Cherry Chews Recipes

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:

• 1. Heat oven to 350 degrees. Mix flour, oats, 1 c. brown sugar, baking soda and 1/4 tstp salt. Add butter and mix until crumbly, first with a fork, then with fingers. Press mixture into bottom of greased 13X9X2 in pan. Bake for 10 minutes. Beat eggs; stir in sugar and almond extract. Mix flour, baking powder and 1/2 tsp salt together and gently stir into the egg mixture. Add coconut and cherries; stir to blend. Pour over the baked mixture and spread evenly. Sprinkle with pecans. Return to oven and bake for 25 minutes until lightly brown. Cool and ice with Cherry Almond Icing as follows:
• 2. 3 tbsp soft butter 2 cup sifted icing sugar 2 tbsp maraschino cherry juice 1/4 tsp almond extract Blend butter and sugar. Add cherry juice and almond extract, using enough juice to make the icing easy to spread. Stir until smooth. makes 2 dozen

Steps:

• 1. Mix butter, sugar and eggs; stir in bisquick. Gently fold in nuts, dates and cherries. Spread dough in a greased 13x9-inch baking pan. Bake at 350^, for 30 minutes; cool slightly and cut into 1 1/2- inch squares.

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in coconut and nuts if desired. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Heat oven to 350.
• Mix flour, rolled oats, 1 cup brown sugar, baking soda, and 1/4 teaspoon salt. Add 1/2 cup butter and mix until crumbly, first with a fork, then with fingers. Press mixture into a greased 9x13-inch pan. Bake for 10 minutes.
• Beat eggs, stir in remaining brown sugar and almond extract. Mix flour, baking powder, and 1/2 teaspoon salt together, then stir into egg mixture. Add coconut and cherries and stir to blend. Pour over first mixture and spread evenly. Sprinkle with pecans. Return to oven and bake 25 minutes, or until lightly browned.
• Cool and ice with Cherry-Almond Icing. Cut in 1 1/2 x 3" squares, or bars.
• Cherry Almond Icing:.
• Blend remaining 3 tablespoons butter and icing sugar. Add reserved cherry juice and 1/4 teaspoon almond extract, using enough juice to make the icing easy to spread. Stir until smooth.

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil., Combine flour and brown sugar; cut in shortening until fine crumbs form. Stir in 1/2 cup nuts and coconut. Set aside 1/2 cup crumb mixture for topping. Press remaining mixture into prepared pan. Bake until lightly browned, 12-15 minutes., Meanwhile, for filling, beat cream cheese, sugar, eggs and vanilla until smooth. Spread over hot crust. Bake 15 minutes. Spread pie filling on top. Combine remaining nuts and reserved crumb mixture; sprinkle over cherries. Bake 15 minutes more. Cool completely on a wire rack. Refrigerate until chilled. Lifting with foil, remove mixture from pan. Cut into bars. Refrigerate leftovers.

Steps:

• Set oven to 350 degrees.
• Grease a 9" x 13" baking pan.
• In a bowl, mix together the first 5 ingredients.
• Cut in the cold butter with a pastry blender until crumbly.
• Press mixture into the prepared baking pan.
• Bake for 8-9 minutes (don't overbake); remove and cool.
• Lower the oven temperature to 325 degrees.
• In a bowl, combine all topping ingredients; mix well.
• Spread topping over the cooled base.
• Sprinkle with pecan halves over top.
• Return to oven; bake for 30 minutes longer.
• Cool, cut into squares.