Food recipes
Tart Cherry Cheddar Bars
Tart Cherry Cheddar Bars Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground butter, without salt che...
Tart Cherry Cheddar Bars
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
cheese, cheddar
cherries, sweet, raw
Directions:
Line a 9-inch square baking pan with foil, leaving a 2-inch overhang on all sides.
Grease the foil.
Preheat the oven to 325F.
Combine the flour, sugar, baking powder and cinnamon in a food processor.
Add the butter and cheese and pulse until the flour is pale yellow and coarse.
Press half the flour mixture firmly into the prepared pan.
Bake just until golden, about 15 minutes.
Cool slightly.
Spread the preserves evenly over the crust, then sprinkle the remaining flour mixture evenly over the preserves.
Bake at 325 until the top is golden, about 25 minutes.
Place on a wire rack and cool completely, about 1 hour.
When cool, use the foil handles to lift the bar from the pan and cut.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
cheese, cheddar
cherries, sweet, raw
Directions:
Line a 9-inch square baking pan with foil, leaving a 2-inch overhang on all sides.
Grease the foil.
Preheat the oven to 325F.
Combine the flour, sugar, baking powder and cinnamon in a food processor.
Add the butter and cheese and pulse until the flour is pale yellow and coarse.
Press half the flour mixture firmly into the prepared pan.
Bake just until golden, about 15 minutes.
Cool slightly.
Spread the preserves evenly over the crust, then sprinkle the remaining flour mixture evenly over the preserves.
Bake at 325 until the top is golden, about 25 minutes.
Place on a wire rack and cool completely, about 1 hour.
When cool, use the foil handles to lift the bar from the pan and cut.