Saturday, November 07, 2009

Cherry Cobbler

2 (16 oz.) cans sour cherries
Orange juice
6 tablespoons cornstarch
1-1/2 cups sugar
4 tablespoons margarine
1/2 teaspoon almond extract
Pastry for a double crust pie

Line a 7x9x2-inch pan with pastry crust; set aside. Drain and reserve the juice from the cherries. Add enough orange juice to the cherry juice to make 2 cups. Heat juice in double boiler (or a heavy-bottomed saucepan over low heat). Mix cornstarch and sugar. Stir into juice and cook until thickened (10 minutes or more.) Stir frequently to prevent sticking and lumps. Add margarine, almond extract, and the drained cherries. Pour hot cherry filling into the pastry-lined baking dish. Add top crust; prick holes in top crust with a fork. Bake at 450° for 40 minutes or until crust is lightly browned.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)