This is a recipe for Sally in Pa., who was requesting
a cherry cobbler recipe, using canned cherry pie filling in the September 28
newsletter. This is a recipe my daughter gave me years ago, and I'm not
positive, but she may have gotten it from the Bisquick web site. Everyone loves
it, that tastes it.
Cherry Cobbler
1 can (21 ounces) cherry pie filling
1 cup Bisquick baking mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter, softened
More sugar (or cinnamon-sugar) to sprinkle over dumplings
Spread pie filling in buttered 1 1/2-quart baking dish. NOTE: My daughter adds
1/4 tsp. almond extract to the pie filling. Place in a cold oven; heat to 400?
then continue to bake for 10 minutes. Remove baking dish from oven. While pie
filling is baking, combine remaining ingredients in a mixing bowl; stir until
well blended. With a tablespoon, drop dough onto hot pie filling (about 6
dumplings).
Sprinkle each dumpling with a little more sugar (or some cinnamon and sugar
mixed together). Put casserole back in the oven and continue to bake for 18 to
20 minutes, until topping is nicely browned. Serve warm with vanilla ice cream
or whipped topping.
Judy (in Alaska)
http://www.nancyskitchen.com
