Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

----------------CREAM-CHEESE SHORTCAKE CRUST---------------------
1 1/2 c Flour 1/4 c Butter -=OR=-
2 ts Baking powder 1/4 c -margarine, melted
3 1/2 tb Sugar 3/4 c Milk
3 oz Cream cheese -Whipped cream
-softened -flavored with kirsch

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-

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