Surprise Cherry Squares Recipes

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:

• 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 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:

• 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 the oven to 350 degrees. Butter a 10 by 15-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper.
• In a large mixer bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter evenly in the prepared pan. Scatter the cherries evenly over the batter, pressing them in gently.
• Scatter the Crumb Topping over the berries as evenly as possible. Bake the cake about 40 minutes until batter is firm and crumbs are well colored. Cool the cake in the pan on a rack. Cut the cooled cake into 24 (3-inch) squares. Remove the squares from the pan to a platter.
• Mix the flour, sugars, cinnamon, and nutmeg in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand.

Steps:

• Cream butter; gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Gradually add flour, beating well. Stir in flavorings.
• Pour the batter into a lightly greased 15x10x1-inch jellyroll pan, spreading evenly.
• Lightly cut through batter with a small knife to mark off 24 squares. Spoon about 1 tablespoon pie filling in center of each square.
• Bake at 350~ for 45 minutes or until lightly browned. Batter will puff up around filling while baking.
• Cool cake in pan 10 minutes. Cut into squares, and remove from pan.

Steps:

• Drop cookie dough by teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a chocolate star and wrap dough around it. Top each with a candied cherry half. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

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:

• 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:

• Mix oil and sugar thoroughly. Add eggs, one at a time, and beat until fluffy. Add vanilla.
• Sift flour and baking powder. Add to liquid and beat. Mix sugar and cinnamon for topping.
• Grease a 13 1/2 x 9 x 2 inch pan, and pour half the batter across the bottom. Sprinkle 1/2 the topping over batter. Spoon cherry pie filling over batter. Pour remaining batter over filling and sprinkle rest of sugar mixture on top.
• Bake at 325 degrees for 50 minutes.

Steps:

• Heat oven to 350 degrees. Spray 9 x 13 pan with Pam. Spread marshmallows evenly over bottom of pan. Prepare cake mix according to package directions. Pour batter over marshmallows. Spoon cherries evenly over batter. Bake 45 - 50 minutes. When toothpick comes out clean, cake is done.

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.