CHERRY KUCHEN BARS

MARILYN B DAVISON CCP Next time I make this I might stir some chopped sliced almonds into the dough you spread on the pan but leave the topping dough plain.

CHERRY KUCHEN BARS
CHERRY KUCHEN BARS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup butter, softened

  • 1/2

    cup shortening (I used butter flavor Crisco)

  • 1 3/4

    cup sugar

  • 1 1/2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 3

    eggs

  • 1

    teaspoon vanilla

  • 3

    cups flour

  • 1

    can cherry pie filling (21-ounce)

  • Powdered sugar icing

  • POWDERED SUGAR ICING

  • 1 1/2

    cups powdered sugar

  • Milk

  • Vanilla or almond extract

  • In a bowl, stir together the powdered sugar with several drops of vanilla or almond extract with enough milk to make an icing you can drizzle over the Kuchen. (I used almond extract)

Directions

Preheat oven to 350 degrees and get out a 15x10x1-inch baking pan. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed until creamy. Add sugar, baking powder and salt. Beat until well combined. Beat in eggs and vanilla until it forms a smooth batter. Add the flour a little at a time until incorporated. Remove 1 1/2 cups of the dough and set aside. For the crust, spread the remaining dough on the ungreased baking pan. Bake for 12 minutes. Remove from oven and dollop the cherry pie filling on the top, gently spreading the filling over the crust. Using your fingers, break off small pieces of the reserved dough and drop on the cherry filling. Bake about 30 minutes or until top is lightly browned. Cool in pan for 10 minutes. Drizzle top with the powdered sugar icing. Cool completely. Cut into bars, makes about 32 bars.

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