Aunt Sonjas Cherry Squares Recipes

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.

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:

• 1. Combine butter,sugar,flour and eggs together in a bowl
• 2. Spread 1/2 of the mixture in a greased 9x13 pan place pie filling over bottom, cover pie filling with remaining mixture in blotches (by dropping mixture with a spoon)
• 3. place in a preheated oven 350 degrees for 35minutes or until golden brown

Steps:

• Mix together all ingredients except the pie filling.
• Reserve 1 1/2 cups batter.
• Spread the rest of the batter in a jelly roll pan.
• Spread 1 can of cherry pie filling over batter.
• Spoon the reserved batter on top.
• Bake 35 minutes at 350 degrees Fahrenheit.
• Stir together the glaze ingredients. Drizzle over top of cherry squares while still warm.

Steps:

• Heat oven to 300.
• Mix sugar, butter, almond extreact and egg in a large bowl until well blended.
• Stir in flour, 1/2 cup cherries, and salt.
• Spread in ungreased 15 1/2 x 10 jelly roll pan.
• Sprinkle on top the remaining cherries and the candies; press lightly.
• Bake until edges are very light brown, 30 to 35 minutes.
• Cool completely.
• Make glaze by mixing powdered sugar and water until smooth and of desired consistency.
• Drizzle squares with glaze.

Steps:

• Cream butter and sugar; add eggs and beat until fluffy. Add all other ingredients except cherry pie filling and beat well. Spread batter into a 10 X 15 jelly roll pan that has been greased and floured or sprayed with cooking spray. Spread cherry pie filling on top of batter in spoonfuls making 4 rows the length of the pan. Bake in a 350 degree oven for 35-45 minutes. May sprinkle with powdered sugar or drizzle with powdered sugar icing when done baking.

Steps:

• FIRST LAYER: Crumble ingredients together well.
• Press into ungreased 9 x 9 inch pan.
• Bake in preheated 350F oven for 15 minutes.
• SECOND LAYER: Beat eggs slightly; add remaining ingredients in the order listed.
• If using maraschino cherries, drain well.
• I prefer using candied cherries- at Christmas, I use a mixture of red& green.
• Spread over first layer& return to oven for 25 minutes.
• Let cool completely.
• TOP LAYER: Beat ingredients in a small bowl, adding more water if necessary to make a more spreadable mixture.
• This makes a minimum amount of icing to spread over top.