Sunday, April 8, 2012

Family Favorite Pan Cherry Slice Recipe

My Traditional Family Cherry Slice Bars

TIP:  I use an extra long piece foil to cover a 13x9 pan, turn pan upside down
to form another pan,( dull side up ) then insert this into the baking pan. This will act like a liner and when
bars are completly cool, ( I place in fridge ) after bars are completely cooled, use the extra length to lift the bars
out of the pan ( before icing ). I cut the bars with a long knife into squares, then drizzle icing.

Cookie Crust:
1 cup flour
1 cube butter
2 Tbsp powder sugar
Mix this until ingredients are crumbly, press in 9x13 pan bake ONLY 12 minutes 375

2nd Layer
In small bowl mix ingredients well
1 cup sliced maraschino cherries (reserve juice from cherries)
2 eggs
1 cup brown sugar
1/2 t. baking powder
1 tsp. vanilla
pinch of sale
1 cup chopped nuts (your choice)
Mix together and spread over crust, bake 25 minutes or until
toothpick inserted in center comes out clean. Cool

1 cup powder sugar
1/2 Tbsp. milk
3/4 tsp. reserved cherry
Mix together milk, ½ teaspoon almond extract and powdered sugar.
Whisk together until there are no more lumps,
and drizzle over cooled bars.
Cut into 1 ½ inch squares and serve.

You can freeze these without the icing.

I have made this adapted version of cherry bars which I always called Cherry Slice from a recipe that
used candied fruit, and I reduced the granulated suger using powered sugar in the crust instead.

When my kids were teens, they all had to have their own pan of Cherry Slice!

This is a holiday tradition and kept for special occasions and to take for a desert to friends house.

1 comment:

  1. Hi Karren! This delicious recipe is featured on my blog this week from Link-up Party #3: Hop to my blog (Monday) at Krumble Cakes and Sweets. Stop by and grab a button! Thank you for sharing. (don't, forget to link-up again this week)


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