A couple of weeks ago my husband was kind enough to take me, my friend and her husband on a little outing to Brigham City. We went to the Museum of Art and History there and enjoyed the Ruby Jubilee Exhibition sponsored by the Utah Quilt Guild. Every quilt displayed was red and white. There were so many striking quilts to look at.
Here's a perfect recipe for Valentine's Day. I love cherries so I know this is a good one!
Cherry
Pie Bars
Servings: 20 bars
·
For the Bars:
·
1/2 cup butter, softened
·
3/4 cup sugar
·
1/2 teaspoon salt
·
2 eggs
·
1/2 teaspoon vanilla extract
·
1/4 teaspoon almond extract
·
1-1/2 cups all-purpose flour
·
1/2 teaspoon baking powder
·
1 (21 ounce) can cherry pie filling
·
2 to 3 tablespoons sliced almonds
·
For the Glaze:
·
1/2 cup confectioners' sugar
·
1/4 teaspoon almond extract
·
1-1/2 tablespoons milk, or as needed
Preheat
oven to 350 degrees. Spray a 13" x 9" baking dish or metal brownie
pan with non- stick cooking spray.
Cream
together butter and sugar. Add salt, eggs, vanilla and almond extracts and beat
until creamy and well combined. Add flour and baking powder and mix on low
speed just until dry ingredients have been incorporated. With greased hands,
pat 1-1/2 cups of batter into the prepared baking dish. Spoon cherry pie
filling evenly over the bottom crust. Drop very small pieces of the remaining
batter over the pie filling. Sprinkle sliced almonds over the top.
Bake
for 33-35 minutes or until golden brown. Remove from the oven and allow to cool
completely. Once bars have cooled, whisk together confectioners’ sugar, almond
extract, and as much milk as needed to reach desired consistency. Drizzle over
the cooled bars. Cut into squares and serve.
Adapted from Taste of Home
I just finished reading this book this past weekend. It's a sweet love story of Sir Walter Scott and his wife Charlotte. And with most all love stories there were hurdles that needed to be overcome.
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