| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 9 | Servings | |
INGREDIENTS
| 5 1/4 | c | Pie cherries pitted, drained |
| 1/3 | c | Cherry juice from can |
| 1/4 | c | Brown sugar |
| 2 | tb | Tapioca |
| 2 | tb | Kirsch |
| 1 1/2 | tb | Butter -=OR=- margarine |
| 1 1/2 | c | Flour |
| 2 | ts | Baking powder |
| 3 1/2 | tb | Sugar |
| 3 | oz | Cream cheese softened |
| 1/4 | c | Butter -=OR=- margarine, melted |
| 3/4 | c | Milk Whipped cream flavored with kirsch |
INSTRUCTIONS
CHERRY FILLING CREAM-CHEESE SHORTCAKE CRUST This recipe calls for red pie cherries enhanced with a little kirsch and topped with a shortcake biscuit featuring cream cheese and chopped pecans. Preheat oven to 425^F Grease an 8-inch square baking pan or dish. In a large mixing bowl, carefully spoon together cherries, juice, brown sugar, tapioca and kirsch. Pour cherry filling into greased baking pan or dish; drizzle melted butter or margarine on top and set aside. In another large bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough forms. Spoon cream-cheese dough on top of cherry-kirsch filling to create a cobblestone effect. Bake 20 to 25 minutes or until crust is golden brown. Cool 30 minutes; then serve with kirsch-flavored whipped cream. Makes 5 or 6 servings. Source Cobbler Crusade From The Cookie Lady's Files --- -End Recipe Export-
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”