Cherry berry cobbler

Cherry Berry Cobbler
1 (21 ounce) can cherry pie filling
1 (10 ounce) package frozen red raspberries, thawed and drained
1 teaspoon lemon juice
1/2 cup flour
1/4 cup sugar
1/8 teaspoon salt
1/2 stick butter
In a saucepan, combine pie filling, raspberries and lemon juice. Bring to a boil over medium heat. Turn into a greased 1 quart casserole. In a bowl, mix together flour, sugar and salt. Cut in butter until crumbly. Sprinkle over fruit. Bake at 350 degrees for 45 minutes, or until browned and bubbly. Serve warm (not hot) alone or over ice cream.
Makes 6 servings.


Maple nut bread

Maple Nut Bread
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup brown sugar
1/4 cup shortening
2 eggs
1/2 cup milk
1/4 cup maple flavored syrup
1/2 teaspoon maple extract
3/4 cup chopped nuts
Sift together flour, baking powder and salt. Add sugar, shortening, eggs, milk, syrup and maple extract. Stir until blended; beat for 2 minutes on low speed of mixer. Stir in nuts; pour into a well-greased 8 1/2 by 4 1/2 inch loaf pan. Bake at 350 degrees for 1 hour.

Chocolate nutbread

Chocolate Nutbread
6 cups sifted flour
1 teaspoon salt
2 cups sugar
6 teaspoons baking powder
1/2 cup cocoa
2 eggs
2 cups rich milk
1 tablespoon butter, melted and cooled
1 cup chopped pecans
1 cup ground pecans
Combine flour, salt, sugar, baking powder and cocoa; sift together into mixing bowl. Beat eggs with milk. Add liquid to the dry ingredients and blend. Add butter, chopped nuts and ground nuts; mix thoroughly. Divide dough evenly between 2 greased loaf pans. Let stand in a warm place for 30 minutes. Bake at 325 degrees for 1 to 1 1/2 hours, or until tested done. Turn out onto a rack to cool. Let stand for 24 hours before slicing.


Pepper and onion corn sticks

Pepper And Onion Corn Sticks
1 cup sifted flour
1 cup cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup chopped green pepper
2 teaspoons instant minced onion
1 cup milk
1 egg, beaten
1/4 cup oil
Sift together flour, cornmeal, sugar, baking powder and salt. Stir in green pepper and onion. Add remaining ingredients; mix until just combined. (Do not overmix.) Pour into hot, well-greased corn-stick pans. Bake at 425 degrees for 12 to 15 minutes, or until browned.
Makes 14 corn sticks.


Glazed carrot raisin cupcakes

Glazed Carrot Raisin Cupcakes
From: Campbell’s Kitchen
Prep: 10 minutes
Bake: 20 minutes

1 box (about 18 oz.) spice cake mix
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
1/2 cup water
2 eggs
1 medium carrot, shredded
1/2 cup raisins
1 cup confectioners’ sugar
3 tbsp. apple juice


PREHEAT oven to 350°F. Place liners in 24 (2 1/2″) muffin-pan cups.
COMBINE cake mix, soup, water and eggs in large bowl and mix according
to package directions. Fold in carrot and raisins. Spoon batter into
cups, filling
almost full.
BAKE 20 min. or until done. Cool completely.
MIX sugar and juice until smooth. Spread on cupcakes. Makes 24.


Elephant ears

Elephant Ears
1 package dry yeast
1 cup warm water
2 eggs, beaten
4 cups flour
6 tablespoons sugar
Cinnamon sugar mix
Soften yeast in warm water. Combine all ingredients except cinnamon sugar mix; mix well. Divide dough into 12 pieces. Let set for 10 minutes. Roll out on a lightly floured board. Using hands, stretch each piece into circular shape. Heat vegetable oil in 10 inch skillet (cast iron is the best). Place each circle of dough in the hot grease. Turn once; the surface will bubble and blister and should be lightly browned. Turn with spatula and broad knife. Place on absorbant paper toweling; sprinkle immediately with mix of cinnamon and sugar. If you tear a hole in the circle as it is being stretched, that will not matter.
Makes 1 dozen.


Low fat chocolate muffins

Low Fat Chocolate Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup fat-free vanilla yogurt
2/3 cup skim milk
1/2 teaspoon vanilla
Powdered sugar, optional
In a large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. In a separate bowl, stir together yogurt, milk and vanilla until well mixed. Stir wet ingredients into dry ingredients, just until moistened. Fill greased muffin tins two-thirds full. Bake at 400 degrees for 15 to 20 minutes, or until toothpick inserted in centers of muffins comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with powdered sugar, if you wish.
These muffins freeze well.
Makes 15 to 20 muffins.