Microwave Peach Crisp

1 large or 2 smaller ripe peaches*
1/3 cup quick cooking oats
2 tablespoons dark brown sugar
2 tablespoons butter
dash of nutmeg

Peel and slice the peaches into two custard cups (or one small microwave-safe casserole) until cups are almost full. Mix the rest of the ingredients in a glass measuring cup. Microwave** on high, uncovered, until the butter melts and the oats soften (60-70 seconds). Stir the topping and spoon over the peaches. Microwave uncovered for about two minutes (rotating the cups after one minute), until the peaches are soft. Serve warm or at room temperature, topped with vanilla ice cream or frozen yogurt.

*Variation: This recipe can be made with apples or pears, but add teaspoon cinnamon.

**Microwave ovens vary depending on wattage. The cooking time here is according to my microwave.

Cheddar Pear Cobbler

2 cans pear halves
2 Teaspoon cornstarch
1/4 Teaspoon ground cinnamon
1 Cup Unbleached flour
1-1/2 Teaspoon baking powder
6 Ounce sharp cheddar cheese
1/4 Cup Milk
1 Teaspoon Sugar
1 Teaspoon Lemon juice

topping
1/3 Cup Sugar
1/2 Teaspoon Salt
1/3 Cup Butter; melted

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.

Apple Strudel

1 sheet frozen puff pastry (from a 17.25-ounce package), thawed
1/3 Cup sugar
2 Teaspoons ground cinnamon
1 Can (20 ounces) sliced apples, drained
1/3 Cup raisins
1 egg, beaten

Preheat the oven to 400°F. Place the pastry on a baking sheet and unfold. In a medium bowl, combine the sugar and cinnamon; mix well. Reserve 2 teaspoons of the sugar mixture. Add the apples and raisins to the remaining mixture; mix well. Let sit for about 2 minutes; drain off any excess liquid. Spoon the mixture down the center of the dough. Cut horizontal slits in the dough 1 inch apart down each side of the filling, cutting from the edges of the filling to the outer edges of the dough. Brush each 1-inch dough strip with the beaten egg and fold the dough over the apple filling, alternating sides as if braiding the dough. Tuck the last strips under the strudel. Brush the top of the pastry with the remaining egg, and sprinkle with the reserved sugar mixture. Bake for 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.

Peach Cobbler

1/2 cup butter
1 cup flour
1 cup sugar
3/4 teaspoon baking powder
pinch salt
1/2 cup milk
1/2 teaspoon vanilla
3 cups fresh peaches
1 cup sweet anne cherries - pitted (optional)
1 additionall cup or less sugar depending on the sweetness of your peaches

Preheat oven to 350 degrees. Add peaches with sugar to a pan and heat gently, adjusting sugar to taste.

Melt butter in 10″ baking dish. Mix flour, sugar, baking powder and salt. Add the vanilla and milk, stir in until blended. Spoon over melted butter.

Spoon warmed peaches over batter. Sprinkle cherries if using over top.

Bake in a 350 degree oven 30 - 35 minutes until crust is golden brown. Crust will rise to the top and lightly brown.

Serve warm of cold.

Traveling in Amish Country

Pear-Cranberry Cobbler

1/4 cup plus 3 tablespoons sugar (divided)
1 tablespoon cornstarch
5 ripe pears, cored, peeled & chopped (4 cups)
1 cup fresh or frozen cranberries
1/3 cup 1% milk
2 large eggs
1 teaspoon pure vanilla extract
6 slices of your favorite Breadsmith bread
1/4 teaspoon freshly grated nutmeg

Stir together 1/4 cup of sugar & cornstarch in an 8-inch baking dish. Add pears & cranberries; stir until well combined. Bake at 400 degrees for 20 minutes, stirring midway. Meanwhile, whisk together milk, eggs & vanilla in large shallow pan. Cut bread slices in half diagonally; soak bread in egg mixture. Remove fruit from oven. Arrange bread in rows on top of fruit. Combine nutmeg and remaining 3 tablespoons sugar in small bowl; sprinkle evenly over bread. Bake 20 minutes longer, or until fruit is bubbling and bread is golden. Serve immediately. Makes 6 servings.

Awesome" Zucchini Cobbler

Be surprised! Tastes just like Apples!!

5 cups zucchini - peeled, seeded and chopped
1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 cups butter, chilled
1 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with non-stick spray. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Add 3/4 cup sugar, 1 teaspoon cinnamon and nutmeg and simmer 1 minute longer. Remove from heat and set aside. In a large mixing bowl combine flour and 1 1/2 cup sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini mixture Press half the remaining crumb mixture into prepared pan. Spread zucchini mixture on top; crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon. Bake in oven preheated to 375 degrees F (190 degrees C) for 35-40 minutes, or until golden and bubbly.

Source: allrecipes.com

BUTTERY CRANBERRY SAUCE COBBLER

Cobbler

1box butter recipe golden cake mix
2 whole eggs

Topping:

1/3 c water
1 c rolled oats
3 tbsps light margarine
2 tbsps light margarine 16 ozs jellied cranberry sauce

Preheat oven to 375. Prepare a 13" x 9" pan with cooking spray and flour; set aside. To prepare topping, combine half cup cake mix, oats, and two tablespoons margarine in a mixing bowl. Mix until crumbly; set aside. To prepare base, combine remaining cake mix, eggs, water, and remaining margarine. Spread into bottom of prepared pan. In another mixing bowl, mix cranberry sauce until smooth. Spread over base in pan. Sprinkle with reserved topping. Bake for 35 mintues, or until lightly browned on top.



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