Mix together all ingredients except the pie filling.
Reserve 1 1/2 cups batter.
Spread the rest of the batter in a jelly roll pan.
Spread 1 can of cherry pie filling over batter.
Spoon the reserved batter on top.
Bake 35 minutes at 350 degrees Fahrenheit.
Stir together the glaze ingredients. Drizzle over top of cherry squares while still warm.
br>Mark off into 20 squares.
Place 1 heaping tablespoon
Cream margarine and sugar.
Add eggs and beat well.
Continue beating and add vanilla and flour.
Pour into a greased cookie sheet.
Using a spatula, mark batter into about 20 squares.
Put a heaping tablespoonful of cherry pie filling in the center of each square.
Bake at 350\u00b0 until done (will not be very brown).
Cool slightly, then sprinkle with powdered sugar.
Finish cooling; cut into squares.
(Can also serve warm.)
Cream together butter and Crisco.
Add to it the sugar, eggs, vanilla, almond flavoring and flour.
Mix well.
Grease cookie pan, 15 1/2 x 10 1/2-inch, include sides.
Spread 2/3 of batter in bottom of pan.
Spread pie filling on top.
Drop by a teaspoon the remainder of batter over the filling, leaving small holes to show cherry filling.
Bake at 350\u00b0 for 40 to 45 minutes, until golden brown.
Cool and cut into squares.
Eat.
Mix sugar and butter until smooth and fluffy.
Add eggs, one at a time.
Beat well after each.
At low speed, add flour and lemon extract.
Pour into greased 15 x 10 x 1 pan.
Mark off 20 or more squares and place 1 teaspoon cherry pie filling in middle of each square.
Bake at 350\u00b0 for 45 to 50 minutes.
While warm, sift powdered sugar over cake.
Cool and cut in squares.
Combine first 6 ingredients.
Spread in jelly roll pan after mixing.
Cut into squares (16 to 20) and drop cherry pie filling in the middle of each square.
Bake at 350\u00b0 for 25 to 30 minutes. While still warm, sprinkle with powdered sugar.
In large bowl, cream oleo and sugar.
Add eggs and flour.
Add extracts.
Mix well.
Spread batter into a greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Cut surface of batter with knife to make 28 squares.
Spoon cherry or apple filling in center of each square.
Batter puffs up over filling during baking.
Bake in a 350\u00b0 oven for 45 minutes or until golden brown.
Sprinkle with powdered sugar when cool.
Cut in squares.
Cream butter and sugar until very light.
Add flour, eggs and flavoring.
Beat until light again.
Spread in greased 15 1/2 x 10 1/2-inch pan.
Cut batter into 28 squares.
Spoon pie filling into center of each square.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool. Cut into squares and sprinkle with powdered sugar.
Gradually add sugar to butter in large mixing bowl, cream at 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 well greased 15 x 10 x 1-inch jelly roll pan; mark 20 squares off.
Place 1 tablespoon pie filling in center of each square.
Bake at 350\u00b0 for 45 to 50 minutes.
While warm, sift confectioners sugar over.
Cool and cut into 20 squares.
Cream butter and sugar; add eggs, flour and vanilla.
Blend well.
Spread batter on cookie sheet.
Cut the surface of batter with a knife to make 35 squares.
Spoon pie filling on top of squares.
Batter will puff up around pie fillings.
Bake for 30 minutes at 350\u00b0 until golden brown.
Cut 35 squares and sprinkle with powdered (10x) sugar.
In a large mixing bowl, cream together the butter and sugar. Add eggs and flour.
Mix extracts and blend well.
Spread batter in a greased 15 1/2 x 10 1/2-inch pan.
Cut surface of batter to make 28 squares.
Spoon pie filling in center of each square. During baking, batter puffs up around pie filling.
Bake at 350\u00b0 or 40 minutes or until light golden brown.
Cut in squares and sprinkle with powdered sugar.
nife to mark off 24 squares.
Spoon about 1 tablespoon
Cream first 2 ingredients until fluffy, then add eggs.
Add flour and lemon extract.
Spread into greased 11 x 19-inch or larger pan.
Cut surface of batter (prior to baking) into 1 1/2-inch squares.
Take one tablespoonful of cherry pie filling into center of each square.
Bake at 350\u00b0 for 25 to 30 minutes, just until barely browned on edges.
Do not overbake!
In large bowl, cream margarine and sugar.
Add eggs and flour. Mix in vanilla and lemon extract and blend well.
Spread batter into greased 15 1/2 x 10 1/2-inch pan.
Cut surface of batter into 24 squares.
Spoon 4 cherries into center of each square.
(Batter will puff up around cherries during baking.)
Bake at 350\u00b0 for 45 minutes.
While still warm, cut again into 24 squares.
Cool. Sprinkle with powdered sugar before serving.
Cream margarine and sugar.
Blend in 1 egg at a time.
Add flour slowly until blended.
Add vanilla and lemon extract. Preheat oven to 350\u00b0.
Pour batter into greased 9 x 13-inch pan and spread evenly.
Lightly score top of batter with knife into about 18 squares.
Place a teaspoon or more of cherry filling at each line intersection.
Use all filling.
Bake 45 minutes.
Combine sugar and margarine at high speed until smooth.
Add 1 egg at a time to mixture at medium speed.
Add vanilla, then flour, mixing well.
Spread into ungreased jelly roll pan (10 x 15-inch).
Mark into 2-inch squares.
Spoon 1 to 2 cherries from pie filling into center of each square.
Bake at 350\u00b0 for 20 to 25 minutes only until light golden brown.
Do not overbake. When cool, cut into 2-inch squares.
Makes 35.
Cream margarine and sugar.
Blend in eggs and flavoring.
Add flour.
Spread on large cookie sheet or jelly roll pan.
Cut through batter to make squares.
Spoon pie filling into each square.
Bake at 350\u00b0 for 35 to 40 minutes until light brown. Batter puffs up around filling.
Recut squares when out of oven and dust with confectioners sugar.
Cream sugar and butter.
Add eggs and mix.
Add flour; mix well.
Add almond extract.
Spread batter, which is very thick, into a jelly roll pan.
Mark off 24 squares; put about 3 cherries and juice in center of each.
Bake at 350\u00b0 for 30 minutes.
Remove from oven; let sit for 15 minutes.
Cut into squares; sprinkle with powdered sugar.
In bowl, cream sugar and oleo until light and fluffy.
Add 4 eggs, one at a time, then add flour a little at a time.
Add lemon flavoring.
Pour into 15 x 10-inch pan.
Mark off batter into squares.
Place 1 heaping tablespoon of cherry pie filling into center of each square section.
Bake at 350\u00b0 for 35 minutes. While still warm, sprinkle with powdered sugar and serve.
Cream together sugar and butter.
Add eggs, one at a time. Then add flour and vanilla.
Pour batter into a jelly roll pan. With a knife, score batter into 24 squares.
Place 1 tablespoon of pie filling into center of each square.
Bake at 350\u00b0 until golden brown (about 20 minutes).
Cut again into squares.