Cherry Crumb Bars
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Cherry Crumb Bars
  Cherries  
Last updated 6/12/2012 1:13:16 AM. Recipe ID 41618. Report a problem with this recipe.
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      Title: Cherry crumb bars
 Categories: Not, Sent
      Yield: 16 Servings
 
MMMMM----------------------SHORTBREAD BASE---------------------------
  1 1/4 c  All-purpose flour
    1/4 c  Granulated sugar
    1/4 ts Salt
    1/2 c  Cold unsalted butter, cut in
           -8 pieces
      1    Egg white

MMMMM--------------------------FILLING-------------------------------
  2 1/4 c  Canned sour cherries, drain,
           -reserve 1 cup
    3/4 c  Granulated sugar
    1/4 ts Salt
      3 tb Cornstarch

MMMMM--------------------------TOPPING-------------------------------
    1/3 c  All-purpose flour
      2 tb Packed light brown sugar
      1 tb Granulated sugar
      1 pn Salt
    1/3 c  Quick-cooking oats
      3 tb Cold unsalted butter, cut in
           -4 pieces
 
  Heat oven to 350. Line an 8-inch square baking pan with foil,
  letting ends extend above pan on 2 sides.
  
  Shortbread: Process flour, sugar and salt in a food processor to mix.
  Scatter butter on top and process just until a dough forms. Press
  dough gently over bottom of prepared pan. Pour egg white over dough
  and tilt pan until egg white covers dough completely, then pour off
  excess. Bake until golden brown, 20-25 minutes.
  
  Meanwhile prepare filling and topping: Bring 3/4 cup of the cherry
  juice, the sugar and salt to a boil in a medium saucepan. Whisk
  cornstarch into remaining 1/4 cup (cold) cherry juice, then whisk
  into boiling mixture until mixture thickens, boils and turns clear,
  3-4 minutes. Remove pan from heat and stir in cherries.
  
  Topping: Process flour, both sugars and salt a few seconds to mix.
  Add oats and butter and process a few seconds until evenly blended.
  Remove base from oven and increase oven temperature to 425. Spread
  filling evenly over base, then sprinkle topping evenly over filling.
  
  Bake until topping is lightly browned, about 25 minutes, then broil
  until topping is a slightly deeper brown, watching carefully that it
  doesn't scorch. Cool completely in pan on a wire rack before lifting
  foil by ends onto a cutting board. Cut in 16 squares; remove from
  foil.




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Recipe ID 41618 (Apr 03, 2005)

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