Nectarine Cobbler Nectarines are the unloved children of the peach family. Not many recipes call for them but they are superb in desserts. Help a nectarine feel loved and try this dessert today. INGREDIENTS: 5 cups Nectarines, sliced 1 cup Sugar 2 large Eggs, separated, each part beaten 1 tbs Cinnamon 1 cup Flour 1 1/4 tsp Baking powder 6 tbs Sugar 1/4 tsp Salt 6 tbs Butter 1/2 cup Milk DIRECTIONS: 1. Toss fruit with sugar, stir in yolks and turn into a buttered 8×8″ pan. 2. Sprinkle with cinnamon. In a bowl, combine flour, baking powder, sugar and … Continue reading →

Fresh Peach Cobbler You can even make this with frozen or canned peaches from the summer. INGREDIENTS: 1 cup Sugar 3 tbs Cornstarch 1/2 tsp Cinnamon 2 tbs Butter 6 large peaches, sliced 1 cup Flour 1/3 cup Shortening 2 tbs Sugar 1 1/2 tsp Baking powder 1/2 tsp Salt 1/4 cup Milk 1 large Egg, slightly beaten 1 tbs Sugar DIRECTIONS: 1. Combine sugar, cornstarch and cinnamon and sprinkle over fruit, tossing to mix. 2. Melt 2 tbs butter in an 8 by 8″ baking dish and add fruit. 3. In a bowl, place flour, sugar baking powder and … Continue reading →

Diabetic Apple Crisp Great recipe for low-carb dieters too! INGREDIENTS: 1 medium cooking apple, peeled & sliced 1 tsp orange juice 2 tsp granulated sugar replacement 2 tbs cornflakes, crushed 1 tsp margarine DIRECTIONS: 1. Place apple slices in small baking dish. Sprinkle with orange juice, sugar replacement and crushed cornflakes. 2. Top with margarine. Bake at 350F for 20-25 minutes. Prep: 5 minutes Cook: 20 minutes Serves: 2

Rhubarb Crunch Sweet, tart and good. INGREDIENTS: 1 cup flour 1/2 cup brown sugar 1 tsp cinnamon 4 cup rhubarb 1 cup water 3/4 cup oatmeal 1/2 cup melted butter 3/4 cup sugar 2 tbs cornstarch 1 tsp vanilla DIRECTIONS: 1. Mix together flour, oatmeal, brown sugar, butter and cinnamon. Press half of mixture into 8 X 8 pan. 2. Into shell place rhubarb. Cook sugar, cornstarch, water and vanilla until clear. Pour over rhubarb. 3. Top with remaining crust. Bake at 350 for about 1 hour. Prep: 5 minutes Cook: 60 minutes Serves: 8

Rhubarb Strawberry Cobbler A sweet and tangy cobbler perfect for a July 4th gathering! INGREDIENTS: 1 1/4 cup Sugar 3 tbs Flour, all purpose 1 1/2 tsp Cinnamon 1 1/2 tsp Orange rind 6 cup Rhubarb, coarsely chopped 3 cup Strawberries, sliced 1 1/2 cup Flour, all purpose 3 tbs Sugar 1 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt 3 tbs Margarine, chilled 1 cup Buttermilk DIRECTIONS: 1. In large bowl, combine the first four ingredients. Add rhubarb and strawberries. Toss well. 2. Spread mixture in 13 x 9 baking dish. Bake in 400 degree oven … Continue reading →

Cherry Apricot Cobbler Sweet, tart and tangy. An explosion of flavors! INGREDIENTS: 3 cup Self-rising cake flour 3/4 cup Unsalted butter 1 1/4 cup Buttermilk 3 lb Fresh apricots, rinsed, halved, pitted and sliced 1 1/2 lb Fresh sour cherries, rinsed and pitted 3/4 cup Sugar 3 tbs Butter 1/2 tsp Almond extract DIRECTIONS: 1. Preheat oven to 450. 2. Place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. 3. Stir in 1 cup of the buttermilk, adding the remainder if necessary. 4. Press dough together on a floured surface, … Continue reading →

Blueberry Pear Cobbler Not to sweet and perfect for a summer evening dessert. INGREDIENTS: 16 oz Pear halves in juice 3 tbs Sugar 1 tbs Cornstarch 2 cup Blueberries 3/4 cup All-purpose flour 1 tbs Sugar 1 tsp Baking powder 1/3 cup Nonfat milk 2 tsp Sugar DIRECTIONS: 1. Drain pears, reserving 3/4 C liquid. Chop pears, and set aside. 2. Combine 3 Tbs sugar and cornstarch in a med saucepan. Stir well. 3. Stir in reserved liquid, and bring to a boil over med. heat. 4. Cook 1 minute, stirring constantly. 5. Remove from heat, and gently stir in … Continue reading →

Blueberry Nectarine Crisp A sweet and tangy dessert treat. INGREDIENTS: 4 cup thinly sliced nectarines 8 oz fresh or frozen blueberries 1 tsp grated lemon or orange peel 1 tbs lemon juice 3 tbs sugar 1/4 tsp nutmeg 1 cup quick rolled oats 1/2 cup white flour 1/4 cup packed brown sugar 1/4 tsp cinnamon 1/8 tsp ground cloves 4 tbs butter or margarine DIRECTIONS: 1. Preheat oven to 350 degrees. 2. In a large bowl, combine the nectarines, blueberries, lemon rind, lemon juice, sugar and nutmeg. 3. Transfer the mixture to a lightly oiled 9×11 inch baking dish. 4. … Continue reading →

Blueberry Lemon Cobbler Wonderful dish to bring to a dinner party. INGREDIENTS: 3 cup self-rising cake flour 3/4 cup unsalted butter 1 1/4 cup buttermilk 3 pint blueberries rinsed and picked over 3/4 cup sugar 2 tsp finely grated lemon zest 1/2 tsp freshly grated nutmeg 1/2 tsp ground cinnamon 3 tbs unsalted butter DIRECTIONS: 1. Place flour in a bowl and rub in 3/4 cup butter until fine and mealy. Do not allow to become pasty. 2. Stir in 1 cup of the buttermilk, adding the remainder if necessary. 3. Press dough together on a floured surface, wrap and … Continue reading →

Baked Sweet Plantains In Wine Try these when serving a caribbean type meal. INGREDIENTS: 4 large very ripe plantains 1 cup olive oil 1/2 cup brown sugar 1/2 tsp ground cinnamon 1 cup sherry wine DIRECTIONS: 1. Preheat oven to 350F. Remove peel from plantains and slice them lengthwise in half. 2. In a large saute pan, heat oil to medium hot and add plantains. 3. Cook them until lightly browned on each side. Place them in a large baking dish and sprinkle sugar over all. 4. Add cinnamon and cover with wine. Bake for 30 minutes, or until they … Continue reading →