I don't normally bake desserts for Monday nights, but yesterday I decided it was time to use up last year's sour cherries that had been tucked away in my freezer.

Turned out to be a bit evil genius, because the spouse thought the dessert was so good that he washed up the dinner dishes.  If I would have known of their magical powers I would have baked them up months ago.

sour cherry cobbler

filling

3 cups frozen sour cherries

1/2 cup sugar

2 Tablespoons cornstarch

1 Tablespoon vanilla

biscuit topping

1 1/2 cup flour (or 1 cup flour and 1/2 cup cake flour)

1/2 teaspoon baking powder

pinch salt

3 Tablespoons cold butter (cut into pieces)

3/4 cup milk

Preheat oven to 375 degrees.  Butter a 2 -3 quart baking dish.  Stir together the sour cherries, sugar, corn starch, and vanilla.  Pour into prepared baking dish.

In another bowl, mix flour, baking powder, and salt.  Using a pastry blender, mix in butter pieces.  Once butter is blended into flour mixture, add milk.  Stir until uniformly mixed and drop spoonfuls of dough onto the top of the cherries mixture.

Before baking, brush the tops of the biscuits with milk.  I also sprinkled the tops with sanding sugar, but that's not necessary.

Bake for 45 minutes.

Someone was kind enough to share.

I had never cooked with sour cherries before and wasn't sure what to expect.

deliciousness

sour cherry cake

1 1/2 pounds pitted sour cherries

1/4 cup flour for cherries

2 stick butter softened

1 3/4 cups sugar

1 egg

1 teaspoon vanilla

1/4 teaspoon almond extract

2 cups ap flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 cup milk

2 Tablespoons coarse crystal sugar

Preheat oven to 375 degrees.  Toss cherries in bowl with 1/4 flour to coat and set aside.

Butter and lightly flour jelly roll pan.

Using an electric mixer, cream butter and sugar.  Add egg.  Add vanilla and almond extract.

In a separate bowl, whisk together four, baking powder, and salt.

With mixer on low, add flour slowly, by thirds, alternating with thirds of milk.

Spread batter into jellyroll and top with layer of cherries.  Sprinkle top with coarse sugar.

Bake for 40-45 minutes.  Let cool before cutting.