Fresh Raspberry Cream Pie (Becky Childs)

One purchased Oreo crumb pie crust

1tsp vanilla

Whipped Cream

1 pint fresh raspberries

4Tbsp cornstarch

1/2cup granulated sugar

2cups milk

pinch salt

2 slightly beaten eggs

2Tbsp butter

In medium-sized glass bowl combine cornstarch and sugar and pinch salt with a whisk. Stir in milk slowly. Cook in microwave on high power 5-7minutes or until thickened, stirring every 2minutes. Beat half of hot mixture into the eggs. Blend egg mixture into remaining hot mixture. Microwave on high for 1-1/2 to 2-1/2 minutes or until thickened, stirring every 45seconds. With whisk, stir in butter and vanilla. Cool to almost room temperature. Scatter washed and dry berries in bottom of Oreo crust (reserve a few for the top of pie). Pour filling over berries and cover with a thick layer of whipped cream. Drop reserved berries on top of whipped cream. Allow to chill in refrigerator until set.

Delta's Fairy Cookies (Brooke Cheley-Klebe)

1cup powdered sugar

1cup granulated sugar

1/2lb margarine

1cup vegetable oil

2 eggs

4cups flour

1tsp salt

1tsp cream of tartar

1/3cup chopped almonds (optional)

1/2tsp almond flavoring (if not using nuts)

Blend sugars, margarine, oil, eggs. Add dry ingredients and blend well. Drop cookies onto a greased baking sheet. Flatten lightly with a sugared glass. Bake at 350degrees for 10minutes or until cookies are lightly browned. These cookies are light as air! Serve with milk or lemonade. Makes approx. 50 cookies.

Almond Flour Chocolate Chip Cookies (Sheila Sellers)

1 1/2 cups (170g) almond flour    

1/2 cup (160g) date paste

1/4 cup (65g) almond butter      

1/2 tsp baking soda

1 tsp vanilla extract      

Generous pinch of sea salt

1/4 cup (45g) chocolate chips

Preheat the oven to 350F.

Combine all the ingredients except the chocolate chips in a large mixing bowl. Mix to form a thick batter. Fold in the chocolate chips. Scoop out a heaping tablespoon of dough, roll into a ball, and place on a baking sheet lined with parchment paper. Press down to flatten. Repeat with the remaining dough (or save some for un-baked snacking!) Bake for 10-12 minutes at 350F or until the bottom edges are just golden brown. Remove from the oven, cool for at least 10 minutes. Enjoy!