MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Cobbler w/White Chocolate-Almond Biscuits
 Categories: Pies, Dairy, Fruits, Chocolate, Nuts
      Yield: 12 Servings
 
  1 3/4 c  A-P flour
    1/4 c  Sugar
      4 ts Baking powder
    1/2 ts Salt
    1/2 c  Cold butter; in small
           - pieces
     12 c  Frozen pitted tart red
           - cherries
      2 c  Sugar
      6 tb Cornstarch
      2 lg Eggs
    3/4 c  Milk
      1 ts Almond extract
    1/2 ts Vanilla
      8 oz White baking chocolate; in
           - 1/2" chunks
      1 c  Slivered almonds; toasted,
           - coarse chopped
           Pearl or sanding sugar
           - (optional)
           Mascarpone Dream (optional)
 
  Set oven @ 375°F/190°C.
  
  FOR BISCUITS: in a medium bowl stir together flour, the
  1/4 cup sugar, the baking powder, and salt. Using a pastry
  blender, cut in butter until mixture resembles coarse
  crumbs; chill flour mixture while making filling.
  
  FOR FILLING: in a Dutch oven combine cherries, the 2 cups
  sugar, and the cornstarch. Cook over medium heat until
  cherries release their juices, stirring occasionally.
  Increase heat to medium-high; cook until thickened and
  bubbly, stirring constantly. Keep filling hot.
  
  In a small bowl whisk together eggs, milk, almond extract,
  and vanilla. Remove flour mixture from the refrigerator;
  add egg mixture, white chocolate, and almonds. Stir just
  until mixture is moistened.
  
  Transfer hot filling to a 3 quart rectangular baking dish.
  Using a spoon, immediately drop biscuit dough into 12 to
  16 mounds on top of filling. If desired, sprinkle biscuit
  mounds with pearl or sanding sugar.
  
  Bake for 25 to 30 minutes or until biscuits are golden
  brown. Cool in pan on a wire rack about 1 hour. If
  desired, serve with Mascarpone Dream.
  
  Better Homes & Gardens, March 2015
  
  MM Format by Dave Drum - 27 March 2015
  
  Uncle Dirty Dave's Archives
 
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