Apricot-Cherry Pie

Serves: 8

Ingredients:
DOUGH
1.  6 tablespoons unsalted butter, chilled, cut up
2.  1/2 cup sugar
3.  2 egg yolks
4.  1 cup all-purpose flour
5.  1/3 cup cornmeal
6.  1/2 teaspoon salt
FILLING
1.  2 lb. ripe apricots, quartered
2.  1 cup pitted sweet cherries, such as Queen Anne or Bing
3.  1 tablespoon kirsch, Grand Marnier or brandy, if desired
4.  3/4 cup sugar
5.  1/3 cup all-purpose flour
6.  2 tablespoons apricot preserves, large pieces removed

Method:
1.  Process butter and 1/2 cup sugar in food processor 10 to 12 seconds or until well-blended. Add egg yolks; process 3 to 4 seconds or until combined. Whisk 1 cup flour, cornmeal and salt in small bowl; add to butter mixture, pulsing 10 to 12 seconds or until combined and dough looks damp and crumbly.
2.  Turn out onto lightly floured surface; shape into flat round, adding additional flour if dough is sticky. Roll into 12-inch round; line 9-inch pie pan with dough. Trim to 1-inch overhang; fold dough under, even with edge of pan. Press down gently to seal; crimp edge.
3.  Heat oven to 400°F. Toss apricots, cherries and kirsch in medium bowl to moisten fruit. Combine 3/4 cup sugar and 1/3 cup flour; sprinkle over fruit, tossing to coat. Pour fruit into crust. Cover edges with foil.
4.  Bake 15 minutes. Reduce oven temperature to 375°F.; bake an additional 35 to 40 minutes or until juices are bubbly and fruit is tender.
5.  Microwave preserves in small microwave-safe bowl 20 to 30 seconds or until warm; brush over warm fruit.

TIP If the crust sticks to the pan at room temperature, warm the pie in a 300°F. oven for 5 to 10 minutes before serving.

Chewy Chocolate Chip-Granola Cookies

Makes: 5 dozen cookies

Ingredients:
1.   3 cups old-fashioned oats
2.   2 1/2 cups sweetened flaked coconut
3.   1 1/2 cups all-purpose flour
4.   1 teaspoon baking soda
5.   1 teaspoon salt
6.   1 cup butter, softened
7.   1 cup sugar
8.   1 cup packed light brown sugar
9.   2 eggs
10. 1 teaspoon vanilla extract
11. 1 (12-oz.) bag semisweet chocolate chips
12. 1/2 cup raisins
13. 1/2 cup chopped walnuts

Method:
1.  Heat oven to 350°F. Whisk oats, coconut, flour, baking soda and salt in large bowl.
2.  Beat butter, sugar and brown sugar at medium-high speed 2 minutes or until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture until combined. Stir in chocolate chips, raisins and nuts.
3.  Drop 1 1/2 tablespoons dough per cookie onto ungreased baking sheets. Bake 13 to 15 minutes or until set and very light golden brown. Cool on pans on wire rack 5 minutes. Remove from pans; cool completely.

Chocolate Chip Zucchini Cupcakes with Orange-Cream Frosting

Ingredients:
1.  1 cup lowfat buttermilk
2.  2 teaspoons baking soda
3.  5 cups powdered sugar, divided
4.  1/2 cup canola oil
5.  2 eggs
6.  2 1/2 cups whole wheat pastry flour
7.  2 cups grated zucchini
8.  1 cup semisweet chocolate chips
9.  6 tablespoons neufchâtel, softened
10. 2 teaspoons zest and 1 tablespoon juice from 1 orange

Method:  Preheat oven to 350°F. Line 24 muffin cups with cupcake liners; set aside. Stir together buttermilk and baking soda in a medium bowl; set aside. In a large bowl, beat 2 cups sugar and oil together with an electric mixer for 1 minute; beat in eggs one at a time; set aside. Toss flour with zucchini and stir into sugar mixture along with buttermilk mixture; fold in chocolate chips. Spoon batter evenly into muffin cups. Bake until puffed and golden brown, and a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes; set aside to let cool completely.

To make frosting, beat together remaining sugar, neufchâtel, orange zest and juice in a large bowl with an electric mixer until fluffy, about 2 minutes. Frost the cupcakes and serve.