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Okay...better late then never


Fresh Cherry Cobbler

2/3 cups sugar
3 tablespoons cornstarch
4 cups pitted fresh tart cherries
1/4 teaspoon almond extract
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
1/2 cup milk

Preheat oven to 400°. Blend 1 1/4 cups sugar, cornstarch, cherries, and almond extract in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to boil and stir for 1 minute. Pour fruit mixture into an ungreased 2-quart casserole. Place in oven while preparing dough.
Measure flour, 1 tablespoon sugar, baking powder, and salt into a mixing bowl. Add butter and milk. Cut butter in several times then stir until dough forms a ball. Drop dough in about 6 spoonfuls onto hot fruit. Bake 25 to 30 minutes, or until topping is golden brown. Serve warm with cream, if desired, or cool slightly and serve with vanilla ice cream.
 

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Num! Cherries! And this recipe is very, very easy. Enjoy!

Cherry Clafouti

4 cups cherries
5 tablespoons sugar
2 c light cream
3 eggs
1/4 c flour
pinch salt
1 teaspoon vanilla
icing sugar

Butter a 2 quart shallow baking dish and sprinkle with sugar. Blend cream, eggs, flour and salt for 2 minutes. Add remaining ingredients & vanilla; blend. Put cherries & their juice (the recipe doesn't specify how much juice and I can't remember - err on the low side to avoid a soggy result) in dish, pour egg mixture over. Bake at 350 for 45-50 minutes or until well puffed and golden. Serve barely warm, spinkled with icing sugar.
 

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Grease 9x13 pan. Add 1 can cherries (pie filling) and 1 can UNDRAINED pineapple, and mix together in pan. Sprinkle top with 1 box of yellow cake mix. Melt 1 cube of butter and pour over top. Sprinkle with some coconut. Bake 350 for about 30 minutes. Serve with vanilla ice cream.
 
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