Here is a tasty way to prepare a peach cobbler. You have everything in your pantry. Appreciate the idea of using both peaches and pears. That is a tasty combination.

In saucepan over medium heat, combine peaches with syrup, 1/3 cup sugar, the spices and cornstarch. Stirring occasionally, bring to a boil. Add margarine. Stir to combine. Pour into ungreased 9 by 13-inch baking pan. Prepare drop biscuits, except add 1/3 cup sugar to dry ingredients. Drop biscuits from tablespoon onto peaches. Bake at 425 F. for 20 to 25 minutes or until top is lightly browned. Makes 6 servings.

Refrigerated biscuits are fun to work with. Then have a slightly different texture than homemade biscuits. Surprise everyone with their date centers. Fun to make. Your kids could help you. Set aside 1/2 of melted butter. Divide rest between two 8-inch ring molds, coating sides well. Put 2 tablespoons syrup in bottom of each mold. Mix brown sugar, cinnamon and almonds. Set aside half of this mixture. Sprinkle rest in the molds over syrup. Pit dates ...

Since I am allergic to egg yolks, I am always looking for a recipe without them. Try this one

No egg bread pudding
14 ounce can sweetened condensed milk
6 ounce can evaporated milk
3/4 cup fat free milk
1 teaspoon cinnamon
1 teaspoon vanilla
6 cups day old whole wheat bread, Cut in 1-inch cubes

In large bowl, combine chocolate, marshmallows and 1/4 cup heavy cream. Microwave on high for 2 minutes. Stir until marshmallows are melted and mixture is smooth. If not melted after 2 minutes, microwave on 15 second intervals, stirring in between.) Let cool to room temperature, about 15 minutes. Once mixture is cooled, whip remaining cream in another bowl until soft peaks form. Transfer 1/4 cup to small bowl for topping ...

This is an impressive dessert to serve at your next big get-together.

Punch Bowl Trifle
2 cans (20 oz each) crushed pineapple
18 1/4 oz yellow cake mix
5.1 oz pkg instant vanilla pudding
2 cans (21 oz each) cherry pie filling
4 medium ripe bananas, sliced
2 cans (15 14 oz each) fruit cocktail, drained
2 cans (11 oz each) mandarin oranges, drained
16 oz carton Cool whip, thawed
7 oz pkg flaked coconut, toasted

4 apples
1/4 cup toasted walnuts 1//4 cup brown sugar
1 tablespoon butter, room temperature 14 teaspoon cinnamon
1/3 cup apple cider 1/4 cup honey

Core and scoop out centers of apples, leaving a 1/2-inch shell. Mix nuts, brown sugar, butter and cinnamon. Spoon into apples. Mix apple cider and honey. Pour over apples. Bake in preheated 350 F. oven for 40 minutes. Makes 4 servings.

Reserve 8 blackberries from 1 pint. Cook the rest of the berries with 2 tablespoons sugar in a saucepan over high heat until berries are just starting to break down. Transfer to a bowl and let sit in another bowl of ice water to chill. Blend the cooled berries, 1-pint vanilla ice cream, 12 ounces pomegranate juice and 1 cup milk until thick and creamy. Pour into tall glasses and top with the reserved berries.

Preheat oven to 375 F. Combine apples, blackberries, brown sugar, cornstarch, cinnamon and lemon zest and juice. Toss together gently. Spoon into 9 by 13-inch baking dish coated with cooking spray.
Whisk together flour, granulated sugar, baking powder and salt in medium bowl. Grate butter with large holes of box grater into flour mixture. Toss to combine. Stir in buttermilk just until dry ingredients are moistened. Drop eight 1/4 cup scoops of dough over filling. Sprinkle with almonds.

I remember back in Great Depression days when we didn't have a refrigerator. Hey, we didn't even have electricity. Some folks were lucky enough to have a spring house to keep milk and other foods cool. It was usually a concrete block or stone shanty built over a spring of running water. We weren't so blessed. I don't remember eating ground beef during those days either. Mother seldom was able to drive into town. She did most of her shopping in a nearby small grocery store at a country crossroads. They didn't carry fresh meat. Mother kept chickens so we had our own eggs.

In large pot place first 8 ingredients. Stir to combine. Bring mixture to a boil over medium-high heat. Reduce heat to low. Cover and simmer, stirring occasionally, until cabbage is tender, 1-1/2 to 2 hours. Garnish with fresh dill before serving. Makes 6 servings.