Fruits-Cherries
Henri Du Monceau
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La Belle Cuisine - More Cookie Recipes

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Bowl of Cherries
Sharon Pederson
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Sweet Cherry Blondies
The Times-Picayune, New Orleans, LA

“Are blondies more fun than brownies? These are great summer fare, sure
to attract attention with their golden tops and plump cherry filling. Sweet
Cherry Blondies are a versatile treat for any summertime gathering…
Seize the moment because Northwest cherry season is from mid-June
to mid-August.”

Makes 16

1 1/3 cups flour
1 1/3 cups light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup pitted and halved fresh sweet cherries
1/2 cup chopped pecans

Combine flour, brown sugar, baking powder, salt, oil, eggs and vanilla; mix on low speed of electric mixer until blended. Mix for one minute on medium speed. Batter will be thick. Spread half of batter in oiled and floured 9-inch baking pan. Toss cherries in small amount of flour. Scatter cherries over batter; spread remaining batter over cherries. Sprinkle pecans over top. Bake at 325 degrees for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool on rack and cut into 16 pieces.

Chocolate chip variation: Sprinkle one-half cup chocolate chips over
batter with pecans.

Per blondie: 207 calories, 10 grams fat, 27 milligrams cholesterol, 88 milligrams sodium.
Recipe from Washington State Fruit Commission
© The Times-Picayune. Used with permission.
 

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