April 24, 2017
Desserts, Cakes, 13x9 Sheet,
Cookies, Fancy/Entertaining, Fruit, Blueberry, Cherry, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Mother's Day, Picnic, Potluck, Valentine's Day, Winter, Oven Bake, Vegetarian, Canned Fruit, Make it from scratch, Bars, Flour, Kosher Dairy more
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"Same idea as a cobbler only it's a cake! You can use any flavor pie filling to switch it up, cherry is my favorite of mine!"
Preheat oven to 350°.
Spray a 15x10 inch baking pan with cooking spray.
In a large bowl, cream the butter, about 2 minutes. Add sugar, continue beating around 3 minutes or well creamed.
Add eggs, beat until light and fluffy, about 3-4 minutes.
Mix in lemon zest and vanilla until combined.
In a bowl, combine flour with salt. Gradually add in the flour to creamed mixture, beating on low speed until combined, about 1 minute or a little more.
Spread about 3 cups of the creamed mixture into bottom of the baking pan, then spread out evenly (this make take a few minutes and it will not be a thick layer).
Spread the pie filling evenly over top. Drop remaining dough by tablespoons over filling (do not spread).
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 cream or milk to reach desired consistency; drizzle over cooled bars.
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