Cherry Cobbler

When I was a kid there was no such thing as Presidents Day. We celebrated George Washington’s Birthday on February 22nd. In school we made three cornered hats and colored them black and discussed Washington crossing the Delaware during the American Revolution.

We ate something with cherries because we heard that when Washington was a kid he chopped down a cherry tree and then ‘fessed up.

But in 1971 the government moved the date from his actual birthday to the 3rd Monday in February so people could have a three day weekend.

Lots of states started calling it Presidents Day (even though, officially, the government lists it as Washington’s Birthday), because retailers needed another excuse to have a sale on mattresses or cars.

Me? I think George Washington deserves his own day. To me, honoring all presidents dilutes Washington’s special status. Among other things, I think his biggest virtue was his willingness to give up power - when given the opportunity to be president for life, he declined. Think about that for a moment.

So, even though it isn’t your actual birthday, I wish a happy birthday to you, our dear first president. I sometimes wonder what you would think about the political climate of the 21st century.

CHERRY COBBLER

• 1-1/2 cups all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 4 tablespoons butter

• 1 large egg

• 1/3 cup milk

• 4 cups sour red cherries, drained canned or fresh, pitted

• 1/2 cup sugar

• 2 tablespoons minute tapioca

• 1 tablespoon lemon juice

Preheat the oven to 400 degrees. Mix the flour, 2 tablespoons sugar, baking powder and salt in a bowl. Add the butter and work into the dry ingredients until the mixture is crumbly. Beat the egg and milk together. Add to the dry ingredients and mix to a soft (sticky) dough. In a separate bowl, mix the cherries, 1/2 cup sugar, tapioca and lemon juice. Let stand for 10 minutes. Place the cherry mixture into a baking dish (or individual dishes). Place the dough roughly over the cherries (in clumps or spread with your fingers). Bake for about 20 minutes or until golden brown.

Makes 4-6 servings

Plum Crisp with Oat and Coconut Crust

I love when August comes because I can find so many different varieties of plums in the market. I have made this easy plum crisp with all sorts of plums — they all work deliciously.

Plum Crisp with Bread Crumb and Coconut Crust

• 6 tablespoons butter or solid coconut oil or margarine

• 2 cups fresh bread crumbs

• 1/2 cup shredded coconut

• 1/3 cup brown sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• pinch of salt

Melt the butter and set it aside to cool. Place the bread crumbs, coconut, brown sugar, cinnamon, nutmeg and salt in a bowl and mix to combine them evenly. Add the melted butter, mix and set aside to use as a crust.

filling:

• 2 pounds plums

• 2 tablespoons flour

• 1/3 cup sugar

• 1/2 teaspoon cinnamon

• 1 tablespoon lemon juice

Heat the oven to 375F. Slice the plums and place the slices in a mixing bowl. Add the flour and toss to coat the fruit with the flour. Add the sugar, cinnamon and lemon juice and mix thoroughly. Place the fruit in a baking dish and scatter the crust ingredients on top. Bake for about 45 minutes or until the top is crispy and browned.

Makes 6 servings