This post has been edited. Please accept my apologies for missing photos and text. This post was written during a thunderstorm – and with many, many problems – with proper spell-checking and editing but something happened between the time it was uploaded yesterday and it appeared online today.
We recently had a freezer mishap that required the quick use of its entire contents, including a couple of bags of locally grown cherries that I had pitted and frozen last season. Since our family was coming for Sunday dinner that weekend I decided to use at least one of the cherry cobbler recipes passed down to me for dessert.
The recipe on the card above belonged to my mother’s grandma, Rosetta Bridges Kuntz (1876-1949), and contains very few standard measurements. My mom typed the recipe for my bridal cookbook many years ago.
Rosetta’s Cherry Cobbler
1 cup sugar
butter the size of an egg
1 cup water
Sift 2 teaspoons baking powder and enough flour to make a batter a little stiffer than cake. Mix, then pour into a greased and floured pan. Put the filling on top.
1 1/2 cups sugar
small lump of butter
1 pint pitted cherries
2 cups boiling water
Mix, then bake in a moderate oven (350°) approximately 20 to 30 minutes or until brown on top.
I used the second recipe for my Sunday dessert. I believe that this was the recipe that my grandma, Rosetta’s daughter which was my mom’s mother, used for special occasions. Instead of cobbler it is a pudding cake, which means that under all this nice bread and fruit there is a yummy layer of sugar pudding that gets spooned over the fruit cobbler! Both recipes are delicious with fresh whipped topping, ice cream, or even milk over them. They taste good either hot or cold.
Bessie’s Cherry Pudding Cake
No. 303 can of red tart pitted cherries (I used 1 pint plus about 1/2 cup juice from mash cherries)
2 cups sifted flour
2 tablespoons butter
2 teaspoons baking powder
2 cups sugar
1/2 teaspoon salt
1 cup milk
syrup drained from canned cherries (I used the juice and about 1 t. sugar)
1 cup water
Cream butter and 1/2 cup of the sugar. Beat in eggs. Combine flour, baking powder and salt. Add the dry ingredients alternately with the milk to the creamed mixture. Continue stirring until well mixed then pour into a greased 9″ square pan.
Drain the cherries, reserving syrup. Combine the syrup and water. Bring this to a boil. Spoon cherries over the top of batter. Cover cherries with remaining sugar. Pour boiling liquid over the top. Bake at 375° for 45 minutes.