Cherry Pie Bars Cherry Kuchen Bars Recipes

CHERRY KUCHEN BARS

Steps:

• Preheat oven to 350°F. In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Reserve 1 1/2 cups of the dough. Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.
• Bake for 12 minutes. Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling.
• Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle top with Powdered Sugar Icing. Cool completely. Cut into bars to serve. Powdered Sugar Icing
• In a small bowl stir together powdered sugar, vanilla or almond extract, and enough milk to make a smooth icing of drizzling consistency. You may substitute your favorite flavor of pie filling for the cherry pie filling.

CHERRY PIE BARS ~ CHERRY KUCHEN BARS

Steps:

• Preheat Oven to 350°
• In a large bowl beat together the butter and sugar for about 30 seconds.
• Add sugar, baking powder and salt. Beat until just combined. (Scrape down the bowl to get everything included)
• In a small bowl crack eggs and remove from the shell, add vanilla and stir to blend completely with a fork.
• Add egg/vanilla mixture to Sugar/butter mixture and mix until just combined.
• Mix in the flour until just combined, do not over mix.
• Remove 1/3 of the batter/dough and save for the topping.
• Grease the bottom of a 9X 13 baking dish. Then place a sheet of parchment paper in the bottom leaving about 6 " handles to be able to lift out the finished bars for cooling.
• Place the 2/3 portion of dough in the center of the pan on top of the parchment paper. Using your fingers, gently push the dough to fit across the bottom of the pan.
• Bake for 12 minutes.
• While the crust is baking place cherries, cornstarch and sugar in a bowl and stir to blend well.
• When crust comes out of the oven, spread the cherry pie filling over the top of the baked crust.
• Take the unbaked 1/3 portion of the batter/dough and shape into small balls and sprinkle over the top of the cherry pie filling.
• Bake for 30 minutes until the top is just starting to turn golden color.
• Using the handles, lift the cherry pie bars out and place on a wire rack to cool. Allow to cool at least 15 minutes.
• In a small bowl stir the powdered sugar and milk together to get a sugar frosting to drizzle consistency.
• Once bars have cooled, using a spoon drizzle the sugar/ milk frosting over the top in cross patterns.
• When ready to serve cut to squares.
• Can be made ahead and served cold.

CHERRY PIE BARS

Steps:

• Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish (for thinner bars use a 15 by 10-inch baking dish).
• In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy.
• Mix in eggs one at a time, then blend in vanilla and almond extracts. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Reserve and set aside 1 1/2 cups batter then spread remaining evenly into prepared baking dish.
• Top with cherry pie filling spreading into an even layer. Dollop small spoonfuls of the remaining batter evenly over top.
• Bake in preheated oven about 30 - 37 minutes (near lesser time for 15 by 10 baking dish and greater time for 13 by 9). Remove from oven and allow to cool completely on a wire rack.
• For the glaze:
• In a small mixing bowl whisk together all glaze ingredients adding enough half and half to reach desired consistency.
• Pour into a resealable bag, seal bag and cut a small tip from one corner then drizzle over top of cooled bars. Allow glaze to set (to set it quicker chill in freezer) then cut into squares.

CHERRY KUCHEN BARS

Steps:

• Preheat oven to 350°F and grease a 15x10 baking pan with a bit of butter. Set aside.
• In a large mixing bowl, using an electric mixer, beat the shortening and butter for 1 minute on medium speed.
• Add the sugar, baking powder, and salt. Beat together until thoroughly combined and mixture is smooth.
• Add the eggs and vanilla, and beat until well combined, scraping down the sides of the bowl as needed.
• Add the flour one cup at a time, mixing with the electric beater until the dough gets thick. Then, switch to a wooden spoon and stir in any remaining flour.
• Reserve 1½ cups of the dough, and press the remaining dough into the prepared baking pan.
• Bake for 12 minutes, then remove from oven.
• Spread the cherry pie filling over the crust, then spoon small amounts of the reserved dough over the top.
• Bake for 25 to 28 minutes longer, or until lightly golden brown.
• Remove from oven and set on a wire rack to cool completely.
• While the bars cool, prepare the icing by combining the powdered sugar, vanilla extract, and milk in a small bowl, adding the milk 1 tablespoon at a time until desired thickness is achieved.
• Once bars have completely cooled, drizzle with icing, cut, and serve.