Cherry Filling
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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.
