Sour Cherry And Coconut Slice Recipes
CHERRY-COCONUT SLICES
My mother got this recipe from a woman named Emmie Oddie, a well-known home economist in Canada who had a column in a farming newspaper. Oddie would test reader recipes in her own kitchen and write about it. These tasty sweets are so rich that you need only a small piece. -Judy Olson, Whitecourt, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 32 bars.
Number Of Ingredients 11
Steps:
- In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 169 calories, Fat 6g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 82mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
SOUR CHERRY AND COCONUT SLICE
I just love these sour cherries and this slice is just devine. A family fave and freezes well too. I use cherry Jam (jelly) but I have also used raspberry Jam under the cherries and it works well too. Most berry Jams will probably work.
Provided by Jaded spoon
Categories Other Desserts
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 180C. Line a 20x30 slice pan with baking paper.
- 2. Beat butter (or marg), sugar and egg yolk till light and fluffy. Sift in flours and custard powder, mix and press into the lined pan. Prick with fork and refridgerate for 15 mins. Bake for 15 mins then allow to slightly cool whilst making topping.
- 3. TOPPING... Beat unsalted butterand sugar till light and fluffy. Add eggs one at a time and beat well inbetween. Stir in flour and coconut.
- 4. Spread Jam over the slightly cooled base, then sprinkle the drained cherries over the top.
- 5. Top the cherries with the coconut mix, spreading evenly over to cover. Bake a further 30 mins or till golden brown on top.
- 6. Cool in pan then slice into small squares. If you are going to freeze the slice, leave the slice whole from the pan it is easier to store that way but if you cut up pieces can be frozen too if any are left over.
CHERRY COCONUT BARS
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
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.
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