Willow's Sour Cherry Bars
- -----------------------------------CRUST-----------------------------------
- 1 1/2 c Flour
- 1/2 c Cold butter
- 5 tb Powdered sugar
----------------------------------FILLING----------------------------------
3 Eggs
1 c Sugar
1 c Brown sugar
1 ts Baking powder
1/2 c Flour
3 c Pitted sour cherries
From: Kathleen Williams
Date: Tue, 13 Jul 93 09:51:50 PDT
This recipe comes from a local caterer in the Wenatchee area.
CRUST: Mix together well, either in a food processor or by cutting in by
hand. Don't get the crust mixture too warm or it will be sticky and hard
to handle. Pat into a 9 x 13-inch pan. Bake for 15 minutes at 350 F.
FILLING: If using a food processor pour into work bowl and process until
well mixed. Then add 3 cups pitted sour cherries and chop up by bursts of
the on/off switch. Don't chop too finely or the fruit will lose its
identity.
If using a mixer or by hand, mix the ingredients except fruit. Chop the
fruit and add to mixture.
Pour over the partially baked crust and bake for another 45 minutes.
Variations: Rhubarb, apricots, peaches, plums, etc. are all equally
delightful. If using berries, be careful to leave fruit intact.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
3 Eggs
1 c Sugar
1 c Brown sugar
1 ts Baking powder
1/2 c Flour
3 c Pitted sour cherries
From: Kathleen Williams
Date: Tue, 13 Jul 93 09:51:50 PDT
This recipe comes from a local caterer in the Wenatchee area.
CRUST: Mix together well, either in a food processor or by cutting in by
hand. Don't get the crust mixture too warm or it will be sticky and hard
to handle. Pat into a 9 x 13-inch pan. Bake for 15 minutes at 350 F.
FILLING: If using a food processor pour into work bowl and process until
well mixed. Then add 3 cups pitted sour cherries and chop up by bursts of
the on/off switch. Don't chop too finely or the fruit will lose its
identity.
If using a mixer or by hand, mix the ingredients except fruit. Chop the
fruit and add to mixture.
Pour over the partially baked crust and bake for another 45 minutes.
Variations: Rhubarb, apricots, peaches, plums, etc. are all equally
delightful. If using berries, be careful to leave fruit intact.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
