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Peach-Oat Cobbler

8 to 10 ripe peaches or 5-1/4
1 cups sliced canned elberta
1 peaches, drained
3 1/2 tablespoon brown sugar
2 tablespoon quick-cooking tapioca
1/2 teaspoon almond extract
1 tablespoon canola oil
1 cup all-purpose flour
1/3 cup quick rolled oats
2 teaspoon baking powder
3 tablespoon granulated sugar
1/4 cup raisins
1/4 cup canola oil
1/2 cup low-fat milk
1 chopped dates mixed with low-fat vanilla yogurt

Preheat oven to 425-degrees. Grease 8-inch square baking pan or dish.
Before peeling, drop fresh peaches into very hot water about 1 minute. Peel and halve peaches, remove pits and cut flesh into sixths. In a large mixing bowl, carefully spoon together peaches, brown sugar, tapioca and almond extract. Pour peach filling into greased baking pan or dish; drizzle with oil and set aside.
In another large mixing bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough format. Spoon dough on top of peach filling to create a cobblestone effect. Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes; then serve with dates and yogurt mixture.

Beurre Blanc

1/2 cup strawberry, raspberry or balsamic vinegar
2 tablespoon sugar
2 tablespoon orange juice concentrate (optional)
1/4 teaspoon vanilla extract
4 sticks butter, cut into pats and chilled (up to 6)

Method: Combine vinegar, sugar and juice over heat and reduce to about 4 tbsp. Add vanilla. Reduce heat to low and proceed as in recipes above to incorporate butter.

Raspberry-Cream Cheese Coffee Cake

1 pkg (3-ounce) cream cheese
2 cup packaged biscuit mix
1/3 cup milk
1/3 cup raspberry preserves
3/4 cup sifted powdered sugar
1/2 teaspoon vanilla
1 teaspoon milk (up to 3)
1 tablespoon sliced almonds; toasted (optional)

In a medium mixing bowl cut cream cheese into biscuit mix until crumbly. Stir in the 1/3 cup milk. Turn out onto a lightly floured surface; knead gently 8 to 10 strokes. On waxed paper roll dough to a 12X8-inch rectangle. Turn onto a greased baking sheet; remove paper. Spread preserves down center of dough. Make 2 & 1/2-inch-long cuts, at 1-inch intervals, from edges of long sides toward the center. Starting at an end, alternately fold opposite strips of dough, at an angle, across the filling. Slightly press ends together in the center to seal. Bake in a 425 degree oven for 15 to 17 minutes or until golden brown. In a small mixing bowl combine powdered sugar, vanilla, and enough of the 1 to 3 teaspoons milk to make it of drizzling consistency. Drizzle over warm coffee cake. If desired, sprinkle with almonds.
Makes 12 servings.
This is from the Better Home and Gardens 75 years of All-Time Favorites.

Cherry Cream Scones

3/4 cup dried cherries
1 cup boiling water
3 cup flour
3 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup margarine-room temperature
1 egg; separated
1/2 cup sour cream
3/4 cup half-and-half cream
1 1/2 teaspoon almond extract
1 additional sugar

Soak cherries in water for 10 minutes. Drain and set aside. In a large mixing bow, combine the flour, sugar, baking powder. salt and cream of tartar. With a pastry blender, cut in the margarine. Set aside.
In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. Divide dough in half and shape into balls.
Roll each ball into a 6 in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 400 degrees for 15-20 minutes. Serve warm.
Great for breakfast or lunch, or TEA if your are British. These freeze well--simply thaw, warm and serve when you need them. A recipe of Carrie Sherill of Forestville, Wis.

Impossible Brownie Pie

4 eggs
1-4oz. bar sweet cooking chocolate(melted&cooled)
1/2c. bisquick baking mix
1/2tsp salt
1/2 c. packed brown sugar
1/2 c. granulated sugar
1/4 c. margerine or butter,softened
3/4 c chopped nuts
Grease pie plate. beat all ingredients except nuts until smooth,2 min. in blender on high,stop blender occasionally to stir, or 2 min with hand beater.pour into 9x1-1/4"plate,sprinkle with nuts. bake at 350 for 30-35 min. until knife inserted in centre comes out clean. cool 5 min. serve with ice cream, if desired. serves 6-8

Provided by Shelley Quinn

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