Cherry Slices Food

CHOCOLATE CHERRY SLICE

Steps:

• Grease a 19cm x 29cm lamington pan, line base and sides with paper, grease paper well.
• Melt chocolate in heatproof bowl over hot water.
• Spread over base of prepared pan, refrigerate until set.
• Combine coconut, sugar, cherries and egg white in a bowl.
• Spread over chocolate.
• Rough top lightly with a fork.
• Bake in moderate oven for about 15 minutes.
• Cool in pan.
• Cut when cold.
• Store in refrigerator.

CHERRY SLICES

Steps:

• Cream butter thoroughly.
• Add sugar and beat well.
• Add eggs, one at a time, and vanilla.
• Sift flour with baking powder and salt.
• Add sifted dry ingredients gradually, beating well.
• Spread on a large 11x17 inch greased pan, saving a little more than a cup of batter on the side.
• Add almond extract to cherry pie filling, then spread filling to within half an inch from edge of pan.
• Place remaining dough by spoonfuls over filling.
• Bake at 350 degrees for about 45 minutes.
• When cool, sprinkle with powdered sugar.
• Cut into slices or squares before serving.

CHERRY SLICE

Steps:

• BASE: Grease and line a slice tin.
• Mix all ingradients together in a bowl.
• Place in tin.
• Bake 15 minutes at 350.
• Allow to cool.
• MIDDLE: Mix all ingredients together and place on top of base.
• Bake another 15 minutes at 350.
• Allow to cool.
• TOP: Melt all ingredients over stove and pour on top of slice.

CHERRY CHRISTMAS SLICES

Steps:

• Cream butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill 1 hour. , Shape dough into three 10-in.-long logs; wrap securely and place in a freezer bag. Freeze until ready to bake, or up to 2 months., To bake, cut frozen logs into 1/8-in. slices, and place on ungreased baking sheets. Bake at 325° until edges are golden brown, 10-12 minutes. Cool on wire racks.

CHERRY-NUT SLICES

Steps:

• Preheat oven to 400°F.
• In a large mixing bowl combine all ingredients except cherries and nuts. Blend well on low speed.
• Stir in cherries and nuts, mix thoroughly.
• If necessary, chill 1 hour.
• Shape dough into two 10-inch rolls; wrap.
• Chill 1 to 2 hours.
• Cut into 1/4-inch slices.
• Place on ungreased cookie sheets.
• Bake at 400F for 7 to 10 minutes.

CHERRY BAKEWELL SLICES

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Drain the cherries, then put on treble thickness kitchen paper.
• Roll out the pastry and use it to line a 33x23cm shallow tin, allowing it to come 3cm up the sides.
• Line the pastry with a piece of foil and weigh it down with rice. Bake for 10 minutes then remove the foil and rice and return to the oven for a further 5 minutes.
• Spread the base with the preserve. Scatter the cherries over the base.
• Beat the butter and caster sugar until creamy. Beat in the eggs one at a time, then the extract. Fold in the ground almonds and flour.
• Spread over the pastry base, then sprinkle with the flaked almonds. Bake for 40 minutes, covering loosely with foil after 25 minutes, to stop it browning too much.
• Leave to cool. Dust with icing sugar and decorate with cherries, if using.