Red Cherry Cobbler
|Sour red cherries||1 1⁄2 Quart|
|Sugar||1 Cup (16 tbs)|
|Almond extract||4 Drop|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Wash, stem and pit cherries.
Place in an even layer in glass baking dish (10 1/2" x 6 1/2" x 2").
Mix the 1 cup of sugar and cornstarch thoroughly.
Sprinkle over cherries, then sprinkle extract over sugar mixture.
Sift flour, measure and resift 3 times with baking powder, salt and the 1 teaspoon sugar.
Cut in butter with pastry blender or work in with tips of fingers until consistency of coarse meal.
Add milk all at once.
Stir with a fork until dough is stiff.
Turn out on a lightly floured board and knead quickly and lightly 8 times.
Roll out to a rectangle, 10 x 6 inches.
Cut a deep design in dough for steam vents.
Lay over top of cherries, trim and flute edge.
Bake in a hot oven (425° F.) for 20 minutes.
Reduce heat to moderately slow (325° F.) and bake 10 minutes longer.
Serve warm with whipped cream if desired.