Cherries on a Cloud
    
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sugar
Filling
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
2 cups heavy cream, whipped
2 cups miniature marshmallows
Topping
2 cans (21 ounces each) cherry pie filling
1 teaspoon lemon juice

Lightly grease a 9-by-13-inch baking pan. Heat oven to 275 degrees.
In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form. Spread evenly into prepared baking pan and bake 1 hour. Remove from oven and cool completely.
Beat cream cheese, sugar and vanilla until smooth. Gently fold in cream and marshmallows. Spread over cooled meringue. Chill for 4 hours.
Combine topping ingredients and spread over the top of filling. Cut into squares.

 Serves 16.

RECIPE by Cindy Fisher, Batavia

Cherry-topped Ginger Bars

Crust
9 ounces gingersnaps (36 cookies), broken up
2 tablespoons minced fresh ginger
2 tablespoons extra-light olive oil
1 tablespoon light brown sugar
1/4 teaspoon salt
Topping
3 large eggs, lightly beaten
1/3 cup packed light brown sugar
1/4 teaspoon almond extract
1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups dried sweet cherries, chopped
1/2 cup slivered almonds, toasted

Heat the oven to 350 degrees. Lightly grease a 9-inch-square baking pan.
For the crust: In a food processor, grind the gingersnaps to fine crumbs. Add the ginger, oil, sugar and salt; pulse to combine. Lightly press the mixture into the bottom of the pan and bake for 10 minutes to set. Leave the oven on.
While the crust bakes, make the topping: In a bowl, beat together the eggs, sugar and almond extract. Beat in the flour, baking powder and salt. Stir in the cherries and almonds. Pour the topping over the crust and return pan to oven to bake 25 minutes or until golden brown.
Let cool slightly, then cut into 12 bars.

Serves 12.

SOURCE Hallmark Magazine