Sour Cherry Bars Recipes

SOUR CHERRY BARS

Steps:

• Preheat oven to 350 degrees F.
• Mix first three ingredients together until well blended, avoid getting it too warm or it will be hard to handle.
• Press into a 9" x 13" pan and bake for 15 minutes.
• Beat the eggs and add the sugar, brown sugar, flour and baking powder.
• When combined, add fruit and mix.
• Pour cherry mixture over crust in pan and bake for 45 minutes.

SOUR CHERRY CRUMB BARS

Steps:

• Prepare Cherry Filling by mixing together sugar and cornstarch. Add sour cherries to a small saucepan, stir in lemon juice and cornstarch/sugar mixture. Bring mixture to a boil over medium heat, until thickened. Once thickened remove from heat and stir in almond extract, let cool to room temperature.
• Preheat the oven to 350° and spray 9×9 inch square pan then line with parchment paper.
• Add all of the dry bar ingredients into a large mixing bowl and mix together using your hands, or pulse in a food processor to blend.
• Add butter, using a pastry blender or your hands work the mixture into crumbs/pea sized pieces. Or pulse a few times in food processor until butter is the size of peas. It will become a soft and crumbly mixture.
• Add 2/3 of the crumb mixture to the prepared pan and firmly pat down. Then top with cooled cherry filling. Add evenly the remaining crumb mixture on top of the cherries. Place in oven and bake for 30-35 minutes or until a light golden brown.
• Let bars completely cool. Cut bars into 9-12 serving and serve.

SOUR CHERRY BARS (A VERY EASY TART RECIPE)

Steps:

• Melt the butter, add sugar immediately and mix well. Allow cooling slightly.
• Then add 2 eggs and grated zest to the butter and mix again.
• Add flour, baking powder and knead a soft dough
• Put 1/3 of the dough in the freezer (we'll need it later to put on top of the tart)
• Place the remaining 2/3 of the dough in a baking dish (you can roll it or just press with your fingers so that the dough fills the entire baking dish and its sides)
• Spread the jam over the top
• Now take the pastry from the freezer and grate it over the top of the jam. Use a thick grater.
• Preheat the oven to 180 °C (350F) and bake the tart for 30-40 minutes until golden brown. Wait until it cools down, cut into bars or squares.

SOUR-CHERRY CRUMBLE BARS

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.

QUICK AND EASY CHERRY BARS

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.

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 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.