Cherry Fruit Chews Recipes
CHERRY CHEWS
These Cherry Chews have been baked in my family for generations. They are sure to be a family favorite of yours too!
Categories Baking
Time 50m
Number Of Ingredients 24
Steps:
- Mix flour, oats, brown sugar, baking soda and salt in a large bowl. Cut in butter until mixture is crumbly. Press into greased 9 by 13 pan and bake at 350 degrees for 10 minutes.
- In a large bowl beat eggs, stir in brown sugar and almond extract
- Mix flour, baking powder and 1/2 tsp salt, and stir into eg mixture until combined.
- Fold in coconut and cherries.
- Spread mixture over prepared crust using an offset spatula
- Sprinkle with pecans
- Bake at 350 degrees for 25 minutes, until lightly browned
- Remove from oven and allow to cool while preparing frosting.
CHERRY FRUIT CHEWS
These are rich , moist bars. They travel well. So they are good for gifts you need to send.
Provided by Pat Duran
Categories Fruit Desserts
Time 45m
Number Of Ingredients 7
Steps:
- 1. Mix butter, sugar and eggs; stir in bisquick. Gently fold in nuts, dates and cherries. Spread dough in a greased 13x9-inch baking pan. Bake at 350^, for 30 minutes; cool slightly and cut into 1 1/2- inch squares.
CHERRY CHEWS
Slightly nutty, slightly fruity... but always perfectly sweet! These are the ideal treat for your next bake sale or family celebration.
Provided by Ann Klyza
Categories Cookies
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350 degrees. Mix flour, oats, 1 c. brown sugar, baking soda and 1/4 tstp salt. Add butter and mix until crumbly, first with a fork, then with fingers. Press mixture into bottom of greased 13X9X2 in pan. Bake for 10 minutes. Beat eggs; stir in sugar and almond extract. Mix flour, baking powder and 1/2 tsp salt together and gently stir into the egg mixture. Add coconut and cherries; stir to blend. Pour over the baked mixture and spread evenly. Sprinkle with pecans. Return to oven and bake for 25 minutes until lightly brown. Cool and ice with Cherry Almond Icing as follows:
- 2. 3 tbsp soft butter 2 cup sifted icing sugar 2 tbsp maraschino cherry juice 1/4 tsp almond extract Blend butter and sugar. Add cherry juice and almond extract, using enough juice to make the icing easy to spread. Stir until smooth. makes 2 dozen
CHEWY CHERRY BARS
Steps:
- HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
- BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
- SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
- BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.
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- Sugar. Fruit chews are candy, and candy means sugar. No surprises there. Taffy is much less picky than some other candies about the type of sugar you use, but you’ll get the most predictable results sticking to refined or semi-refined sugar that is mostly sucrose.
- Glucose syrup. Taffy is one of those places where glucose syrup is a clearly superior choice over traditional confectionery doctors like cream of tartar or lemon juice.
- Solid fat. Solid fats do a few key things in taffy recipes. First and foremost, they shorten the texture and make for a cleaner bite, so that you can eat the taffy without it pulling out of your molars.
- Emulsifier. If you’re using any fat other than butter, you’re going to have to use a small amount of emulsifier to keep the fat from separating out.
- Flavouring (and maybe colouring). This is as huge topic, so I’ll just run through it briefly here. Fundamentally, you want to flavour your chews with something that 1) introduces zero or minimal water to the final product, 2) is intense enough to convey the flavour without having a negative effect on the texture or consistency of the taffy, and 3) tastes good.
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