Yield: 6 servings
|5 cups||Cherries; tart; red; pitted Canned or frozen|
|2½ tablespoon||Lemon juice|
|⅓ cup||Sugar; white|
|1 cup||Flour; all purpose|
|1 tablespoon||Sugar; white|
|1 teaspoon||Baking powder|
|⅓ cup||Sugar; brown; packed|
|1 teaspoon||Cinnamon; ground|
|¼ teaspoon||Nutmeg; ground|
|2 tablespoons||Butter or margarine|
|⅓ cup||Milk; to 1/2 cup|
Drain cherries, reserving ¼ cup juice; discard remaining juice.
Combine cherries and lemon juice; set aside. In a saucepan, combime sugars, cornstarch, cinnamon and nutmeg; stir in reserved cherry juice. Bring to a boil, stirring occasionally; boil 2 minutes. Add cherries; pour into a greased 8 inch square baking pan.
For Topping: Combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450F for 10 to 13 minutes or until golden brown.
Taste Of Home Magazine Feb/Mar 95 Peggy Burdick - Burlington, Michigan Subscription Info: Taste Of Home - Customer Service - P.O. Box 991 - Greendale, WI 53129 USA - $16.98 for 1 yr.; $29.98 for 2 yrs.; $39.98 for 3 yrs. CANADA - $24.59 CDN, includes GST. All other foreign - $25.98 per year, U.S. funds, prepaid.
Submitted By DAVID KNIGHT On 02-25-95