Cherry Berry Streusel Bars Recipes

Steps:

• For filling:
• Combine dried cherries, tart cherry preserves, and kirsch in processor; blend to chunky puree. (Filling can be made 1 day ahead. Transfer to bowl; cover and refrigerate.)
• For dough and streusel:
• Preheat oven to 375°F. Line 13x9x2-inch metal baking pan with heavy-duty foil, leaving overhang. Spray foil with nonstick spray. Combine flour, sugar, cinnamon, and salt in processor; blend 5 seconds. Add butter, vanilla extract, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel. Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball.
• Press dough over bottom of prepared baking pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.
• Add sweetened coconut flakes and sliced almonds to reserved 1 cup dough. Mix dough with fork, breaking streusel topping into small clumps.
• Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake cookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool cookie in pan on rack. Using foil overhang as aid, lift cookie from pan. Peel off foil and discard. Cut cookie lengthwise into thirds, then cut crosswise into eighths, forming total of 24 bars. (Bars can be made 2 days ahead. Store bars in airtight container and refrigerate.)

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:

• 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.

Steps:

• For crust:
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine first 4 ingredients in medium bowl. Add butter; rub with fingertips until mixture resembles coarse meal. Press half of crumb mixture onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. Cool slightly.
• For filling:
• Mix blueberries, jam, flour and lemon peel in bowl.
• Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.

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.

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.