Recipe by: The Market Basket Drain the cherries well. (Save juice). Mix and sift the flour, baking powder and salt. Cut in butter, add milk; mix quickly just enough to moisten. Turn the dough onto floured board and knead lightly for a few seconds. Roll out into a rectangle 1 cm thick and cover with 1- quarter cup cherries. roll up like a jelly roll and cut into 6 pieces with a sharp knife. Place cut side down in a greased shallow baking pan. Brush with milk and bake in 230ºC oven for 12-15 minutes or until done. Mix the sugar and cornstarch and stir in the cherry juice slowly. cook until it thickens; add remaining cherries. Add more sugar if desired. Serve warm on the pinwheels with ice cream or sherbet. 6 servings. ----