Cherry Pie Filling Bars Food

CHERRY PIE FILLING BARS WITH CREAM CHEESE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Grease a 8x8 baking pan with nonstick cooking spray.
• Combine the flour and salt in a medium bowl and set aside.
• Beat the butter and sugar together until light and fluffy. Add the eggs and vanilla extract and continue mixing to combine.
• Slowly add in the dry ingredients and mix until well combined.
• Spread ⅔ of the batter in the bottom of the prepared pan. Using your fingers press the dough into the pan until the dough is spread evenly.
• Add the cherry pie filling on top of the crust.
• Drop the remaining crust dough by the spoonful over the cherry pie filling.
• Bake in the preheated oven for 30 to 35 minutes - until the top crust is golden brown and the filling is bubbling.
• When cherry bars are done remove from the oven and allow to cool. Make the cream cheese glaze while bars are cooling.
• Make the cream cheese glaze by beating together the cream cheese, powdered sugar, vanilla extract, and two tablespoons of milk until smooth. Add more milk if needed to reach your desired consistency.
• When the bars are cooled, drizzle the glaze over the top and cut into nine even 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 PIE FILLING BARS

Steps:

• Cream margarine and sugar.
• Add eggs and beat well.
• Beat in lemon juice and flour.
• Pour batter into a greased and floured jellyroll pan (or a cookie sheet with tall sides).
• Use a toothpick to mark where the bars will be cut. Drop about 2-4 cherries with filling in the middle of each square. (You won't use the whole can).
• Bake at 350 degrees for about 30-40 minutes.
• Dust with powdered sugar.

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.

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 PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1/2 cup milk and egg yolk together in a bowl. Combine flour and salt in a separate bowl. Cut butter into flour mixture using a pastry blender or fork until mixture resembles coarse crumbs; stir into milk-egg mixture until a ball of pastry dough forms. Separate dough into 2 pieces.
• Roll 1/2 of the dough on a floured work surface large enough to fit in the bottom and up the sides of a 10x15-inch jelly roll pan. Place dough on pan. Sprinkle crushed corn flakes over dough.
• Drain 1/3 cup liquid from each can of cherry pie filling and reserve liquid for another use. Carefully spoon cherries over corn flakes layer.
• Roll remaining dough into an 11x16-inch rectangle on a floured work surface; place on top of cherry layer. Tuck 1/2 inch of dough under the bottom crust and gently seal edges.
• Beat egg white in a bowl until foamy; brush over top dough layer. Sprinkle white sugar over dough.
• Bake in the preheated oven until lightly browned, about 1 hour. Transfer to a cooling rack to cool completely, about 3 hours.
• Whisk confectioners' sugar, 2 tablespoons milk, and vanilla extract together in a bowl until glaze is smooth. Spoon glaze into a plastic bag and snip 1 corner. Slice bars and squeeze glaze onto each bar.

CHERRY BARS

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.