NATURALLY COLORED & FLAVOREDNORTHWEST CHERRIES - ALWAYS GLUTEN-FREE!

12 mouth-wateringgluten-free recipes

featuring:

TILLEN FARMS®

ABOUT TILLEN FARMS

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Tillen Farms has become a “must have” for many specialty food lovers and home mixologists. Known for our uniquely crisp, pickled asparagus, spicy beans, crunchy carrots and sugar snap peas, our veggies are used to garnish a Martini, dress up a Bloody Mary, create a colorful crudité platter or enjoyed as a healthy treat right out of the jar!

We began looking for other Northwest products to complement our existing veggies and were very fortunate to partner with a leading cherry producer. Today, Tillen Farms offers 4 delicious tasting cherries, including our #1 selling Merry Maraschino and our exclusive Bada Bing Cherries®. Recently, we added the prized Rainier Reserve and Tickled Pink Maraschinos, where we raise funds for breast cancer research. Made from only natural ingredients, our cherries are sweetened with cane sugar and contain no artificial colors, flavors, red dye, preservatives or corn syrup. The entire range of Tillen Farms’ cherries is gluten free, vegan, nut and peanut free and kosher certified.

Our cherries are also pitted with stems on, offering more usage possibilities with desserts, ice cream toppings, baking, cocktails and more. We are thrilled to work again with Carol Kicinski of Simply Gluten Free to share a dozen mouth-watering, gluten-free recipes, highlighting Tillen Farms’ delicious tasting cherries.

My wife, Helen, and I created Tillen Farms to continue a delicious tradition first begun by Mike and Gary Hogue with the Hogue Cellars Winery over 4 decades ago in the fertile, volcanic soil of Washington’s famed Yakima Valley.

Tillen Farms products can be found in select supermarket chains, specialty and health retailers and wine and liquor shops. And if your favorite local retailer doesn’t carry Tillen Farms, ask them (nicely) to stock it! We also offer larger food service sizes for bars and restaurants. Want more recipes? Please check us out at www.tillenfarms.com.

Thanks for your support. Enjoy!

Tim MetzgerFounder and CEOTillen Farmstim@tillenfarms.com

“Thank you Tillen Farms,for making maraschino cherry products

that I love serving to my family and friends!” -T.K.

5 MINUTE HOT CHOCOLATE CHERRY CAKE

3 tablespoons butter4 tablespoons milk½ teaspoon pure vanilla extract1 teaspoon natural cherry juice1 large egg4 tablespoons sugar4 tablespoons unsweetened cocoa powder4 tablespoons gluten-free flour blend or sweet rice flour¼ teaspoon baking powderWhipped cream1 Tillen Farms natural cherry (any variety)

Serves 1-2

Melt the butter in a 12-ounce (or bigger) microwavable mug or ramekin. Swirl the butter around to coat the mug or ramekin. Add the milk, vanilla, maraschino cherry juice and egg and whisk. Add the sugar, cocoa powder, flour and baking powder and whisk.

Microwave for 90 seconds or until the cake has risen and is set. Let cool slightly, top with whipped cream and a cherry.

ICED CHERRY RING COOKIES

½ cup unsalted butter, plus more for greasing the pans½ cup sugar1 egg yolkFinely grated zest of 1 lemon1 teaspoon pure vanilla extract*1½ cups gluten-free flour ¼ cup Tillen Farms natural cherries (any variety), dried well and chopped½ cup confectioner’s sugar1½ 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 divided1½ teaspoons baking powder½ teaspoon kosher or fine sea salt1½ cups granulated sugar1 cup (2 sticks) unsalted butter, at room temperature8 ounces cream cheese, at room temperature1½ teaspoons pure vanilla extract4 large eggs, at room temperature¾ cup Tillen Farms natural cherries (any variety), drained (juice reserved), chopped and dried1½ cups confectioner’s sugar2 tablespoons natural cherry juice1-2 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

CHERRY ALMOND LOAF

1 (10-ounce) jar Tillen Farms natural cherries (any variety), drained, with the juice reserved1 cup superfine white rice flour⅓ cup superfine sweet rice flour⅓ cup millet flour⅓ cup tapioca or potato starch1 teaspoon xanthan gum1 teaspoon baking powder½ teaspoon kosher salt½ cup unsalted butter, at room temperature¾ cup granulated sugar2 large eggs1 teaspoon pure vanilla extract½ cup sliced almonds1 tablespoon freshly squeezed lemon juice½ 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 use12 Tillen Farms natural cherries (any variety), stems removed and patted dry1 (20-ounce) can crushed pineapple¼ cup brown sugar*¾ cup white rice flour*½ cup tapioca starch*¼ cup sweet rice flour plus more for kneading the biscuits¼ cup powdered milk1 teaspoon sugar¾ teaspoon kosher salt2½ teaspoons baking powder¾ teaspoon baking soda¼ cup (½ stick) cold unsalted butter, cut into pieces¼ cup vegetable shortening1 large egg½ cup buttermilk

*In place of flours and starch you can use 1½ cups all-purposegluten-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.

CHOCOLATE COVERED CHERRY FUDGE

20 Tillen Farms natural cherries (any variety) with stemsGluten-free non-stick cooking spray or vegetable oil12 ounces dairy-free semisweet chocolate chips6 ounces dairy-free dark chocolate, chopped (or bittersweet chocolate chips)2 large eggs1 cup brown sugar1 teaspoon pure vanilla extract2 tablespoons corn or tapioca starch or gluten-free flour blend½ teaspoon baking powder¼ teaspoon kosher or fine sea salt1 teaspoon natural cherry juice1 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

BROWNIE PIZZA

*1 box gluten free brownie mix½ cup sliced almonds16 ounces cream cheese (or dairy free alternative), at room temperature¼ cup sugar2 teaspoons pure vanilla extract20 Tillen Farms natural cherries (any variety), without stems, cut in half and patted dry½ 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 chips½ cup (1 stick) unsalted butter3 large eggs¼ cup sugar1 tablespoon unsweetened cocoa powder plus more for garnish1½ tablespoons natural cherry juice⅛ teaspoon kosher or fine sea salt½ cup heavy whipping cream1 teaspoon pure vanilla extract¼ 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

TRIPLE CHOCOLATE CHERRY COOKIES

1 cup all-purpose gluten-free flour¼ cup unsweetened cocoa powder½ teaspoon baking soda⅛ teaspoon kosher salt½ cup unsalted butter, room temperature⅓ cup brown sugar, packed⅓ cup sugar1 large egg

1 teaspoon pure vanilla extract½ cup Tillen Farms natural cherries (any variety) without stems, chopped1 cup bittersweet or semisweet chocolate chips⅔ cup gluten-free white chocolate chips1 teaspoon vegetable shortening1 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 flour1 tablespoon baking powder¾ teaspoon salt1 cup unsalted butter, at room temperature¾ cup granulated sugar¾ cup corn syrup or light agave nectar

1 large egg2 teaspoons pure vanilla extract½ cup sanding sugar (or just more granulated sugar) 11 ounces semisweet chocolate chips24 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.

CHERRY PISTACHIO WHITE CHOCOLATE CHIP COOKIES

1 cup (2 sticks) unsalted butter, softened½ cup granulated sugar½ cup light brown sugar, packed2 large eggs1 tablespoon heavy cream2 teaspoons pure vanilla extract2 cups pastry quality all-purpose gluten-free flour

1 teaspoon baking powder¼ teaspoon kosher salt15 Tillen Farms natural cherries (any variety), stems removed, patted dry, and chopped½ cup shelled pistachios, chopped6 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 chips1 teaspoon pure vanilla extract⅓ – ½ cup (to taste) natural cherry juice⅓ cup coffee liqueur

Garnishes:Whipped cream or dairy-free whipped cream alternative1 teaspoon unsweetened cocoa powder4 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