1/s-1/s-chocolate-de, 1/s-s/s-chicken-wing, 1/s-1/s-s/s-1/s-s/s-, 1/s-s/s-chicken-wing, 1/s-1/s-s/s-quiche, 1/s-1/s-1/s-1/s-1/s-, bicol-desserts-recip, bicol desserts recip, 1/s-1/s-s/s-1/s-s/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-s/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-s/s-chocolat, 1/s-chocolate-deligh, 1/s-1/s-1/s-s/s-t/s-, 1/s-chocolate-deligh, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-s/s-1/s-s/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-s/s-1/s-1/s-s/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-s/s-1/s-1/s-s/s-, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-s/s-chocolat, 1/s-s/s-1/s-1/s-s/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-s/s-1/s-s/s-, 1/s-1/s-s/s-1/s-s/s-, 1/s-1/s-1/s-s/s-t/s-

Cheddar Fruit Bars Recipe

Bar Cookie

Rating:

Yield: 12 servings

2 ¾ cups unbleached flour
½ teaspoon salt
2 ½ cups sharp Cheddar cheese, shredded
½ cup peach preserves
1 teaspoon baking powder
¾ cup butter
2 large eggs, beaten
½ cup strawberry preserves

Preheat the oven to 375 degrees F.

Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 ½ x 10 ½ x ½-inch jellyroll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to ¼-inch thick. Cut the dough into ½-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake for 35 minutes or until lightly browned. Cool before cutting into 2 x 3-inch bars.