I got this recipe from my mother--she used to make it for club meetings and church functions when I was younger. Now my kids like it too! One thing to note--there is no baking soda or baking powder in this recipe--the beaten eggs make it rise.
- Cream butter and sugar; add eggs and beat until fluffy. Add all other ingredients except cherry pie filling and beat well. Spread batter into a 10 X 15 jelly roll pan that has been greased and floured or sprayed with cooking spray. Spread cherry pie filling on top of batter in spoonfuls making 4 rows the length of the pan. Bake in a 350 degree oven for 35-45 minutes. May sprinkle with powdered sugar or drizzle with powdered sugar icing when done baking.
I made these during the holidays and they were a great hit with our whole (large) family. We love cherries in any form, and these are a great addition. I made the recipe exactly as written but rather than sprinkling powdered sugar over the top I drizzled a glaze over them. The recipe makes a nice amount, depending on the size squares you cut. I gave the recipe out to several people already, so it is definitely a "keeper."
My mom made these for family gatherings when I was a kid, and although I haven't baked in a few years they came to mind as a different dessert for an animal rescue fund raiser. I lost my recipe box a couple of moves ago and I had no idea how many different recipes there are when I googled ?cherry squares!?<br/>This sounded familiar and I made a batch. They looked good when done, so I made a 2nd batch to make sure there was enough. When I brought them to the event the food coordinator said she had loads of desserts so to just leave one tray but I left both ? just in case. I was nervous because I didn?t try one first, about the amount of extract flavoring, and if the bottom would be mushy because I left them in the tray they baked in. They sold out ? people came looking for them when they saw others with them! <br/>These are winners! ? They?re easy and quick to make, only need a few ingredients, are moist, not too sweet, and the almond extract added to the vanilla extract has a flavor that isn?t overpowering and complimented the cherry pie filling. <br/>Some suggestions:<br/>? To make things easy I baked them in disposable 1/2 ?size ?steam table pans? (11-3/4x9-3/8x2-9/16) lined with parchment paper that I made long enough to drape over the edges of the pan to facilitate removal. <br/>? I?d never used parchment paper before, either; but I put the pans on cooling trays until they were completely cooled. The squares easily released from the pan, and the bottoms weren?t soggy. <br/>? I reserved some of the batter that I put by tablespoons on top of the pie filling and then swirled it around, like I remembered my mom did.<br/>? I didn?t have any confectioners? sugar on hand so I sprinkled granulated sugar over the top after baking, adding a little sparkle to the top.