Cherry Slice Recipes

Steps:

• BASE: Grease and line a slice tin.
• Mix all ingradients together in a bowl.
• Place in tin.
• Bake 15 minutes at 350.
• Allow to cool.
• MIDDLE: Mix all ingredients together and place on top of base.
• Bake another 15 minutes at 350.
• Allow to cool.
• TOP: Melt all ingredients over stove and pour on top of slice.

Steps:

• Cream butter thoroughly.
• Add sugar and beat well.
• Add eggs, one at a time, and vanilla.
• Sift flour with baking powder and salt.
• Add sifted dry ingredients gradually, beating well.
• Spread on a large 11x17 inch greased pan, saving a little more than a cup of batter on the side.
• Add almond extract to cherry pie filling, then spread filling to within half an inch from edge of pan.
• Place remaining dough by spoonfuls over filling.
• Bake at 350 degrees for about 45 minutes.
• When cool, sprinkle with powdered sugar.
• Cut into slices or squares before serving.

Steps:

• Put chocolate in top pan of double boiler over hot (not boiling) water.
• Melt, stirring occasionally.
• Pour into greased 8x8" pan and chill.
• Beat eggs and sugar until frothy and thick.
• Fold in coconut and cherries.
• Spread over bottom layer.
• Bake at 350F for 10-15 mins until a golden colour and firm to touch.
• Cool before cutting into squares.

Steps:

• Preheat oven to 400°F.
• In a large mixing bowl combine all ingredients except cherries and nuts. Blend well on low speed.
• Stir in cherries and nuts, mix thoroughly.
• If necessary, chill 1 hour.
• Shape dough into two 10-inch rolls; wrap.
• Chill 1 to 2 hours.
• Cut into 1/4-inch slices.
• Place on ungreased cookie sheets.
• Bake at 400F for 7 to 10 minutes.

Steps:

• Preheat oven to 350. Grease a 9 x 13 slice tray.
• Combine flour, baking powder, salt, cocoa and coconut.
• Place butter in a saucepan with sugar and heat until butter has melted.
• Pour butter over dry ingredients, mix well and press into tray.
• Bake for 15 minutes.
• Remove from oven and allow to cool slightly.
• For the filling, combine coconut, sweetened condensed milk, cherries and mix well.
• Spread over warm chocolate base.
• Melt chocolate and shortening in a saucepan over low heat or in the microwave.
• Stir until melted and smooth then pour over cherry filling.
• Refrigerate until set.
• Cut into small triangles, bars or slices.
• To cut neatly through the chocolate, dip a knife in hot water before cutting through the chocolate.

Steps:

• preheat oven to 180C.
• grease a 18 x 27 cm shallow baking tin and line with baking paper leaving paper hang over long sides.
• sift flour, cocoa and sugar into bowl.
• add 125g butter and vanilla mix to form dough.
• gather together and turn onto a well floured surface press together for one minute then press into base of tin.
• chill for 20 minutes.
• cover with baking paper and baking beads or uncooked rice and bake for 10-15 min
• remove paper and beads and bake for 5 minutes cool.
• combine cherries,icing sugar, coconut
• stir in condensed milk, 60g butter and copha then spread over base.
• chill for 30 minutes.
• chop the chocolate and 25g butter into small pieces and melt (either in microwave or over boiling water in a saucepan)Add cream and stir.
• pour over cherry slice and smooth out on top chill until set.
• cut into pieces.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.