New recipes

Cherry Cobbler Cocktail

Cherry Cobbler Cocktail


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Bring your side dish recipes to the bar with this holiday beverage

Sour cherry bitters help to bring together flavors of VSOP and East India Solera in this sweet holiday cocktail. This works as a great dinner-to-dessert beverage; you can enjoy it during dinner or dessert!

Ingredients

  • 2 Ounces Courvoisier VSOP
  • 3/4 Ounces Lustau East India Solera
  • 3 Dashes of MM Sour Cherry bitters

Recipe: Cherry Cobbler

There are members of my family who love pumpkin pie and others who fight for the pecan pie. But I know the best dessert on our Thanksgiving table is the cherry cobbler. I grew up with my mom making cobbler and using the scraps from the crust to make &ldquopie cookies&rdquo with jam and sugar that she baked until golden. She'd cut a festive turkey in the top crust of the cobbler and sprinkle it with sugar. Now I get to make it for my family. For now, my girls like the cobbler and love the pie cookies. I have no doubt that as they grow older, they'll see that the cobbler really is the best dessert on the table. &mdash Jennifer Rodriguez

1 1/2-21/4 cups sugar, plus additional for sprinkling atop crust

1/4 cup plus 2 tablespoons flour

3 (14.5-ounce) cans pitted red tart cherries in water, drained with 3/4 cup juice reserved (do not use sweet cherries, only tart pie cherries work Rodriguez uses Oregon Fruit Products brand)

Scant 1/2 teaspoon red food coloring

Scant 1/2 teaspoon almond extract

1/4 teaspoon ground cinnamon

1 cup plus 3 tablespoons shortening

4-5 tablespoons ice-cold water

Instructions: Prepare Crust. Heat oven to 400 degrees.

Combine sugar (amount of sugar depends on sweetness desired Rodriguez uses about 2 cups) and flour, and mix well. Add sugar mixture to drained cherries mix well. Stir in cherry juice, food coloring, almond extract and cinnamon.

Line 9-by-13-inch pan with pastry, coming up sides of pan with pastry. Add filling to crust. Dot top of filling with butter. Top with second crust. Cut a few slits or a design into top crust so steam can escape while baking. Top with a sprinkling of sugar. Bake about 50 minutes or until crust is golden brown and filling begins to bubble. Wonderful served hot or warm. If reheating, heat in oven, not microwave.

For Crust: Mix flour and salt in medium bowl. Cut in shortening until particles are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 teaspoons more water can be added if necessary).

Gather pastry into two balls. Shape into flattened rectangles. If desired, wrap flattened rectangles in plastic wrap and refrigerate for 30 minutes to firm up shortening and let water absorb evenly throughout dough. If refrigerated for longer, let pastry soften before rolling. Roll pastry on lightly floured surface, using floured rolling pin, into rectangle 3 inches larger than 13-by-9-inch pan. Fold pastry into fourths and place in pan, or roll pastry loosely around rolling pin and transfer to pan. Unfold or unroll pastry and ease into pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink. Roll out remaining crust to use to top cobbler.

Per serving: 430 calories (45.3 percent calories from fat), 23 g fat, 5 mg cholesterol, 300 mg sodium, 57 g carbohydrates, 2 g dietary fiber, 28 g sugars, 5 g protein.


Recipe: Cherry Cobbler

There are members of my family who love pumpkin pie and others who fight for the pecan pie. But I know the best dessert on our Thanksgiving table is the cherry cobbler. I grew up with my mom making cobbler and using the scraps from the crust to make &ldquopie cookies&rdquo with jam and sugar that she baked until golden. She'd cut a festive turkey in the top crust of the cobbler and sprinkle it with sugar. Now I get to make it for my family. For now, my girls like the cobbler and love the pie cookies. I have no doubt that as they grow older, they'll see that the cobbler really is the best dessert on the table. &mdash Jennifer Rodriguez

1 1/2-21/4 cups sugar, plus additional for sprinkling atop crust

1/4 cup plus 2 tablespoons flour

3 (14.5-ounce) cans pitted red tart cherries in water, drained with 3/4 cup juice reserved (do not use sweet cherries, only tart pie cherries work Rodriguez uses Oregon Fruit Products brand)

Scant 1/2 teaspoon red food coloring

Scant 1/2 teaspoon almond extract

1/4 teaspoon ground cinnamon

1 cup plus 3 tablespoons shortening

4-5 tablespoons ice-cold water

Instructions: Prepare Crust. Heat oven to 400 degrees.

Combine sugar (amount of sugar depends on sweetness desired Rodriguez uses about 2 cups) and flour, and mix well. Add sugar mixture to drained cherries mix well. Stir in cherry juice, food coloring, almond extract and cinnamon.

Line 9-by-13-inch pan with pastry, coming up sides of pan with pastry. Add filling to crust. Dot top of filling with butter. Top with second crust. Cut a few slits or a design into top crust so steam can escape while baking. Top with a sprinkling of sugar. Bake about 50 minutes or until crust is golden brown and filling begins to bubble. Wonderful served hot or warm. If reheating, heat in oven, not microwave.

For Crust: Mix flour and salt in medium bowl. Cut in shortening until particles are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 teaspoons more water can be added if necessary).

Gather pastry into two balls. Shape into flattened rectangles. If desired, wrap flattened rectangles in plastic wrap and refrigerate for 30 minutes to firm up shortening and let water absorb evenly throughout dough. If refrigerated for longer, let pastry soften before rolling. Roll pastry on lightly floured surface, using floured rolling pin, into rectangle 3 inches larger than 13-by-9-inch pan. Fold pastry into fourths and place in pan, or roll pastry loosely around rolling pin and transfer to pan. Unfold or unroll pastry and ease into pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink. Roll out remaining crust to use to top cobbler.

Per serving: 430 calories (45.3 percent calories from fat), 23 g fat, 5 mg cholesterol, 300 mg sodium, 57 g carbohydrates, 2 g dietary fiber, 28 g sugars, 5 g protein.


Recipe: Cherry Cobbler

There are members of my family who love pumpkin pie and others who fight for the pecan pie. But I know the best dessert on our Thanksgiving table is the cherry cobbler. I grew up with my mom making cobbler and using the scraps from the crust to make &ldquopie cookies&rdquo with jam and sugar that she baked until golden. She'd cut a festive turkey in the top crust of the cobbler and sprinkle it with sugar. Now I get to make it for my family. For now, my girls like the cobbler and love the pie cookies. I have no doubt that as they grow older, they'll see that the cobbler really is the best dessert on the table. &mdash Jennifer Rodriguez

1 1/2-21/4 cups sugar, plus additional for sprinkling atop crust

1/4 cup plus 2 tablespoons flour

3 (14.5-ounce) cans pitted red tart cherries in water, drained with 3/4 cup juice reserved (do not use sweet cherries, only tart pie cherries work Rodriguez uses Oregon Fruit Products brand)

Scant 1/2 teaspoon red food coloring

Scant 1/2 teaspoon almond extract

1/4 teaspoon ground cinnamon

1 cup plus 3 tablespoons shortening

4-5 tablespoons ice-cold water

Instructions: Prepare Crust. Heat oven to 400 degrees.

Combine sugar (amount of sugar depends on sweetness desired Rodriguez uses about 2 cups) and flour, and mix well. Add sugar mixture to drained cherries mix well. Stir in cherry juice, food coloring, almond extract and cinnamon.

Line 9-by-13-inch pan with pastry, coming up sides of pan with pastry. Add filling to crust. Dot top of filling with butter. Top with second crust. Cut a few slits or a design into top crust so steam can escape while baking. Top with a sprinkling of sugar. Bake about 50 minutes or until crust is golden brown and filling begins to bubble. Wonderful served hot or warm. If reheating, heat in oven, not microwave.

For Crust: Mix flour and salt in medium bowl. Cut in shortening until particles are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 teaspoons more water can be added if necessary).

Gather pastry into two balls. Shape into flattened rectangles. If desired, wrap flattened rectangles in plastic wrap and refrigerate for 30 minutes to firm up shortening and let water absorb evenly throughout dough. If refrigerated for longer, let pastry soften before rolling. Roll pastry on lightly floured surface, using floured rolling pin, into rectangle 3 inches larger than 13-by-9-inch pan. Fold pastry into fourths and place in pan, or roll pastry loosely around rolling pin and transfer to pan. Unfold or unroll pastry and ease into pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink. Roll out remaining crust to use to top cobbler.

Per serving: 430 calories (45.3 percent calories from fat), 23 g fat, 5 mg cholesterol, 300 mg sodium, 57 g carbohydrates, 2 g dietary fiber, 28 g sugars, 5 g protein.


Recipe: Cherry Cobbler

There are members of my family who love pumpkin pie and others who fight for the pecan pie. But I know the best dessert on our Thanksgiving table is the cherry cobbler. I grew up with my mom making cobbler and using the scraps from the crust to make &ldquopie cookies&rdquo with jam and sugar that she baked until golden. She'd cut a festive turkey in the top crust of the cobbler and sprinkle it with sugar. Now I get to make it for my family. For now, my girls like the cobbler and love the pie cookies. I have no doubt that as they grow older, they'll see that the cobbler really is the best dessert on the table. &mdash Jennifer Rodriguez

1 1/2-21/4 cups sugar, plus additional for sprinkling atop crust

1/4 cup plus 2 tablespoons flour

3 (14.5-ounce) cans pitted red tart cherries in water, drained with 3/4 cup juice reserved (do not use sweet cherries, only tart pie cherries work Rodriguez uses Oregon Fruit Products brand)

Scant 1/2 teaspoon red food coloring

Scant 1/2 teaspoon almond extract

1/4 teaspoon ground cinnamon

1 cup plus 3 tablespoons shortening

4-5 tablespoons ice-cold water

Instructions: Prepare Crust. Heat oven to 400 degrees.

Combine sugar (amount of sugar depends on sweetness desired Rodriguez uses about 2 cups) and flour, and mix well. Add sugar mixture to drained cherries mix well. Stir in cherry juice, food coloring, almond extract and cinnamon.

Line 9-by-13-inch pan with pastry, coming up sides of pan with pastry. Add filling to crust. Dot top of filling with butter. Top with second crust. Cut a few slits or a design into top crust so steam can escape while baking. Top with a sprinkling of sugar. Bake about 50 minutes or until crust is golden brown and filling begins to bubble. Wonderful served hot or warm. If reheating, heat in oven, not microwave.

For Crust: Mix flour and salt in medium bowl. Cut in shortening until particles are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 teaspoons more water can be added if necessary).

Gather pastry into two balls. Shape into flattened rectangles. If desired, wrap flattened rectangles in plastic wrap and refrigerate for 30 minutes to firm up shortening and let water absorb evenly throughout dough. If refrigerated for longer, let pastry soften before rolling. Roll pastry on lightly floured surface, using floured rolling pin, into rectangle 3 inches larger than 13-by-9-inch pan. Fold pastry into fourths and place in pan, or roll pastry loosely around rolling pin and transfer to pan. Unfold or unroll pastry and ease into pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink. Roll out remaining crust to use to top cobbler.

Per serving: 430 calories (45.3 percent calories from fat), 23 g fat, 5 mg cholesterol, 300 mg sodium, 57 g carbohydrates, 2 g dietary fiber, 28 g sugars, 5 g protein.


Recipe: Cherry Cobbler

There are members of my family who love pumpkin pie and others who fight for the pecan pie. But I know the best dessert on our Thanksgiving table is the cherry cobbler. I grew up with my mom making cobbler and using the scraps from the crust to make &ldquopie cookies&rdquo with jam and sugar that she baked until golden. She'd cut a festive turkey in the top crust of the cobbler and sprinkle it with sugar. Now I get to make it for my family. For now, my girls like the cobbler and love the pie cookies. I have no doubt that as they grow older, they'll see that the cobbler really is the best dessert on the table. &mdash Jennifer Rodriguez

1 1/2-21/4 cups sugar, plus additional for sprinkling atop crust

1/4 cup plus 2 tablespoons flour

3 (14.5-ounce) cans pitted red tart cherries in water, drained with 3/4 cup juice reserved (do not use sweet cherries, only tart pie cherries work Rodriguez uses Oregon Fruit Products brand)

Scant 1/2 teaspoon red food coloring

Scant 1/2 teaspoon almond extract

1/4 teaspoon ground cinnamon

1 cup plus 3 tablespoons shortening

4-5 tablespoons ice-cold water

Instructions: Prepare Crust. Heat oven to 400 degrees.

Combine sugar (amount of sugar depends on sweetness desired Rodriguez uses about 2 cups) and flour, and mix well. Add sugar mixture to drained cherries mix well. Stir in cherry juice, food coloring, almond extract and cinnamon.

Line 9-by-13-inch pan with pastry, coming up sides of pan with pastry. Add filling to crust. Dot top of filling with butter. Top with second crust. Cut a few slits or a design into top crust so steam can escape while baking. Top with a sprinkling of sugar. Bake about 50 minutes or until crust is golden brown and filling begins to bubble. Wonderful served hot or warm. If reheating, heat in oven, not microwave.

For Crust: Mix flour and salt in medium bowl. Cut in shortening until particles are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 teaspoons more water can be added if necessary).

Gather pastry into two balls. Shape into flattened rectangles. If desired, wrap flattened rectangles in plastic wrap and refrigerate for 30 minutes to firm up shortening and let water absorb evenly throughout dough. If refrigerated for longer, let pastry soften before rolling. Roll pastry on lightly floured surface, using floured rolling pin, into rectangle 3 inches larger than 13-by-9-inch pan. Fold pastry into fourths and place in pan, or roll pastry loosely around rolling pin and transfer to pan. Unfold or unroll pastry and ease into pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink. Roll out remaining crust to use to top cobbler.

Per serving: 430 calories (45.3 percent calories from fat), 23 g fat, 5 mg cholesterol, 300 mg sodium, 57 g carbohydrates, 2 g dietary fiber, 28 g sugars, 5 g protein.


Recipe: Cherry Cobbler

There are members of my family who love pumpkin pie and others who fight for the pecan pie. But I know the best dessert on our Thanksgiving table is the cherry cobbler. I grew up with my mom making cobbler and using the scraps from the crust to make &ldquopie cookies&rdquo with jam and sugar that she baked until golden. She'd cut a festive turkey in the top crust of the cobbler and sprinkle it with sugar. Now I get to make it for my family. For now, my girls like the cobbler and love the pie cookies. I have no doubt that as they grow older, they'll see that the cobbler really is the best dessert on the table. &mdash Jennifer Rodriguez

1 1/2-21/4 cups sugar, plus additional for sprinkling atop crust

1/4 cup plus 2 tablespoons flour

3 (14.5-ounce) cans pitted red tart cherries in water, drained with 3/4 cup juice reserved (do not use sweet cherries, only tart pie cherries work Rodriguez uses Oregon Fruit Products brand)

Scant 1/2 teaspoon red food coloring

Scant 1/2 teaspoon almond extract

1/4 teaspoon ground cinnamon

1 cup plus 3 tablespoons shortening

4-5 tablespoons ice-cold water

Instructions: Prepare Crust. Heat oven to 400 degrees.

Combine sugar (amount of sugar depends on sweetness desired Rodriguez uses about 2 cups) and flour, and mix well. Add sugar mixture to drained cherries mix well. Stir in cherry juice, food coloring, almond extract and cinnamon.

Line 9-by-13-inch pan with pastry, coming up sides of pan with pastry. Add filling to crust. Dot top of filling with butter. Top with second crust. Cut a few slits or a design into top crust so steam can escape while baking. Top with a sprinkling of sugar. Bake about 50 minutes or until crust is golden brown and filling begins to bubble. Wonderful served hot or warm. If reheating, heat in oven, not microwave.

For Crust: Mix flour and salt in medium bowl. Cut in shortening until particles are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 teaspoons more water can be added if necessary).

Gather pastry into two balls. Shape into flattened rectangles. If desired, wrap flattened rectangles in plastic wrap and refrigerate for 30 minutes to firm up shortening and let water absorb evenly throughout dough. If refrigerated for longer, let pastry soften before rolling. Roll pastry on lightly floured surface, using floured rolling pin, into rectangle 3 inches larger than 13-by-9-inch pan. Fold pastry into fourths and place in pan, or roll pastry loosely around rolling pin and transfer to pan. Unfold or unroll pastry and ease into pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink. Roll out remaining crust to use to top cobbler.

Per serving: 430 calories (45.3 percent calories from fat), 23 g fat, 5 mg cholesterol, 300 mg sodium, 57 g carbohydrates, 2 g dietary fiber, 28 g sugars, 5 g protein.


Recipe: Cherry Cobbler

There are members of my family who love pumpkin pie and others who fight for the pecan pie. But I know the best dessert on our Thanksgiving table is the cherry cobbler. I grew up with my mom making cobbler and using the scraps from the crust to make &ldquopie cookies&rdquo with jam and sugar that she baked until golden. She'd cut a festive turkey in the top crust of the cobbler and sprinkle it with sugar. Now I get to make it for my family. For now, my girls like the cobbler and love the pie cookies. I have no doubt that as they grow older, they'll see that the cobbler really is the best dessert on the table. &mdash Jennifer Rodriguez

1 1/2-21/4 cups sugar, plus additional for sprinkling atop crust

1/4 cup plus 2 tablespoons flour

3 (14.5-ounce) cans pitted red tart cherries in water, drained with 3/4 cup juice reserved (do not use sweet cherries, only tart pie cherries work Rodriguez uses Oregon Fruit Products brand)

Scant 1/2 teaspoon red food coloring

Scant 1/2 teaspoon almond extract

1/4 teaspoon ground cinnamon

1 cup plus 3 tablespoons shortening

4-5 tablespoons ice-cold water

Instructions: Prepare Crust. Heat oven to 400 degrees.

Combine sugar (amount of sugar depends on sweetness desired Rodriguez uses about 2 cups) and flour, and mix well. Add sugar mixture to drained cherries mix well. Stir in cherry juice, food coloring, almond extract and cinnamon.

Line 9-by-13-inch pan with pastry, coming up sides of pan with pastry. Add filling to crust. Dot top of filling with butter. Top with second crust. Cut a few slits or a design into top crust so steam can escape while baking. Top with a sprinkling of sugar. Bake about 50 minutes or until crust is golden brown and filling begins to bubble. Wonderful served hot or warm. If reheating, heat in oven, not microwave.

For Crust: Mix flour and salt in medium bowl. Cut in shortening until particles are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 teaspoons more water can be added if necessary).

Gather pastry into two balls. Shape into flattened rectangles. If desired, wrap flattened rectangles in plastic wrap and refrigerate for 30 minutes to firm up shortening and let water absorb evenly throughout dough. If refrigerated for longer, let pastry soften before rolling. Roll pastry on lightly floured surface, using floured rolling pin, into rectangle 3 inches larger than 13-by-9-inch pan. Fold pastry into fourths and place in pan, or roll pastry loosely around rolling pin and transfer to pan. Unfold or unroll pastry and ease into pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink. Roll out remaining crust to use to top cobbler.

Per serving: 430 calories (45.3 percent calories from fat), 23 g fat, 5 mg cholesterol, 300 mg sodium, 57 g carbohydrates, 2 g dietary fiber, 28 g sugars, 5 g protein.


Recipe: Cherry Cobbler

There are members of my family who love pumpkin pie and others who fight for the pecan pie. But I know the best dessert on our Thanksgiving table is the cherry cobbler. I grew up with my mom making cobbler and using the scraps from the crust to make &ldquopie cookies&rdquo with jam and sugar that she baked until golden. She'd cut a festive turkey in the top crust of the cobbler and sprinkle it with sugar. Now I get to make it for my family. For now, my girls like the cobbler and love the pie cookies. I have no doubt that as they grow older, they'll see that the cobbler really is the best dessert on the table. &mdash Jennifer Rodriguez

1 1/2-21/4 cups sugar, plus additional for sprinkling atop crust

1/4 cup plus 2 tablespoons flour

3 (14.5-ounce) cans pitted red tart cherries in water, drained with 3/4 cup juice reserved (do not use sweet cherries, only tart pie cherries work Rodriguez uses Oregon Fruit Products brand)

Scant 1/2 teaspoon red food coloring

Scant 1/2 teaspoon almond extract

1/4 teaspoon ground cinnamon

1 cup plus 3 tablespoons shortening

4-5 tablespoons ice-cold water

Instructions: Prepare Crust. Heat oven to 400 degrees.

Combine sugar (amount of sugar depends on sweetness desired Rodriguez uses about 2 cups) and flour, and mix well. Add sugar mixture to drained cherries mix well. Stir in cherry juice, food coloring, almond extract and cinnamon.

Line 9-by-13-inch pan with pastry, coming up sides of pan with pastry. Add filling to crust. Dot top of filling with butter. Top with second crust. Cut a few slits or a design into top crust so steam can escape while baking. Top with a sprinkling of sugar. Bake about 50 minutes or until crust is golden brown and filling begins to bubble. Wonderful served hot or warm. If reheating, heat in oven, not microwave.

For Crust: Mix flour and salt in medium bowl. Cut in shortening until particles are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 teaspoons more water can be added if necessary).

Gather pastry into two balls. Shape into flattened rectangles. If desired, wrap flattened rectangles in plastic wrap and refrigerate for 30 minutes to firm up shortening and let water absorb evenly throughout dough. If refrigerated for longer, let pastry soften before rolling. Roll pastry on lightly floured surface, using floured rolling pin, into rectangle 3 inches larger than 13-by-9-inch pan. Fold pastry into fourths and place in pan, or roll pastry loosely around rolling pin and transfer to pan. Unfold or unroll pastry and ease into pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink. Roll out remaining crust to use to top cobbler.

Per serving: 430 calories (45.3 percent calories from fat), 23 g fat, 5 mg cholesterol, 300 mg sodium, 57 g carbohydrates, 2 g dietary fiber, 28 g sugars, 5 g protein.


Recipe: Cherry Cobbler

There are members of my family who love pumpkin pie and others who fight for the pecan pie. But I know the best dessert on our Thanksgiving table is the cherry cobbler. I grew up with my mom making cobbler and using the scraps from the crust to make &ldquopie cookies&rdquo with jam and sugar that she baked until golden. She'd cut a festive turkey in the top crust of the cobbler and sprinkle it with sugar. Now I get to make it for my family. For now, my girls like the cobbler and love the pie cookies. I have no doubt that as they grow older, they'll see that the cobbler really is the best dessert on the table. &mdash Jennifer Rodriguez

1 1/2-21/4 cups sugar, plus additional for sprinkling atop crust

1/4 cup plus 2 tablespoons flour

3 (14.5-ounce) cans pitted red tart cherries in water, drained with 3/4 cup juice reserved (do not use sweet cherries, only tart pie cherries work Rodriguez uses Oregon Fruit Products brand)

Scant 1/2 teaspoon red food coloring

Scant 1/2 teaspoon almond extract

1/4 teaspoon ground cinnamon

1 cup plus 3 tablespoons shortening

4-5 tablespoons ice-cold water

Instructions: Prepare Crust. Heat oven to 400 degrees.

Combine sugar (amount of sugar depends on sweetness desired Rodriguez uses about 2 cups) and flour, and mix well. Add sugar mixture to drained cherries mix well. Stir in cherry juice, food coloring, almond extract and cinnamon.

Line 9-by-13-inch pan with pastry, coming up sides of pan with pastry. Add filling to crust. Dot top of filling with butter. Top with second crust. Cut a few slits or a design into top crust so steam can escape while baking. Top with a sprinkling of sugar. Bake about 50 minutes or until crust is golden brown and filling begins to bubble. Wonderful served hot or warm. If reheating, heat in oven, not microwave.

For Crust: Mix flour and salt in medium bowl. Cut in shortening until particles are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 teaspoons more water can be added if necessary).

Gather pastry into two balls. Shape into flattened rectangles. If desired, wrap flattened rectangles in plastic wrap and refrigerate for 30 minutes to firm up shortening and let water absorb evenly throughout dough. If refrigerated for longer, let pastry soften before rolling. Roll pastry on lightly floured surface, using floured rolling pin, into rectangle 3 inches larger than 13-by-9-inch pan. Fold pastry into fourths and place in pan, or roll pastry loosely around rolling pin and transfer to pan. Unfold or unroll pastry and ease into pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink. Roll out remaining crust to use to top cobbler.

Per serving: 430 calories (45.3 percent calories from fat), 23 g fat, 5 mg cholesterol, 300 mg sodium, 57 g carbohydrates, 2 g dietary fiber, 28 g sugars, 5 g protein.


Recipe: Cherry Cobbler

There are members of my family who love pumpkin pie and others who fight for the pecan pie. But I know the best dessert on our Thanksgiving table is the cherry cobbler. I grew up with my mom making cobbler and using the scraps from the crust to make &ldquopie cookies&rdquo with jam and sugar that she baked until golden. She'd cut a festive turkey in the top crust of the cobbler and sprinkle it with sugar. Now I get to make it for my family. For now, my girls like the cobbler and love the pie cookies. I have no doubt that as they grow older, they'll see that the cobbler really is the best dessert on the table. &mdash Jennifer Rodriguez

1 1/2-21/4 cups sugar, plus additional for sprinkling atop crust

1/4 cup plus 2 tablespoons flour

3 (14.5-ounce) cans pitted red tart cherries in water, drained with 3/4 cup juice reserved (do not use sweet cherries, only tart pie cherries work Rodriguez uses Oregon Fruit Products brand)

Scant 1/2 teaspoon red food coloring

Scant 1/2 teaspoon almond extract

1/4 teaspoon ground cinnamon

1 cup plus 3 tablespoons shortening

4-5 tablespoons ice-cold water

Instructions: Prepare Crust. Heat oven to 400 degrees.

Combine sugar (amount of sugar depends on sweetness desired Rodriguez uses about 2 cups) and flour, and mix well. Add sugar mixture to drained cherries mix well. Stir in cherry juice, food coloring, almond extract and cinnamon.

Line 9-by-13-inch pan with pastry, coming up sides of pan with pastry. Add filling to crust. Dot top of filling with butter. Top with second crust. Cut a few slits or a design into top crust so steam can escape while baking. Top with a sprinkling of sugar. Bake about 50 minutes or until crust is golden brown and filling begins to bubble. Wonderful served hot or warm. If reheating, heat in oven, not microwave.

For Crust: Mix flour and salt in medium bowl. Cut in shortening until particles are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 teaspoons more water can be added if necessary).

Gather pastry into two balls. Shape into flattened rectangles. If desired, wrap flattened rectangles in plastic wrap and refrigerate for 30 minutes to firm up shortening and let water absorb evenly throughout dough. If refrigerated for longer, let pastry soften before rolling. Roll pastry on lightly floured surface, using floured rolling pin, into rectangle 3 inches larger than 13-by-9-inch pan. Fold pastry into fourths and place in pan, or roll pastry loosely around rolling pin and transfer to pan. Unfold or unroll pastry and ease into pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink. Roll out remaining crust to use to top cobbler.

Per serving: 430 calories (45.3 percent calories from fat), 23 g fat, 5 mg cholesterol, 300 mg sodium, 57 g carbohydrates, 2 g dietary fiber, 28 g sugars, 5 g protein.



Comments:

  1. Maule

    What words... super, remarkable idea

  2. Fraser

    I can recommend going to the site, where there is a lot of information on the topic that interests you.

  3. Zulushakar

    What amusing question



Write a message