Woman cannot quilt on bread alone–you need other delicious foods for those moments when your blood sugar is low and your seams have gone awry. So from time to time we’ll share some of our favorite recipes, and hopefully you and your bee, or even your long-suffering family, will enjoy a different kind of yummy creation!
Today’s recipe was discovered and shared by Jill, who brought us a sample, and it was very, very good, and pretty easy, too!
Remember: Life is short. Eat dessert first!
by Jane Kamp, featured in Taste of Home magazine.
PREP: 20 Min. BAKE: 30 Min. plus cooling Makes 5 Dozen
1 c. butter, softened
2 c. sugar
1 tsp salt
1 tsp vanilla extract
¼ tsp almond extract
3 c. all-purpose flour
2 cans (21 oz. each) cherry pie filling
1 c. confectioner’s sugar
½ tsp. vanilla extract
½ tsp almond extract
2 to 3 Tbsp milk
- Preheat oven to 350 degrees. In a large bowl, cream butter, sugar, and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
- Spread 3 cups dough into a greased 15 x 10 x 1 in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on wire rack.
- In a small bowl, mix confectioner’s sugar, extracts, and enough milk to reach desired consistency; drizzle over top.
Cut into bars and enjoy!
This recipe and the accompanying photo come from Taste of Home magazine. Please visit their site at Taste of Home to see this recipe and many more!