Cherry Walnut Breakfast Couscous Recipes

CHERRY-WALNUT BREAKFAST COUSCOUS

Steps:

• In a medium bowl, combine all ingredients except water.
• In a medium saucepan, bring water to a boil.
• Stir in couscous mix, cover and remove from heat.
• Let stand for 10 minutes.
• Stir with a fork. Serve plain, or with milk.

CHERRY WALNUT BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
• Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
• Bake 25 min. Cool.
• Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.

CHERRY WALNUT COOKIES

Steps:

• In bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
• Then add flour and salt; stir until blended.
• Stir in cherries and walnuts.
• Divide dough into thirds; shape each into 10" (25 cm) long log.
• Wrap and chill until firm, at least 3 hours.
• Cut logs into 1/8th" or 3 mm thick rounds and place about 1 inch (2.5 cm) apart, on parchment lined baking sheets.
• Bake in top and bottom thirds of 325 deg F oven, rotating and switching pans halfway through, just until edges begin to colour, 8-10 minutes.
• These cookies brown even faster than shortbreads, so keep a close eye on them! I start checking early, and they're usually done around the 8 minute mark.
• Let cool on pan for 5 minutes, then transfer to wire rack and let cool completely before storing. Store layered with waxed paper in airtight container for up to 2 weeks, or freeze for up to one month.
• Makes about 12 dozen cookies (less, of course, if you cut them a little thicker).
• These are really delicious cookies, well worth the time it takes to make them!
• Hint: If you want to use red and green cherries do not mix the cherries in same batch, they look better if made separately!
• Note: chill time of 3 hours is not included in prep time.

HOT BREAKFAST COUSCOUS

Steps:

• In a saucepan over medium heat, combine milk, honey and cinnamon.
• Bring to boil slowly.
• Add the couscous.
• Remove pan from heat.
• Cover and let sit for 5 minutes.
• Stir in fruit bits and pecans.

WALNUT CHERRY DELIGHTS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9 inch square pan.
• Mix 1 cup flour, white sugar and butter by hand. Pat into pan. Bake for 8 - 10 minutes.
• With a whisk, beat 2 eggs. Whisk in brown sugar, then add 1/4 cup flour and baking powder. Stir in nuts and cherries. Pour over baked crust.
• Bake for 20 - 25 minutes more.

COUSCOUS WITH DRIED CHERRIES

Steps:

• In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
• Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.

SWEET BREAKFAST COUSCOUS

Steps:

• Put all ingredients in a pot.
• Bring to a boil, cover, turn down to low. Cook for about 3 minutes.
• Remove from heat, keep covered. Let rest for 3 minutes.

BOOZY CHERRY WALNUT TART

Steps:

• Make the crust: Mix flour, sugar and salt in a medium bowl. Pour butter over the dry ingredients and, using your hands, mix together until you've got a Play-Doh-like texture.
• Press crust into a 9-inch tart pan with a removable bottom. (Alternatively, use a 9-inch cake pan lined with parchment; the crust can go about 3/4 inch up the sides of the pan.) Set aside.
• Make the filling: Heat oven to 350 degrees. Toast walnuts on a rimmed baking sheet until well browned and fragrant, 5 to 8 minutes; remove from heat and let cool.
• Pulse walnuts, butter, 1/4 cup/50 grams sugar, 2 tablespoons flour and a pinch of kosher salt in a food processor until finely ground. Add the egg and pulse just to blend. Spread walnut mixture on the bottom of the prepared crust.
• Toss cherries with bourbon, orange zest, remaining 1/3 cup/65 grams sugar, remaining 3 tablespoons flour and a pinch of salt. Scatter cherries over the walnut mixture and sprinkle with a bit more sugar to finish.
• Place tart on a rimmed baking sheet lined with foil and bake until the crust is golden brown at the edges and the cherries are thick and saucy, 55 to 65 minutes. Let cool at least 30 minutes before removing from the pan and slicing. (If you can wait an hour to let the juices fully settle, even better.)

BREAKFAST COUSCOUS

Steps:

• Heat milk, vanilla, maple syrup, and raisins in a saucepan over medium heat until hot and steamy. DO NOT BOIL!
• Stir in couscous, cover, and remove from heat.
• Let stand for 5 minutes.
• Sprinkle with cinnamon and serve warm.