Cherry (or peach, apple) Cobbler (red cookbook)

Updated at: Fri, 08 Mar 2024 02:24:41 GMT

Step 1

For cherry filling, in a medium saucepan com- bine cherries, the 3% cup granulated sugar, tap- ioca, and % cup water. Let stand 5 minutes stirring occasionally. Cook and stir ill slightly thickened and bubbly. Add the 1 tablespoon butter or margarine. Set aside; keep warm. For biscuit topper, thoroughly stir together the 1 cup flour, 2 tablespoons granulated sugar, baking powder, and '4 teaspoon salt. Cut in the %4 cup butter or margarine till mixture re- sembles coarse crumbs. Combine beaten egg and milk; add all at once to dry ingredients. stiring just to moisten. Turn hot fruit filling into an 8x112-inch round baking dish or 1%2-quart casserole. Immediately spoon on biscuit topper in 8 mounds. Bake in a 400° oven about 20 minutes. Serve warm with light cream or ice cream. Makes 6 servings Peach Cobbler: Prepare Cherry Cobbler as above, except omit cherry filling. In a me- dium saucepan combine 12 cup packed brown sugar, 4 teaspoons cornstarch, and %4 tea- spoon ground mace or nutmeg. Add %2 cup water. Cook and stir till thickened and bubbly. Add 4 cups sliced fresh peaches, 1 tablespoon lemon juice, and 1 tablespoon butter or mar- garine. Heat through. Continue as directed Apple Cobbler: Prepare Cherry Cobbler as above, except omit cherry filling. In a large saucepan combine 1 cup granulated sugar, 2 tablespoons all-purpose flour, 1/2 teaspoon ground cinnamon, and Va teaspoon ground nutmeg. Gently stir in e cups sliced, peeled apples. Cook and stir over medium heat #l boiling. Cover; cook about 5 minutes more or till apples are almost tender, stirring occasion- ally. Stir in 1 tablespoon lemon juice. Continue as directed.

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