Gradually add sugar to butter in large mixing bowl.
Cream at medium speed.
Add eggs one at a time.
Beat thoroughly after each.
At low speed, add flour and extract.
Pour batter into a well-greased and floured 15 x 10 x 1-inch jelly roll pan.
Mark off 20 squares and place one heaping tablespoon of cherry pie filling in center of each square.
Bake at 350\u00b0 for 45 to 50 minutes.
While warm, sift confectioners sugar over cake.
Cool. Cut into squares.
Can also use lemon or blueberry pie filling.
Cream together sugar and oleo, then add eggs, one at a time. Mix in rest of ingredients, except pie filling, and beat until smooth.
Grease jelly roll pan 15 x 10 x 1-inch.
Pour in mixture.
Before baking, cut into 2 inch squares.
Make indention in the center of each square with a teaspoon.
Put a teaspoon of cherry pie filling into each square.
Bake 45 to 50 minutes or until golden brown at 350\u00b0.
Cool, then cut into squares and sprinkle with powdered sugar.
Gradually add sugar to butter in large bowl.
Cream on medium speed until light and fluffy.
Add eggs, one at a time, beating well after each.
At low speed add flour and lemon juice.
Pour batter into greased jelly roll pan.
Mark off 20 squares.
Place heaping teaspoonful of filling in center of squares.
Bake at 350\u00b0 for 45 to 50 minutes.
Cool; sift confectioners sugar on top.
Cut into squares.
Add sugar to butter in mixing bowl; cream well until light and fluffy.
At medium speed, add eggs, one at a time, beating well after each one.
Add flour and lemon extract.
Pour batter into well-greased 15 x 10 x 1-inch cookie sheet.
Mark off into 20 squares, making holes with teaspoon carefully.
Place a heaping tablespoonful of pie filling in each center.
Bake at 350\u00b0 for 40 to 50 minutes.
While warm, sift powdered sugar over squares. Cut into 20 squares.
Mix first 5 ingredients.
Pour batter into greased and floured 15 x 10-inch cookie sheet pan.
Make 28 squares.
Put 1 tablespoon cherry pie filling in the center of each square.
(You may use other fruit pie filling if you wish.)
Bake at 350\u00b0 for 30 to 40 minutes.
Sift powdered sugar on top when cool.
Gradually add sugar to butter in large mixer bowl, cream at medium speed until light and fluffy.
At same speed, add eggs, one at a time, beating well after each.
At low speed, add flour and lemon extract.
Pour batter into well-greased 15 x 10 x 1-inch jelly roll pan.
Mark off 20 squares.
Place 1 heaping tablespoon pie filling in center of each square.
Bake at 350\u00b0 for 45 to 50 minutes.
While warm, sift confectioners sugar over cake. Cool; cut into squares.
Gradually add sugar to butter, creaming until light and fluffy. At medium speed, add eggs, one at a time, beating well after each. At low speed, add flour and lemon extract.
Pour batter into well greased 10 x 15 x 1-inch jelly roll pan. (I use large cookie sheet.) Mark off (with knife) 24 squares. Place 1 teaspoon pie filling in center of each square. Bake at 350\u00b0 for 45 minutes. While warm, sift confectioners sugar over cake. Cool; cut in squares. (May substitute any flavor pie filling.)
Gradually add sugar to butter in large mixing bowl, creaming at medium speed until light and fluffy.
At medium speed add eggs, one at a time, beating well after each addition.
At low speed add flour and lemon juice or extract.
Pour batter into well-greased 15 x 10 x 1-inch pan.
Mark off into 20 squares.
Place 1 heaping tablespoon pie filling in center of each square.
Bake at 350\u00b0 for 45 minutes.
While warm, sift powdered sugar over cake.
Cool. Cut into squares.
Cream butter and sugar with fork.
Beat until fluffy.
Add vanilla.
Stir in flour and baking powder; mix until smooth. Butter 13 x 9-inch pan.
Put mix into pan.
Cut 16 squares with knife.
Drop pie filling into center of squares (about 1 tablespoon).
Bake at 350\u00b0 for 45 to 50 minutes.
Sift powdered sugar on top when cool.
Beat margarine and sugar until light and fluffy.
Add eggs one at a time.
Gradually add flour; mix well.
Add vanilla.
Put batter on greased cookie sheet; score and put pie filling in center of each square.
Bake in 350\u00b0 oven for 35 to 45 minutes. Cut squares and sprinkle with powdered sugar.
Gradually add sugar to butter in large mixing bowl, creaming at medium speed of mixer until light and fluffy.
At medium speed, add eggs, one at a time, beating well after each.
At low speed, add flour and lemon extract.
Pour batter into well-greased 15 x 10 x 1-inch jelly roll pan.
Mark off into 20 squares.
Place 1 heaping tablespoonful pie filling in center of each square.
Bake at 350\u00b0 for 45 to 50 minutes.
While warm, sift powdered sugar over cake.
Gradually add sugar to butter in large mixer bowl, creaming at medium speed until light and fluffy.
At medium speed add eggs, one at a time, beating well after each egg.
At low speed, add flour and lemon extract.
Pour batter into well greased 15 x 10 x 1-inch pan.
Mark off 20 squares.
Place 1 heaping tablespoon pie filling in center of each square.
Bake at 350\u00b0 for 45 to 50 minutes.
Cream together sugar and oleo.
Add eggs, flour and vanilla. Beat well.
Spread in greased jelly roll pan.
Spoon pie filling onto dough so that you can cut into squares later and filling is in middle of square.
Bake 45 minutes at 350\u00b0.
Cool.
Sprinkle top with powdered sugar.
Sugar will melt over pie filling.
Mix cake mix, eggs and melted oleo by hand.
Spread in 9 x 13 x 2-inch pan.
Spread cherry pie filling over cake mixture.
Add chopped nuts.
Bake at 350\u00b0 until brown.
Drizzle with glaze mixture when cooled.
Cut in 1-inch squares.
Combine cake mix, 1/4 cup melted margarine and eggs.
Stir until moist.
Pat into 13 x 9-inch pan greased on bottom only.
Top with cherry pie filling.
Combine frosting mix with margarine and sprinkle over cherries.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool and cut into squares.
Arrange 9 cracker halves in bottom of an 8 x 8-inch or 7 x 9-inch pan.
Cut to fit if needed.
Beat cheese until very soft. Add 1/2 cup milk gradually, blending smooth.
Add remaining milk and pudding mix.
Beat well.
Fold in topping, reserving some for garnish.
Spread half of pudding mixture over crackers.
Add another cracker layer, then rest of pudding mixture.
Chill 30 minutes.
Cut into squares.
Top with cherry pie filling and garnish.
Preheat oven to 350\u00b0.
In large bowl, cream together shortening and sugar.
Add eggs, one at a time.
Beat until light and fluffy.
Add flour and salt, nuts and vanilla.
Mix well. Spread 2/3 batter in a thin layer in an ungreased 15 1/2 x 10 1/2 x 1-inch pan.
Spread the cherry pie filling on top of batter, spreading to edges.
Drop remaining batter in small bits on top of the filling.
Bake for 40 to 45 minutes.
Cool completely and cut into squares.
Makes 60 (1 3/4 x 1 1/2-inch) pieces.
Grease a 9 x 13-inch baking dish. Preheat oven to 350\u00b0. Cream butter and sugar in large bowl. Beat in eggs one at a time. Stir in lemon juice, vanilla and almond extract. Blend in flour. Pour half of batter in prepared dish. Top with cherry pie filling, then pour remaining batter over. Bake until golden and firm to touch. Cool slightly in pan. Cut into squares. Serve warm or at room temperature. Makes about 12 servings.
In a bowl, dissolve gelatin in water.
Stir in pie filling; mix well.
Slowly stir in soda (mixture will foam).
Pour into an 8-inch square dish.
Cover and refrigerate until firm.
Cut into squares.
Garnish with whipped topping if desired.
Preheat oven to 400\u00b0.
In a large bowl, mix sugar, nuts, oats, margarine and flour until crumbly.
Reserve 1 1/2 cups.
Press remainder into bottom of 9-inch square baking dish.
Stir cinnamon into cherry filling.
Spread over crust.
Sprinkle reserved crumbs over top, pressing lightly.
Bake for 20 to 25 minutes.
Cool. Cut into squares.