Cherry Filling

Ingredients

1 can (16 ounce) red sour pitted cherries
2/3 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon almond extract
1 tablespoon Roberts Butter

Preparation

Drain cherries, reserving 1/2 cup liquid. In a saucepan, mix together cherry liquid, sugar and cornstarch; add cherries. Slowly bring to a boil, stirring constantly, until thickened. Remove from heat; stir in almond extract and butter. Cool.

Yield: 1 1/2 cups

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.