 |
|||||||||
 |
|
 |
|||||||
 |
|||||||||
|
Cherry
Cobbler
|
|
| Combine a 1 lb. 5 oz.
can of cherry pie filling with a half cup of either dried cherries, dried
fruit, or raisins and also a fourth cup of either pecans, walnuts, or
almonds (chopped in very small chunks) in a 10 in Dutch oven and heat
to boiling. While this is heating get a mixing bowl and mix 1 cup of flour, 1 and a half teaspoons of baking powder, a fourth of a cup of brown sugar, and a half teaspoon of cinnamon together. Cut in a fourth of a cup of butter or margarine until mixture is crumbly. Stir in a fourth of a cup of pecans, walnuts, or almonds. Combine 1 lightly beaten egg with a fourth of a cup of milk. Add this to the flour mixture and mix to moisten. Add a teaspoon of vanilla extract. If you used almonds you can add a teaspoon of almond extract instead. Drop spoonfuls of dough onto the top of the hot cherries. Make it look like biscuits in a pan, leave a little space between the spoonfuls of dough. Cover and bake for 25 to 30 minutes at about 350 degrees or until the dough is a golden brown. Recipe adapted by Bob Gidney |
|
