3. ICED CHERRY RING COOKIES
½ cup unsalted butter, plus more
for greasing the pans
½ cup sugar
1 egg yolk
Finely grated zest of 1 lemon
1 teaspoon pure vanilla extract
*1½ cups gluten-free flour
¼ cup Tillen Farms natural
cherries (any variety), dried well
and chopped
½ cup confectioner’s sugar
1½ tablespoons freshly squeezed
lemon juice (more or less)
2-3 drops natural cherry juice
*Be sure to use flour that includes
either xanthan or guar gum, if not
add 1 teaspoon of either gum
Preheat oven to 350°F. Lightly grease 2 baking
sheets. Cream together butter and sugar until
pale and fluffy, about 2 minutes. Add the egg
yolk, lemon zest and vanilla, mix well. Stir in the
flour, add cherries and mix with your hands until it
forms soft dough.
Lightly flour a surface, roll out the dough to a
¼-inch thickness and cut into 3-inch rounds with a
cookie cutter. Cut out the center of each cookie
with a 1-inch cookie cutter. Place the rings on
prepared baking sheets. Re-roll any trimmings
and cut more cookies. Bake cookies in preheated
oven for 15 minutes or until firm and just beginning
to color. Let cool on baking sheets 5 minutes then
transfer to a wire rack to finish cooling.
Mix confectioner’s sugar with lemon juice and
cherry juice until it becomes a smooth paste. It
may take a little less or more lemon juice so start
with less and add a little at a time. Drizzle over the
cooled cookies and let sit until icing sets, about
30 minutes.
Makes 10-15
OLD FASHIONED CHERRY CAKE
2¼ cups gluten-free flour, use
divided
1½ teaspoons baking powder
½ teaspoon kosher or fine sea salt
1½ cups granulated sugar
1 cup (2 sticks) unsalted butter, at
room temperature
8 ounces cream cheese, at room
temperature
1½ teaspoons pure vanilla extract
4 large eggs, at room temperature
¾ cup Tillen Farms natural
cherries (any variety), drained
(juice reserved), chopped and
dried
1½ cups confectioner’s sugar
2 tablespoons natural cherry juice
1-2 tablespoons milk
Preheat oven to 325°F. Spray a 10-inch bundt
pan well with gluten-free non-stick cooking
spray. In a mixing bowl, whisk together 2 cups
flour, the baking powder and the salt until well
combined.
In the bowl of an electric mixer, preferably
fitted with a paddle attachment, cream
the sugar, butter, cream cheese and vanilla
together on medium-high speed until light and
fluffy, about 2 minutes. Add eggs one at a time,
mixing well after each addition. Turn the mixer
to low and gradually add the flour mixture,
mix just until combined. Combine cherries with
remaining ¼ cup flour and toss to coat. Add
the cherries and flour to the batter and fold
in with a spatula. Slowly pour the batter in the
prepared pan and smooth the top.
Bake 80-90 minutes or until lightly browned,
springy to the touch and a toothpick inserted
in the center comes out clean. Let cool in the
pan 10 minutes then remove to a wire rack to
finish cooling.
Combine confectioner’s sugar with maraschino
cherry juice. Add milk, a little at a time until
it reaches a thick but pourable consistency.
Spoon the glaze over the cooled cake.
Serves 10-12
4. CHERRY ALMOND LOAF
1 (10-ounce) jar Tillen Farms
natural cherries (any variety),
drained, with the juice
reserved
1 cup superfine white rice flour
⅓ cup superfine sweet rice flour
⅓ cup millet flour
⅓ cup tapioca or potato starch
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup unsalted butter, at room
temperature
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup sliced almonds
1 tablespoon freshly squeezed
lemon juice
½ cup confectioner’s sugar
Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan.
Reserve 1 tablespoon of cherry juice for the glaze if
you want a pretty pink glaze. Put remaining cherry
juice in a measuring cup and add enough water
to make ½ cup liquid. Dry the cherries and chop
roughly. In a mixing bowl, whisk together flours,
starch, xanthan gum, baking powder and salt.
In an electric mixer fitted with a paddle attachment,
cream together butter and sugar for 3 minutes at
medium-high speed. Add eggs, one at a time,
scraping the bowl and mixing well after each
addition. Add vanilla and mix well. Turn mixer to
low, add half the flour mixture, then the juice, then
the remaining flour mixture. Mix just until blended.
Scrape sides and bottom of bowl to fully combine.
Fold in cherries and almonds and pour into prepared
baking pan. Bake 55-65 minutes or until the top starts
to brown and a toothpick inserted in the center
comes out clean. Let cool in the pan 10-15 minutes
then remove to a wire rack to finish cooling.
Make the glaze. Mix reserved tablespoon of cherry
juice (if using), lemon juice and confectioner’s sugar.
It should be thick but pourable. Adjust consistency
with more sugar or lemon juice if needed. Drizzle
over top of the loaf and serve.
Makes 1 loaf
PINEAPPLE UPSIDE DOWN BISCUITS
6 tablespoons melted butter, divided
use
12 Tillen Farms natural cherries (any
variety), stems removed and
patted dry
1 (20-ounce) can crushed pineapple
¼ cup brown sugar
*¾ cup white rice flour
*½ cup tapioca starch
*¼ cup sweet rice flour plus more for
kneading the biscuits
¼ cup powdered milk
1 teaspoon sugar
¾ teaspoon kosher salt
2½ teaspoons baking powder
¾ teaspoon baking soda
¼ cup (½ stick) cold unsalted butter,
cut into pieces
¼ cup vegetable shortening
1 large egg
½ cup buttermilk
*In place of flours and starch you
can use 1½ cups all-purpose
gluten-free flour blend
Makes 12 Preheat oven to 450°F. Brush a standard muffin
pan with 1 tablespoon melted butter. Place a
maraschino cherry in the bottom of each muffin
tin. Drain the pineapple, reserving the juice.
Combine pineapple with 4 tablespoons melted
butter and the brown sugar. Spoon the mixture
evenly into the muffin tins.
Place white rice flour, tapioca starch, sweet
rice flour, powdered milk, sugar, salt, baking
powder, and baking soda into a food processor
and pulse a few times to combine. Add the cold
butter and shortening and pulse several times
until it resembles coarse crumbs. Add the egg
and buttermilk and pulse to combine.
Flour a work surface, dump the biscuit batter
onto it and knead a few times until the dough
is no longer sticky. Divide dough into 12 equal
balls and flatten them so they are the size of the
muffin tins. Place biscuits on top of pineapple
mixture.
Mix 2 tablespoons reserved pineapple juice
with remaining tablespoon melted butter and
brush tops of biscuits. Bake 12-15 minutes or until
golden brown. Let cool in the pan 2 minutes
then flip onto a plate to release the biscuits.
5. CHOCOLATE COVERED CHERRY FUDGE
20 Tillen Farms natural cherries (any variety) with stems
Gluten-free non-stick cooking spray or vegetable oil
12 ounces dairy-free semisweet chocolate chips
6 ounces dairy-free dark chocolate, chopped (or bittersweet chocolate chips)
2 large eggs
1 cup brown sugar
1 teaspoon pure vanilla extract
2 tablespoons corn or tapioca starch or gluten-free flour blend
½ teaspoon baking powder
¼ teaspoon kosher or fine sea salt
1 teaspoon natural cherry juice
1 cup walnuts, chopped
Pat the cherries dry with paper towels and set aside. Generously spray an 8 x 8
inch baking pan with cooking spray or brush with oil.
In a small saucepan, combine the chocolates and cook over low heat until
most of the chocolate is melted. Stir until all the chocolate is melted and the
mixture is smooth and glossy.
In a mixing bowl, whisk together the eggs, brown sugar, vanilla, starch or flour,
baking powder, salt, and maraschino cherry juice. Add the melted chocolate
and stir vigorously until the mixture is smooth and starts to thicken. Stir in the
walnuts.
Spread the mixture evenly into the prepared pan and press the cherries into
the top leaving the tops of the cherries and the stems showing. Refrigerate for 2
hours or until hard. Cut into 20 squares.
Makes 20 pieces of fudge
6. BROWNIE PIZZA
*1 box gluten free brownie mix
½ cup sliced almonds
16 ounces cream cheese (or dairy free alternative), at room temperature
¼ cup sugar
2 teaspoons pure vanilla extract
20 Tillen Farms natural cherries (any variety), without stems, cut in half and patted dry
½ ounce dark chocolate, grated
*Plus ingredients needed to prepare brownies according to the package directions
Preheat oven to 350°F. Grease a 12-inch pizza pan (non-perforated) with butter or
gluten-free non-stick cooking spray.
Prepare the brownie mix according to the package directions, spread into the
prepared pan, and bake for half the time called for in the directions or until a toothpick
inserted 2-3 inches from the edge comes out clean. Let cool completely.
Toast the almonds in a dry skillet, stirring often, over medium-high heat until browned
and fragrant. Let cool.
Whip the cream cheese, sugar, and vanilla together until smooth. Spread on the
cooled crust. Top the cream cheese with the toasted almonds, halved cherries, and
grated chocolate.
Serves 12
FLOURLESS MINI CHOCOLATE CHERRY CUPCAKES
24 Tillen Farms natural cherries (any variety)
6 ounces semisweet chocolate chips
½ cup (1 stick) unsalted butter
3 large eggs
¼ cup sugar
1 tablespoon unsweetened cocoa powder plus more for garnish
1½ tablespoons natural cherry juice
⅛ teaspoon kosher or fine sea salt
½ cup heavy whipping cream
1 teaspoon pure vanilla extract
¼ cup confectioner’s sugar
Preheat oven to 375°F. Line a 24-cup mini muffin pan with mini cupcake baking papers.
Remove stems from the cherries, cut in half and dry with paper towels.
Combine chocolate chips and butter in a large microwave safe mixing bowl and cook
on high power until the butter is melted and the chocolate chips are very soft, about
2 minutes. Stir until the mixture is smooth and glossy. Let cool slightly. Whisk in the eggs,
sugar, cocoa powder, cherry juice and salt. Ladle half the batter into the prepared
pan, place a maraschino cherry half in each cupcake and fill with the remaining
batter, filling the cups almost full. Bake for 20 minutes or until risen and the tops look dry.
Let cupcakes cool in the pan.
Whip the cream with the vanilla and confectioner’s sugar. Top the cooled cupcakes
with the whipped cream, dust with a little cocoa powder and top with the remaining
maraschino halves.
Makes 2 dozen
7. TRIPLE CHOCOLATE CHERRY COOKIES
1 cup all-purpose gluten-free flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
⅛ teaspoon kosher salt
½ cup unsalted butter, room temperature
⅓ cup brown sugar, packed
⅓ cup sugar
1 large egg
1 teaspoon pure vanilla extract
½ cup Tillen Farms natural cherries (any
variety) without stems, chopped
1 cup bittersweet or semisweet chocolate
chips
⅔ cup gluten-free white chocolate chips
1 teaspoon vegetable shortening
1 tablespoon red sugar crystals
Makes 2 dozen
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicon baking
mats. Whisk the flour with cocoa powder, baking soda, and salt.
With an electric mixer on medium-high speed, cream the butter and sugars together
until fluffy, about 3 minutes. Beat in the egg and vanilla. Add the flour mixture and mix just
until combined. Add chopped cherries and chocolate chips, stir in well.
Drop by tablespoons onto prepared baking sheets (a small ice cream scoop works well
for this) and bake 10-12 minutes. Let cool on the pan 5 minutes then remove to a cooling
rack placed over a piece of parchment or waxed paper to finish cooling.
Mix white chocolate chips and shortening together in a microwave safe bowl and
microwave on high power 60-90 seconds. Stir until smooth and creamy. Scrape the
mixture into a small plastic bag, snip off the very tip of one of the corners and drizzle the
chocolate over the cookies. Top each with a pinch of sugar crystals.
SANTA’S THUMBPRINT COOKIES
4 cups pastry quality gluten-free flour
1 tablespoon baking powder
¾ teaspoon salt
1 cup unsalted butter, at room
temperature
¾ cup granulated sugar
¾ cup corn syrup or light agave nectar
1 large egg
2 teaspoons pure vanilla extract
½ cup sanding sugar (or just more
granulated sugar)
11 ounces semisweet chocolate chips
24 Tillen Farms natural cherries (any
variety), cut in half and dried well
Makes 4 dozen
Whisk together the flour, baking powder and salt and set aside. Cream together the
butter and ¾ cup sugar with an electric mixer. Add corn syrup, egg and vanilla and mix
well. Gradually add the flour mixture, with the mixer on low, and beat until combined.
With a spatula, scrape the sides and bottom of the bowl to make sure everything is
mixed well.
Roll the dough into 1-inch balls then roll in the sanding sugar and place on a plate or
baking sheet – you can put them on top of each other – and refrigerate for 30 minutes.
You can make ahead of time but if they are refrigerated more than 30 minutes you will
have to let them sit out for a few minutes before proceeding.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicon baking
mats. Place the balls on the prepared baking sheets about an inch apart. Flatten with
your thumb, making an indentation in each ball. Bake 10-12 minutes or until firm but
not beginning to brown. Leave oven on. If the indentations have risen, use the end of
a wooden spoon to depress again. Fill each indentation with a teaspoon of chocolate
chips. Return to oven for 2 minutes. Using a small offset spatula or spoon, swirl the
chocolate chips to melt. Top each cookie with a maraschino cherry half.
8. CHERRY PISTACHIO WHITE CHOCOLATE CHIP COOKIES
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
1 tablespoon heavy cream
2 teaspoons pure vanilla extract
2 cups pastry quality all-purpose
gluten-free flour
1 teaspoon baking powder
¼ teaspoon kosher salt
15 Tillen Farms natural cherries (any
variety), stems removed, patted dry,
and chopped
½ cup shelled pistachios, chopped
6 ounces good quality white chocolate
chips
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicon baking
mats.
Cream the butter with the two sugars in a mixer. Beat in the eggs, one at a time,
beating until each egg is fully incorporated. Add the cream and vanilla and mix well.
Combine the flour, baking powder, and salt in a mixing bowl and whisk together. Add
to the butter and sugar mixture and beat just until combined.
With a spatula, scrape the bottom and sides of the mixing bowl to make sure all
ingredients are thoroughly combined. Add chopped cherries, pistachios, and white
chocolate chips and fold in.
Drop spoonfuls of the cookie dough onto the prepared baking sheets. Gently flatten
the cookies. Bake 10-12 minutes or until lightly browned. Let cool on the baking sheet
for 5 minutes then remove to a wire rack to finish cooling.
Makes about 3 dozen, depending on size
BLACK FOREST HOT CHOCOLATE
2 cups milk of your choice (full fat, 2% or dairy-free)
5 ounces dark (bittersweet) chocolate, chopped or 1 cup good quality bittersweet
chocolate chips
1 teaspoon pure vanilla extract
⅓ – ½ cup (to taste) natural cherry juice
⅓ cup coffee liqueur
Garnishes:
Whipped cream or dairy-free whipped cream alternative
1 teaspoon unsweetened cocoa powder
4 Tillen Farms natural cherries (any variety) with stems, patted dry
Heat the milk in a saucepan over medium-high heat and bring just to a simmer. Take
off the heat and stir in the chocolate, vanilla, and maraschino cherry juice until the
chocolate is fully melted. Let the mixture sit off the heat for 5 minutes, allowing the
flavors to meld.
Reheat the mixture over low heat until it comes to a simmer, stir in the coffee liqueur and
serve with a dollop of whipped cream, a dusting of cocoa powder and a maraschino
cherry.
Serves 4
