Holiday Cherry Bars Recipes

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:

• 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:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan.
• Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling.
• Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.
• In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature.

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:

• Heat oven to 350°.
• Combine flour and powdered sugar.
• With a fork or pastry blender, cut in the butter until it resembles coarse crumbs.
• Press firmly into a 9" square and ungreased pan.
• Bake 10 minutes, set aside.
• In a small bowl, combine flour, sugar, baking powder and salt.
• Add eggs and beat well.
• Stir in cherries, coconut and nuts.
• Spread over crust.
• Return to oven and bake 25-30 minutes until light golden brown.
• Cool completely on a rack.
• Cut into bars then sprinkle powdered sugar over the bars.
• I cut these into small bars and put them in little foil cups.

Steps:

• Preheat oven to 350*. Lightly spray a 9" x 13" pan with cooking spray.
• Combine the cornflakes, margarine and sugar in the pan. Press down tightly with the back of a spoon.
• Sprinkle marshmallows, coconut and cherries evenly over the crust.
• Pour the sweetened condensed milk evenly over the top.
• Sprinkle the nuts over the milk, pressing into the mixture.
• Bake @ 350* for 20-25 minutes. Refrigerate before cutting.