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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From my PILE of recipe notes, here's a recipe that has come to light! I've had it for over 30 years, & I still enjoy making it from time to time! Ingredients:
1 (21 ounce) can cherry pie filling |
1 (11 ounce) can mandarin orange sections, undrained |
2/3 cup all-purpose flour |
4 teaspoons granulated sugar |
1 teaspoon baking powder |
1/8 teaspoon salt |
3 tablespoons unsalted butter, cold |
1 egg, slightly beaten |
2 tablespoons whole milk |
2 tablespoons granulated sugar |
1/4 teaspoon cinnamon |
Directions:
1. Preheat oven to 400 degrees F.
2. In medium saucepan, combine cherry pie filling & oranges, & bring to boil, then reduce heat to simmer & keep hot.
3. Whisk together flour, sugar, baking powder & salt, then cut in butter until coarse.
4. Whisk together the egg & milk, then add to flour mixture, stirring just to moisten.
5. Pour hot filling into a 1.5 or 2 quart baking dish.
6. Immediately spoon on the biscuit topping in 6 mounds.
7. Combine the 2 tablespoons of sugar & cinnamon, & sprinkle over the biscuits.
8. Bake 20 minutes, until browned.
9. Serve warm.
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