Raspberry Bars

Ingredients/Directions:

2 C flour

1 C butter

1/2 C powder sugar

BAKE 375* for 15 - 17 minutes; let cool

SPREAD raspberry preserves over cooled crust, as much as you like

2 Tbsp milk

6 oz cream cheese

1 bag white chips

COMBINE and *melt over med/high heat.

POUR over raspberry preserves and give it a couple minutes to set before pouring chocolate on.

6 - 8 oz Semi Sweet Chocolate (Jonny says about half a bag of choc chips)

2 Tbsp shortening

COMBINE and *melt over med/high heat

POUR over white choc layer.

PUT in fridge to set.

*When melting choc it is a good idea to use a double boiler system. A good way to do this is use a med pot fill halfway with water and bring to boil. Place the next smaller pot you have inside that pot with the choc or whatever you have that needs to be melted. Be careful to not get any water in the smaller pot so your melting candy doesnt get lumpy. This will help keep the choc from burning.

Berry Cobbler

Ingredients:

4 1/2 - 5 C berries fresh or thawed

4 Tbsp white sugar

2 C flour

2 C oats

1 1/2 C brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 1/2 C butter

Directions:
COMBINE berries and white sugar and set aside.

COMBINE dry ingredients

CUT in butter with dry ingredients and mix well; till crumbly;divide in half

SPREAD half of flour/oat mixture on bottom and a little up the sides of a greased 9x13 dish; press firmly to make a crust.

POUR berries on top of crust

SPRINKLE other half of flour/oat mixture on top of berries.

BAKE at 350* for 30 - 40 minutes

From Chiara Yeates recipes