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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