Description This delicious recipe was submitted for our November 2011 Online Bake Off by Lele Hicks. We were so overwhelmed by the pockets’ crunchy outside and juicy sweet inside that we awarded this recipe first place. Thanks Lele! The beauty with all of our baking recipes is that you can get creative and sample other Bella Viva Dried Fruit in different batches. Ingredients: Dough: -1/2 cup butter, softened -1 cup granulated sugar -1/2 t baking powder -1/4 baking soda -1/4 t ground nutmeg -Dash salt -1/2 cup sour cream -1 egg -2 t finely shredded orange peel from Bella Viva dried oranges -1/2 t
Description At Bella Viva we love baking with our dried fruit! We have even diced our most delectable dried fruits for your convenience in the kitchen, including: Tangy Apricots, Yellow Peaches, White Peaches, Yellow Nectarines, White Nectarines, Pears, Dapple Dandy Pluots and Betty Anne Plums. Thanks to Mary A. of Sacramento for sending us this tasty recipe. Actually, I had the pleasure of making these scones with her. In today’s recipe we have used Bella Viva Diced Pears and Dapple Dandy Pluots but we invite you to be creative and use any and all of our diced fruits for your scones at home. You can
A Peachy Keen Time of the Year The sweet aroma of peaches in the Bella Viva dry yard is extra special this time of year. Although the peaches we harvest in June and July are tasty, the best ones come in August! We’re in the middle of harvest and the dry yard is bursting with a montage of beautiful, White and Yellow Peaches. With the California drought persisting, we were only able to provide half the water we normally distribute to our peach orchards. Typically, our peach trees need about 32 to 36 inches of water (per year) to yield a great crop. However,
Description Lynnea of San Diego, California shared this recipe in the Bella Viva Bake Off. This recipe came to America with her husband’s mother, Maria Theolinda Conchetta Lombardi in the early 1900. Ingredients: Filling: 1/2 lb. Bella Viva dried apricots, chopped medium fine 6 oz. semi-sweet chocolate chips, melted 1/2 cup walnuts, chopped medium fine 3 Tbsp. apricot jam 1-2 Tbsp. rum Instructions Prepare pie crust dough for 2 double crust pies. Set aside. Mix filling ingredients with enough rum to thin moderately (1-2 Tbsp.) Roll out pie crust dough and cut into 3 circles. Place 1 rounded tsp. filling onto each circle and fold to
Nectarines – A Deliciously Sweet, California Treat! The nectarine harvest is underway in our Bella Viva Orchards! Radiant colors marked with sun kissed spots let us know that the fruit is bursting with flavor and loaded with sweetness. We hand pick our nectarines, which allows us to closely monitor the fruit until they reach peak ripeness; a task that requires much more attention to detail while enduring the current drought conditions coupled with the recent high temperatures we are experiencing here in California. After the harvest, our proprietary drying process begins within 24 hours to ensure the best flavor and texture possible for our
Description Howie of Venice, Florida shared the recipe with us in the Bella Viva Bake off! Ingredients: 1 cup flour 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 cup dark brown sugar 1 1/2 cups Quaker Oats 1/2 cup apple sauce 1 egg 1 tsp vanilla 2/3 cup dried cranberries Instructions In a medium bowl combine first six ingredients. Add apple sauce, egg, vanilla and cranberries. Stir vigorously until dry ingredients are moistened. Drop approximately 1 1/2 tablespoons of dough onto cookie sheet covered with parchment paper. Slightly flatten down dough so it isn’t too thick. Preheat oven
Description Kym McKenzie provides us with this amazing Fruity Cannoli recipe. Based on taste and quality, relevant use of dried fruit, and ease of baking, Kym won 2nd prize ($75 bella Viva Certificate) in our Online Bake Off. Ingredients: shells: 2 Tbsp butter softened 1/3 cup sugar 2 egg whites 1/2 Tsp almond extract 1/2 Tsp vanilla extract 1/2 cup flour filling: 30 oz ricotta cheese 1 cup confectioner’s sugar 2 Tbsp grated orange peel 1 Tbsp grated lemon peel 1 Tsp vanilla extract 1 cup mini chocolate chips 1 cup of Bella Viva Dried Cranberries, Dried Figs, Dried Rainier Cherries or strawberries, diced
Cherries – Organics are Back! The cherries are coming, the cherries are coming! Cherry season has arrived at Bella Viva and the dry yard is covered red with cherries. It’s a short season from just May to mid-June, but cherries are harvested across most of California’s Central Valley. At Bella Viva we are proud to grow our own cherries as well as partnering with local growers who share our passion for sustainability. We have several types of the dried cherries to fit every taste, including conventional, natural and organic. So come down to the store or buy online and enjoy the good life! Attention
Description Thanks to Paulette Schwertley for sharing this fun recipe for dried pineapple pie with us. She could not find a pineapple pie recipe so she adapted one for dried apricots. The beauty of this recipe is that it can actually be used with any dried fruit. Ingredients: 4 cups Bella Viva Dried Pineapple Rings 1 egg plus 1 egg yolk, beaten 1 cup packed brown sugar ½ cup finely chopped walnuts ½ cup melted butter, cooled 2 teaspoons vanilla extract ½ teaspoon cinnamon ¼ teaspoon salt Crusts for a double-crust pie Instructions Place pineapple rings in a large saucepan and cover with water
Ingredients: 1 cup Persimmon puree 1 tsp. soda 1 cup (2cubes) margarine or butter 1 cup granulated sugar 1 egg 1 tsp. vanilla 1 tsp. lemon juice 2 T. orange juice 3 cups flour 1 tsp. baking powder ½ tsp. salt 1 tsp. cinnamon ½ tsp. cloves ¾ cup chopped nuts (optional) Instructions Mix through the persimmon puree and soda; let stand while creaming together margarine and sugar until light and fluffy. Beat in egg and vanilla, lemon juice, and orange juice. Then add persimmon puree and mix until blended. Sift Flour; measure and sift again with baking powder, salt, cinnamon, nutmeg, and cloves.
