If you've been following my blog very long, you know that I have an on-going project of a Family Recipe Scrapbook that I have been working on for a long time. My goal is to add at least one recipe per month. This month I added one from my Aunt Carol that I've been making for years...Cherry Sheet Bars. YUM!
I used the darling September Stamp of the Month for the tree and added lots of the cute red enamel hearts as my "cherries." I'll share the recipe with you in a moment, but first let me remind you how you can get this stamp set for only $5 ($17.95). For every $50 you spend (before shipping and tax) you can get one of these stamp sets for only $5. Spend $100 and get 2, and so on. If you are ordering on my website, you'll be prompted to add your set(s) before you check out. I have included a products used list with photos and links at the end of this post for your convenience.
Don't forget that this month you can also get the set below (#30yearsofhappy) for FREE! You just need to spend $30 or more on stamp sets and it's FREE! Did I mention it's FREE? Well, just in case I didn't, it's FREE! I have been sharing artwork I've created with it throughout the month, so if you haven't seen them, just scroll back through September's posts and you'll see some fun ideas. I'll also be sharing more ideas throughout the month with this set and with the Stamp of the Month set, so stop by often!
Lastly, here is the recipe for my Aunt Carol's Cherry Bars:
Cream and mix well: ½ C. margarine
1 ¾ C. sugar
Add one at a time, ½ t. vanilla
Beating well after each: 4 eggs
Mix in dry ingredients: 3 C. flour
1 ½ t. baking powder
½ t. salt
Spread ¾ of the batter on greased cookie sheet (not a jellyroll pan. That’s too big). It’s really sticky so you almost have to pat it with a spatula to spread it.
Top with: 1 can cherry pie filling (large can)
½ t. almond extract
Drop rest of batter in small spoonfuls, hit and miss, over top of pie filling. Bake at 350* for 25-30 minutes or until golden brown.
Drizzle icing over (if you like it melty do it right when it comes out of the oven. I like it more like frosting and wait until it is cool. It is good served hot with vanilla ice cream on top too!).
4 T. butter
4 T. milk
½ t. vanilla
1 ½ - 2 C. powdered sugar