On our last day, I got the urge to bake, and lucky for me, my father in law loves to bake! It took us about 20 minutes to pick the amount of cherries we would need for our cobbler...taking care to look for the dark red ones. They are pretty sour on this particular variety of tree, Mount Morcy.
Into the sink they go for a little scrub....
And the tedious process of pitting begins. Apparently, the best tool for this is a a bobby pin....this started as being kinda therapeutic, and then got kinda boring!
The mixing of the dry ingredients....
I got the pleasure of mixing all the dry ingredients, cherries, vanilla, nutmeg, and lemon juice to a boil...it smelled amazing.
The topping is complete!
The finished, delicious project!
1 1/4 cup of Sugar
3 tablespoon of Cornstarch
4 cups of Cherries
1 teaspoon of Lemon Juice
3 tablespoons of Shortening
1 cup of All Purpose Flour
1 tablespoon of Sugar
1 1/2 teaspoons of Baking Powder
1/2 teaspoon of Salt
1/2 cup of Milk
We also added a dash of vanilla extract and a dash of almond extract
Heat oven to 400 degrees.
Mix 1 1/4 cup of sugar and 3 tablespoons of cornstarch in a sauce pan. Stir in the cherries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Here's where you can add your vanilla and almond extract... Boil and stir for one minute. Pour contents into ungreased 2-quart casserole, pop in oven to keep hot if you wish.
Cut shortening into flour, 1 tablespoon of sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot cherrie mixture.
Bake 25 to 30 minutes or until topping is golden brown. Serve warm, and if desired, with some vanilla ice cream!
Enjoy!
Q&C xxoo
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