DOUBLE CHERRY STREUSEL BARS
Make and share this Double Cherry Streusel Bars recipe from Food.com.
Provided by Mom2Rose
Categories Bar Cookie
Time 52m
Yield 48 bars, 48 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan bring water to boiling.
- Remove from heat.
- Add dried cherries and let stand for 10 minutes or until softened.
- Drain and set aside.
- For crust, in a large mixing bowl combine oats, flour, brown sugar, baking powder, and baking soda.
- Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- Reserve 1 cup of the crumb mixture.
- Stir the almonds into the reserved crumb mixture; set aside.
- Press remaining crumb mixture into the bottom of an ungreased 15x10x1-inch baking pan.
- Bake in a 350 degree F oven for 12 minutes.
- Meanwhile, for filling, stir together the drained cherries, cherry preserves, and lemon peel.
- Spread the filling evenly over baked crust; sprinkle with reserved crumb mixture.
- Bake for 20 to 25 minutes more or until top is golden brown.
- Cool completely in pan on a wire rack.
- In a small saucepan combine the chocolate pieces and shortening; heat over medium-low heat until chocolate is melted.
- Drizzle melted chocolate mixture over baked bars.
- Cut into bars.
Nutrition Facts : Calories 147.8, Fat 5.4, SaturatedFat 2.9, Cholesterol 10.2, Sodium 55.8, Carbohydrate 24, Fiber 0.9, Sugar 15.2, Protein 1.4
CHERRY STREUSEL BARS
Make and share this Cherry Streusel Bars recipe from Food.com.
Provided by Courtly
Categories Bar Cookie
Time 50m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine 2 cups flour, sugar and salt; cut in shortening until crumbly.
- In another bowl, whisk the egg, water, and vinegar. Stir into flour mixture with a fork.
- On a lightly floured surface, roll out dough into a 15 x 10 inch rectangle. Transfer to a greased 15 x 10 x 1 inch baking pan. Bake at 400° for 6-8 minutes or until firm and dry to the touch.
- Meanwhile, combine pie filling and orange peel; set aside. In a large bowl, combine the brown sugar, cinnamon and remaining flour; cut in butter until crumbly. Spread cherry mixture over crust. Sprinkle with crumb mixture. Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 20 minutes before cutting.
Nutrition Facts : Calories 244.3, Fat 11.6, SaturatedFat 5.2, Cholesterol 23.3, Sodium 134.6, Carbohydrate 33.1, Fiber 0.7, Sugar 9.2, Protein 2.1
SOUR-CHERRY CRUMBLE BARS
This dessert is just like a homemade cherry pie...except you can grab it and eat it on the go! Slip the finished squares into lunch boxes, pass them out after dinner, or enjoy one with coffee for breakfast-because in our book, it counts as a serving of fruit. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).
Provided by Martha Stewart
Categories Cookie Recipes
Number Of Ingredients 9
Steps:
- Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
- Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
- Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.
CHERRY STREUSEL BARS
A great dessert
Provided by Eileen Simon
Categories Other Desserts
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. CRUST Heat oven to 375 Cover 9x13 pan with two sheets of aluminum foil over hanging on sides Spray with vegetable spray
- 2. Process flour, sugar and salt in food processor, until combined, about 5 seconds Add butter and pulse until mixture resembles wet sand, about 15 pulses
- 3. Transfer 1 1/4 cups dough to medium bowl and set aside. Transfer remaining dough to prepared pan and use your hands to evenly distribute it over the bottom of pan.
- 4. Bake until light golden brown, 16 to 18 minutes, rotating pan halfway through baking
- 5. CHERRY FILLING Pulse thawed frozen cherries, cherry preserves, lemon juice, pinch of salt and almond extract until finely chopped, about 7 pulses; set aside
- 6. STREUSEL Add oats, almonds and brown sugar to reserved dough and toss to combine Add butter and rub mixture beween your fingers until butter is fully incorporated and mixture forms small clumps. Set aside
- 7. Transfer filling to pan and spread evenly over crust (which needn't be cool)
- 8. Sprinkle streusel evenly over filling (not not press)
- 9. Bake until filling is bubbling and streusel is deep golden brown 24 to 28 minutes, rotating pan halfway
- 10. Transfer pan to wire rack and let bars cool completely. Using foil overhang, lift bars out of pan. Cut into 35 squares and serve
ALMOND STREUSEL CHERRY CHEESECAKE BARS (COOKIE MIX)
Source: Betty Crocker "Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling."
Provided by Mom2Rose
Categories Bar Cookie
Time 1h10m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Spray bottom and sides of 13x9-inch pan with cooking spray.
- Place cookie mix in large bowl.
- Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly.
- Reserve 1 1/2 cups mixture for topping.
- Press remaining mixture in bottom of pan.
- Bake 12 minutes.
- Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked cookie base.
- Spoon pie filling evenly over cream cheese mixture.
- Sprinkle with reserved topping and almonds.
- Bake 40 to 45 minutes or until light golden brown.
- Cool 30 minutes.
- Refrigerate about 2 hours or until chilled.
- For bars, cut into 6 rows by 4 rows.
- Store covered in refrigerator.
Nutrition Facts : Calories 180.5, Fat 13.2, SaturatedFat 7.7, Cholesterol 53.9, Sodium 107.9, Carbohydrate 12.8, Fiber 0.4, Sugar 4.4, Protein 3.2
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