Time 55m Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Spray a 15x10 sheet pan with baking spray. In a stand mixer, cream butter, sugar, and salt on medium speed until light and fluffy. Add eggs, one at a time, then add extracts. Gradually fold in flour to butter mixture until combined and dough forms. Press 3 cups dough into prepared pan. Spread with cherry pie filling covering all the dough evenly. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes, or until golden brown. Cool completely in pan before glazing.
Time 1h Yield 24 Number Of Ingredients 8 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.
Time 55m Yield 5 dozen. Number Of Ingredients 13 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.
Time 40m Yield 12-16 serving(s) Number Of Ingredients 12 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.
Time 55m Yield 16 bars Number Of Ingredients 8 Steps:
HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray. BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan. SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping. BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.
Time 1h15m Yield 12 bars Number Of Ingredients 13 Steps:
For the cookie bars: Preheat the oven to 375 degrees F. Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated. Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together. Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes. For the glaze. Add the confectioners’ sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.
Time 1h5m Yield 3 dozen. Number Of Ingredients 16 Steps:
In a bowl, combine flour and confectioners’ sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned., Meanwhile, in a bowl, combine brown sugar and eggs; mix well. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in almonds and cherries. Spread over crust. Bake at 350° for 30-35 minutes or until bars begin to pull away from sides of pan. Cool on a wire rack. In a small bowl, beat icing ingredients until smooth. Frost bars.
Time 50m Yield 1 pan Number Of Ingredients 6 Steps:
Cream margarine and sugar. Add eggs, one at a time, stirring after each. Add flour and vanilla, mix well. Spread 3/4 batter into greased 9x13 pan, cover with cherry pie filling, and drop remaining batter by spoonfuls over the pie filling. Bake at 350 degrees for 35-45 minutes. Sprinkle with powdered sugar while still hot.
Time 45m Yield 36 Number Of Ingredients 10 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.
Number Of Ingredients 9 Steps:
Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan. Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.
