1 c. sugar
1 1/2 c. liquid (cherry juice and water)

FILLING:

2 tbsp. melted butter
1/2 c. sugar
1/2 tsp. almond flavoring (optional)
2 cans tart cherries, drained

DOUGH:

1 1/2 c. flour
1 tsp. salt
3 tsp. baking powder
1/2 c. Crisco
1/2 c. quick or old fashioned oats, uncooked
1/2 c. milk

Combine sugar with juice and water. Heat to boiling, then cool while making pinwheels.

Mix the first 3 ingredients in the dough, then cut in the Crisco until it looks like coarse crumbs. Add oats, then milk, mixing lightly until dough is fairly free from sides of bowl (add a little more milk if needed to make a soft dough). Roll out on a floured board to form a rectangle, about 8 x 12 inches. Brush with the 2 tablespoons butter. Form the filling. Mix the other 3 ingredients. Put on dough. Roll up like a jelly roll, sealing the edges. Cut into 1 1/2 inch slices. Place cut side down in 8 x 12 inch pan. Cover with the syrup. Bake in hot oven (400 degrees) for 25 to 30 minutes. Serve warm, plain, or with whipped cream. Makes 8 Pinwheels.