Whenever we have unexpected company, or just want a last-minute dessert for a meal, we pull out this never-fail recipe. I first found it in a Quick Cooking magazine when I was probably ten, and over time and much use I’ve adapted it by changing the fruit filling. Besides the classic cherry, we like peach and blueberry flavors best. Sometimes we use store-bought cherry pie filling, like the right side of the pan in the photo above, but what puts this recipe over the top is when we make the filling from scratch. We pulled the peach version from our favorite peach cobbler recipe, and the blueberry version is an adaption of a cherry pie filling that we sometimes make for it, too. Each of the filling recipes below will make enough filling for half of a 15″ x 10″ pan, so be sure to choose two fillings, or double one of them.
If that makes sense to you, please explain it to me. Thank you.
1/3 cup sugar
1/4 cup water
2 Tbsp. cornstarch
1 Tbsp. lemon juice
3 cups fresh or frozen pitted dark sweet cherries, thawed, halved
1/8 tsp. almond extract
In a large saucepan, combine sugar, water, cornstarch, and lemon juice until smooth. Add cherries. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat. Stir in extract. Set aside to cool.
Follow ingredients and directions for Cherry Filling, substituting blueberries for the cherries, and vanilla extract for the almond extract.
2 cans (15 oz. each) sliced peaches, with syrup
1/4 cup, plus 2 Tbsp. sugar
1/2 tsp. ground cinnamon
3 Tbsp. cornstarch
Combine peaches, sugar, cinnamon, and cornstarch in saucepan. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; set aside to cool.
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
1/4 tsp. almond extract
3 cups all-purpose flour
1 tsp. salt
1 cup powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 to 3 Tbsp. milk
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine flour and salt; gradually add to the creamed mixture just until combined. Spread 3 cups of batter into a greased or parchment-lined 15″ x 10″ baking pan. Spread with fillings of your choice, half on one side and half on the other. Drop the remaining batter by teasponfuls over the filling. Bake at 350 degrees F. for 30-35 minutes, or until dough tests done with a toothpick. Cool on a wire rack. Combine glaze ingredients; drizzle over bars. Yield: 5 dozen.
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