Peach-Blueberry Cobbler

yield: 8 servings

Filling:
1/2 cup sugar
2 Tbsp flour
1/2 tsp grated lemon rind
1/4 tsp salt
3 cups chopped peeled peaches
2 cups fresh blueberries
1 Tbsp lemon juice

Topping:
1 1/2 cups flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
3 Tbsp cold butter, cut into small pieces
2/3 cup buttermilk
1 1/2 Tbsp sugar

1. Preheat oven to 400°.
2. Combine 1/2 cup sugar through salt in a large bowl. Add peaches, blueberries, and lemon juice, stirring gently to combine. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake at 400° for 15 minutes.
3. While filling bakes, combine 1 1/2 cups flour, 1/3 cup sugar, baking powder, and salt, stirring with a whisk. Cut in butter with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until moist.
4. Remove dish from oven; drop dough onto peach/blueberry mixture to form 8 rounds. Sprinkle dough evenly with remaining sugar. Bake at 400° for 25 minutes or until bubbly and golden.

Pumpkin Spice Cake Cookies

Moist and light, these cookies are similar in taste to pumpkin bread but have the texture of cake.

yield: 2 dozen cookies

Cookies:
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp salt
1 cup canned or puréed pumpkin
1 cup brown sugar
1/4 cup butter, softened
1/4 cup milk
1 1/2 tsp vanilla
2 egg whites

Glaze:
3/4 cup powdered sugar
1 Tbsp milk
1/4 tsp vanilla
dash of ground cinnamon

1. Preheat oven to 375°.
2. Combine four through salt in a small bowl; stir well.
3. In a large bowl, combine brown sugar and butter; beat with a mixer until light and fluffy. Add pumpkin; mix again until well combined. Add milk, vanilla, and egg whites; beat well. Gradually add flour mixture; stir until combined.
4. Drop dough by heaping tablespoons onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until almost firm. Cool on pans 1 minute; transfer to wire rack; cool completely.
5. To prepare the glaze, combine powdered sugar, milk, vanilla, and cinnamon; stir well with a whisk. Dip the tops of the cookies in the glaze. Return the cookies to wire racks and let the glaze set.

Michelle's Fantabulous Smoothie

I am a smoothie connoisseur. I love them. I love the fruit and the juice, blended together to create something that tastes delicious and is refreshing and...smooth. However, in all my years of trying smoothies at various places, I have yet to find one that tastes as good as my own. So, it is after much deliberation and consideration that I bequeath unto you all my favorite way to eat summer fruit.

yield: 1 serving

1/2 banana, sliced
1 peach, skinned
1/4 cup blueberries
4 strawberries
1/4 cup orange juice
1/4 cup vanilla yogurt

1. Place all ingredients in a blender; blend. Drink. Ahh.

**These fruits can be modified to suit one's taste; i.e., you can, if you prefer, experiment with raspberries, blackberries, nectarines, etc. However, I personally think that other berries have too many seeds. Cherries, however, are wonderful in this. The banana and yogurt are crucial, the orange juice helps it not be too thick or too sweet. The recipe is best if at least one of the berries is frozen, because that makes the drink cooler and more refreshing. Enjoy!**