Cherry Jumble Jill reminisces, “Our eldest sibling, Carolyn, or ‘Cook,’ as we called her, loved the tart fruits—cherries, lemons and gooseberries—which the rest of us wouldn’t touch. She often made this cake/cobbler and I always told her there wasn’t enough sugar in America to make it sweet.” 2 Cups pitted fresh or frozen tart cherries    or 1 14 or 16-oz. can tart cherries, juice included 1/2 Cup sugar 2 TB. butter 1/2 tsp. PURE ALMOND EXTRACT 1/2 Cup sugar 1 tsp. baking powder 1/2 tsp. salt 2 TB. shortening or butter, softened 1 Cup flour 1/2 Cup water 1 tsp. PURE VANILLA EXTRACT

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