**DESSERT, Cherry Pie Bar (Sis. Disque)
by Sfwaller
Sis. Disque from Fam. Hx. Library 2015
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INGREDIENTS
- 1 cup Butter
- 2 cups Sugar
- 4 large Eggs
- 1 teaspoon Vanilla
- 1 teaspoon Almond extract
- 3 cup Flour
- 1 teaspoon Salt
- 1 21 oz. can Cherry pie filling
- GLAZE
- 1 cup Powdered sugar
- 1/2 teaspoon Vanilla
- 1/2 teaspoon Almond extract
- 2 tablespoon Milk
INSTRUCTIONS
Preheat over to 350?.
1) In a large bowl, cream together butter and sugar. ADD eggs. vanilla, almond extract and beat well. ADD flour and salt to creamed mixture until combined.
2) Grease a 13 x 9" baking pan and spread about 1/4 of the atter in the bottoms, (If dough is stickingspray youds with the nonstick cooking spray and use hands to spead dought to the edges of the pan.). cherry pie filling over the batter.
3) Drop the remaining batter on top of the pie cherry filling in teaspoons amounts.
4) Bake for 35 mins. or until toothpick inserted through crust comes out clean. Combine Glaze ingredients and over the bars.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (107g) | ||
| Recipe Makes: 15 Servings | ||
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| Calories: 376 | ||
| Calories from Fat: 138 (37%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.3g | 20 % | |
| Saturated Fat 8.7g | 43 % | |
| Monounsaturated Fat 4.2g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 145.5mg | 45 % | |
| Sodium 128.2mg | 4 % | |
| Potassium 81.9mg | 2 % | |
| Total Carbohydrate 53.8g | 16 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 53g | ||
| Protein 6.7g | 10 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 376
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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