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 Corn starch
    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  Pecans; fine chopped
    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, corn starch, water, and reserved juice
  until smooth. Stir in red-hots. Bring to a boil, stirring
  constantly; cook 1 to 2 minutes longer or until thick and bubbly
  and red-hots are melted. Stir in cherries; heat through. Transfer
  to a greased 8" square baking dish.

  In a large bowl, combine the flour, 3 tb 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 to 4 times. Roll into
  a 14x10" 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 @ 400°F/205°C for 25 to 30 minutes or until golden brown. Cool
  for 10 minutes. Combine glaze ingredients; drizzle over cobbler.

  Recipe by Betty Zorn, Eagle, Idaho

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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