_6 servings_
½ recipe sweet biscuit dough (p. 60)
⅔ cup sugar
2 tablespoons cornstarch
1 can (1 pound) pitted red sour cherries, water pack
⅛ teaspoon almond extract
Few drops red food coloring
1 tablespoon butter or margarine
Make biscuit dough but do not roll out.
Blend sugar and cornstarch in a 1-quart saucepan. Gradually stir in
cherries. Cook over moderate heat until thickened and clear, stirring
constantly. Remove from heat. Add flavoring, food coloring, and fat.
Pour into a 1½-quart casserole.
Drop biscuit dough by spoonfuls onto hot cherry mixture. Bake at 425°
F. (hot oven) 15 to 20 minutes, or until filling bubbles and topping is
lightly browned.
_Timesaver_
_Quick cherry cobbler._—Use 1 can (1 pound 5 ounces) cherry pie
filling. Heat to boiling and stir in 1 tablespoon butter or margarine.
For biscuit topping, combine 1 cup packaged biscuit mix and 1
tablespoon sugar. Add ⅓ cup milk and 1 tablespoon melted butter or
margarine; stir until moistened. Drop by spoonfuls onto hot cherry
filling and bake as directed.