4 bananas

1/4 cup flour

1/4 cup brown sugar

1 cup rolled oats or granola (granola is better)

1/2 tsp. cinnamon

1/8 tsp. salt

4 TB butter, softened

Pre-heat oven to 400 degrees. Slice bananas and evenly distribute among 4 ramekins or casserole dish, lightly sprayed with Pam.

Place all dry ingredients in a medium mixing bowl; add the butter and work the mixture with your hands until it is crumbly. Sprinkle the mixture over the bananas, crumbling further with your fingers, enough to cover. Bake until the crumble gets firm and golden in color, about 10-12 minutes; serve warm.

1-1/4 cups self-rising flour

3/4 cup cake flour

3/4 tsp. baking powder

1/8 tsp. baking soda

1/2 tsp. salt

1 TB sugar

4 TB cold unsalted butter, plus 2 TB melted butter

1-1/4 cups heavy cream

1/4 cup all-purpose flour

Preheat oven to 475 degrees F.

Into a medium mixing bowl, sift the self-rising flour, cake flour, baking powder, baking soda, salt and sugar. Using your fingers or a pastry cutter, work the butter into the flour until there are no butter pieces larger than a pea. Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter. Using a 2-inch round cutter dusted in flour cut the dough into circles. Be sure to press straight and downward when cutting the dough - a twisting motion will prevent the dough from rising. You will need to reform the scraps of dough in order to have 8 biscuits. Do this by pushing the scrap pieces together and press to reform into a 1/2-inch thick disk. Place the biscuits on a small sheet pan and brush the tops with the melted butter (use parchment paper if you like under the biscuits). Bake in the oven for 10 to 12 minutes, or until golden brown. Brush tops again with melted butter. Allow to cool briefly and serve while still warm.

Makes 8 biscuits

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Biscuit dough:

3 cups all-purpose flour

4 tsp sugar

4 tsp baking powder

1 tsp salt

2 cups whipping cream

Cobbler:

1 cup sugar

2 TB cornstarch

1/4 cup water

2-16 ounce packages of frozen or fresh berries (6 cups)

In a large bowl stir together flour, sugar, baking powder, salt and whipping cream with a fork until well combined. Set aside.

In a large saucepan combine 1 cup sugar, 2 TB cornstarch, and 1/4 cup water. Stir in 6 cups (two 16-ounce) packages) fresh or frozen blackberries (or raspberries or cherries). Cook and stir over medium heat until thickened and bubbly. Divide mixture amount eight ramekins. Drop 1 or 2 mounds of batter on top of each.

Bake at 375 degrees for 25 to 30 minutes or until topping is golden brown and mixture is bubbly. Makes 8 servings.

1 (9-inch) pie shell, unbaked

1/4 cup butter

2 cups (scant) granulated sugar

3 (rounded) TBs all-purpose flour

3 eggs, slightly beaten

1 cup buttermilk

1 tsp vanilla

Nutmeg to garnish surface of pie

Preheat oven to 350 degrees. Let eggs and buttermilk come to room temperature.

Cream butter and sugar; add flour, then eggs. Stir in buttermilk and vanilla, beating until smooth. Pour into unbaked pie shell; sprinkle top of pie with nutmeg. Bake 45 to 50 minutes until pie tests done when the tip of a knife is inserted in center; knife should come out clean.