Gluten Free Cherry Bars

Ingredients:

For the Batter
• 2 large eggs
• 1/2 cup milk of your choice
• 1/4 cup butter or buttery spread, melted
• 1 teaspoon vanilla
• 1-1/2 cups Carla’s Gluten Free Cake Flour Blend Recipe
• 1/3 cup sugar (or evaporated cane juice which is less refined than regular sugar)
• 1/2 can (21 oz.) can gluten free cherry pie filling (Comstock or Wilderness)
For the Glaze
• 1/4 cup powdered sugar
• 1/2 Tablespoon unsalted butter or buttery spread, melted
• 1/8 teaspoon vanilla extract
• 1/2 Tablespoons warm milk of your choice

Instructions:

To Make the Cherry Bars:
1. Heat oven to 325°F. Oil a 9 x 9-inch square baking dish.
2. In the large bowl of your mixer, mix together eggs and sugar on medium-low, or whisk by hand.
3. Drizzle in melted butter a little at a time while beating on low speed.
4. Pour milk and vanilla on top and beat on medium-low speed until combined.
5. Add flour blend and beat until smooth.
6. Reserve about 3/4 cup batter; and set aside.
7. Scoop the remaining batter into the prepared pan and evenly distribute.
8. Spread almost 1/2 can pie filling over the entire batter.
9. Drop the remaining batter by heaping tablespoonfuls onto the top of the filling and spread a bit for some of the spoonfuls to meet, leaving a bit of cherries showing. (You may add a few cherries between the batter for aesthetics (eye appeal).
10. Bake 45 minutes or until toothpick clean in the center of one of dropped pieces of batter. Cover with foil if it begins to brown.
To Make the Glaze:
11. Add confectioners' sugar to a small bowl. Stir in melted butter until sugar melts. Add milk and vanilla. Stir until thoroughly combined. Drizzle over warm cherry bars. Serve warm. Store leftovers covered on counter-top up to 2 days. Freezing individual slices is recommended for best results.

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.