I love cooking and want to bring you into my kitchen. With every day to day challenges that we have, the last thing you want to do is cook a meal that takes hours to prepare. I hope to inspire you so you too can prepare meals for your family that are kid friendly, husband and dog (ha ha) approved meals that you and your family will love!
Cherry Cream Crunch
Another wonderful recipe from my Pillsbury Best of the Bake-Off Cookbook. From Joyce Herr
Becca, this one is for you my friend. xox
Base and Topping:
1 cup Pillsbury best all purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
dash of salt
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1 cup coconut
1/2 cup quick cooking oats
1/2 cup chopped walnuts
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon grated lemon peel
1/4 cup lemon juice
dash of salt
2 eggs, slightly beaten
1 can (21 oz) cherry or blueberry pie filling
Heat oven to 375 degrees. In large bowl, beat flour, brown sugar, cinnamon, dash of salt, the butter and vanilla with electric mixer on low speed until crumbly. Stir in coconut, oats and walnuts. Press 2 1/2 cups of the crumb mixture into bottom of ungreased 12 x 8 inch (2 quart) glass baking dish or 13 x 9 inch pan; reserve remaining crumb mixture for topping.
Bake base for 12 minutes or until light golden brown. Meanwhile, in medium bowl, mix all filling ingredients except pie filling.
Spread filling evenly over partially baked base. Carefully spoon pie filling evenly over condensed milk mixture. Sprinkle with reserved crumb mixture over top.
Bake 15 to 18 minutes longer or until top is golden brown. Cool 30 minutes. Refrigerate at least 2 hours before serving or over night. Cut into squares. Store covered in refrigerator.