For something new, try this recipe with Hodgson Mill whole wheat pastry flour. The grain is cleaned and stone ground the traditional way, which preserves all of the nutritional content of the kernel.
1/2 cup Hodgson Mill pastry flour
1 tablespoon sugar
3/4 teaspoon Clabber Girl Baking Powder
1/8 teaspoon salt
3 tablespoons margarine or butter
3/4 cup sugar
1 tablespoon Clabber Girl cornstarch
4 cups fresh or frozen unsweetened pitted tart red cherries
1/3 cup water
1 tablespoon milk
For biscuit topping, in a medium mixing bowl stir together flour, the 1 tablespoon sugar, the baking powder, and salt. Using a a pastry blender, cut in 2 tablespoons of the margarine till mixture resembles coarse crumbs. Make a well in the center; set aside.
For filling, in a medium saucepan combine 3/4 cup sugar and cornstarch. Add cherries and water. Cook and stir till slightly thick and bubbly. Stir in remaining margarine. Reduce heat to keep hot.
In a small bowl use a fork to beat together egg and milk. Add all at once to dry topping mixture. Using the fork, stir just till moistened. Transfer hot filling to an ungreased 8×1 1/2-inch round baking dish. Immediately spoon topping into 4 mounds on top of filling. Bake in a 400� oven for 20 to 25 minutes or till a toothpick inserted into the topping comes out clean. Serve warm. Serves 4.
Blueberry Cobbler: Prepare biscuit topping as directed above; set aside. For blueberry filling, in a medium saucepan stir together 1/2 cup packed brown sugar and 4 teaspoons cornstarch. Stir in 4 cups fresh or frozen blueberries, 1 cup water, and 1 tablespoon lemon juice. Cook and stir till thickened and bubbly. Reduce heat; keep hot. Continue as directed above.