Frosted Cherry Squares

A little Chantilly cream would finish this perfectly.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Frosted Cherry Squares

6 cups sour cherries, cooked, sweetened and thickened as for pie.
Use at least 1-1/4 cups sugar.

4 cups sifted flour
2 sticks margarine
1/4 cup very warm water
1 pkg. dry yeast
2/3 cup milk
1 tsp. sugar
4 egg yolks, lightly beaten (may substitute 2 whole eggs–less fat)

Scald milk; add 1 tsp. sugar; cool to lukewarm. Dissolve yeast in very warm water; add to cooled milk mixture. Stir in either egg yolks or whole eggs.

Measure flour into a large bowl. If using two whole eggs you might want to add 2 Tbsp. extra of flour. Cut margarine into flour using a pastry blender, until mixture resembles coarse corn meal. Stir in yeast and milk mixture; blend thoroughly. Dough will be soft and moist.

Divide dough into two pieces, leaving one piece slightly bigger than the other. Roll out the largest piece on a floured board to fit the bottom of a jelly roll pan and overlap the edges. About 10 x 16″. Spread with cooled cherry filling. Roll remaining dough large enough to cover the pan. Seal edges. Snip top of dough with scissors to let steam escape. Cover and let rise in a warm place till doubled in bulk. (About one hour.)

Bake at 375 degrees 35 to 40 minutes. Frost with confectioner’s sugar. Serve warm. 375 degrees may be too hot. You may want to try 350.

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