-------------------------------CHERRY FILLING-------------------------------
  5 1/4 c  Pie cherries

           -pitted, drained
    1/3 c  Cherry juice

           -from can
    1/4 c  Brown sugar

      2 tb Tapioca

      2 tb Kirsch

  1 1/2 tb Butter -=OR=-

  1 1/2 tb -margarine

------------------------CREAM-CHEESE SHORTCAKE CRUST------------------------
  1 1/2 c  Flour

      2 ts Baking powder

  3 1/2 tb Sugar

      3 oz Cream cheese

           -softened
    1/4 c  Butter -=OR=-

    1/4 c  -margarine, melted

    3/4 c  Milk

           -Whipped cream
           -flavored with kirsch
   This recipe calls for red pie cherries enhanced with a little kirsch and
  topped with a shortcake biscuit featuring cream cheese and chopped pecans.
   Preheat oven to 425^F Grease an 8-inch square baking pan or dish.
   In a large mixing bowl, carefully spoon together cherries, juice, brown
  sugar, tapioca and kirsch. Pour cherry filling into greased baking pan or
  dish; drizzle melted butter or margarine on top and set aside.
   In another large bowl, combine crust ingredients. Stir vigorously with a
  wooden spoon about 30 seconds until a stiff dough forms.
   Spoon cream-cheese dough on top of cherry-kirsch filling to create a
  cobblestone effect. Bake 20 to 25 minutes or until crust is golden brown.
  Cool 30 minutes; then serve with kirsch-flavored whipped cream.
   Makes 5 or 6 servings.
   Source Cobbler Crusade
   From The Cookie Lady's Files ---
   -End Recipe Export-