Door County Cherry Bars Recipes

DOOR COUNTY CHERRY BARS

Steps:

• Preheat oven to 350°F and butter an 8 x 8" square baking pan.
• BOTTOM LAYER: Combine 1 cup of flour, the butter, and the confectioners' sugar in a bowl.
• Beat until smooth.
• Pat mixture into the prepared pan with fingers, and bake for 25 minutes or until golden.
• TOP LAYER (THIS SHOULD BE MADE WHILE THE BOTTOM LAYER IS IN THE OVEN): In a small bowl, toss frozen cherries with vanilla; set aside.
• In a large bowl, slightly beat the eggs.
• Gradually add the sugar and beat until they are thick and light.
• Add the remaining 1/4 cup flour, baking powder, and salt to the bowl and stir with a spoon until blended.
• Stir in the walnuts and cherry-vanilla mixture.
• Immediately spread the cherry mixture over the hot bottom layer and return the pan to the oven.
• Bake for 25 minutes or until the bars are a deep golden brown.
• Allow to cool in the pan on a wire rack before serving.

CHERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

DOOR COUNTY CHERRY BISCOTTI

Steps:

• Separate one egg; set aside.
• In a large mixing bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in remaining eggs and reserved egg yolk. Beat in extract.
• Combine flour, baking powder and baking soda; gradually add to the creamed mixture.
• Turn onto floured surface. Knead in cherries and almonds. Divide dough in half; spape each portion into a 12x3" rectangle. Transfer to a greased baking sheet.
• Beat reserved egg white; brush over dough. Sprinkle with remaining sugar.
• Bake at 350F for 28-30 minutes. Cool 10 minutes.
• Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheet. Bake for 20-25 minutes, turning once. Remove to wire racks to cool.
• In a microwave safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; let stand until set.
• Melt white chocolate and remaining 2 teaspoons shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; set stand until set. Store in an airtight container.