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Cherry Cobbler for 50


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This one is from an old cookbook and could be adapted to ready made pie fillings.

Filling:
5 no. 2 can red pie cherries
6 cups sugar
4 tablespoon margarine or butter
6 tablespoon Cornstarch

Drain the cherries, saving the juice. Mix the above ingredients with the juice and cook together until thick. When cooled add the cherries. Then pour the cherry mixture into large flat pans.

Topping:
5 cups flour
10 teaspoon baking powder
5 tablespoon sugar
1 1/2 teaspoon salt
8 tablespoon butter
3 eggs.
2 1/2 cups milk

Mix dry ingredients and cut in the butter. Beat eggs and add to milk. Mix both
together. Drop by large spoonfuls on top of fruit in flat pans. Bake 45 minutes at 350 degrees Serve with whipped cream.

Serves 50




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.