Recipes

Combine cherries, sugar and tapioca. Cook, stirring constantly, until mixture is thick and clear, about 15 minutes. Stir in butter, salt and almond extract.

Pour hot mixture into 10" X 6" X 1 1/2" baking dish. Add Cobbler Topping at once.

Bake in hot oven (400º F.) about 20 minutes, or until crust is browned. Serve warm with cream or vanilla ice cream.

Note: If you like more cherry filling, double the recipe, but use the same quantity of Cobbler Topping.

(*This is the way I always do it!*)

Cobbler Topping: Sift together 1 c. flour, 1 Tb. sugar, 1 1/2 tsp. baking powder and 1/4 tsp. salt. Cut in 1/4 c. butter or margarine until mixture resembles coarse crumbs. Mix 1/4 c. milk and 1 slightly beaten egg. Add all at once to dry ingredients. Stir just to moisten. Drop by spoonfuls on hot cherry mixture. Bake as directed in Cherry Cobbler recipe.