Having got a bit tired (!) of our own desi King of fruits
Mango , as I out did this year’s menu by including
so many varieties of Mango preparations , I suddenly got bitten by the PHOREN
Cherries, strawberries and all
sorts of Phirangi fruits that have
descended on our markets and looking so
inviting too. Price wise they are very expensive but what the heck I got to try
Having gone on an overdrive of strawberries and plums this
time , my fridge was choc a bloc with them plump cherries too .
I had to do some quick recipes as they seemed to be wilting
a little faster than I liked, darn the heat
in Chennai which does not spare anything in the fridge too, and the frequent power
cuts were not helping either.
So the cherry bars happened and I wished I could have
started them sooner as I had to toss away some , as they looked too sad.
The recipe is something I tweaked as we all tend to do after
scouting the sites for some cherry bars .
Basically I referred to food.com. I was confronted with
another issue, that of substituting the eggs with yogurt or some other
substitute. Hitherto all my cake and muffin recipes have been tweaked
wonderfully to give me awesome results without eggs and butter too. Moist and
that right crumb texture , my daughter gave me the thumbs up and it is more
than I could have asked for.
But Cherry bars were something else , not having
the cakey texture but more like a crispy biscuit and somewhere it tends to get
a little chewy too. Totally confusing and complex, the taste seemed to me.
I read a recipe, am mentally visualizing the various ingredients and the textures they would lend to the dish so I
conjured up a mental pic of how a bar would taste.
So lets start the proceedings by uploading some pics of the
preps and the recipe follows.
- There are two things to be followed in this recipe. First
the crust need to be baked and then the filling to be prepared to be baked
again with the crust.
- 1 cup all purpose flour
- 1/3 cup sugar
- ¼ tsp Vanilla extract
- 6 tbsp butter melted
- Pinch of salt
Preheat oven to 375 degrees F .Take a 8x8 square baking pan. Line with
Mix all the crust ingredients to make a smooth dough like
batter and transfer to the pan .
Press with your fingers over the pan .
Bake the crust till golden. This should take around 15
minutes. Check for the color before you take it off the oven.
Keep the pan in a rack to cool.
- 1/ 2 cup sugar
- ¼ cup all purpose flour
- 2 eggs
- Pinch of salt
- 1 tsp vanilla essence.
- 1 stick butter diced.
- 1 pound pitted cherries or 12 ounce of any other berries you
Keep the cherries on the cooled crust. Spread it all over.
Melt the butter till it is nice and brown and then mix all
the remaining filling ingredients, including the melted butter and pour all
over the cherries.
Here I wish to add that I have given the measurements to
include 2 eggs as per the original recipe for those who prefer to use eggs ,
where as I simply used fresh yogurt to bind the filling .
Around 1 cup of fresh
Bake until the filling seems little puffed and a tester inserted comes clean.
will take around 30 minutes.
Let the baked crust with the filling cool on a rack.
remove from the parchment and cut into preferred sizes. I cut them into small bite sized pieces. Store and keep in fridge.
Will stay good up to a week.
As always I challenge myself to see the outcome and I was
very happy to see that I got the most delightful cherry bars like those you see
splashed on all Fb food pages and now my agenda is to try out as many fruit
bars , some with crumble topping too.
Although the cherry bars turned out well, I would have
preferred a crumbly top and next time I am going to do a cherry crumble bar or maybe a
strawberry crumble bar. The crunch of the nuts is something to relish, rather
than the chewy texture of the bar. Both ways the bar is definitely a hit.
The melted butter really enhances the taste of the bar.