Cherry Dowdy Recipes

APPLE PANDOWDY

Steps:

• In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

APPLE CHERRY COBBLER

Steps:

• In a bowl, combine first four ingredients. Combine flour and baking powder; add to egg mixture and blend well. , Pour into a greased 13x9-in. baking pan. Combine pie fillings, lemon juice and vanilla; spoon over batter. , For topping, combine all ingredients; sprinkle over filling. Bake at 350° for 40-45 minutes or until bubbly and cake tests done. If necessary, cover edges with foil to prevent over-browning.

CHERRY PANDOWDY

Steps:

• 1. In 8 x 8 x 2-inch baking pan, combine pie filling and nutmeg. Spread evenly over bottom of pan set aside.2. Stir together flour, salt, and baking powder set aside.3. Add margarine to hot water, stirring until melted.4. In medium-size mixing bowl, beat egg until thick and lemon colored. Add margarine mixture, sugar, vanilla and cereal. Continue beating until well mixed. Add flour mixture, stirring only until combined. Spread batter evenly over cherries.5. Bake in 375°F oven about 30 minutes or until golden brown. Serve warm with whipped topping, if desired.VARIATION: Other fruit pie fillings may also be used.

PEACH PANDOWDY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the peaches in a medium bowl. Sprinkle lemon juice over them. Mix together 1/2 cup of sugar and cornstarch. Sprinkle over the peaches, and stir to coat. Spoon into a 2 to 2 1/2 quart casserole dish.
• In a medium bowl, stir together the flour, 2 tablespoons of sugar, baking powder and salt. Cut in butter with a fork or pastry cutter until it is in fine crumbs. Make a well in the center, and pour in the cream. Stir with a fork until the dough pulls away from the sides of the bowl.
• Roll out dough on a floured surface until it is just big enough to cover the baking dish. Cut a 2 inch cross in the center. Place over the peaches, and tuck in the dough around the sides. Turn back the corners of the cross to reveal the filling.
• Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.

CHERRY DOWDY

Steps:

• 1. In 2-quart saucepan, mix together the 1 cup sugar and cornstarch. Add cherries and 1/2 cup juice. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer. Remove from heat and set aside to cool.2. Stir together flour, baking powder and salt in small mixing bowl. Set aside.3. In large mixing bowl, beat egg until thick and lemon-colored, add hot water gradually, beating constantly. Continue beating while adding sugar. Fold in vanilla, KELLOGG'S ALL-BRAN cereal and flour mixture.4. Spoon cherry sauce into 1-cup custard cups. Cover with batter.5. Bake at 375°F about 25 minutes. Serve warm with cream whipped just until foamy and a dash of nutmeg, if desired. NOTE: If sweetend frozen cherries are substituted for canned, decrease sugar to 1/2 cup.