Cherry-cream-cheese Cobbler
| 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 | T | Tapioca |
| 2 | T | Kirsch |
| 1 1/2 | T | Butter -=OR=- |
| 1 1/2 | T | margarine |
| 1 1/2 | c | Flour |
| 2 | t | Baking powder |
| 3 1/2 | T | Sugar |
| 3 | oz | Cream cheese |
| softened | ||
| 1/4 | c | Butter -=OR=- |
| 1/4 | c | margarine melted |
| 3/4 | c | Milk |
| Whipped cream | ||
| flavored with kirsch |
INSTRUCTIONS
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-
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Nutrition (calculated from recipe ingredients)
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Calories: 445
Calories From Fat: 285
Total Fat: 33.5g
Cholesterol: 12.3mg
Sodium: 246mg
Potassium: 310.1mg
Carbohydrates: 34.6g
Fiber: <1g
Sugar: 13.2g
Protein: 5.6g