Cherry Squares
This recipe came from my sister. She wrote it and some other recipes out for me years ago on notepaper, and I had completely forgotten until they fell out of a cookbook Sadie got her hands on last week. This is for one of my favorite treats. It works with fillings other than cherry, most notably blueberry, which I have had, and strawberry-rhubarb, which my sister said also works. Enjoy!
Cherry Squares
2 Sticks (1 cup) margarine (or butter, presumably)
2 Cups sugar
1 Teaspoon vanilla
3 Cups flour (preferably sifted)
4 Eggs
1 Can pie filling (Cherry or an alternate)
Cream butter and sugar, add vanilla. Add eggs, beat well.
Add flour a little at a time, beating well each time, or beat constantly at medium.
Spread half in well-greased 9x13 pan. Spread filling over it, and top with the remaining batter, spreading as evenly as possible. Open spots are fine.
Bake at 350° 40 - 50 minutes. Cool 10 - 15 minutes in pan, then cut and remove. Bottoms get soggy if left in pan.
Or use a jelly roll pan (small cookie sheet with sides) for a thinner square. You will have open spots this way, but they look nice. Cooking time is much shorter. You may have to use more than half the batter on the bottom this way.
Try using canned cherries rather than pie filling. Less stuff you don’t want, more stuff you do.
Posted by Dave Schuler on 08/18 at 10:09 AM
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