Cherry Cobbler

1. Preheat oven to 400 degrees F. For topping, in a medium bowl stir together flour, the 2 tablespoons sugar, the baking powder, salt, and, if desired, cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.

2. For filling, in a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.

3. In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into six mounds on top of filling. If desired, combine the 2 teaspoons sugar with 1/8 teaspoon cinnamon, sprinkle over biscuits.

4. Bake for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream.

Rhubarb Cobbler:

Prepare as above, except substitute fresh or frozen sliced rhubarb for the cherries.Per 1 biscuit + about 1/2 cup filling: 346 cal., 10 g total fat (5 g sat. fat), 93 mg chol., 248 mg sodium, 59 g carbo., 3 g fiber, 6 g pro.Daily Values: 9% vit. A, 16% vit. C, 15% calcium, 8% ironExchanges: 1 Starch, 1/2 Fruit, 3 Other Carbo., 1 1/2 Fat

Blueberry or Peach Cobbler

Prepare as above, except, for filling, in a saucepan combine 1/3 to 2/3 cup sugar, 1/4 cup water, and 1 tablespoon cornstarch. Stir in 5 cups fresh or frozen blueberries or unsweetened peach slices. Cook and stir until slightly thickened and bubbly.Per 1 biscuit + about 1/2 cup filling blueberry, peach, apple, or pear variations: 278 cal., 10 g total fat (5 g sat. fat), 58 mg chol., 233 mg sodium, 44 g carbo., 6 g fiber, 4 g pro.Daily Values: 8% vit. A, 20% vit. C, 5% calcium, 8% ironExchanges: 1 Starch, 1 Fruit, 1 Other Carbo., 1 1/2 Fat

Apple or Pear Cobbler:

Prepare as above, except, for filling, cook and stir 6 cups sliced, cored, and peeled cooking apples or pears, 1/3 to 1/2 cup sugar and 1 tablespoon lemon juice until boiling, stirring occasionally once fruit begins to juice out; reduce heat. Simmer, covered, for 5 minutes or until fruit is almost tender, stirring occasionally. Combine 2 tablespoons water and 1 tablespoon cornstarch; add to filling. Cook and stir until thickened and bubbly.Per 1 biscuit + about 1/2 cup filling: 278 cal., 10 g total fat (5 g sat. fat), 58 mg chol., 233 mg sodium, 46 g carbo., 3 g fiber, 4 g pro.Daily Values: 7% vit. A, 9% vit. C, 5% calcium, 7% ironExchanges: 1 Starch, 1 Fruit, 1 Other Carbo., 1 1/2 Fat