'HEART SMART' FEBRUARY (NATIONAL CHERRY and AMERICAN HEART MONTH) ~ CHERRY OATMEAL BREAD

It’s no coincidence that February is both American Heart Month and National Cherry Month, since science suggests cherries may offer powerful heart-health benefits. Click here to learn more…

~ Yoshino Cherry blossoms

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CHERRY OATMEAL BREAD

~ Heart smart oatmeal and cherries, a good way to begin the day

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2 cups flour

1 Tbsp. baking powder

1/2 tsp. baking soda

3/4 cup sugar

1 cup rolled oats

2 organic eggs

1/4 cup vegetable oil

1 cup buttermilk

1 cup dried cherries

• Preheat oven to 350-degrees.
• Sift flour, baking powder, baking soda, salt & sugar into a large bowl. Stir in rolled oats.
• Beat eggs in a bowl. Add oil and milk and mix well and incorporate into flour mixture, mixing well. Add dried cherries.
• Pour into greased 5x9 inch loaf pan. Bake for 1 hour. Cool in pan for 10 minutes before removing. (10 servings)

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Did you know that Michigan is the largest producer of Montmorency tart cherries, growing 70-75% of the crop? With February being National Cherry Month, it's only appropriate we celebrate Michigan's almost-official fruit!
The Cherry Marketing Institute has information available for educators and other folks regarding the history and present state of the cherry industry including growing research showing that antioxidants in tart cherries may relieve the pain of arthritis and gout & help fight cancer and heart disease.

~ Absolute Michigan

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The Extraordinary History Of Montmorency Tart Cherries:

The tart cherry has an amazing history that is intertwined with Michigan. The first tart cherry tree was planted in 1852 by Peter Dougherty, a Presbyterian missionary living on Old Mission Peninsula (near Traverse City, Michigan.)
Much to the surprise of the other farmers and Indians who lived in the area, Dougherty's tart cherry farm and trees flourished and soon other residents of the area started their very own cherry farms. The area proved to be ideal for growing sweet and tart cherries because Lake Michigan tempers Arctic winds in winter and cools the orchards in summer.The first commercial tart cherry orchards in Michigan were planted in 1893 on Ridgewood Farm near the site of Dougherty's original plantings. By the early 1900s, the tart cherry industry was firmly established in the state with orchards not only in the Traverse City area, but all along Lake Michigan from Benton Harbor to Elk Rapids. Soon production surpassed other major crops. The first cherry processing facility, Traverse City Canning Company, was built just south of Traverse City, and the ruby-red tart cherry fruit was soon shipped to Chicago, Detroit and Milwaukee.
The Montmorency is the primary variety of tart cherry. It was planted in the early orchards and is still used today. The fruit is excellent for pies, preserves and juice. The newest American variety of tart cherry is the Balaton. Dr. Amy Iezzoni developed this tart cherry variety at Michigan State University. It currently has limited production, but has great potential for the fresh market and for juice.
Sweet and tart cherries have pleased the palates of food lovers for centuries. Their ruby-red color and tangy taste won cherries a place on the tables of Roman conquerors, Greek citizens and Chinese noblemen. Cherries were brought to America by ship with early settlers in the 1600s.

(Dried Tart Cherries . com)

THANKSGIVING TREAT ~ WONDERFUL PUMPKIN PIE

~THANKSGIVING TREAT ~

- save room for this!

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( Quoted by Kay Thompson in A COOK'S ALPHABET of QUOTATIONS ~ " You have to eat oatmeal* or you'll dry up. Anybody knows that.)

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WONDERFUL PUMPKIN PIE

Crunchy crust:

1 cup flour

1/2 cup quick oats*

1 cup brown sugar

1/2 cup sweet (unsalted) butter

Combine all ingredients and cut with pastry cutter until crumbly. Press into pie shell. Bake 15 minutes at 350 degrees.

Filling:

2 cups pumpkin puree

3 eggs

1/2 cup granulated sugar

1/3 cup brown sugar

3/4 cup heavy cream

3/4 cup half and half

1 tsp. ground ginger

1 1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1/2 tsp. ground cardamom

Beat eggs and both sugars until fluffy. Add pumpkin and spices. Whisk in cream and half and half. Pour into above pre-baked pie shell. Bake 25 minutes and add topping.

Topping:

3/4 cup chopped pecans

1/2 cup brown sugar

2 Tbsp. sweet (unsalted) butter

Combine ingredients and sprinkle over pie. Bake 20 minutes or until filling set (knife inserted comes out clean).

* optional: depending on oven, may want to stick under broiler for additional minute for a rich brown topping.

BREAKFAST ~ OATMEAL BUTTERMILK PANCAKES & MAPLE GLAZED BACON

'TUMMY COATER' BREAKFAST
(to stomach the stressful afternoon LION GAME)

OATMEAL BUTTERMILK PANCAKES
(good with added blueberries)

2 cups uncooked oats
2 cups buttermilk
2 cups Bisquick
2 tbsp. brown sugar
2 beaten eggs
3 Tbsp. oil
2 tsp. vanilla

Combine oats and buttermilk.
Let stand 5 minutes. Combine Bisquick
and brown sugar. Add to oat mixture
along with eggs, oil and vanilla. Stir to
blend. Drop 1/4 cupfulls onto prepared
griddle.
(approximately 16 pancakes to a batch)


MAPLE GLAZED BACON

Thick sliced bacon
Maple syrup
Cracked pepper

Line a broiler sheet with foil and spray top with Pam.
Spread bacon on top and drizzle each slice with maple syrup.
Top with cracked pepper. Bake in 400 degree oven approximately
30 minutes or until crisp.