Cherry-cream-cheese Cobbler Recipe

Cherry-cream-cheese Cobbler Recipe

Yield: 9 Servings
Recipe by luhu.jp

Ingredients:

CHERRY FILLING
5 1/4 cup: Pie cherries pitted, drained
1/3 cup: Cherry juice from can,
1/4 cup: Brown sugar,
2 tbsp: Tapioca,
2 tbsp: Kirsch,
1 1/2 tbsp: Butter -=OR=-,
1 1/2 tbsp: -margarine,

CREAM-CHEESE SHORTCAKE CRUST
1 1/2 cup: Flour,
2 tsp: Baking powder,
3 1/2 tbsp: Sugar,
3 ounce: Cream cheese softened,
1/4 cup: Butter -=OR=-,
1/4 cup: -margarine, melted
3/4 cup: Milk Whipped cream flavored with kirsch,

Directions:

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 Ladys Files ---

-End Recipe Export-


Source from luhu.jp