How to Pit Cherries (without staining your fingers!)
A few summers ago I remember sitting at my grandma’s kitchen table pitting cherries for a cobbler. It was just me, a small paring knife and my fingernails. Needless to say, by the end my hands were unrecognizably stained by the dark cherry juice.
I love this tip because it is an innovative answer to this issue with items you already have around the house. All you will need is an empty glass bottle and a chopstick! Check it out:
I just got back from an amazing summer trip with my mom on a Celebrity Cruise from Seattle to Alaska. I will be sharing tons of stories, photos and recipes from the adventure in the coming days, but I thought I would start with this fitting image from the Pike Place Market in Seattle! Enjoy a “Washington Cherry Cobbler” for dessert this weekend!
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup butter or margarine
6 cups fresh or frozen unsweetened pitted tart red cherries
1 cup sugar
2 tablespoons cornstarch
1/4 cup milk
Vanilla ice cream (optional)
1. Preheat oven to 400 degrees F. For topping, in a medium bowl stir together flour, the 2 tablespoons sugar, the baking powder, salt, and, if desired, cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.
2. For filling, in a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.
3. In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into six mounds on top of filling.
4. Bake for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream.
5. Makes 6 servings
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