Merry Cherry Squares Recipes

Steps:

• Heat oven to 300.
• Mix sugar, butter, almond extreact and egg in a large bowl until well blended.
• Stir in flour, 1/2 cup cherries, and salt.
• Spread in ungreased 15 1/2 x 10 jelly roll pan.
• Sprinkle on top the remaining cherries and the candies; press lightly.
• Bake until edges are very light brown, 30 to 35 minutes.
• Cool completely.
• Make glaze by mixing powdered sugar and water until smooth and of desired consistency.
• Drizzle squares with glaze.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and almond extract. Combine the flour and salt; stir into the creamed mixture until well blended. Mix in 1/2 cup of the cherries. Press the dough into an ungreased 9x13 inch baking pan. Sprinkle with remaining cherries and crushed candies. Press in lightly.
• Bake for 30 to 35 minutes in the preheated oven, or until edges are lightly browned. Cool completely in the pan before icing. To make the icing, mix together the confectioners' sugar and water until a drizzling consistency is reached.

Steps:

• Mix together all ingredients except the pie filling.
• Reserve 1 1/2 cups batter.
• Spread the rest of the batter in a jelly roll pan.
• Spread 1 can of cherry pie filling over batter.
• Spoon the reserved batter on top.
• Bake 35 minutes at 350 degrees Fahrenheit.
• Stir together the glaze ingredients. Drizzle over top of cherry squares while still warm.

Steps:

• 1. Preheat oven to 350º. In a food processor, process the sugar, flour, and butter until crumbly, like course sand. Press evenly into a 9"X13" pan. Bake for 12 minutes.
• 2. While crust is baking, prepare filling. Drain the juice from the cherries (reserving 1/4 cup for glaze) and coursely chop. Chop the pecans. Mix the eggs, sugar, flour, baking powder, and salt. Stir in the cherries, pecans, and coconut until well mixed and pour over baked crust. Bake an additional 20-25 minutes at 350º until the edges are turning golden brown.
• 3. While the bars are baking, prepare the glaze. Melt the butter and mix in a medium sized bowl with the cherry juice and the powdered sugar. Drizzle glaze evenly over bars while still warm.
• 4. Cut into bars approximately 1" X 2" . Makes about 48 bars.

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 the sugar, margarine and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each egg. Sift together the flour and baking powder and add to wet mixture. Mix well.
• Spread 2/3 batter on greased cookie sheet. Spoon on can of cherry pie filling. Top with remaining batter, swirling the batter some.
• Bake at 350 degrees F for 25-35 minutes. After cooled, drizzle glaze over entire dessert.

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 degrees Fahrenheit.
• Cream together sugar and butter; add eggs, one at a time.
• Add flour and lemon juice; mix well.
• Pour into a greased 9x13 baking pan.
• Mark off squares with a butter knife.
• Put 1 spoonful of cherry pie filling in the middle of each square.
• Bake for 45 minutes.
• Remove from oven and cool until warm.
• Sprinkle with powdered sugar; serve warm with ice cream.