MCM Fine Foods presents the following recipes for you to enjoy.
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serve warm with ice cream
- 1 cup Cherry De-Lite dried cherries
- 2 cups Cherry De-Lite Cherry Apple Juice
- 2 tbsp. light brown sugar
- 1/2 tsp. pumpkin pie spice
- 1/4 cup water
- 2 tbsp. cornstarch
Combine first four ingredients in pot and bring to boil. Reduce heat, simmer till cherries are plump (approx. 20 mins). Mix water with cornstarch, add to cherries, stir until thick.
- 8 tbsp. (1 stick) butter, softened
- 3/4 cup sugar
- 1 lg. egg
- 1 cup all purpose flour
- 1/2 tsp. baking powder
- 1/2 cup Cherry De-Lite dried cherries
Preheat oven to 375°.
Butter an 8 inch square pan. In a mixing bowl, beat the butter and sugar together. Add the egg and continue beating. Combine flour and baking powder and beat into the mixture. When well mixed, stir in the dried cherries.
Pour cherry liquid filling in the bottom of the buttered pan and spoon the batter over them until cherries are evenly covered. Pat batter down with moistened fingers or spatula, if necessary. Bake for 30 to 40 minutes or until fruit bubbles through and top browns.
Makes 8 servings.
a Croatian-styled danish
- 6 ounces cream cheese, room temp
- 1 teaspoon lemon zest
- 1 1/2 cups of fruit (we substituted our Huber Blueberry Jam)
- 2 tablespoons of sugar
- 1 teaspoon of vanilla extract
- 1 large egg
- 2 teaspoons lemon juice
- 1 (17.3oz) package of frozen puff pastry thawed out
Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry.
Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with our Huber Jam (whichever flavor you choose).
In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed.
Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.