Cherry Almond Crispy Squares Recipes

Steps:

• HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
• STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
• BAKE 15 minutes.
• SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
• BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.

Steps:

• Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
• Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
• Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
• Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

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 350 degrees.
• Spray 9x13 inch baking dish with oil.
• In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
• OR.
• Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
• Press mixture over bottom of baking dish.
• Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
• Meanwhile, in a bowl, stir flour, baking powder and salt.
• In a separate bowl, put beaten eggs then stir in brown sugar.
• Gradually stir in flour mixture, then add almonds and cherries.
• Spread over warm base.
• Bake in centre of oven until filling is set, 25 - 30 minutes.
• To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
• Gradually beat in 2 cups icing sugar until fluffy.
• Cover and set aside. Cool bars, then spread icing evenly over top.
• Refrigerate at least 2 hours before cutting into bars.
• Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
• Note: if you use the cherry juice for the frosting it will be a nice pink colour!