Yield: 9 servings
|5¼ cup||Pie cherries pitted, drained|
|⅓ cup||Cherry juice from can|
|¼ cup||Brown sugar|
|2 teaspoons||Baking powder|
|3 ounces||Cream cheese softened|
|1½ tablespoon||Butter -=OR=- margarine|
|¼ cup||Butter -=OR=- margarine, melted|
|¾ cup||Milk Whipped cream flavored with kirsch|
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-