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Ingredients
- CHERRY KUCHIN
- 1 ⁄2 cup butter, softened
- 1 ⁄2 cup shortening
- 1-3 ⁄4 cups sugar
- 1-1 ⁄2 teaspoons baking powder
- 1 ⁄2 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 21-ounce can cherry pie filling*
- POWDERED SUGAR ICING
- 1-1/2 cups powdered sugar
- 1/4 teaspoon vanilla (or almond) extract
- 3 to 4 teaspoons milk
Details
Servings 32
Preparation time 25mins
Cooking time 42mins
Adapted from grandparents.com
Preparation
Step 1
Directions:
Preheat oven to 350 degrees 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 15×10×1-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 lightly browned. Cool in pan on a wire rack for 10 minutes.
Prepare the icing: In a small bowl stir together 1-1⁄2 cups powdered sugar, 1⁄4 teaspoon vanilla or almond extract, and enough milk (3 to 4 teaspoons) to make a smooth icing of drizzling consistency.
Drizzle top with Powdered Sugar Icing. Cool completely. Cut into bars to serve.
Makes 32 bars
Tip:
You may substitute your favorite flavor of pie filling for the cherry filling.
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