until the batter is evenly moistened. Scrape the batter into the prepared pan.

Bake 50 minutes, or until a knife inserted in the center of the bread comes out clean. Remove the loaf from the pan and cool on a wire rack. Cool to room temperature, at least two hours, before slicing.

Makes one loaf, 10 servings.

--Razzle Dazzle Recipes

you could put them in bread like orange cranberry bread but take out the cranberries and put the cherries in it

Apple and Dried Cherry Strudel Recipe

RECIPE INGREDIENTS

1/2 cup dried tart red cherries

1/2 cup packed brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

3 cups thinly sliced peeled cooking apples (about 1 pound)

10-12 sheets frozen phyllo dough (about 18x12-inch rectangles), thawed

1/3 cup butter, melted

1 tablespoon granulated sugar

RECIPE METHOD

Pour enough boiling water over dried cherries to cover; let stand 20 minutes. Drain cherries. In a large mixing bowl combine brown sugar, flour, and cinnamon. Add apples and dried cherries; toss gently to mix. Set cherry mixture aside.

TO ASSEMBLE: Cover a large surface with a floured bed sheet; unfold phyllo dough. Stack 2 layers of phyllo on the floured bed sheet, brushing between layers with some melted butter. Arrange another stack of 2 layers on the bed sheet, brushing between and overlapping stacks slightly. Add 3-4 more stacks, brushing and overlapping, forming a rectangle about 40x18 inches (stagger stacks so all seams are not down the middle). If necessary, trim to a 40x18-inch rectangle. Brush with melted butter.

Beginning 4 inches from one short side of the dough, spoon filling in a 4-inch-wide band across the dough. Using the bed sheet underneath as a guide, gently lift the 4-inch piece of dough and lay it over the filling. Slowly and evenly lift the bed sheet and roll up the dough and filling, jelly-roll style, into a tight roll. If necessary, cut excess dough from ends to within 1 inch of filling. Brush top with remaining butter; sprinkle with granulated sugar. Fold ends under to seal. Carefully transfer strudel roll to a lightly greased 17x14-inch baking sheet. Bake in a preheated 350° oven for 35-40 minutes, or till golden. Carefully remove strudel from pan. Cool on a rack.

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Dried Cherry Cake

NGREDIENTS (Nutrition)

* 1/2 cup chopped dried cherries

* 1/2 cup hot water

* 1/2 teaspoon almond extract

* 1 1/2 cups all-purpose flour

* 2 teaspoons baking powder

* 1/4 teaspoon salt

* 1 cup white sugar

* 1 (8 ounce) container vanilla yogurt

* 1/2 cup vegetable oil

* 1 egg

* 1 egg white

* 1/4 cup chopped pecans

* 1 tablespoon white sugar

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DIRECTIONS

1. Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.

2. In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.

3. Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.

4. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.

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Dried Cherry and Chocolate Biscoti

NGREDIENTS (Nutrition)

* 1/2 cup chopped dried cherries

* 1/2 cup hot water

* 1/2 teaspoon almond extract

* 1 1/2 cups all-purpose flour

* 2 teaspoons baking powder

* 1/4 teaspoon salt

* 1 cup white sugar

* 1 (8 ounce) container vanilla yogurt

* 1/2 cup vegetable oil

* 1 egg

* 1 egg white

* 1/4 cup chopped pecans

* 1 tablespoon white sugar

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DIRECTIONS

1. Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.

2. In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.

3. Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.

4. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.