Cherry Pie Bars Cherry Kuchen Bars Recipes

CHERRY KUCHEN BARS

Steps:

• Preheat oven to 350°F and grease a 15x10 baking pan with a bit of butter. Set aside.
• In a large mixing bowl, using an electric mixer, beat the shortening and butter for 1 minute on medium speed.
• Add the sugar, baking powder, and salt. Beat together until thoroughly combined and mixture is smooth.
• Add the eggs and vanilla, and beat until well combined, scraping down the sides of the bowl as needed.
• Add the flour one cup at a time, mixing with the electric beater until the dough gets thick. Then, switch to a wooden spoon and stir in any remaining flour.
• Reserve 1½ cups of the dough, and press the remaining dough into the prepared baking pan.
• Bake for 12 minutes, then remove from oven.
• Spread the cherry pie filling over the crust, then spoon small amounts of the reserved dough over the top.
• Bake for 25 to 28 minutes longer, or until lightly golden brown.
• Remove from oven and set on a wire rack to cool completely.
• While the bars cool, prepare the icing by combining the powdered sugar, vanilla extract, and milk in a small bowl, adding the milk 1 tablespoon at a time until desired thickness is achieved.
• Once bars have completely cooled, drizzle with icing, cut, and serve.

CHERRY PIE BARS

Steps:

• Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish (for thinner bars use a 15 by 10-inch baking dish).
• In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy.
• Mix in eggs one at a time, then blend in vanilla and almond extracts. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Reserve and set aside 1 1/2 cups batter then spread remaining evenly into prepared baking dish.
• Top with cherry pie filling spreading into an even layer. Dollop small spoonfuls of the remaining batter evenly over top.
• Bake in preheated oven about 30 - 37 minutes (near lesser time for 15 by 10 baking dish and greater time for 13 by 9). Remove from oven and allow to cool completely on a wire rack.
• For the glaze:
• In a small mixing bowl whisk together all glaze ingredients adding enough half and half to reach desired consistency.
• Pour into a resealable bag, seal bag and cut a small tip from one corner then drizzle over top of cooled bars. Allow glaze to set (to set it quicker chill in freezer) then cut into squares.

CHERRY PIE BARS ~ CHERRY KUCHEN BARS

Steps:

• Preheat Oven to 350°
• In a large bowl beat together the butter and sugar for about 30 seconds.
• Add sugar, baking powder and salt. Beat until just combined. (Scrape down the bowl to get everything included)
• In a small bowl crack eggs and remove from the shell, add vanilla and stir to blend completely with a fork.
• Add egg/vanilla mixture to Sugar/butter mixture and mix until just combined.
• Mix in the flour until just combined, do not over mix.
• Remove 1/3 of the batter/dough and save for the topping.
• Grease the bottom of a 9X 13 baking dish. Then place a sheet of parchment paper in the bottom leaving about 6 " handles to be able to lift out the finished bars for cooling.
• Place the 2/3 portion of dough in the center of the pan on top of the parchment paper. Using your fingers, gently push the dough to fit across the bottom of the pan.
• Bake for 12 minutes.
• While the crust is baking place cherries, cornstarch and sugar in a bowl and stir to blend well.
• When crust comes out of the oven, spread the cherry pie filling over the top of the baked crust.
• Take the unbaked 1/3 portion of the batter/dough and shape into small balls and sprinkle over the top of the cherry pie filling.
• Bake for 30 minutes until the top is just starting to turn golden color.
• Using the handles, lift the cherry pie bars out and place on a wire rack to cool. Allow to cool at least 15 minutes.
• In a small bowl stir the powdered sugar and milk together to get a sugar frosting to drizzle consistency.
• Once bars have cooled, using a spoon drizzle the sugar/ milk frosting over the top in cross patterns.
• When ready to serve cut to squares.
• Can be made ahead and served cold.

CHERRY BARS

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.

CHERRY KUCHEN BARS RECIPE

Steps:

• Preheat oven to 350 degrees. In a large bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Reserve 1 ½ cups of the dough. Press the remaining dough on to the bottom of an ungreased 15x10x1-inch baking pan.
• Bake for 12 minutes. Remove, then spread pie filling over crust in pan. Spoon reserved dough into small mounds over pie filling.
• Bake an additional 30 minutes or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle with powdered sugar icing. Cut and serve.