|
Enjoy this recipe from Sweet & Simple Cookbook.
Submitted by: Tina Pfeifer from Twentynine Palms, CA
1 c. canned cherries, drained and juice reserved
1/2 c. plus 1-1/2 T. sugar, divided
1 c. plus 1 T. all-purpose flour, divided
1/4 t. plus 1/8 t. salt, divided
1/4 t. almond extract
red food coloring
1-1/2 t. baking powder
3 T. margarine
1/3 c. plus 1 T. milk, divided
additional sugar to taste
Spray an 8"x8" baking pan with non-stick vegetable spray. Place cherries in pan; set aside. Heat cherry juice, 1/2 cup sugar, one tablespoon flour and 1/8 teaspoon salt; heat, stirring constantly, for 2 minutes. Remove from heat; add almond extract and a few drops food coloring. Pour over cherries; set aside. Sift remaining flour, sugar and salt with baking powder; blend in margarine until crumbly. Stir in 1/3 cup milk. Drop by tablespoonfuls on top of cherry mixture; brush dough with remaining milk and sprinkle with sugar to taste. Bake for 15 to 20 minutes at 425 degrees. Serves 6. | |
|
|
Spray an 8"x8" baking pan with non-stick vegetable spray. Place cherries in pan; set aside. Heat cherry juice, 1/2 cup sugar, one tablespoon flour and 1/8 teaspoon salt; heat, stirring constantly, for 2 minutes. Remove from heat; add almond extract and a few drops food coloring. Pour over cherries; set aside. Sift remaining flour, sugar and salt with baking powder; blend in margarine until crumbly. Stir in 1/3 cup milk. Drop by tablespoonfuls on top of cherry mixture; brush dough with remaining milk and sprinkle with sugar to taste. Bake for 15 to 20 minutes at 425 degrees. Serves 6. |
|
|