Subj : 5/17 Cherry Cobbler Day 5
To : All
From : Dave Drum
Date : Fri May 16 2025 22:30:00
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
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