Cherrypretzelsquares Recipes

CHERRY SQUARES

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.

CHERRY CRUMBCAKE SQUARES

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.

CHERRY PRETZEL SQUARES

Steps:

• Combine the first three ingredients in a mixing bowl.
• Spread pretzel mixture in bottom of 9 x 13 baking dish.
• Bake 10 minutes at 350 degrees.
• While the pretzel mixture is baking, combine the next three ingredients. Spread on top of the cooled baked pretzel crust.
• Spread 2 cans of LUCKY LEAF PREMIUM CHERRY PIE FILLING over the cream cheese layer.
• Refrigerate at least 4 hours.

CHERRY WALNUT SQUARES

Steps:

• Preheat oven to 375°. In a large bowl, cream the butter, sugars and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press onto the bottom of an ungreased 13x9-in. baking pan. Bake 8-10 minutes or until edges begin to brown., Meanwhile, in a large saucepan, combine the brown sugar, butter, corn syrup, cream and salt. Bring to boil over medium heat, stirring constantly. Reduce heat; cook and stir 4 minutes or until slightly thickened., Remove from the heat. Stir in 2-1/2 cups walnuts, cherries and vanilla; spread over crust. Bake 15-20 minutes or until bubbly. Sprinkle with baking chips and remaining walnuts; lightly press into filling. Cool on a wire rack. Cut into bars.

CHERRY PRETZEL DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix pretzels, melted butter, and sugar together in a bowl; press into the bottom of a 13x9-inch baking dish.
• Bake crust in preheated oven until lightly browned, about 10 minutes. Remove to cool completely.
• Stir cream cheese and confectioners' sugar together in a bowl. Fold whipped topping with the cream cheese mixture until smooth; spread over the cooled pretzel crust. Spread cherry pie filling over the cream cheese layer.

CHERRY PRETZEL DESSERT

Steps:

• In a large bowl, combine pretzels, sugar and margarine.
• Set aside 1/2 cup for the topping.
• Press the remaining mixture into an ungreased 13x9 pan.
• In a mixing bowl, beat whipped topping mix, milk, and vanilla at high speed for about 4 minutes or until soft peaks form.
• Add cream cheese and confectioners sugar and beat until smooth.
• Spread half of the mixture over the crust.
• Top with cherry pie filling and the remaining cream cheese mixture.
• Sprinkle with the reserved pretzel mixture.
• Refrigerate for at least 4 hours or overnight.

COCONUT-CHERRY CREAM SQUARES

Steps:

• In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the flour, sugar, sugar substitute and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting.