Contemporary Cherry Cobbler

When anyone mentions cobbler, the vision of a kindly, utensil-wielding granny wearing a checkered apron dances through my mind. Maybe the reason I've never created a stampede causing cobbler is because I'm few years short of being a granny and I don't wear a checkered apron. Nevermind that I don't enjoy cooking.

Despite my deficiencies, I do have a recipe to share. It may fall short of a traditional, mouth-watering cobbler, but my contemporary recipe does have certain advantages. It has fewer steps and doesn't require a journey into the great outdoors for fresh fruit. And because most of us are a far cry from Martha Stewart, I think my recipe is very appropriate. Besides, since it uses canned fruit it can be ready in less than an hour. Give it a try:

• 21 oz can of cherry pie filling          
• 1/2 tsp almond extract
• 2/3 cup all-purpose flour
• 2 TBSP granulated sugar
• 1 tsp baking powder
• 2 TBSP milk
• 1 egg or egg substitute
• 2 TBSP butter or margarine, melted
• 2 tsp cinnamon-sugar
• 4 TBSP sliced almonds (more of less to taste)

Pour cherries into a pie pan or 8-inch square pan. Stir in the almond extract. In a bowl, combine the flour, sugar, and baking powder. In a separate bowl, mix the milk, egg, and melted butter together. Stir the liquid ingredients into the dry ingredients to make a stiff dough. Spoon the mixture over the pie filling in the pan, making 4 to 6 equal-sized portions. Bake at 425 for 30 minutes or until the cherries are bubbling and the topping is lightly browned. Sprinkle with the cinnamon-sugar and almonds. (Hint: I sprinkle the cinnamon-sugar on prior to cooking and if you like the taste of toasted almonds, the almonds can be added the last 3 to 5 minutes of cooking.) This recipe makes 4 nice sized servings, but you may want to double it if you need to feed more than 6. It can be served warm with ice cream, room temperature, or straight out of the refrigerator.

This dish is a wonderful last-minute dessert. In the horrifying event you forgot you promised to make something for a potluck or picnic...if you have an hour, you have a dish!

SPIRITUAL SEASONING

For all who rely on the works of the law are under a curse: for it is written, "cursed is everyone who does not observe and obey all the things written in the book of the law."  Now it is evident that no one is justified before God by the law; for "The one who is righteous will live by faith" (Galations 3:10-11 NRSV).

Recipes handed down through the generations can be true treasures. However, if they are laden with laborious steps and strange ingredients they can be burdensome; especially if the recipe is a tradition at family gatherings and the responsibility of providing the dish rests on your shoulders.

Obviously, the rigors of the Mosaic Law, animal sacrifices required for Old Testament saints to be reconciled to God, are more than tradition. But like traditions, they followed generations and proved difficult to sustain. New Testament believers are blessed with a more contemporary way to be reconciled to God; faith in Jesus Christ! He was the once and for all sacrifice that not only saves us from eternal death, but also keeps us from having to kill animals for forgiveness.

I'll admit that an old-fashioned cobbler made in the kitchen of a "utensil-wielding granny" may taste better than my contemporary version, but it's not that way with Jesus as a more modern sacrifice. Not only did He fulfill the Mosaic Law, but He satisfied it because He was the superior sacrifice...the best God had to offer. Jesus takes the burden of sin off our shoulders and places it squarely on His.

So when it comes to Jesus, enjoy a new life that is free from the laborious steps and strange ingredients of the law.