——————————-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-