Cherry Bars

From: Linda's Kitchen-Klatter

On Oct 10, 2009

These are wonderful! To me, this dessert is more of a fruit pastry than a bar. I had them years ago but was never able to get the recipe. I recently came across a cherry bar recipe in a community cookbook and because of how the procedure was described, I knew it was the very recipe I had tasted so many years before... a long-lost recipe memory recovered!! May I suggest, drizzling a powdered sugar icing over the pastry. This was how the dessert was served to me and it was really enjoyable that way. One added note, the recipe I recently came across, called for 1-3/4 cups sugar, 1 tsp. salt, and 1-1/2 tsp. baking powder. The salt and baking powder were thorougly mixed in with the flour. The recipe went on from there pretty much as it was described in your recipe... 1 cup of dough was to be reserved. Then, the remaining dough was to be spread in a greased 11-inch by 17-inch pan. The pie filling was spread on top of the dough, and small spoonfuls of the remaining dough were dropped over the cherries and spread slightly. A powdered sugar icing was drizzled over the top of the dessert.