CHERRY CHEWS
A delicious square popular in our family during the holidays.
Provided by Laura
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h5m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together 1 cup flour, oats, 1 cup brown sugar, baking soda and 1/4 teaspoon salt. Rub in the 1/2 cup of butter until crumbly. Press into the bottom of a 9x13 inch baking pan.
- Bake for 10 minutes in the preheated oven. Remove and cool. Make the filling while the crust is baking. In a medium bowl, beat eggs, almond extract, 1 cup of brown sugar, 1 tablespoon of flour, baking powder and 1/2 teaspoon of salt until smooth. Stir in the coconut, cherries and pecans. Spread over the pre-baked crust.
- Bake for 25 minutes in the preheated oven, until light brown. Let cool before icing.
- To make the icing, mix together the remaining 6 tablespoons butter, confectioners' sugar and vanilla until smooth. Gradually add the reserved cherry juice until the desired consistency is reached. Drizzle over cooled bars before cutting into squares.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 49.5 g, Cholesterol 33.3 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 208.2 mg, Sugar 38.7 g
FRUIT CARAMEL
One way to extend the life of fresh fruits is to incorporate them into caramel sauces. Any caramel sauce base can be enlivened by ripe or slightly overripe fruit, such as bananas, strawberries and stone fruit. This fruit caramel sauce is an excellent way to add a deeper sweetness and a hint of the season to your favorite desserts.
Provided by Yewande Komolafe
Categories sauces and gravies
Time 15m
Yield About 1 cup
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.
- Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.
- Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.
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