Individual Cherry Cobblers Recipe
Ingredients
| Sweet cherries | 1 Tablespoon, pitted | |
| Quick-cooking tapioca - 1 tablespoon, uncooked | ||
| Almond extract | 3/4 Teaspoon | |
| Vegetable cooking spray | ||
| All-purpose flour - 1/2 cup | ||
| Whole wheat flour | 1/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Cinnamon - 1/8 teaspoon, grounded | ||
| Shortening | 2 Tablespoon | |
| Skim milk | 2 Tablespoon | |
| Egg white | 1 | |
Directions
GETTING READY
1) Take the custard cups and coat them with cooking spray. Keep the cups aside.
MAKING
2) Combine sweet cherries, tapioca, sugar and almond extract in a bowl. Mix them well.
3) Take flours along with 1 tablespoon of sugar, salt and cinnamon in a bowl. Add the shortening. Knead the flour.
4) Gradually add milk and other dry ingredients.
5) Take the dough and divide into 6 equal balls.
6) Roll each balls into the shape of a circle.
7) Keep the circle over each custard cup.
8) Seal the edges of the cup.
9) Brush them with egg whites. Make a small cut at top in order to allow steam to escape.
10) Bake for 30 minutes at 350 degrees F until golden brown on top.
SERVING
11) Serve Cobblers warm, straight out of the oven.
1) Take the custard cups and coat them with cooking spray. Keep the cups aside.
MAKING
2) Combine sweet cherries, tapioca, sugar and almond extract in a bowl. Mix them well.
3) Take flours along with 1 tablespoon of sugar, salt and cinnamon in a bowl. Add the shortening. Knead the flour.
4) Gradually add milk and other dry ingredients.
5) Take the dough and divide into 6 equal balls.
6) Roll each balls into the shape of a circle.
7) Keep the circle over each custard cup.
8) Seal the edges of the cup.
9) Brush them with egg whites. Make a small cut at top in order to allow steam to escape.
10) Bake for 30 minutes at 350 degrees F until golden brown on top.
SERVING
11) Serve Cobblers warm, straight out of the oven.
Chef
