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Double-Cherry Streusel Bars

Double-Cherry Streusel Bars



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Ingredients

Filling

  • 1 cup dried Bing (sweet) cherries (about 6 ounces)
  • 1 cup tart red cherry preserves (such as Tropical or Smuckers; about 11 ounces)
  • 1 tablespoon kirsch (clear cherry brandy)

Dough and streusel

  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 3/4 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup (packed) sweetened flaked coconut (about 3 ounces)
  • 3/4 cup sliced almonds (about 3 ounces)

Recipe Preparation

For filling

  • Combine dried cherries, tart cherry preserves, and kirsch in processor; blend to chunky puree. DO AHEAD Filling can be made 1 day ahead. Transfer to bowl; cover and refrigerate.

For dough and streusel

  • Preheat oven to 375°F. Line 13x9x2-inch metal baking pan with heavy-duty foil, leaving overhang. Spray foil with nonstick spray. Combine flour, sugar, cinnamon, and salt in processor; blend 5 seconds. Add butter, vanilla extract, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel. Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball.

  • Press dough over bottom of prepared baking pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.

  • Press dough over bottom of prepared baking pan; pierce all over with fork. Maintain oven temperature.

  • Add sweetened coconut flakes and sliced almonds to reserved 1 cup dough. Mix dough with fork, breaking streusel topping into small clumps.

  • Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake cookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool cookie in pan on rack. Using foil overhang as aid, lift cookie from pan. Peel off foil and discard. Cut cookie lengthwise into thirds, then cut crosswise into eighths, forming total of 24 bars. DO AHAED Bars can be made 2 days ahead. Store bars in airtight container and refrigerate.

Reviews Section

Cherry Slab Pie

Fresh cherries are in season right now, and this Cherry Slab Pie recipe is a must-make this summer.

I think this is a complete show-stopper of a dessert. It feeds a crowd and would be the perfect dessert for an outdoor party or picnic.

I do think you need to make your own pie crust for this Cherry Slab Pie as it requires a lot of crust! If you used store-bought, you’d probably want four crusts and you would have to reshape them since those usually come in rounds and you need rectangles for this!

So I recommend just making it and rolling the dough into the shape of your pan. It will be so much easier!

For the filling, you need lots of cherries! Six cups is what I used for 10吋 jelly roll sheet pan, but you might need more if you have a larger sheet pan.

Pit the cherries (hardest part of this recipe) and toss them with sugar, lemon juice, cornstarch, and a pinch of salt.


Cherry Pie Recipe & Video

You can make a Cherry Pie using either sweet or tart cherries or even a combination of the two. You can also make a Cherry Pie with fresh, canned, or even bottled cherries. For me, the type of cherries I use depends on the season. During the summer months, I like to use either sweet or sour fresh cherries. But in the dead of winter, when fresh cherries are nowhere to be found, I use either canned or bottled sweet or sour cherries. And the great part is no matter the cherries, this Cherry Pie is delicious. You can serve it warm, at room temperature, or even cold, with or without a scoop of vanilla ice cream.

Just as you can use different types of cherries to make a Cherry Pie, you can also use different types of pastry crusts. If you have a personal favorite, by all means use it instead of this pie crust recipe. This crust is known as Pate Brisee, which is a short crust pastry. Pate Brisee is a combination of butter and flour with a little salt and sugar added for flavor. Water binds all the ingredients together and you end up with a pastry that has a wonderful buttery flavor and crumbly texture. I have chosen a top crust that is in the form of pastry stars (you could use other shapes of cookie cutters) which makes for a very festive pie, especially at your next 4th of July celebration. If you prefer, though, you could use a lattice crust (like this Strawberry Rhubarb Pie) or you could simply have just a round of pastry (like this Apple Pie) with a few slits cut into the pastry.

Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half, f lattening each half into a disk. Then cover with plastic wrap and refrigerate for about one hour or until firm. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it o n a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, while you roll out the remaining pastry and make the cherry filling.

Meanwhile, remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Using a 2 1/2 inch (6 cm) star cookie cutter, cut out about 20 stars. Place the stars on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator.

Preheat your oven to 425 degrees F (220 degrees C) and place the oven rack in the lower third of the oven.

Make the Cherry Filling: Place the cherries in a large bowl. Add the sugar, tapioca, salt, lemon juice, vanilla extract, and Kirsch or almond extract (if using) and gently toss to combine. (If using canned cherries also add the 1/3 cup (80 ml) reserved cherry juice.) Let sit for about 10-15 minutes and then p our the mixture into the prepared pie shell and dot with the 2 tablespoons (25 grams) of butter. Lightly brush the rim of the pastry shell with cream. Starting at the outside edge of the pie, place the cut out pastry stars in a circular pattern on top of the cherries, making sure the tips of the stars are touching. Once the top of the pie is completely covered with the pastry stars, lightly brush the entire surface with the cream. Sprinkle with a little granulated white sugar.

P lace the pie on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie for about 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake the pie for about 25 - 35 minutes or until the crust is a deep golden brown color and the cherry juices are starting to bubble. If the edges of the pie are browning too much during baking, cover with a pie shield or foil ring.

Place the baked pie on a wire rack to cool for 3-4 hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature or in the refrigerator.

Makes one 9 inch (23 cm) pie.

2 1/2 cups (350 grams) all-purpose flour

1 tablespoon (15 grams) granulated white sugar

1 cup (225 grams) cold unsalted butter , cut into large chunks

1/4 to 1/2 cup (60 - 120 ml) ice cold water

Cherry Filling:

4 cups (1 liter) pitted, sweet or tart fresh cherries or 4 cups (1 liter) sweet or tart canned or bottled cherries, drained with 1/3 cup (80 ml) cherry juice reserved

3/4 cup (150 grams) granulated white sugar, or to taste

2 1/2 tablespoons (30 grams) quick cooking (Minute) tapioca

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon pure vanilla extract

1/2 teaspoon Kirsch (cherry brandy) or 1/4 teaspoon pure almond extract (optional)


Cranberry Cherry Oatmeal Bars

Trusting has been difficult for me, yet of the highest importance. I don’t trust easily – or often. It takes years of loyalty to gain my trust, one bad deed to destroy it. One boyfriend, The Irishman, managed to garner my complete trust during our exceedingly brief 8-month relationship. At the time, I should have questioned it further – why did I trust him, what was his secret trust sauce? Because now, I could use a magnum of it. I find myself obliged to trust others with my livelihood, my reputation, my future, my pride and, most importantly, my heart. Utter reliability on others has never been my forte and, today, I’m left vulnerable. I possess no options except to close my eyes, fall back from a great height, and pray someone’s there to catch me.

While I anxiously await answers to my immediate future, I divert myself with this holiday-appropriate use for leftover cranberry sauce, using last week’s recipe.


Roll out your prepared pie crust into a 9 inch deep dish, glass pie plate.

Mix cherry pie filling with almond extract. Pour into pie crust and set aside.

Using a pastry blender or two knives, blend topping ingredients with cold butter.


Vegan Gluten-free Lemon Raspberry Streusel Cake

A dense lemon cake topped with sweet raspberries and mountains of streusel is perfect as dessert, or even a breakfast cake. The perfect blend of sweet with tart, you’ll want a large slice. This Vegan Gluten-free Lemon Raspberry Streusel Cake is free of: wheat, dairy, egg, soy, peanut and tree nuts.

Do you ever see an image of food and it just stays with you forever? Or, am I the only one that pines away and thinks of food constantly? #tellmeImnottheonlyone

That’s how this cake was for me. I saw one that was loaded with sour cream, eggs, lots of butter–you name it–basically all the forbidden foods for us. Yet the colors, the texture and the flavors just called to me. Especially because I love raspberries–anything with raspberries and my ears have already perked up. I pinned it and dreamed of it for quite awhile until I had both the time and guts to try making it allergy-friendly.

That happened while my mom was visiting. I knew with someone to help corral my kids I could do some work in the kitchen. After deciding what replacements I’d use I set to work and said a little prayer.

And, voila! It was amazing. We knew it’d be good because the smell that wafted through my house was making our mouths water long before we even tried a morsel. It was all we could do to wait for it to cool and for me to take pictures. My mom–who has no food allergies or restrictions loved it. When that happens, you know you have a winner.

I ate this after dinner, first thing in the morning–you name it. I figured because it was coffee-cake-like (with the streusel and all, plus–hello–fruit!) that it could be eaten in the A.M. And, it was so delicious, it needed to be eaten after lunch too. Basically, I wanted any excuse to put this in my mouth. This could also be a show stopper at a brunch party too! Basically it’s good 24/7.

I typically am picky with gluten-free vegan white cakes. However, this one turned out nice. It was dense and moist, thanks to the yogurt. I was so thrilled with this recipe. Truly, one of my top baking triumphs.

I’ve linked to some of the ingredients in the recipe card to help you find them online, or to see the labels. They may contain affiliate links.


Watch the video: How to make: Cherry Pie Bars (August 2022).