Cherry-Berry
Squares
Featured in: "Turning Season"
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine flour and salt in a separate bowl; add to the cream mixture by blending until just combined.
Spread 3 cups batter (this will be a majority of the batter) into a greased 15x10x1-inch baking pan. Spread pie filling and/or fruit on top. With a teaspoon, dollop the remaining batter over the fruit mixture.
Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack. Combine the glaze ingredients and drizzle over bars.
1 c. butter, softened
2 c. sugar
4 eggs
1 t. vanilla extract
¼ t. almond extract
3 c. all-purpose flour
1 t. salt
2 (21 ounce) cans cherry pie filling OR equivalent fruit (two cans of pie filling, any flavor combination; or substitute 1 ½ cups of fruit for one of the cans of pie filling)
Glaze:
1 c. confectioner’s sugar
½ t. vanilla extract
1/2 t. almond extract
2 T. milk
If you like less “goo” in your bars, simply drop in fresh or frozen blueberries for the other half of the fruit. The batter for these cake-like bars has a simple, sweet flavor that pairs with other fruits, too, such as strawberry, apple or peach.