Raspberry Chocolate Bars

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Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup butter softened
• 1 (10 ounce) package frozen raspberries thawed
• 1/4 cup orange juice
• 1 tablespoon cornstarch
• 3/4 cup mini semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees F (190 degrees C).

Mix the flour, sugar and butter or margarine. Press into the batter of a 13x9 inch ungreased baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.

Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.

Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.

Bake at 350 degrees F (1715 degrees C) for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares.

Pear Pie

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Ingredients

• 3 large pears
• juice of half a lemon
• a pinch of salt
• a pinch of nutmeg
• 1/2 teaspoon mace
• 1/2 cup honey
• 1 tablespoon cornstarch
• 2 tablespoons butter
• piecrust

Directions

Preheat over to 375 degrees.

Peel, core and slice the pears. Toss them gently with the lemon juice, salt, nutmeg, mace and honey. Add cornstarch to the pears and toss thoroughly. Let mixture sit.

Spoon pear mixture into greased pie plate and dot with the butter. Place top crust over it. Cut 8 vents on top crust to let air vent while cooking.

Place pie on a cookie sheet and put it on a rack in the lower third of the oven. Bake the pie for 50 minutes or until well browned.

Peach & Cherry Cobbler

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Ingredients

• 12 medium peaches peeled and sliced
• 1/3 cup all-purpose flour
• 1/4 cup honey
• 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 3 cups fresh blackberries
• TOPPING:
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup cold butter
• 1-1/4 cups buttermilk
• 1 tablespoon coarse sugar

Directions

In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in cherries. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms. Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar.

Bake at 400 for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm. Yield: 12 servings.

Nutrition Facts: 1 serving equals 263 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 286 mg sodium, 51 g carbohydrate, 5 g fiber, 4 g protein.

Peach Bowl Pizza

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• 16 Servings
• Prep: 30 min. + cooling

Ingredients:

• 1-1/4 cups all-purpose flour
• 6 tablespoons sugar
• 1/4 teaspoon salt
• 9 tablespoons cold butter
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup confectioners' sugar
• 1/4 teaspoon almond extract
• 1 cup reduced-fat whipped topping
• 4 medium peaches, peeled and diced In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack.In a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth; fold in whipped topping. Spread over crust. Arrange the peaches on top. Refrigerate leftovers. Yield: 16 slices.

Nutrition Facts: 1 slice equals 180 calories, 10 g fat (7 g saturated fat), 27 mg cholesterol, 142 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Peach Blackberry Cobbler

adapted from
From Light & Tasty

INGREDIENTS
12 medium fresh peaches, peeled and sliced (I used frozen peaches)
1/3 cup all-purpose flour
1/4 cup honey
3 tablespoons lemon juice
1/4 teaspoon salt
3 cups blackberries (I used frozen cherries instead)


TOPPING:
2 cups all-purpose flour (I used whole-wheat)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1-1/4 cups buttermilk
1 tablespoon coarse sugar


DIRECTIONS

In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms.

Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar.

Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.

Yield: 12 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving equals 263 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 286 mg sodium, 51 g carbohydrate, 5 g fiber, 4 g protein.