Description Patti M. of Virginia provided us with this great Cranberry Jelly recipe. We love how easy it is to make this tasty treat. It goes great on toasted raisin bread or toasted English muffins. Ingredients: 1 bag (12 oz) whole fresh cranberries ½ cup pineapple (cut into cubes) 1/3 cup honey or 1/2 cup sugar 1/4 tsp ground cloves ½tsp lemon zest 1/2 tsp orange zest 2″ piece fresh ginger or 1/4 tsp dried ginger 4″ cinnamon stick or 1/2 tsp dried cinnamon 1 star anise (optional) 3/4 cup orange juice, or enough to just cover cranberries (fresh squeezed or bottled) pinch of

Water Outlook for California 2015 This past growing season, May through September, was the most challenging I have ever experienced in my 33 years as a fruit grower. The issue was the meager amount of water we were allotted by the irrigation district during the summer to irrigate our orchard. Severe and unprecedented rationing due to the drought has been going on for several years now. If our reservoir system is full we have enough water to last for years. But the problem has been that we have not had much rain or snow for consecutive seasons. If it weren’t for major conservation efforts over the past several

Ingredients: ½ cup Bella Viva Prunes ½ cup Bella Viva Dried Peaches ½ cup Bella Viva Dried Apricots Orange peel/Orange Juice to taste 1 Tsp Cinnamon Lemon Juice Pinch/Lemon Peel Instructions Simmer 10 minutes in shallow water, after bringing to boil. Can be served, chilled or warm; add raw honey for sweetener if needed.

Description Thanks to Teresa F. of Iowa for share this tasty snack. It is great on toast with cream cheese. You could even try it over ice cream or frozen yogurt! Ingredients: 1 cup of water ½ cup sugar 2 chai teabags 1-2 small pieces of peeled raw ginger 6 Bella Viva dried peaches, Yellow or White Several drops of pure vanilla extract Instructions In a small saucepan, boil the water, sugar, chai teabags (Celestial Seasonings, Bigalow or store brand), and ginger together for 5 minutes. Remove from heat and add the peach slices and a few drops of vanilla. Let sit until peaches

Ingredients: 5 ½ to 6 ½ cup unsifted flour ¾ cup sugar 1 tsp. salt 3 pkg. active dry yeast ½ cup butter 1 cup very warm water 3 eggs, at room temperature Instructions Prepare apricot filling and crumb topping and set aside. For the filling, combine 2 ¼ cups (11 oz. package) dried apricots and 1 ½ cups water in saucepan. Bring to boil; cook until liquid is absorbed and apricots are tender, about 20 minutes then mash. Stir in 1 ½ cups firmly packed brown sugar. For topping, combine ½ cup un-sifted flour, 3 tablespoons flour, ¾ teaspoon cinnamon. Mix in 3

Ingredients: 1 cup sugar 1/2 cup butter, softened 2 tsp. vanilla (or 1 TBS) 4 medium eggs, beaten 1 cup finely ground hazelnuts 3 cups all-purpose flour (ex: King Arthur) 1 ½ tsp baking powder 1 ½ cups coarsely chopped toasted hazelnuts 1 ½ cups coarsely chopped dried pears Instructions Preheat oven to 350° F In a large bowl, mix cream, sugar and butter; add vanilla, eggs and ground hazelnuts. In a medium bowl, combine flour and baking powder and add to ground hazelnut mixture. Stir in chopped hazelnuts and pears. Divide dough in halves or thirds. On a well-floured surface (really, really well

Ingredients: 6 tablespoons all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon salt ¼ cup dark brown sugar 1 cup walnuts, lightly toasted and coarsely chopped ½ cup whole almonds, lightly toasted and coarsely chopped ½ cup dried Moyer prunes, pitted and halved ½ cup dried apricot halves ½ cup dried Bing cherries 1 large egg 1 teaspoon vanilla extract Instructions Preheat the oven to 325° F. Prepare a 8×8-inch square pan with nonstick spray or line the bottom and sides with parchment paper. In a large bowl, combine the flour, baking soda, baking powder and salt. Add the brown sugar,

Ingredients: 1/2 cup butter 1 heaping cup dried pears, in 1/3 inch chunks 1 cup sugar 1 egg 2 T honey 1/2 tsp almond extract 1 cup plus 2 T flour 1 tsp baking soda 1/2 tsp salt 2 cup baby oats 1 cup chopped pecans or walnuts Instructions Preheat oven to 350 degrees. In a large saucepan, melt butter. Remove from heat and add each of the remaining ingredients, stirring well. Spoon heaping tablespoons of dough onto a greased cookie sheet 2 inches apart. Bake for 11 to 13 minutes, or until golden brown, less time for chewy, more for crisp.

Ingredients: Filling: 1 pound figs 1 cup of bing cherries 1 cup of currants 1 cup of walnuts ½ cup of jam ½ cup of honey 1 t vanilla 2 T cocoa 1½ t of cinnamon ½ t fresh ground nutmeg 2 t. grated fresh citrus peel Dough: 1 cup Crisco 1 cup sugar 4 eggs 4 T milk 1 T and 1 t. spoon of baking powder 4 ½ to 5 cups of flour Instructions For filling, soak first 3 ingredients in 1 cup of red wine and 1/3 cup of bourbon till soft. Drain liquid. Place all ingredients in food processor and

Description This recipe was adapted by Katie G. from a recipe originally found on Epicurious. She recommends stuffing and wrapping the roast at least 24 hours in advance. Instructions: Stuffing: ¼ pound Bella Viva Dried Apricots, cut into ½-inch pieces ¼ pound Bella Viva Dried Zante Currants 2/3 cup ruby port 1 medium onion, finely chopped 1 small shallot, finely chopped 2 cloves of garlic ¾ stick unsalted butter 1 tart apple such as Granny Smith, peeled and cut into ½-inch pieces Roast: 1 6 pound bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour 9 or 10 bacon slices Port