REFRIGERATE RASPBERRIES RECIPES

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

Steps:

• Crunchy Oatmeal Topping Peach Cobbler Recipe 6 cups fresh or frozen peach slices, peeled and pitted 1/2 cup brown sugar, packed 1/4 cup unbleached (organic) flour 1 Tablespoon lemon juice 1 cup unbleached flour 3/4 cup brown sugar 3/4 cup rolled (organic) oatmeal 1 teaspoon (organic) ground cinnamon 4 ounces (organic) (1 stick) butter, cold, cut in 8 pieces How To Make Peach Cobbler Preheat oven to 350 degrees F. Butter a 9" X 9" glass baking pan or 2 quart stoneware baking dish. Set aside. In a large bowl, toss peeled and pitted ripe peach slices with 1/2 cup brown sugar, 1/4 flour and lemon juice and arrange in prepared baking dish. Set aside. Combine 1 cup flour, 3/4 cup brown sugar, oatmeal and cinnamon in the bowl of a food processor, and pulse until blended. With the food processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like coarse meal. Spread topping ingredients evenly over the peaches and bake at 350 degrees for 30-40 minutes or until peaches are bubbling through and the topping is starting to brown. Remove from oven and cool for 15 minutes or more before serving. Serve warm with Sweetened Whipped Cream ( or your choice of ice cream! Refrigerate any leftovers if there are any left! Serves 6. This Peach Cobbler Recipe can be jazzed up by adding blackberries, raspberries or cherries for color, sliced almonds and almond extract for taste or pure maple syrup for sweetness. Experiment with different fruits and spices. Substitute apples for the peaches and voilà! Apple cobbler