Delicious Cherry Bars

RECIPE FINDER

December 10, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Mary Gary of Petaluma, Calif., requested a recipe for Cherry Bars, which her mother made. "They had maraschino cherries in the filling and were made with sugar and eggs."

Dorothy Kelley of Reisterstown responded with a recipe that she says "was given to me in 1975."

Cherry Bars

Makes 9 to 12 bars

CRUST:

1/2 cup butter or margarine

1 cup flour

2 teaspoons powdered sugar

FILLING:

2 eggs

1/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped nuts

1 cup maraschino cherries, drained and halved

TOPPING:

one 8-ounce package cream cheese

1 1/2 cups powdered sugar

1/2 teaspoon vanilla

2 teaspoons almond extract

1/2 cup uncooked oatmeal

Cream together crust ingredients and press into the bottom of an 8-inch-by-8-inch pan. Bake at 350 degrees for 8 minutes or until lightly browned.

Combine filling ingredients and spread over baked crust and bake 30 to 40 minutes more at 350 degrees. Remove from oven and cool. Combine topping ingredients and spread over filling when it has cooled. Chill and cut into bars.

Tester Laura Reiley's comments: "The topping gives it a cheesecakelike texture, with the cherry-nut-custard layer adding a vibrant pink color and nice flavor.

"If you want the cream-cheese layer to be creamy and smooth, the uncooked oatmeal can be deleted with no consequences. ... Also, make sure the cream cheese is at room temperature when you work with it, because it can be difficult to spread neatly over the filling layer. The crust is a thin, crisp pastry."

Recipe requests

Jo Anne McKinney of Spencer, N.C., is seeking a recipe for Brunswick stew with chicken.

Dennis Bolduc of Winchester, Va., writes that he is seeking a recipe for "crab imperial like that served at the Crab Claw Restaurant in St. Michaels, Md."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Names must accompany recipes for them to be published. List the ingredients in order of use, and note the number of servings each recipe makes. Type or print contributions. Letters may be edited for clarity.

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