"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Maraschino Cherry Bars, by Erica Jennen, is from Our Family Cookbook - 2nd Edition,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Crust: 2 C. flour 1/3 C. sugar 3/4 C. margarine or butter, softened Filling: 2 eggs, slightly beaten 1 C. firmly packed brown sugar 1/3 C. flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp vanilla 1-10 oz. jar maraschino cherries, drained and chopped (reserve juice) 1/2 C. chopped walnuts or pecans Frosting: 2 T. butter 2 1/2 C. powdered sugar 3-4 T. reserved cherry juice
Heat oven to 350º. In large bowl, mix the first three ingredients. Press into ungreased 9X13 pan. Bake crust for 12-15 min. In small bowl mix the filling ingredients well. Pour over crust. Bake for 20-25 minutes. Cool. In a small bowl combine frosting ingredients. Beat until light and fluffy. Spread over cooled bars.
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