Cherry Kuchen Bars Food

CHERRY KUCHEN BARS

Steps:

• Preheat oven to 350°F. In a large mixing 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 sides 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 1/2 cups of the dough. Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.
• Bake for 12 minutes. Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling.
• Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle top with Powdered Sugar Icing. Cool completely. Cut into bars to serve. Powdered Sugar Icing
• In a small bowl stir together powdered sugar, vanilla or almond extract, and enough milk to make a smooth icing of drizzling consistency. You may substitute your favorite flavor of pie filling for the cherry pie filling.

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 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.

CHERRY PIE COOKIE BARS

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.

CHERRY KUCHEN BARS

Steps:

• Preheat the oven to 350 °F.
• Beat ½ a cup of softened butter with ½ a cup of shortening in a large bowl with an electric hand mixer on medium speed for 30 seconds.
• Add 1¾ cups of sugar, 1½ teaspoons of baking powder and ½ a teaspoon of salt. Beat until fully combined, scraping the side of the bowl occasionally.
• Beat in three eggs and 1 teaspoon of vanilla until fully combined.
• Beat in as much of the flour as you can with the mixer. Use a wooden spoon to stir in the remaining flour.
• Set 1½ cups of the dough to one side. Press the remaining dough into the bottom of an ungreased 15x10x1-inch baking pan. Bake in the preheated oven for 12 minutes.
• Remove the pan from the oven and spread cherry pie filling over the crust in the pan. Spoon small pieces of the reserved dough over the pie filling.
• Bake for 30 more minutes.
• Once cooked, remove from the oven and leave to cool completely (45 mins - 1 hour).
• Combine 1½ cups of powdered sugar, ¼ teaspoon of vanilla or almond extract with 2-3 tablespoons of milk until you have a drizzling consistency.
• Drizzle the icing over the cooled cake.
• Slice into 15 bars and transfer to a wire rack.
• Serve with tea or coffee.

CHERRY KUCHEN BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, beat butter, shortening, and sugar until creamy. Add eggs and vanilla; mix well.
• In a medium bowl, combine flour, baking powder, and salt. Slowly beat flour mixture into butter mixture until well combined. Reserve 1-1/2 cups of dough; set aside. Spread remaining dough in a 15- x 10- x 1-inch baking sheet.
• Bake 10 minutes. Remove from oven and spread pie filling over crust. Spoon reserved dough in small mounds on top of pie filling.
• Continue baking 25 to 30 minutes, or until top is lightly golden. Let cool, then cut into squares.

CHERRY KUCHEN

Steps:

• In a saucepan, combine the cream, sugar and bread crumbs. Cook over medium heat until mixture begins to thicken. Remove from the heat; cook for 15 minutes. , Meanwhile, divide the dough in half; press onto the bottom and up the sides of two 9-in. pie plates to form a crust., Pour half of cream mixture into each crust. Drop spoonfuls of pie filling over cream layer. Combine topping ingredients; sprinkle over filling. , Bake at 350° for 25-30 minutes or until edges are golden brown and center is set.

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

Steps:

• Mix the first six ingredients together to make a batter.
• Pour most of the batter into the bottom of a greased 9x13-inch pan.
• Pour can of pie filling on top.
• Glop the rest of the batter on top of the filling.
• Bake at 350 degrees for 40 minutes.
• Enjoy!