Subj : Top 10 Cherry Desserts 04
To   : All
From : Dave Drum
Date : Fri Jun 06 2025 09:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cinnamon Roll Cherry Cobbler
 Categories: Breads, Fruits, Nuts, Desserts
      Yield: 8 servings
 
 14 1/2 oz Can pitted tart cherries
    1/2 c  Sugar
      2 tb Cornstarch
    1/2 c  Water
      3 tb Red-hot candies

MMMMM-------------------CINNAMON ROLL TOPPING------------------------
  1 1/2 c  A-P flour
      6 tb Brown sugar; divided
      2 ts Baking powder
    1/2 ts Salt
    1/4 c  Shortening
      1 lg Egg; lightly beaten
    1/4 c  Whole milk
      1 tb Butter; softened
    1/3 c  Fine chopped pecans
    1/2 ts Ground cinnamon

MMMMM------------------------LEMON GLAZE-----------------------------
    1/2 c  Confectioners' sugar
      1 tb Lemon juice
 
  Drain cherries, reserving juice; set cherries aside. In
  a small saucepan, combine the sugar, cornstarch, water
  and reserved juice until smooth. Stir in red-hots. Bring
  to a boil, stirring constantly; cook 1-2 minutes longer
  or until thick and bubbly and red-hots are melted. Stir
  in cherries; heat through. Transfer to a greased 8-in.
  square baking dish.
  
  In a large bowl, combine the flour, 3 tablespoons brown
  sugar, baking powder and salt. Cut in shortening until
  crumbly. Combine egg and milk; stir into crumb mixture
  just until blended.
  
  Turn onto a lightly floured surface; knead 3-4 times.
  Roll into a 14" X 10" rectangle. Spread with butter;
  sprinkle with pecans. Combine cinnamon and remaining
  brown sugar; sprinkle over top.
  
  Roll up, jelly-roll style, starting with a short side.
  Cut into eight slices; place cut side down over cherry
  filling.
  
  Bake @ 400ºF/205ºC for 25-30 minutes or until golden
  brown. Cool for 10 minutes. Combine glaze ingredients;
  drizzle over cobbler.
  
  Betty Zorn, Eagle, Idaho
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Poetry isn't obscene . . . it's per verse.
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