Cherry desserts are one of my favorites and I had to try this Cherry Bars recipe from my late Aunt Joyce’s recipe box. While I don’t recall ever having these, they are wonderful. The combination of almond and cherry…yum!
Leafing through old, handwritten recipe cards is such a treasure…a lost tradition in today’s world.
1 cup butter, softened
1 3/4 cups sugar
4 eggs, beat after addition of each egg
3 cups flour
1/8 tsp. salt
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract
1 can cherry pie filling
Preheat over to 350 degrees. Grease 10×15″ pan.
Cream together butter and sugar. Add eggs one at a time and beat after each addition.
Sift together flour, salt and baking powder.
Slowly add flour mixture to batter. Then add vanilla and almond extract.
Spread 1/2 of batter into pan. Spool filling on top and spread to cover. Drop the remaining batter by spoonfuls over the top.
Bake for about 40 minutes. Watch it to just golden brown.
Drizzle with glaze of 1 cup powdered sugar, 4 or more tsp. milk, a few drops of almond extract. Add milk until the drizzle consistency is reached.
Mother’s Day 2013 will be a weekend of celebration starting with my annual Mother’s Day Coffee/Tea on Saturday. There will be much laughter, hugging, catching up and, of course, delicious treats. This year our friend Barbara has designed T-shirts to celebrate our annual event.
Sunday, our family will share a meal celebrating daughter Sarah as a Mother and now adding Grandma to my title. We are blessed.
As I reflect on Mother’s Day, I think about my Mother who passed away in 2001. I miss her every day. How many times have I wished that I could pick up the phone and talk to her!
Our journey as Daughters and then Mothers (and now Grandmothers) takes many twists and turns. I recently read this poem which reminds me of my Mother being there to support me and my own journey as a Mother. And the journey continues with my daughters.
Love you, Mom. Love you girls!
When you’re a child she walks before you,
To set an example.
When you’re a teenager she walks behind you
To be there should you need her.
When you’re an adult she walks beside you
So that as two friends you can enjoy life together.. Author Unknown
I have fond memories of my Aunt Lora’s cookies, and all baked goods. Several years ago while I was visiting family in Iowa, I stopped by to see Aunt Lora and Uncle Max and enjoyed her Oatmeal Macaroons.
They are delicious and the crunch of the toasted oatmeal and coconut are a wonderful combination. Yummy and another fond Iowa memory.
3 cups oatmeal
1 cup coconut
2 cups brown sugar
1 cup melted butter
1 1/2 cups flour
1 cup melted butter
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Preheat oven to 350 degrees.
Put the oatmeal on a cookie sheet and toast in a slow oven until lightly browned. Watch the oatmeal very closely so it doesn’t burn. Remove from oven.
Mix butter and sugar. Add beaten eggs. Add dry ingredients, oatmeal and coconut. Mix well.
Drop teaspoon of batter on greased cookie sheet until lightly browned (6-8 minutes).
Optional: Add chocolate chips or white chocolate chips to the batter.