Cherry Cobbler

Cherry Cobbler

Cherry Cobbler

Cherry Cobbler

My childhood friend, Benita Gomez, gave me the recipe for fruit cobbler years ago. As I recall, Benita was the kind of pretty girl who talked incessantly about men and marriage, and how neither would take her zest away. I remember walking home from school with Benita , and her telling me that she was going to be the kind of wife who would keep her dark hair, long and sweeping, and smelling like oranges— Fidel Santiago, who loved oranges, was the boy of her dreams…actually, Fidel Santiago, tall and built, was the boy of every girl’s dreams. Benita would tell me that she was going to be the kind of wife who always wore gorgeous outfits—even to bed—and that she would cook delicious meals, and set beautiful tables, every day.

Years later, I still enjoy Benita’s company—she has grown into the kind of woman who gives a well-rounded talk…fashions, politics, electronic innovations, music, and how to keep a husband satisfied. Like she said she would, Benita kept her hair long, and has a standing appointment with her hair stylist to keep it dark and fashionable, and smelling faintly, of spiced oranges. To be truthful with you, she is so kept up, she is the kind of woman that I prefer to visit when my hair and nails are freshly done.

Benita and Fidel are married now, despite his bachelorhood forays with bottled-blonds, brunettes, and dark-skinned girls, and like she promised all those years ago, she sets an enviable table, every day, replete with cloth napkins and fresh garden flowers. Benita also keeps a spotless house, with closets full of her husband’s neatly hung shirts and pants, and his bureaus full of ironed socks and underwear. Some women are just designed to be housewives; some women are designed to woo their husbands with pressed clothes and gilded table settings. I’ve heard them say, those are the kind of women who make the best wives.

½ cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
1 20-ounce can cherry pie filling (you can use any 20-ounce flavor of pie filling)

In an oven set at 250 degrees melt the butter in a 9-inch-by-13-inch glass dish.
In a medium-sized bowl with a spout, mix together the granulated sugar, all-purpose flour, and baking powder. Mix well. Stir in the milk and vanilla extract. Stir until the mixture forms a smooth batter. Take the dish out of the oven when the butter has melted. Pour the batter evenly over the melted butter. Do not stir. Gently spoon the pie filling down the middle of the batter. Do not stir. Turn the oven temperature up to 350 degrees. When the oven has heated to 350 degrees, about 10 minutes, put the cobbler in the oven. Let it bake for about 30 minutes, or until it is golden brown and some of the batter rises around the cherries. Take the cherry cobbler out of the oven. Serve it warm, with a dollop of fresh, whipped cream, or a scoop of vanilla ice cream.

Makes one 9-inch-by-13-inch cherry cobbler.

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