Apple and cherry bar recipes top suggestions for March

Apples and cherries are the focus ingredient of two dessert bars served at a recent women’s gathering. Merleen Smith, in charge of refreshments for the event, shared the recipes she prepared. Apple Caramel Cheesecake Bars are a layered dessert, with the crust partially baked before adding the filling and topping. Merleen found both of her recipes in the Taste of Home,” Simply Delicious” cookbook and this recipe is attributed to Katherine White of Clemmons, N. Carolina.

Apple Caramel

Cheesecake Bars

2 cups all-purpose flour

1/2 cup packed brown sugar

3/4 cup cold butter, cubed

2 packages (8 ounces each) cream cheese, softened

1/2 cup plus 2 Tbsp granulated sugar, divided

1 tsp. vanilla extract

2 eggs, lightly beaten

3 medium tart apples, peeled and finely chopped

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Streusel:

3/4 cup all-purpose flour

3/4 cup packed brown sugar

1/2 cup quick-cooking oats

1/3 cup cold butter

1/3 cup hot caramel ice cream topping

Preheat oven to 350 degrees.

In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well- greased 13x9 inch baking pan. Bake 15-18 minutes or until lightly browned.

Meanwhile, in a large bowl beat cream cheese, 1/2 cup granulated sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust. In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer.

Make streusel; in another bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer.

Bake 25-30 minutes more, or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Yield: 3 dozen.

Note: Merleen doubled the recipe. These bars freeze well.

Cherry Bars, from the same publication and attributed to Jane Kamp of Grand Rapids Mich., are a festive treat easy to whip up from pantry staples.

Cherry Bars

1 cup butter, softened

2 cups granulated sugar

1 tsp. salt

4 eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

3 cups all-purpose flour

2 cans (21 ounces each) cherry pie filling

Glaze:

1 cup confectioners sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 to 3 Tbsp. milk

Preheat oven to 350 degrees.

In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.

Spread 3 cups of batter into a greased 15x10x1 inch baking pan. Spread with pie filling. Drop remaining batter by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.

In a small bowl, mix confectioners sugar, extracts and enough milk to make a drizzle consistency. Drizzle over top. Yield: 5 dozen bars.

Note: I think this recipe would work well with blueberry pie filling, omitting the almond extract.

The season of Lent brings out the soup kettle as several area churches host soup and bread suppers before the evening Lent services. I have recipe queries out for several delicious offerings from the past week. Meanwhile, what are your favorite soup recipes, please share them with your fellow readers.

I made Creamy Horseradish Spread to serve with the warm dinner rolls this past week. Easy and quick to prepare, it adds spicy interest to all types of dinner bread and crackers.

Creamy Horseradish Spread

8 ounces cream cheese, softened

1/4 cup butter, softened

2 Tbsp. mayonnaise

1 1/2-3 tsp. Beaver Brand Extra Hot Prepared Horseradish

1/4 tsp onion powder

Combine all ingredients and mix well. Refrigerate for 4 hours or overnight. Let stand at room temperature for 30 minutes before serving, to soften for spreading.

Try this alternative to garlic bread. Split a large loaf of French bread lengthwise and spread each half with horseradish mixture and sprinkle with finely chopped green onion. Place on foil lined baking pan and place under broiler for 1-2 minutes until mixture is bubbly and begins to brown. Cut into serving size pieces.

Note: I made the milder version for the soup supper, my own tastes prefers the stronger flavor of 3 teaspoons horseradish.

I remember helping my mother process horseradish. You have to wear gloves or it will burn your hands with the washing, peeling and grinding of it. We always did the cooking outside on a hotplate because the smell while cooking, rivals a lutefisk boil. Don’t breath the fumes of either.

Another food item in the news is spaghetti squash. Many folks who are trying to reduce pasta consumption are turning to spaghetti squash as a vitamin rich substitute, and the search is on for good recipes for preparation. Any spaghetti, marinara or alfredo sauce works well but readers are looking for other recipe ideas.

Select mature squash for the best results as an under-ripe squash doesn’t separate out into “noodles” as well. Like pasta, the squash “noodles” benefit from a splash of olive oil before topping with sauce.

Share your recipes for soups, breads, spaghetti squash, gluten free and springtime favorites by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA or email them to: therecord@odessa office.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. You could start thinking about starting tomato plants indoors, maybe.