Cherry Cobbler Smoothies Food

CHERRY SMOOTHIE

Steps:

• NIGHT BEFORE: Peel the banana and slice into coins. Place the coins in a sealed bag in the freezer.
• DAY OF: Combine the almond milk, frozen cherries, frozen banana, and almond butter in a large, powerful blender. Blend until smooth. Taste and adjust if needed. (Depending on sweetness of banana, you may need to add a bit of honey or maple syrup; we usually don't need to add either!)
• Enjoy immediately.

CHERRY SMOOTHIE

Steps:

• Tip all the ingredients into a blender and blitz until smooth. Adjust the thickness to your liking with 50-100ml cold water. Serve in four glasses or chill for up to 24 hrs, giving a good stir before serving.

CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.

SHERRY COBBLER

Steps:

• Put the fruit in the bottom of a cocktail shaker and bruise it with a muddler or the end of a bar spoon to release some of the juice. Add the sherry and sugar syrup if using.
• Fill the shaker with ice and shake hard. This will extract more juices from the fruit and dilute the drink.
• Strain into a highball glass, filled with fresh ice and garnish with a slice of orange or lemon and a piece of pineapple.

CHERRY COBBLER II

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
• In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
• Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
• Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

CHERRY CHOCOLATE COBBLER

Steps:

• Preheat oven to 350°F In large bowl, combine flour, sugar, baking.
• powder, salt and butter; cut with pastry blender until crumbs are.
• size of large peas. Melt over hot not boiling water,
• semi sweet chocolate chips. Remove from heat and cool slightly.
• at room temperature (about 5 minutes). Add milk and egg to melted.
• chocolate and mix well. Blend chocolate into flour mixture. Spread.
• cherry pie filling in bottom of 2 quart casserole. Drop chocolate.
• batter randomly over cherries. Sprinkle with chopped nuts.
• Bake at 350 F for 40 45 minutes. Serve warm with heavy cream.