A few days ago, I told you about my Momma’s Swedish Apple Pie. She brought it to our family’s Thanksgiving meal — and I even shared the recipe with you. It was really good! So good in fact, that I adapted it to create a new dessert. Who doesn’t like a warm dessert when it’s 16 degrees outside? Brrr!
We’ll call it Shelley’s Hoosier Cherry Cobbler.
I’m not going to lie and claim I tried this because of my culinary interests. The hard truth is that I simply didn’t want to peel, core and slice apples. Opening a can of cherry pie filling is MUCH easier, and I’m all about easy when it comes to cooking or baking. And, it’s name was changed from “pie” to “cobbler” because I don’t own a small, round pie pan.
Oh well… 😏
I rounded up some guinea pigs and the results are in!
Shelley’s Hoosier Cherry Cobbler was a hit! Mr. Pesky… who is brutally honest and doesn’t hesitate to offer his opinion on anything… said it was awesome, but I think he still prefers the apple. Perry liked the cherry best.
Both apple and cherry are great — and I’m sure it would work with any fruit. Pineapple is next, y’all. The only change to the recipe is that I suggest baking it longer than 1 hour at 325° — 75 minutes is best, especially if you have a deeper dish like mine.
If you try the cherry recipe, it will match most Christmas decorations. Win!
Today is surgery day for my favorite brother. 🙁
Saying a prayer for a speedy recovery for my brother’s rotator cuff surgery today — I hope you’ll throw one out there for him as well.
Now you know: In the 1950s, when the CIA was fighting the Huks, a communist guerrilla movement in the Philippines, they spread rumors that evil men would be attacked by an aswang or ‘vampire’. As part of psychological warfare, they punctured holes in a dead body and drained it of blood for others to find.