Cherry And Coconut Brown Betty Recipes

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COCONUT CHERRY BARS



Coconut Cherry Bars image

Take a break from chocolate and make these cheery cherry bars.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 30

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
3 tablespoons powdered sugar
2 eggs
1 cup granulated sugar
3/4 cup chopped nuts
1/2 cup flaked coconut
1/2 cup chopped maraschino cherries, drained
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease 8- or 9-inch square pan.
  • In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
  • In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
  • Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 55 mg, Sugar 9 g, TransFat 0 g

CHERRY COCONUT BARS



Cherry Coconut Bars image

I came across these easy maraschino cherry bars while stationed at a Michigan Air Force base in 1964 and have been making the recipe ever since. My children don't think an event is special unless they are part of it. -Marguerite Emery, Orland, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 13

1 cup all-purpose flour
3 tablespoons confectioners' sugar
1/2 cup cold butter, cubed
FILLING:
2 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped walnuts
1/2 cup quartered maraschino cherries
1/2 cup sweetened shredded coconut

Steps:

  • In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY BETTY



Cherry Betty image

My kids have always flocked to the kitchen when they smell this wonderful dessert. They are now all grown and it still has then drifting to the smell.

Provided by Carol Brown

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 5

2 cans cherry pie filling
1 1/2 sticks melted butter
2 tbsp cinnamon
1 cup diced pecan pieces
1 box yellow cake mix

Steps:

  • 1. Cherry Betty Ingredients: Preheat oven to 350. Lightly coat a 9×13 baking pan with cooking spray. Pour both cans of cherry pie filling into prepared baking dish. Top with cake mix. Sprinkle cinnamon over cake mix. Top with diced pecan pieces. Next, slowly drizzle melted butter over the entire dish. There is no need to stir this dish. It's best to layer these ingredients. As it bakes, the butter will creep through the cake mix and the cherry pie filling will bubble up. It's a great example of teamwork. Place in the oven and bake at 350 for 30 - 45 minutes, until top is golden brown and entire dish is bubbly.

CHERRY COCONUT BARS



Cherry Coconut Bars image

Just another wonderful recipe from Light & Tasty that I adjusted to our taste. Although this recipe does have the coconut in it, the cherry is the most powerful flavor. I would recommend coconut extract, instead of vanilla, if you are going for the coconut taste.

Provided by Jellyqueen

Categories     Bar Cookie

Time 50m

Yield 1 dozen bars

Number Of Ingredients 12

3/4 cup all-purpose flour
3 tablespoons confectioners' sugar
3 tablespoons cold butter, cut into cubes
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup quartered maraschino cherry
1/3 cup chopped walnuts
1/3 cup flaked coconut

Steps:

  • In food processor, mix flour and confectioners' sugar.
  • Add butter and pulse approximately 15 times, or until mixture resembles fine crumbs.
  • Press in to a 9 inch square baking dish that has been sprayed with oil.
  • Bake on 350°F for 12-15 minutes, or until lightly browned.
  • Cool on wire rack.
  • While crust is cooling, combine eggs, sugar and vanilla extract in food processor and blend well.
  • Combine flour, baking powder and salt and add to egg mixture and blend until smooth.
  • Add cherries, nuts and coconut and pulse until just blended.
  • Spread over crust and bake on 350°F for 20-25 minutes or until firm.
  • Refrigerate left overs-- if you have any.

EASY COCONUT CHERRY BARS



Easy Coconut Cherry Bars image

Looking for a dessert made using Betty Crocker™ Super Moist™ cake mix? Then check out these distinctive almond, coconut and cherry bars - a tasty treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 16

Number Of Ingredients 8

1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup cold butter
1 egg, slightly beaten
1 cup flaked coconut
1/2 cup sliced almonds
2/3 cup cherry preserves (from 12-oz jar)
1/3 cup dried cherries, coarsely chopped
1 teaspoon almond extract

Steps:

  • Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray.
  • In large bowl, place cake mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Set aside 3/4 cup crumb mixture. Add egg to remaining crumb mixture in bowl, stirring just until blended. Press mixture in bottom of pan. Bake 15 minutes or until light golden brown around edges.
  • Meanwhile, in small bowl, mix coconut, almonds and reserved crumb mixture; set aside. In small microwavable bowl, microwave preserves on High 45 to 60 seconds or until warm and slightly melted. Stir in dried cherries and almond extract. Spoon warm preserves over partially baked crust. Sprinkle with reserved coconut mixture.
  • Bake 20 to 25 minutes longer or until golden. Cool on cooling rack 1 hour. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 290 mg, Sugar 25 g, TransFat 0 g

CHERRY AND COCONUT BROWN BETTY



Cherry and Coconut Brown Betty image

Provided by Kim Severson

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 6

Butter, for greasing baking dish
4 cups halved and pitted cherries (from about 1 1/2 pounds whole cherries)
1/2 cup sugar
1/2 cup freshly grated coconut (see note)
2 cups fresh bread crumbs (preferably from brioche, challah or country bread)
Chilled heavy cream, for serving

Steps:

  • Heat oven to 350 degrees. Butter an 8-inch-square baking dish. Spread 1 cup cherries in bottom of dish. Sprinkle with 2 tablespoons sugar, 2 tablespoons coconut and 1/2 cup bread crumbs. Repeat three more times with cherries and dry ingredients.
  • Cover baking dish with foil. Bake until cherry juice bubbles and candies a bit on the edges, about 1 hour. Remove foil and place dish under a broiler to toast the top layer, 1 to 3 minutes.
  • Serve warm; pass a pitcher of chilled cream at the table for drizzling on top.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 1 gram, Carbohydrate 44 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 199 milligrams, Sugar 23 grams, TransFat 0 grams

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