Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter (or margarine,
-if you must)
1/2 c Sugar
2/3 c Milk
1 c Flour
2 ts Baking powder
13 oz Tart cherries
-(one normal U.S. can)
2 tb Sugar (to sweeten
-and thicken; use less
-or more as needed)

Preheat oven to 350 degrees F. Drain cherries, saving liquid.

Cream butter and sugar together. Alternately add in milk and sifted
dry ingredients. Pour into a buttered and floured casserole dish.
Top evenly with cherries. Sprinkle sugar on top and cover with saved
liquid/juice. Bake 45-50 minutes.

The batter will expand and surround the cherries so they're evenly
mixed throughout the cobbler. The juice will congeal to fruity and
pudding-like. Serve warm topped with cream, milk or ice cream. (I
prefer milk). If any is left, it's good cold, too.

NOTES:

* An extremely quick cherry cobbler dessert -- This recipe came from
a PTA recipe collection from my Aunt's school a number of years ago.
It's not a true, classic cobbler, but I think it's better. My
favorite dessert!

* As the name implies, this is a very quick recipe to make.
Depending on how soft the butter is to start with, or whether or if
you use a food processor (I don't, but it should work) this recipe
takes only 5 to 10 minutes to mix.

* You can use any unsweetened canned fruit for this recipe. You can
also use frozen fruit, by thawing it before adding to the pan.
Berries or peaches are standard substitutes. Yesterday I made one
with crushed pineapple. I used brown, rather than white sugar atop
the fruit. It tasted very much like pineapple upside down cake
(though the appearance was a bit different).

: Difficulty: easy, I've been making this since I was about 8 or 9.
: Time: 5 minutes preparation, 45 minutes cooking.
: Precision: approximate measurement OK.

: Suzanne Barnett-Scott
: Calcomp/Sanders Display Products, Scottsdale, Arizona
: suze#terak.UUCP

: Copyright (C) 1986 USENET Community Trust

Browse by categories