Holiday Cherry Squares Recipes

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 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:

• 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.

Steps:

• Preheat oven to 350°F Prepare 9x13 pan by spraying with non-stick cooking spray.
• Mix cracker crumbs in bowl with melted butter and press into bottom of pan.
• Pour chopped cherries and juice over crust.
• Layer white chocolate chips, coconut, and nuts and pour sweetened condensed milk over top of all.
• Bake 25 minutes. Do not over bake. Delicious!

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.

Steps:

• 1. In 13 x 9 x 2-inch baking pan, mix together KELLOGG'S Corn Flake Crumbs and margarine. With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.2. Sprinkle coconut, marshmallows and cherries evenly over crust. Pour sweetened condensed milk evenly over cherries. Top with nuts, pressing lightly.3. Bake at 350°F about 25 minutes or until lightly browned around edges. Cool completely in refrigerator before cutting.

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.