When it comes to my
two sons, the apple didn’t fall far from the maternal tree. They are as adept at cooking and baking as I
was at that age. Lucky them, they live in
the age of the Internet where recipes, reviews, and helpful hints are only a
few touch strokes away. My younger son
is the guest chef today. Like his mother
he’ll Google ingredients just to see what he comes up with. He loves maraschino cherries (we could not keep them in the house when he was a
kid, though we ended up with loads of jars full of juice and perhaps the remnant of
a cherry), and key lime, so Googled those ingredients and found this recipe on
the Cheeky Kitchen blog. He whipped up a
batch and brought them over for me to sample and photograph.
Tasty and with a lot
of zing from the lime juice, these make a most refreshing summer dessert.
 |
| My son, Andrew, who really loves his food! |
Cherry Limeade
Bars
1 c. flour
1 c. flour
½ c. butter, softened
¼ c. powdered sugar
Dash of salt
¼ c. powdered sugar
Dash of salt
6 oz. can maraschino cherries,
undrained
½ Tbsp. cornstarch
½ Tbsp. cornstarch
3 eggs
1 ¼ c. sugar
3 Tbsp. flour
¼ c. key lime juice
1 ¼ c. sugar
3 Tbsp. flour
¼ c. key lime juice
Green Gel Food Coloring
Preheat oven to 350° F. In a large bowl, combine flour, butter, powdered sugar, salt and flour until well mixed. Press into the bottom of a 9”×9” baking pan. Pour the entire, undrained can of maraschino cherries into a blender, add cornstarch, and blend until well chopped (but not pureed). Using a spatula, carefully spread the cherry mixture over the crust mixture.
Bake for 15 minutes.
In a large bowl, beat together
remaining ingredients. Pour over cooked crust and cherry mixture. Return to
oven and bake an additional 20-25 minutes, or until the mixture has set. Allow
to cool completely before cutting into bars.
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