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about 1 quart fresh pitted black heart cherries (about 4 cups)

add water –(About 5-6 cups)

add 3 cups of Sugar (or more)

add 1 stick butter

1 can evaporated milk

Self-rising flour and water (we don’t measure just mix your flour  maybe 3 cups with water till not too thick not too thin and add about 1 1/2 Tablespoons of oil)

boil cherries


Bring cherries to a full boil, quickly drop by the spoonsful batter into the boiling stock pot till all batter is gone.

Quickly put on lid

and turn down heat to a simmer

Let boil 7-10 min without taking lid off NO PEEKING!!!!

This last step is optional.. you use this step  only if it needs thickened….

Have a cup with 4 Tbsp cornstarch mixed well with  a little bit of water to the side waiting.
– thicken cherry juice with corn starch/ water mixture if needed. sometimes you need it sometimes you don’t

Serve warm with vanilla ice cream or plain.



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