Cherry Pie Filling Bars With Cream Cheese Glaze Food

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 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 CREAM CHEESE BARS

Steps:

• Begin by preheating your oven to 350 degrees F.
• With a stand mixer, cream together the butter, sugar, and salt until light and fluffy. Add the eggs one at time. Beat well after each addition. Then, put in the vanilla and almond extract. Finally, gradually add in the flour and baking powder.
• Spread about 2 1/2 cups of this batter into a greased 15x10x1-inch baking sheet. (I found it easiest to use an offset spatula greased with a little cooking oil to spread out the batter.)
• In a medium-size bowl, beat together cream cheese, sugar, and egg. Add this on top of the first layer of batter. Then, spread out the cherry pie filling.
• Drop the remaining batter by spoonfuls over the filling. Bake about 35-40 minutes or until golden brown. Cool in pan on a wire rack.
• Once the bars are cool, in a small bowl mix together confectioners' sugar, extracts, and enough milk to reach a drizzling consistency. Drizzle over the top.

CHERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
• Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

CREAM CHEESE CHERRY PIE CRUMB BARS RECIPE - (4/5)

Steps:

• Preheat oven to 375°F. Lightly grease a 9×13-inch baking pan. CRUMB: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan and bake for 8 to 10 minutes, until light golden brown. Set on a wire rack to cool. FILLING: In a separate large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until smooth, about 2 to 3 minutes. Add the vanilla extract and mix to combine. Using an offset spatula, spread the cream cheese mixture into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the remaining dough evenly over the cherry layer. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before adding the glaze. POWDERED SUGAR GLAZE: In a small bowl, whisk together the powdered sugar, cream and vanilla extract. Add more cream if you want a thinner glaze, or more powdered sugar if you want a thicker glaze. Drizzle over the bars and allow to set. The bars can be served at room temperature or chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.