Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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