Cherry Slices Recipes

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:

• 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:

• In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.

Steps:

• Grease a 19cm x 29cm lamington pan, line base and sides with paper, grease paper well.
• Melt chocolate in heatproof bowl over hot water.
• Spread over base of prepared pan, refrigerate until set.
• Combine coconut, sugar, cherries and egg white in a bowl.
• Spread over chocolate.
• Rough top lightly with a fork.
• Bake in moderate oven for about 15 minutes.
• Cool in pan.
• Cut when cold.
• Store in refrigerator.

Steps:

• Cream butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill 1 hour. , Shape dough into three 10-in.-long logs; wrap securely and place in a freezer bag. Freeze until ready to bake, or up to 2 months., To bake, cut frozen logs into 1/8-in. slices, and place on ungreased baking sheets. Bake at 325° until edges are golden brown, 10-12 minutes. Cool on wire racks.

Steps:

• In a mixing bowl, cream the butter and sugar.
• Add the egg and vanilla; beat until fluffy.
• Add the flour; mix well.
• Stir in cherries and pecans.
• Chill the dough for 1 hour.
• Shape the dough into three 10-in rolls; wrap in plastic wrap, and place in a zip-lock freezer bag.
• Freeze up to 2 months.
• TO BAKE COOKIES: Remove the rolls from the freezer.
• Cut rolls into 1/8-inch slices.
• Place the cookies 1-inch apart on ungreased baking sheets.
• Bake at 325 degrees for 10-12 mins, or until the edges are golden brown (don't overbake).
• Remove to wire racks; cool.

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:

• 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 degrees F (175 degrees C).
• In a medium bowl, stir together 1 1/4 cup flour and 1/3 cup brown sugar. Rub in 1/2 cup butter using your hands or a pastry blender. Press into an ungreased 9 inch square pan.
• Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light. Mix together the brown sugar, flour, baking powder, and salt; stir into the eggs. Mix in the coconut, nuts, and cherries; spread the batter evenly over the baked crust.
• Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the confectioners' sugar, 2 tablespoons butter, vanilla, and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled bars before cutting into squares.