Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cherry Squares
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- #40123
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 cup butter or margarine, softened
1 1/2 cup sugar
4 eggs, beaten
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
21 ounces cherry pie filling
directions
Preheat oven to 350 degrees F. Lightly grease a 15 x 10 x 1-inch jellyroll pan.
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating well. Stir in flavorings. Pour the batter into prepared pan, spreading evenly.
Lightly cut through the batter with a small knife to mark off individual squares. Spoon about 1 tablespoon pie filling in center of each square.
Bake for 45 minutes or until lightly browned (the batter will puff up around filling while baking). Cool cake in pan 10 minutes. Cut into squares, and remove from pan.
added by
twbart72
nutrition data
196 calories, 9 grams fat, 28 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
January 10, 2009
Definitely had to add 3 eggs and threw in some almond extract.*YUM*
June 21, 2007
Without the eggs, this recipe was a waste of ingredients, including fresh-picked cherries. Very disappointing.
February 7, 2004
After you cream the butter and sugar you need to add 4 eggs to get this recipe to work. Otherwise it is great. Top with some powdered sugar icing and you'll have a family favorite.