Sourcherrybars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners' glaze when cool for sweeter bars. Let cool completely before cutting into bars.

Steps:

• Cream together butter and sugar. Add eggs and beat well. Beat in extracts. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.Spread 3 cups batter into a greased 15x10x1-in baking pan (Also works with 9x13 - baking time will be at least 35 minutes). Spread with pie filling. Drop the remaining batter by teaspoonfuls over pie filling. Bake at 350 for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack. Combine glaze ingredients, and drizzle over cooled bars.

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.

Steps:

• HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
• BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
• SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
• BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.

Steps:

• Preheat oven to 350 degrees F.
• Mix first three ingredients together until well blended, avoid getting it too warm or it will be hard to handle.
• Press into a 9" x 13" pan and bake for 15 minutes.
• Beat the eggs and add the sugar, brown sugar, flour and baking powder.
• When combined, add fruit and mix.
• Pour cherry mixture over crust in pan and bake for 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil.
• Mix 2 cups flour, butter, and white sugar together into a smooth dough in a large bowl. Press evenly into prepared pan to make crust.
• Bake in the preheated oven until crust is lightly golden, about 12 minutes. Remove from oven and let cool.
• Whisk eggs in a large bowl until fluffy, 2 to 3 minutes. Add brown sugar, 1/4 cup flour, baking powder, and salt; mix well until smooth. Fold in walnuts and maraschino cherries. Spread filling over baked crust.
• Bake in the preheated oven until filling is set and golden brown, 20 to 25 minutes. Remove oven and allow to cool completely, 30 to 45 minutes.

Steps:

• In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned., Meanwhile, in a bowl, combine brown sugar and eggs; mix well. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in almonds and cherries. Spread over crust. Bake at 350° for 30-35 minutes or until bars begin to pull away from sides of pan. Cool on a wire rack. In a small bowl, beat icing ingredients until smooth. Frost bars.