Recipe - Cherry-Cream-Cheese Cobbler

CHERRY FILLING
5 One fourth cup Pie cherries
pitted, drained
1/3 cup Cherry juice
from can
One fourth cup Brown sugar
2 tablespoon Tapioca
2 tablespoon Kirsch
1 One half tablespoon Butter =OR=
1 One half tablespoon margarine

CREAMCHEESE SHORTCAKE CRUST
1 One half cup Flour
2 teaspoon Baking powder
3 One half tablespoon Sugar
3 ounce Cream cheese
softened
One fourth cup Butter =OR=
One fourth cup margarine, melted
Three fourths cup Milk
Whipped cream
flavored with kirsch

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 8inch 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 creamcheese dough on top of cherrykirsch filling to create a
cobblestone effect. Bake 20 to 25 minutes or until crust is golden brown.
Cool 30 minutes; then serve with kirschflavored whipped cream.

Makes 5 or 6 servings.

Source Cobbler Crusade

From The Cookie Lady's Files

End Recipe Export