Cherry Cobbler - Favorite Recipes continued!

Cherry Cobbler If you have a phobia about making piecrusts successfully, this cobbler will be a nice fruity dessert without the trouble of a piecrust. Use a 2-quart casserole dish; it makes 6 servings. Preheat oven to 375 degrees. ¼ Cup butter or margarine, softened ½ Cup sugar 1 Cup flour ¼ teas. salt 2 teas. baking powder ½ Cup milk 2 Cups pitted cherries (I have used both canned and fresh) ¼ Cup sugar (use a little more if you are using fresh sour cherries) ¼ teas. cinnamon 1 ½ Cup water 2 Tabs. Bourbon, optional (I have used vanilla extract or any flavor you would like) Cream butter and sugar until fluffy. Mix together flour, salt and baking powder (in separate bowl) and add to the creamed mixture alternately with milk, beating until smooth. Pour mixture into greased, shallow two-quart casserole. Spoon cherries over batter. Mix together sugar and cinnamon and sprinkle evenly over cherries. Pour water on top. Bake at 375 degrees for 45 to 50 minutes. During baking, the fruit goes to the bottom and the cake comes to the top. Good served warm with ice cream or whipped cream.