Cherry Slice Bars Recipe

My Traditional Family Cherry Slice Bar ~ I found this recipe in a newspaper over 43 years ago and have baked it every year since mostly for the Holidays Thanksgiving and Christmas, unless its a very special occasion and sometimes that means family get together and BBQ’s!! And the neighbors love them!! You can make this several days before, cut ice and stack on parchment paper, store in fridge until ready to serve.

TIP:  I use an extra long piece foil to cover a 13×9 pan, turn pan upside down lay foil over bottom to form another pan, (dull side up) then insert this into the baking pan. You could also use parchment paper in the same way. This will act like a liner so when the bars are completely cooled you can lift the bars out of the pan, peel edges away from sides ( before icing ).   I use a long knife to cut into squares, then drizzle icing. This gives the bars an individual appearance and prettier for display! 

Cherry Slice

Cookie Crust:
1 cup flour
1 cube butter or 1/4 cup cup butter
2 Tbsp powder sugar
Mix ingredients until crumbly, press in 9×13 pan Bake ONLY 12 minutes 375°

2nd Layer
In small bowl mix ingredients well
1 cup sliced maraschino cherries (reserve juice from cherries for icing)
2 eggs slightly beaten
1 cup brown sugar
1/2 tsp. baking powder
1 tsp. vanilla
pinch of sale
1 cup chopped nuts (your choice) walnuts, pecans, etc
Remove from pan with tip from above before icing. Pull down edges of foil from sides

1 cup powder sugar
1/2 Tbsp. milk
3/4 tsp. reserved cherry juice

Mix together milk, ½ teaspoon almond extract and powdered sugar.
Whisk together until there are no more lumps and drizzle over cooled bars.Cut into 1 ½ inch squares and serve.

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Jumbo Pecan Pumpkin Muffins

These are the easiest Pecan Pumpkin Muffins and here is a recipe using pumpkin to bake, and it has a wonderful crumb topping, dont you just love those.  I always find them at Mimi’s Cafe. Enjoy!Jumbo-Pecan-Pumpkin-Muffins

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I found this recipe while I was visiting Taste Of Home

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Pumpkin Handpies

Pumpkin-Hand-PiesI have a supply of pumpkin I bought on sale and need to use it before this year’s supply is available and I was in the mood to bake for my grandson, really I don’t need an excuse but he loves my goodies and is always ready and because he likes toaster pastries and since we all know they have ingredients that are not so healthy for us, I went in search for recipes similar to toaster pastries to make. He kept talking about squash and pumpkin so this is perfect.
I used the store-bought pie pastry from Pillsbury, which means faster to the finish and just the right thickness. These were easy to make and taste great, their small and just right to hold for eating. It could be used in school lunch and could change up the filling for fruit filling, sugar-free jam, or fresh fruit compote thicken with a bit of cornstarch and sugar.


For the ingredients for the filling, I used the recipe from Center Cut Cook The filling is pre-cooked before going into the pastry so it is easy to handle. I might add it is not as sweet as a pumpkin pie filling, which is also a good thing as I’m not a fan of sweet filling and many times I reduce the amount of sugar in a recipe. And to make my task even easier I use the Pampered Chef pie cutter and crimper I have had for over 20 years and never used, lol So now the recipe Pumpkin-Hand-Pies-SM.

If you need to make the crust here is the simple recipe.

    • 2½ cups all-purpose flour
    • ½ tsp table salt
    • 1 cup salted butter, diced and chilled
    • ½ cup very cold ice water
    • 1 egg, beaten with 2 tsp water (for egg wash)
    • coarse sugar for sprinkling

Make the Dough: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in the diced cold butter until mixture resembles coarse crumbs, with small chunks of butter still visible. One tablespoon at a time, add ice water to the mixture until it holds together. It should stick together when pinched but not feel sticky. Work dough sparingly with cold fingers or pastry cutter, but do not overwork the dough. Form 2 dough balls, wrap in plastic and chill at least 1 hour. Original Recipe from Once Upon A Recipe

My Recipes was Featured on Create With Joy with her Pumpkin Spice Muffins

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