| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 5 1/4 Tasse | Pie cherries pitted, drained |
| 1/3 Tasse | Cherry juice from can |
| 1/4 Tasse | brown sugar |
| 2 Esslöffel | Tapioca |
| 2 Esslöffel | Kirsch |
| 1 1/2 Esslöffel | Butter -=Or= |
| 1 1/2 Esslöffel | margarine |
| 1 1/2 Tasse | flour |
| 2 Teelöffel | baking powder |
| 3 1/2 Esslöffel | sugar |
| 3 x ca. 30 g | cream cheese softened |
| 1/4 Tasse | Butter -=Or= |
| 1/4 Tasse | Margarine melted |
| 3/4 Tasse | Milk Whipped cream flavored with kirsch |
|
This recipe calls for red pie cherries enhanced with a little kirsch and topped with a shortcake biscuit featuring cream cheese and chopped pecans.
Preheat oven to 425 F Grease an 8-inch square baking pan or dish.
In a large mixing bowl, carefully spoon together cherries, juice, brown sugar, tapioca and kirsch. Pour cherry filling into greased baking pan or dish; drizzle melted butter or margarine on top and set aside.
In another large bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough forms.
Spoon cream-cheese dough on top of cherry-kirsch filling to create a cobblestone effect. Bake 20 to 25 minutes or until crust is golden brown. Cool 30 minutes; then serve with kirsch-flavored whipped cream.
Makes 5 or 6 servings.
Source Cobbler Crusade
From The Cookie Lady's Files -
-End Recipe Export-
|
|
Anmerkungen zum Rezept:
|
