This recipe is from 1960s Iowa.
1 1/2 cups granulated sugar
1 cup butter
4 eggs
2 cups all-purpose flour
1 tbsp lemon juice
1 can cherry pie filling (or your choice)
Preheat oven to 350 degrees. Generously grease a 16 x 20-inch jelly roll pan and set aside.
In a large mixer bowl, gradually add the sugar to the butter creaming at medium speed until light and fluffy. Add the eggs, one at a time, beating well at low speed after each addition. Add the flour and lemon juice and mix until well combined. Pour the mixture evenly onto the prepared jelly roll pan. Mark off 15 servings by making three across and five down. Place a heaping tablespoon of the pie filling in the center of each of the 15 sections. Bake at 350 degrees for 25 to 30 minutes until lightly browned. Remove from the oven and sprinkle powdered sugar over all.
1 cup butter
4 eggs
2 cups all-purpose flour
1 tbsp lemon juice
1 can cherry pie filling (or your choice)
Preheat oven to 350 degrees. Generously grease a 16 x 20-inch jelly roll pan and set aside.
In a large mixer bowl, gradually add the sugar to the butter creaming at medium speed until light and fluffy. Add the eggs, one at a time, beating well at low speed after each addition. Add the flour and lemon juice and mix until well combined. Pour the mixture evenly onto the prepared jelly roll pan. Mark off 15 servings by making three across and five down. Place a heaping tablespoon of the pie filling in the center of each of the 15 sections. Bake at 350 degrees for 25 to 30 minutes until lightly browned. Remove from the oven and sprinkle powdered sugar over all.
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