Skip to main content

Cherry Cobbler Mom Cecilia

Image
By
1 1 lb 4 oz can pitted tart cherries, undrained (2 cups)
1/2 c sugar
1 tbsp quick-cooking tapioca
2 tbsp butter
1/8 tsp salt
4 drops almond extract

Combine cherries, sugar and tapioca. Cook, stirring constantly, until mixture is thick and clear, about 15 minutes. Stir in butter, salt and almond extract.
Pour hot mixture into 10" x 6" x 1-1/2" baking dish. Add Cobbler Topping at once.

Bake in hot oven (400) about 20 minutes, or until crust is browned. Serve warm with cream or vanilla ice cream. Make 6 servings.

Cobbler topping: Sift together 1 c flour, 1 tblsp. sugar, 1-1/2 tsp baking powder and 1/4 tsp salt. Cut in 1/4c butter or margarine until mixture resembles coarse crumbs. Mix 1/4 c milk and 1 slightly beaten egg. Add all at once to dry ingredients. Stir just to moisten. Drop by spoonfuls on hot cherry mixture. Bake as directed in Cherry Cobbler recipe.

If you like more cherry filling, double the recipe, but use the same quantity of Cobble Topping.
Labels:

Comments

Post a Comment

Popular posts from this blog

Lettuce Wraps

By
Chicken Mixture 3 T oil 1 lb ground chicken or turkey 1 c water chestnuts 2/3 c mushrooms 3 T chopped onions 1 tsp minced garlic Special Sauce 1/4 c sugar 1/2 c water 2 T soy sauce 2 T rice wine vinegar (I used other vinegar) 2 T ketchup 1 T lemon juice 1/8 tsp sesame oil 1 T hot mustard 1-2 tsp garlic and red chili paste Stir Fry Sauce 2 T soy sauce 2 T brown sugar 1/2 tsp rice wine vinegar (I used other vinegar) 1 head iceburg lettuce rinsed and quartered There are a bunch of new-fangled instructions for these but basically what you do is: Special sauce:  Stir together all but the hot mustard and garlic/red chili paste and set it aside.  Stir fry sauce:  Mix together all ingredients. Chicken mixture:  Brown the chicken and add all the rest of the ingredients and the stir fry sauce and saute for a couple of minutes.  To serve, put all ingredients on the table and let everyone assemble the wraps for themselves as they do in the restaurant.  If you...
1 comment
Read more

Rhubarb Cake

By
1 1/2 c brown sugar 1/2 c shortning 1 egg Beat till fluffy. 2 c flour 1 t soda Sift together. Add 1/2 t salt and 1 c buttermilk, beat. 1 1/2 c finely cut rhubarb 1 t vanilla Stir in. Sprinkle on topping. Bake at 350 degrees for 35 minutes in greased and lightly floured pan. Topping: 1/2 c sugar 1 t cinnimon. Top with whipped topping.
1 comment
Read more

Best-Ever Lemon Meringue Pie A farm Journal 5-star special

By
Baked 9" pie shell 1-1/2 c sugar 1-1/2 c water 1/2 tsp salt 1/2 c cornstarch 1/3 c water 4 egg yolks slightly beaten 1/2 c lemon juice 3 tbsp butter 1 tsp grated lemon rind 4 egg whites 1/4 tsp salt 1/2 c sugar Combine sugar, 1-1/2 c water and salt in saucepan; heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat. Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm. For meringue, add salt to egg whites; beat until frothy. Gradually add 1/2 c sugar, beating until glossy peaks are formed. Stir 2 rounded tbsp. of meringue into lukewarm filling. Pour filling into cooled pie shell. Pile remaining meringue on top and spread lightly over filling spreading evenly to edge of crust. Bake in slow oven 325...
Post a Comment
Read more