Things have been a bit busy around here with our move, but it's all starting to come together. The movers are coming today and we're off to Seattle early next week! I figured I'd get one last post in before we say goodbye to the internet in our apartment.
Remember when Amanda cooked us our gourmet dinner? Well the least I could do was bring dessert, so I decided on this cherry cobbler. It's a recipe from my Grandma and it has always been one of my favorite desserts. I'm pretty sure this was also the first dessert I ever learned how to make. I reminded myself why when I made it recently, it's so quick and easy to throw together it's incredible. I also questioned why I didn't make it more often, but then I reminded myself I would gobble up the entire dish so I think it's better that I only make it for special occasions.
I know on the recipe below, I say topping with a dollop of ice cream is optional, but DO IT!
1 cup flour
1/4 cup margerine or butter
2 teaspoons baking powder
1/8 teaspoon salt
2 cans red sour pitted cherries, drained & reserving juice from 1 can
1 cup sugar, divided
1/2 cup milk
vanilla ice cream, optional
Preheat oven to 375 degrees.
In mixer, cream together butter and 1/2 cup of sugar.
Add dry ingredients to butter/sugar, mixing in milk in between dry ingredients. Beat together until smooth.
Pour batter into greased 8x8 baking dish and put drain cherries evenly on top. Sprinkle remaining 1/2 cup of sugar on top of cherries. Pour saved cherry juice on top.
Bake at 375 degrees for approximately 40 to 45 minutes.
Serve warm or at room temperature and top with a dollop of ice cream if desired.
Note: You can double this recipe by doubling all ingredients, except cherries. When doubling use 2 cans of cherries and reserve juice from both cans. Bake in an 8 x 11 dish.