This was sooo good last night, served piping hot with a dollop of vanilla ice cream. I must confess, when I found I was out of all-purpose flour, I had to use a white whole-wheat flour instead; it got rave reviews all the same, and was possibly a tad healthier to boot! This now has me seriously tempted to buy that whole grain baking book I've had my eye on ...
- 1 (21 ounce) can cherry pie filling
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
Coat the inside of your slow cooker with cooking spray. Pour in the cherry pie filling. In a medium bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center and pour in the melted butter, milk and vanilla. Mix until well blended. Spread evenly over the cherry pie filling. Cover, and cook on high for 1 1/2 to 2 hours, or until a toothpick inserted into the topping comes out clean.
(Recipe found at Allrecipes.com)
So now the weekend is here at last and my to-do list is as long as my arm. ;) Saturday morning is so full of promise, isn't it? Crackerjack was feeling better yesterday (100% I'd say) and then this morning he woke with a fever and headache. A dose of Children's Motrin seems to have done the trick, but he'll have a quiet restful day just the same. We're hoping we all stay healthy so we can have a visit with Bill's folks tomorrow.
Stay well and warm, my friends!