This #SundaySupper challenge is all about Farmers Markets and local foods. I’m extremely lucky to live in California. Did you catch the Slate article about California produce? Yeah, “99 percent of artichokes, 99 percent of walnuts, 97 percent of kiwis, 97 percent of plums, 95 percent of celery, 95 percent of garlic, 89 percent of cauliflower, 71 percent of spinach, and 69 percent of carrots” and the list goes on.
And I get all of these fine things at my local farmers markets! I have to say it was weird the first time I saw celery at a farmers market. People eat celery? Huh. Anyway, this year I’ve been on the hunt for cherries. Cherries aren’t a super crop here in California but we do grow some a bit northeast of my house. I was going to go cherry picking but all of the u-pick farms have been canceling each week. The crops just flopped. Boo.
So what’s a girl to do? Well, pay out the nose for cherries instead of getting a pedicure. Cherries are way better anyway. Â The key to fresh fruit in desserts like bars and muffins is to not overload the batter with fruit. I know, I want a bit of fruit in each tiny bite just like you do but you really do mess with the moisture and sometimes the product won’t cook all the way through. This recipe only has about 10 cherries in the full 8×8 pan. Chopped small you can still get cherries in each piece but not enough to make it a gooey under-baked mess. If you want a full on fruit assault try a pie or something with a little bit of crust instead of something cake like.
Coconut Cherry Bars Recipe
- 1/2 cup margarine
- 3/4 cups granulated sugar
- 1 egg replacer prepared
- 1/2 tsp vanilla
- 1 1/4 cups flour
- 1/8 tsp salt
- 3/4 tsp baking powder
- 1/4 cup chopped nuts
- 1/3 cup fresh cherries chopped
- 1/3 cup flaked coconut
- Preheat oven to 375Âº
- Cream margarine until fluffy. Add granulated sugar gradually. Mix in egg replacer and vanilla.
- Sift together flour, baking powder and salt. Stir into creamed mixture.
- Stir in nuts, cherries and coconut.
- Spread dough in a greased 8 inch pan. Bake for 25-30 minutes or until bars are firm in the center. Cool slightly. Cut.
Garlic Scape Dip fromÂ The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie fromÂ Gotta Get Baked
Kale & Pepita Pesto fromÂ girlichef
Garden Quinoa Salad fromÂ The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad fromÂ Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle fromÂ The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho fromÂ Jane’s Adventures in Dinner
Classic Gazpacho fromÂ Curious Cuisiniere
Pea Soup fromÂ Small Wallet, Big Appetite
Pickled Garlic Scapes fromÂ kimchi MOM
Cheesy Zucchini Hodge Podge fromÂ Cupcakes & Kale Chips
Succotash fromÂ Magnolia Days
3 Easy Japanese Spinach Recipes fromÂ NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips fromÂ Foxes Love Lemons
Summer Veggie Pizza fromÂ Country Girl In The Village
Tomato Pie fromÂ The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry fromÂ What Smells So Good?
Margherita Pizza fromÂ Growing Up Gabel
Cheesy Zucchini Fritters fromÂ Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner fromÂ Cook the Story
Vegetable Quesadillas fromÂ Cookin’ Mimi
Mushroom Scallion Risotto fromÂ Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables fromÂ Neighborfood
Pasta alla Norma Nuda fromÂ Juanita’s Cocina
Arugula Pizza fromÂ Family Foodie
Peach Cobbler fromÂ That Skinny Chick Can Bake
Coconut Cherry Bars fromÂ Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler fromÂ Peanut Butter and Peppers
Cherry Brandy Cobbler fromÂ The Wimpy Vegetarian
Peach Maple Ice Cream fromÂ Pies and Plots
Cherry Clafoutis fromÂ Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic fromÂ Crazy Foodie Stunts
Peach Ice Cream Paletas fromÂ Basic N Delicious
Gluten Free Sour Cherry Cake fromÂ No One Likes Crumbley Cookies
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