Good day!!! It’s been a long time since I posted, so as a welcome back, I decided to share a dessert recipe!!! I am a self-admitted dessert snob. I don’t eat dessert much, and I don’t make sweets that much, and – hold your hats – I’m not too fond of chocolate. I know, I know you are horrified! Don’t worry, you’ll get used to it. I have been this way for a long time, and I have learned to live a full and happy life without chocolate. With that said, I found this recipe while cruising the internet, for fruit pie recipes, and after I made it, I realized that making a dessert once in a while is a good thing, or in this case, it’s a delicious thing!
What you’ll need:
Stand mixer
9 by 13 glass or similar baking dish
Ingredients
1 ½ cups granulated sugar – plus 1/4 cup for defrosting the cherries
2 sticks plus 5 tablespoons – salted (I know!!) and softened
2 large eggs at room temperature
1 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons whole milk
Either one 30 oz can of cherry pie filling or a 2-pound bag of frozen cherries
For the glaze
1 cup confectioners’ sugar
1 tablespoon whole milk
1 lemon, zested
This recipe is from Ree Drummond, yes the Pioneer Woman, that explains the amount of butter!!! I promise you, it’s worth it!
Preheat the oven to 375 degrees. Cream together the granulated sugar and butter in a stand mixer until they are pale and fluffy, about one to two minutes. Add the eggs one at a time, running the mixer in between, then the vanilla. Run the mixer until everything is incorporated. Meanwhile, pour the cherries into a pot with a quarter cup of sugar and heat the cherries to defrost them. Don’t heat them to a boiling point; warm them, so they aren’t icy when you put them into the baking dish.
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 baking dish. Pour over the cherries and spread them 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, 35-45 minutes.
When the bars are cooled, make the glaze by mixing the confectioners’ sugar, milk, and lemon zest in a bowl and stir until smooth. Drizzle over the top. Cut the bars in the baking dish and serve.
Cherry Pie Bars
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Loading...This recipe is from Ree Drummond, yes the Pioneer Woman, that explains the amount of butter!!! I promise you, it's worth it! What you'll need: Stand mixer 9 by 13 glass or similar baking dish
Ingredients
- 1 ½ cups granulated sugar - plus 1/4 cup for defrosting the cherries
- 2 sticks plus 5 tablespoons – salted (I know!!) and softened
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons whole milk
- Either one 30 oz can of cherry pie filling or a 2-pound bag of frozen cherries
- For the glaze
- 1 cup confectioners' sugar
- 1 tablespoon whole milk
- 1 lemon, zested
Instructions
Preheat the oven to 375 degrees. Cream together the granulated sugar and butter in a stand mixer until they are pale and fluffy, about one to two minutes. Add the eggs one at a time, running the mixer in between, then the vanilla. Run the mixer until everything is incorporated. Meanwhile, pour the cherries into a pot with a quarter cup of sugar and heat the cherries to defrost them. Don't heat them to a boiling point; warm them, so they aren't icy when you put them into the baking dish.
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 baking dish. Pour over the cherries and spread them 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, 35-45 minutes.
When the bars are cooled, make the glaze by mixing the confectioners' sugar, milk, and lemon zest in a bowl and stir until smooth. Drizzle over the top. Cut the bars in the baking dish and serve.
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