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⏔⏔⏔ ꒰ ᧔ෆ᧓ ꒱ ⏔⏔⏔

❥.He's back from his travels, you’re his childhood friend!

⏔⏔⏔ ꒰ ᧔ෆ᧓ ꒱ ⏔⏔⏔

⏔⏔⏔ ꒰જ✎ᝰ.RECIPE ꒱ ⏔⏔⏔

✎ᝰ._Cherry Cobbler

❥.4 cups fresh OR frozen unsweetened pitted tart red cherries

❥.3/4 cup granulated sugar

❥.1 tablespoon quick-cooking tapioca

❥.1 tablespoon butter or margarine

❥.1 cup all-purpose flour

❥.2 tablespoons granulated sugar

❥.1 1⁄2 tablespoons baking powder

❥.1/4 cup butter or margarine

❥.1 slightly beaten egg

❥.1/4 cup milk

❥.light cream or vanilla ice cream

Oven 400o

⏔⏔⏔ ꒰જ✎ᝰ.DIRECTIONS ꒱ ⏔⏔⏔

For cherry filling, in a medium saucepan com-bine cherries, the 1⁄4 cup granulated sugar, tap-loca, and 1⁄2 cup water. Let stand for 5 minutes, stirring occasionally. Cook and stir till slightly thickened and bubbly. Add the 1 tablespoon butter or margarine. Set aside; keep warm. For biscuit topper, thoroughly stir together the 1 cup flour, 2 tablespoons granulated sugar, baking powder, and 1⁄2 teaspoon salt. Cut in the1⁄4 cup butter or margarine till the mixture resembles coarse crumbs. Combine beaten egg and milk; add all at once to dry ingredients, stirring just to moisten. Turn hot fruit filling into an 8x11⁄2-inch round baking dish or 11⁄2-quart casserole. Immediately spoon on biscuit topper in 8 mounds. Bake in a 400° oven for about 20 minutes. Serve warm with light cream or ice cream. Makes 6 servings.