cherry cobbler Name: Jennifer Miller Base: Falls Church Recipe: 4 cups fresh pitted cherries (about 2 lbs uncleaned) 3⁄4 cup granulated sugar 1 tablespoon quick-cooking tapioca 1⁄3 cup water 1 tablespoon butter FOR THE BATTER 1⁄2 cup butter 1 1⁄4 cups flour 2 tablespoons baking powder 1⁄2 teaspoon salt 1 cup sugar 1 cup milk DIRECTIONS Combine in a large saucepan the cherries, 3/4 cup sugar, tapioca and water. Let stand at least one hour and up to several hours, stirring occasionally. Cook and stir till slightly thickened and bubbly, about 5 to 10 minutes at a good boil. Add 1 TBS butter and set aside. Pre-heat oven to 350 degrees. Put the 1/2 cup butter in a 9 X 13-inch glass baking dish and put the dish in the preheating oven. While the butter is melting, mix the batter by combining flour, baking powder, salt, sugar and milk. When the butter is completely melted, remove the pan and pour the batter into the melted butter. The batter will immediately begin to cook, which is what you want. Carefully spoon the cherry mixture evenly over the batter. Return dish to oven and bake for approximately 20 minutes, or until batter sets and is browned. As the cobbler cooks, the batter will begin to rise up around the cherry mixture. Serve warm (or at room temperature) with vanilla ice cream, if desired.