RED CHERRY ROLL

2 16-ounce cans Bing cherries, drain and reserve liquid
1 cup sugar
2 tablespoons flour or tapioca
1 tablespoons butter

Add enough water to reserved liquid to make 2 cups. In saucepan, mix together ingredients. Cook for about 1 minute. Set aside.

1 1/2 cups flour
1/2 cup milk
2 tablespoons shortening or butter.
1/4 teaspoon salt
2 1/4 teaspoons baking powder

Mix together as you would make biscuits, and roll out to approximately 1/4 inch thickness. Spread the drained cherries evenly on the dough, then roll up. Using a sharp knife, cut into 1 1/2 inch slices.

Place slices in a greased pan. Pour the cherry sauce over the top. Bake uncovered for 30 minutes at 425°. Let cool and serve in dessert bowl, with vanilla ice cream if desired.