Instructions: Preheat oven to 350 degrees. Combine cherries and cognac and set aside. Use the butter to grease a 9 inch pie plate and dust with 1 teaspoon sugar. In a blender, mix milk, cream, eggs, remaining sugar, vanilla, salt and flour. Blend at high speed for 1 minute, scraping the sides of the blender once. Pour 1/2 cup batter into pie plate. Arrange the cherry mixture evenly over the top. Cover with the remaining batter. Bake 45 minutes or more until top is puffed and golden brown and batter is set. Serve hot or warm. - From Oliphant Orchard, Sherwood

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.