Difference between revisions of "Cherry Torte"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 12: | Line 12: | ||
* 1 cup packed [[brown sugar]] | * 1 cup packed [[brown sugar]] | ||
| − | == | + | == Procedures == |
# Combine sugar and cornstarch in saucepan. | # Combine sugar and cornstarch in saucepan. | ||
# Add undrained cherries. | # Add undrained cherries. | ||
Latest revision as of 11:16, 15 July 2012
Description
Cherries, Canned by the US Department of Agriculture, public domain government resource—original source of recipe
- Serves: 8
Ingredients
- 2 cans red tart cherries with juice
- 1½ cups sugar
- ¼ cup cornstarch
- 2½ cups oats
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup packed brown sugar
Procedures
- Combine sugar and cornstarch in saucepan.
- Add undrained cherries.
- Bring to a boil over medium heat, stirring constantly, until thickened. Set aside.
- Mix oats, flour, baking soda, and brown sugar until crumbly.
- Place half of crumb mixture into 9” x 9” baking pan.
- Pour cooked cherry mixture over crumbs.
- Top with other half of crumbs.
- Bake at 350°F for 30–35 minutes until lightly browned.
