"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

Cherry Strudel Finger Bars Recipe

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This recipe for Cherry Strudel Finger Bars, by , is from Grandma Jensen's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Grandma Jensen’s Recipe Box


½ C lukewarm water
¼ C sugar
1 C soft margarine
1 tsp vanilla
2 small jars cherry, apricot or apple preserves
1 pkg yeast (2¼ tsp)
3 C flour
3 egg yolks, beaten
Melted butter

In tall glass mix yeast and water, adding a teaspoon of the sugar. Set in warm place to rise.

Sift flour and sugar and cut in margarine. Make a well in dry ingredients. When yeast mixture has come to glass top, add to beaten egg yolks and vanilla. Mix well, knead and divide into 4 parts.

Let rest, covered for 10 minutes. Roll out each part in rectangle form. Spread with butter, preserves, nuts, cinnamon and sugar. Roll as a jelly roll.

Sprinkle with sugar and cinnamon.

Bake at 350º for 30-45 minutes on a cookie sheet. Slice desired width right out of the oven.





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