GENEVA’S SWEET CHERRY MUFFINS

1/2 c. butter, at room temperature
1 c. sugar
2 large eggs
1 t. vanilla
2 t. baking powder
1/4 t. salt
2 1/2 c. chopped sweet cherries (frozen)
2 c. all purpose flour
1 c. vanilla (or plain) yogurt
1 t. nutmeg

Heat oven to 375. Grease 12 muffin cups, including area between cups. In a medium sized bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Add the vanilla, baking powder and salt. Then add the cherries. Mix in half the flour, alternating with the yogurt, until completely mixed. In a small bowl mix together 1/4 c. brown sugar

1 c. sliced almonds
1/4-1/2 t. nutmeg

Scoop batter into muffin tins, filling half way. Sprinkle on almond mixture. Bake for 25-30 minutes or until golden brown. Let cool 30 minutes before removing from pan.

CHEWY COCONUT BARS

Preheat oven to 350.
1/2 c. all purpose flour 1/2 c. light brown sugar
1 t. cinnamon 1 large egg
1/4 t. baking soda 1 1/2 c. sweetened shredded coconut
1/2 t. salt 1/2 c. dried cranberries
1/2 c. unsalted butter, at room temp.

Combine flour, cinnamon, baking soda and salt in a bowl. Mix and set aside. In a separate bowl, cream butter and sugar until smooth. Add egg and blend. Add flour mixture and blend. Stir in coconut and dried fruit until thoroughly mixed. Spread evenly into an ungreased 8 inch square baking pan. Bake until cookies are firm to the touch, about 20 minutes. Place on a rack to cool, then cut when cooled down. Makes 15 2 1/2"x1 1/2" bars.