Cherry Pie Bars

Kay Bedlan, Lewellen, Neb.

1 c. Oleo, softened

2 c. White Sugar

3 c. Flour

2 t. Salt

1-1/2 t. Baking Powder

1 t. Vanilla

3 Eggs

1 (20 oz) can Cherry Pie Filling

Powdered Sugar

Milk

In a large bowl, cream oleo and sugar. Add flour, salt, baking powder, vanilla and eggs. Mix well. Press 2/3 of mixture in bottom of a 9-by-13-by-2-inch pan. Pour cherry pie filling over pressed mixture, extending to the edge. Add the last 1/3 mixture by spoonfuls over the cherry pie filling and around the edges. Bake. Let cool completely. Mix powdered sugar and milk to make icing. Drizzle over bars.

Pumpkin Bars

Iola Egle, Bella Vista, Ark.

2 c. Flour

1-1/2 c. Brown Sugar

2 t. Baking Powder

1 t. Baking Soda

1 t. Pumpkin Pie Spice

1/4 t. Salt

1/2 c. Canola Oil

1/2 c. Apple Juice

1 (15 oz) can Pumpkin

2 Eggs

1 lb. Cream Cheese Frosting

Beat all ingredients except frosting with an electric mixer on low speed until moistened. Beat 2 more minutes on medium speed. Spread batter in a 15-by-10-inch baking pan, greased and floured. Bake about 25 minutes until toothpick inserted in center comes out clean. Cool. Spread frosting over cooled bars. Refrigerate. Cut into squares.

Blackberry Country Cobbler

Sharon Raasch, Imperial, Neb.

3 c. Fresh Blackberries

2 t. Lemon Juice

1/2 t. Vanilla Extract

1-1/2 c. Biscuit Baking Mix

3/4 c. Brown Sugar

1/2 t. Ground Cinnamon

1/4 c. (1/2 stick) Butter, for dotting

Preheat oven to 350 degrees. In a large bowl, toss together blackberries, lemon juice, and vanilla. Spoon mixture into a buttered 8-inch square baking pan. In a medium bowl, combine biscuit baking mix, brown sugar, and cinnamon. Sprinkle over blackberry mixture then dot with butter. Bake 45 to 55 minutes, or until just crispy.