Walnut And Dried Cherry Bars Recipes

COCONUT CHERRY BARS

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.

CHERRY WALNUT SQUARES

Steps:

• Preheat oven to 375°. In a large bowl, cream the butter, sugars and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press onto the bottom of an ungreased 13x9-in. baking pan. Bake 8-10 minutes or until edges begin to brown., Meanwhile, in a large saucepan, combine the brown sugar, butter, corn syrup, cream and salt. Bring to boil over medium heat, stirring constantly. Reduce heat; cook and stir 4 minutes or until slightly thickened., Remove from the heat. Stir in 2-1/2 cups walnuts, cherries and vanilla; spread over crust. Bake 15-20 minutes or until bubbly. Sprinkle with baking chips and remaining walnuts; lightly press into filling. Cool on a wire rack. Cut into bars.

CHERRY WALNUT BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
• Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
• Bake 25 min. Cool.
• Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.

WALNUT CHERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil.
• Mix 2 cups flour, butter, and white sugar together into a smooth dough in a large bowl. Press evenly into prepared pan to make crust.
• Bake in the preheated oven until crust is lightly golden, about 12 minutes. Remove from oven and let cool.
• Whisk eggs in a large bowl until fluffy, 2 to 3 minutes. Add brown sugar, 1/4 cup flour, baking powder, and salt; mix well until smooth. Fold in walnuts and maraschino cherries. Spread filling over baked crust.
• Bake in the preheated oven until filling is set and golden brown, 20 to 25 minutes. Remove oven and allow to cool completely, 30 to 45 minutes.

CHERRY WALNUT BARS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Pat into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until edges are lightly browned., Meanwhile, in a small bowl, combine the eggs, brown sugar, salt, baking powder and vanilla. Drain cherries, reserving 2 tablespoons juice; set juice aside. Chop cherries; add to brown sugar mixture. Stir in walnuts. Pour over crust and spread evenly. Bake 20-25 minutes longer or until set. Cool completely on a wire rack., For icing, combine confectioners' sugar and butter in a bowl. Add enough reserved cherry juice to achieve desired consistency; drizzle over bars. Sprinkle with coconut if desired.

WALNUT AND DRIED CHERRY BARS

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
• In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts.
• Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
• clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each.

DRIED CHERRY AND WALNUT STRUDEL BUNDLES

Steps:

• Place cherries in small bowl. Pour 3/4 cup boiling water over. Let stand until softened, about 30 minutes. Drain well. Pat cherries dry with paper towels. Mix cherries, nuts and jam in medium bowl.
• Lightly oil heavy medium baking sheet. Stack phyllo sheets on work surface. Trim to 10-inch square (save scraps for another use). Cover stack with plastic and damp kitchen towel. Place 1 phyllo square on work surface. Brush lightly with butter. Arrange another phyllo square atop, with corners at a slight angle. Brush lightly with butter. Repeat with 2 more squares, arranging corners at slight angle. Spoon 1/4 cup sherry mixture in center of phyllo stack. Lift edges of phyllo and bring together around filling, forming bundle. With string, tie bundle just above filling. Place on prepared sheet. Repeat with remaining phyllo and filling, forming total of 6 bundles. Brush outside of filled portion (but not tops) of each bundle with butter. (Can be made 1 day ahead. Cover carefully and chill.)
• Preheat oven to 325°F. Bake until phyllo is golden about 35 minutes. Transfer sheet to rack and cool. Carefully cut string from each bundle. Sift powdered sugar over bundles and serve.