If you are thinking about getting any of these jars, DO IT. You won't be disappointed. I got mine today and am please as punch!
June 25, 2008 12:02 PM
Grab your pail and get some cherries!
Every June, mom and dad would bring out a lard pail, or buckets for us to put picked cherries or berries in. Do you remember when lard came in metal buckets with handles? If not, you are much younger than me! It was a perfect sized for holding blackberries, raspberries , or cherries and often used for this purpose..as we children would always help in the harvest of berries. There were five children in our family..mom and dad always took us with them either to Henry Shaun's woods for raspberries or to our own back yard cherry tree..and we picked, ate and picked some more. Mom canned everything we could gather in the summers, and this brings such good memories back to me! here is a picture of a lard can or similar we would use. We also had berry boxes, but those had no handles and usually weren't favored to use.
I was outside today picking cherries, and the memory of cherry juice running down my arm soon came to back to me...I was soon covered in juice! I picked a pail full today, pitted them and put them in the freezer for cobbler this winter. This is a recipe similar to that mom would make. The almond added just the Right taste!
Mom's Cherry Cobbler
1 1/4 cups sugar
3 tablespoons cornstarch
4 cups pitted fresh tart cherries
1/4 teaspoon almond extract
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
Preparation:Preheat oven to 400°. Blend 1 1/4 cups sugar, cornstarch, cherries, and almond extract in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to boil and stir for 1 minute. Pour fruit mixture into an ungreased 2-quart casserole. Place in oven while preparing dough.
Measure flour, 1 tablespoon sugar, baking powder, and salt into a mixing bowl. Add shortening and milk. Cut shortening in several times then stir until dough forms a ball. Drop dough in about 6 spoonfuls onto hot fruit. Bake 25 to 30 minutes, or until topping is golden brown. Serve warm with cream, if desired, or cool slightly and serve with vanilla ice cream.