| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Brown sugar — packed |
| 2 |
tb |
Cornstarch |
| 1 |
|
16 oz can |
|
|
Pitted/undrained |
| 1/4 |
ts |
Almond extract |
| 6 |
dr |
Red food coloring |
| 2 |
tb |
Margarine |
| 1/2 |
c |
Unbleached flour |
| 1 |
tb |
Cocoa powder |
| 1 |
ts |
Cocoa powder |
| 1 |
tb |
Brown sugar — packed |
| 3/4 |
ts |
Baking powder |
| 1/8 |
ts |
Salt |
| 1/3 |
c |
Skim milk — at room |
|
|
Temperature |
| 1 |
ts |
Vanilla |
|
|
Red tart cherries — |
INSTRUCTIONS
Preheat oven at 375. Prepare a 1 quart baking dish lightly with cooking
spray. Mix 2 tablespoons brown sugar and cornstarch in 2 quart saucepan.
Stir cherries. Cook over medium heat, 4 to 5 minutes, stirring
occasionally, until slightly thickened. Stir in almond extract and food
color. Pour into baking dish. Cut margarine into flour, cocoa, brown
sugar, baking powder, and salt until mixture resembles fine crumbs. Stir
in milk and vanilla. Drop dough by 6 spoonfuls onto hot cherry mixture.
Bake 20 to 25 minutes or until topping is no longer doughy.
Recipe By : Betty Crocker's New Choices Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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