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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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I found this recipe in the Betty Crocker Good and Easy cookbook and it's become a family favorite. The almond and cherry combination is wonderful. It's such a fast recipe, using ingredients that are easily kept on hand. UPDATE 2/16/09: Thanks to several reviews pointing out that the recipe needs to be served a la mode, I am modifying the original recipe to the way I've been making it myself for years now. I've always had ice cream in step 8 as a serving option (have now added it to the ingredient list) & I've always used a full teaspoon of almond extract in the mix because we prefer the stronger flavor. Thanks to everyone for taking the time to review. *Tink Ingredients:
1 (21 ounce) can cherry pie filling |
1/2 teaspoon almond extract (i use 1 teaspoon) |
1 cup bisquick baking mix |
1 tablespoon sugar |
1/4 cup milk |
1 tablespoon butter, softened |
sugar |
vanilla ice cream, optional for serving (or whipped cream) |
Directions:
1. Mix pie filling & almond extract in ungreased 8x8x2 square baking dish.
2. Place in COLD oven.
3. Heat oven to 400 degrees.
4. Mix Bisquick, 1 Tbl sugar, milk & butter with fork until a soft dough forms.
5. Drop SIX spoonfuls onto warm filling. It's not meant to be a top crust, just 6 individual biscuits with filling showing inbetween.
6. Sprinkle with additional sugar.
7. Bake 18-20 minutes or until topping is lightly browned.
8. Serve with vanilla ice cream.
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