Title: Cherry-cream-cheese cobbler
 Categories: Desserts
      Yield: 9 Servings
 
MMMMM-----------------------CHERRY FILLING----------------------------
  5 1/4 c  Pie cherries
           -pitted, drained
    1/3 c  Cherry juice
           -from can
    1/4 c  Brown sugar
      2 tb Tapioca
      2 tb Kirsch
  1 1/2 tb Butter -=OR=-
  1 1/2 tb -margarine

MMMMM----------------CREAM-CHEESE SHORTCAKE CRUST---------------------
  1 1/2 c  Flour
      2 ts Baking powder
  3 1/2 tb Sugar
      3 oz Cream cheese
           -softened
    1/4 c  Butter -=OR=-
    1/4 c  -margarine, melted
    3/4 c  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-