Breakfast Favorites Recipe Contest
Editor's Note: Congratulations to Marlene K., of Madera, Calif., the winner of the Breakfast Favorites Recipe Contest! This sweet breakfast treat settled the debate. When we read the recipe, and Marlene's story about how her family demanded the dish for Christmas brunch, we thought it might be amazing. Christmas brunch is the Super Bowl of family breakfasts! The result did not let us down.
Here's what Marlene had to say about her recipe:
"This recipe is requested by my children and grandchildren every year at our Christmas brunch. I tried to suggest I make something different one year, but was met with much objection. For the one person in the family who doesn't care for cherries, we make a second version, as well, using blueberries. Both versions are always a smash hit."
Click here to get this recipe as part of our FREE printable cookbook Comfort Foods: 24 Reader Recipes for Casseroles, Soups, Cakes, and More, or download the cookbook to your Kindle for $0.99 via Amazon.com.
Prep Time: 20 minutes
Cook Time: 45 minutes
1 1/2 cups sugar
1/2 cup butter
1/2 cup shortening
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups flour
1 to 1 1/2 cans cherry pie filling
1 cup confectioners' sugar
2 tablespoons milk, or more as needed
1. Preheat oven to 350 degrees F. Butter an 11-x15-inch jelly roll pan.
2. In a large bowl, beat sugar, butter, shortening, baking powder, vanilla extract, almond extract, and eggs on low until incorporated, then on high for 3 minutes. Stir in flour.
3. Spread two-thirds of batter in pan. Spread pie filling evenly over batter. Drop the remaining batter evenly in dollops over pie filling.
4. Bake until toothpick inserted in center comes out clean, about 45 minutes. Drizzle with glaze while still warm.
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