Yield: 9 servings
| Measure | Ingredient |
|---|---|
| 5¼ cup | Pie cherries pitted, drained |
| ⅓ cup | Cherry juice from can |
| ¼ cup | Brown sugar |
| 1½ cup | Flour |
| 2 teaspoons | Baking powder |
| 3½ tablespoon | Sugar |
| 3 ounces | Cream cheese softened |
| 2 tablespoons | Tapioca |
| 2 tablespoons | Kirsch |
| 1½ tablespoon | Butter -=OR=- margarine |
| ¼ cup | Butter -=OR=- margarine, melted |
| ¾ cup | Milk Whipped cream flavored with kirsch |
CHERRY FILLING
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-