To make cherry cobbler, drain 5 cups of canned cherries and reserve 1 1/4 cup of juice. Combine 1/3 cup of sugar, 1/3 cup of brown sugar, 2 tablespoons plus 1 1/2 teaspoons of cornstarch, 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg in a pan. Stir in 2 tablespoons plus 1 1/2 teaspoons of lemon juice and the reserved cherry juice. Bring to a boil and cook for two minutes. Add the canned cherries.
Combine 1 cup of flour, 1 tablespoon of sugar, 1 teaspoon of baking powder and 1/4 teaspoon of salt. Cut in 2 tablespoons of cold butter and stir in enough milk to moisten. Pour the cherry mixture into a baking pan and top with tablespoonfuls of the dough. Bake at 450 degrees F for 10 to 13 minutes.
To make cherries jubilee, combine a little cherry juice from 2 15-ounce cans of cherries with 1 tablespoon of cornstarch. Heat the rest of the canned juice over medium heat and add the cornstarch mixture. When the juice thickens, add the canned cherries. Pour in 1/4 cup of warmed cognac and flame the pan to burn off the alcohol. Remove from heat and spoon over vanilla ice cream.Learn more about Cooking