There are some recipes you can't remember tasting for the first time because they have always been in your life. This is one of those for me. I just remember eating them growing up, and loving them immensely. I've already confessed my love for cherry pie filling, so maybe that plays into it. But, I don't know, it feels like more than that.
In some strange way, I identify with these Cherry Squares -- they're not fancy, but they're a little elegant. They're not complicated, but they're not too simple either. They're a little old fashioned, but never outdated. But most of all they're completely delicious, which is why you should try them. Right now.
My favorite thing about them, apart from the cherries, is the almond extract in the batter. Almond and cherries are MFEO (made for each other). {Name that movie and you get a gold star} So yummy!
Aunt Sonja's Cherry Squares
PRINTABLE RECIPE
Ingredients:
1 c. (2 sticks) butter, softened
2 c. sugar
4 eggs
3 c. flour
1/2 tsp. almond extract
1 tsp. vanilla
1 lg. can (21 oz.) cherry pie filling
Directions:
Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated.
Spread 3/4 of the batter in the bottom of a 9"x13" pan lined with parchment paper. Scoop cherry pie filling over batter in pan.
Drop remaining batter by spoonfuls over the cherries. (I often use a small cookie scoop and spread the globs out a bit with my fingers.)
Bake at 375 for 45 min. Let cool completely before slicing and serving.
After being baked and sliced into squares, they can be frozen for up to three months, if you're so inclined.
MFEO...Sleepless in Seattle!
ReplyDeleteThese look so yummy!
Gold star to you, chris! That movie is such a classic.
DeleteI don't know your Aunt Sonya but I have this recipe from way back when - just looking at your pic has me salivating! This is a gem of a dessert or brunch and always gets raves. Might be on the baking schedule for the weekend, just picked up cherries yesterday. thanks for sharing.
ReplyDeleteI don't know where she got the recipe -- I should really ask her. In my opinion, these are always a good idea. Happy baking!
DeleteOh it looks so moist, tart and delicious! I'd willingly go into a sugar coma with a plate of your cherry squares! Found you on TasteSpotting and so glad that I did! Have a great weekend!
ReplyDeleteWelcome, Julia! I hope you have a great weekend, too!
DeleteThese look incredible! I wonder how they would do with cherry preserves (the ones with chunks of cherry in them) instead of cherry pie filling? I don't know much about what's in the pie filling vs. cherry preserves but I would love to make these! They look almost like they have cream cheese in them. Great photos. :) Looks like a fantastic recipe!
ReplyDeleteI'm guessing cherry preserves might work fine. Pie filling is usually fruit and sugar thickened with a cornstarch/water slurry. Preserves are usually fruit and sugar thickened with pectin. The only problem I can imagine is that it would take quite a lot of preserves to equal the amount you'll need, which could get pricey. If you try it, let me know how it turns out!
DeleteSo easy and looks so good! I have some homemade cherry pie filling waiting to be used - this would be perfect. Can't wait to try it.
ReplyDeleteThanks, Rachel! They really are quite simple to make. I hope you love them!
DeleteLove these squares! The butter really helps all the ingredients come together into such a delicious bite. Your beautiful picture inspires me to bake again, I'm going to remember to take cherry squares, the next time I need to contribute to an event. Everyone always wants the recipe! Marjean
ReplyDeleteThanks, Mom!
DeleteI still make these all the time since you first fed them to me. Except in my recipe box they are labeled as "kritten bug cherry stuff"
ReplyDeleteLove the title. :)
DeleteThese. Look. Heavenly.
ReplyDeleteI was searching for a Trader Joe's recipe and found you by accident - pinning this one and I'll be here awhile!
p.s. I love cherry pie filling, too.
Thank you! These are pretty darn heavenly. Thanks for the pin, too!
DeleteKrystyn - Had to follow up, made these on Sunday! What a delightful flavor. Thanks again for posting!
ReplyDeleteHelena
Thanks for your follow-up comment, Helena! I'm so pleased they worked for you! Enjoy!
DeleteEasy, delicious, lovely, AND you're telling me I can freeze them ahead of time? This recipe is definitely going on the "must make" list for my (self-catered) wedding!
ReplyDeleteI am definitely telling you all those things, and I'm beyond tickled pink that you would consider serving them at your wedding! Best wishes on your big day!
DeleteThese look fantastic! I'm tempted to gild the lily by adding a cream cheese swirl, something along the lines of the one in this brownie recipe:
ReplyDeletehttp://www.bettycrocker.com/recipes/cream-cheese-swirl-brownies/868896b5-84a3-4c64-af34-58fb5a00470d
You could definitely do something like that, but I think that takes away from the simplicity that I love so much. Would you marble it before or after you add the cherries? If you do it, let me know how you like it!
DeleteThese are so simple and yet, so fabulous! Cherry pie filling is one of my guilty pleasures. These are just screaming at me to make them. How can I say no? Thanks for sharing!
ReplyDeleteI've been trying to find a cherry squares recipe for a couple years. I had some in Door County and couldn't stop thinking about them. I've been googling and finally I found yours. I made them last night and they are magnificent. The almond extract really makes them pop. Thank you so much for sharing the recipe.
ReplyDeletekate~~
kate, I'm so glad you like them! I completely agree about the almond extract.
DeleteNot a success...rats! Not sure what a "large" can of cherry preserves is supposed to be, but I used a 30 oz can and it made SOUP. The pic inspired me to bake, but was disappointing after the delicious smell for 45 minutes. Sorry.
ReplyDeleteI'm so sorry to hear you had a bad experience with the recipe. When I get the chance, I'll update the recipe to specify how many ounces are in the can I use -- which I realize I should have done in the first place, so you have my apologies there.
DeleteI just ran across this and it looks amazing! I have a Question about the flour; All purpose or self- rising? Since it doesn't call for any leavening I'm thinking self-rising. I know this post is getting old now but if you see this, would you please respond? Thanks!
ReplyDeleteHi, Lastofthecookers! The flour is regular, all-purpose flour. The eggs act as leavening, so there's no need for anything else. The result is a dense cake, not unlike pound cake. Happy baking!
DeleteI have a thing for cherry pie filling myself, I want to eat it with a spoon, no pie required! These look amazing, I have to try them :)
ReplyDeleteGlad to know I'm not alone, Sue!
DeleteMade these last night for a get together. They were a HUGE hit! Thanks!
ReplyDeleteHooray! So happy to hear you liked them. Thanks for your comment!
Deletei just made these and they are super good, and so simple to make! I love the crust. Thanks for sharing the recipe!
ReplyDeleteI'm so pleased you liked them! The cake portion IS so delicious, I agree. Thank you for taking the time to comment!
DeleteHey Kristyn! I made these last night using Truvia Blend as the sugar. They turned out GREAT!! Everyone is right about the Almond Flavoring...really adds the pop to the flavor. Awesome!! Funny, my daughter Kristina is also a baker and has a website.
ReplyDelete