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Cherry Squarls

Yield about 2 dozen


  • 3 1/2 cups sugar, divided
  • 2 eggs, well beaten
  • 1/4 cup butter or margarine, melted and divided
  • 2 (16-ounce) cans pitted dark sweet cherries, undrained
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt, divided
  • 2 teaspoons ground cinnamon
  • 2 1/4 teaspoons almond extract, divided
  • 1 cup chopped pecans
  • 2 tablespoons cornstarch
  • 1 cup whipping cream, whipped

How to Make It

  1. Gradually add 2 1/2 cups sugar to beaten eggs in a large mixing bowl, beating well. Stir in 2 tablespoons melted butter. Drain cherries, reserving liquid. Fold cherries into egg mixture.

  2. Combine flour, soda, 1/2 teaspoon salt, and cinnamon in a medium mixing bowl. Gently fold into egg mixture. Stir in 2 teaspoons almond extract.

  3. Pour batter evenly into a greased and floured 13- x 9- x 2- inch baking pan. Sprinkle pecans evenly over top of batter. Bake at 350° for 1 hour. Cool.

  4. Combine remaining sugar, cornstarch, and remaining salt in a medium saucepan. Stir in reserved cherry juice, remaining butter, and remaining almond extract. Cook over medium heat, stirring constantly, until thickened. Cool.

  5. To serve, cut into 2-inch squares. Place on individual serving plates; spoon sauce over tops, and dollop with whipped cream.

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