16 California dried figs
1 No. 2 can pie cherries
1 tsp. Cinnamon
2 tbsp. Cake flour
1 c. Sugar
3 tbsp. Butter, melted
Biscuit dough

With scissors, snip off fig stems, and cut figs into small bits.

In a pudding dish, combine figs, cherries and their syrup. Mix cinnamon, cake flour and sugar together and stir into fruit. Melt butter and stir into fruit. Make half the amount of your favorite biscuit recipe - or use biscuit mix - and be sure to add 1 tbsp. sugar and 1 tsp. cinnamon and 3 tbsps. more milk than the recipe calls for. Drop biscuit dough from a teaspoon onto the fruit.

Bake in a hot oven (450°F) for 6 minutes, then lower heat to moderate (350°F) for about 20 minutes or until cobbler is bubbly and biscuits are quite done.

Extra good when served with top milk or cream flavored with cinnamon, vanilla and generously sweetened.

Serves 5 or 6.