Nope. Oven's broken at the suburban house, so I only bake when I'm at the other one. I just got back from the bakery from picking up DH's birthday cake. Well, not a traditional cake. He loves their chocolate roll, so I ordered a double one for him to enjoy for the holiday weekend

Nope, too hot here. have company coming, so I got the makings for sandwiches...very thin sliced deli roast beef (expensive, but worth it) asst. cheeses, good bakery buns, asst. chips and a big bowl of fresh fruit. I will make up a strata to bake up in the AM for breakfast to go with the fresh fruit, juice & coffee. Hopefully it will be cool enough in the AM to turn on the oven. Marilyn Sue, your cake & brownies sounds soooo yummy. Have a good weekend. Dottie

Thank you, we are invited to another cookout on Monday, so these will be great to go with the grilled things. I won't finish up the Jell-O cake until closer to time. I will be taking other things too.

Sue

No. I made Ruthie's recipe for Strawberry-Peach cobbler the other day and the house got really hot. Silly me, I could have made it in the convection-toaster oven.

Linda, please share the strawberry peach cobbler!

Glenda, here is the post where Ruthie gave us her recipe for the strawberry peach cobbler.

Here is a link that might be useful: Ruthie's recipe

I've saved this so I'll post it just in case Linda gets busy.

STRAWBERRY-PEACH COBBLER

For fruit
1 1/4 pounds firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges
12 ounces strawberries (about 3 cups), hulled
1/3 cup sugar
1 tablespoon cornstarch

For topping
1/2 cup all purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg yolk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
Make fruit:
Preheat oven to 375°F. Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish. NOTE: I'm assuming you also add the cornstarch.

Make topping:
Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.

I just took Sandy's "Oh, My Goodness" bars out of the oven, and they smell great. I am also going to make rhubarb pies.

I was looking at recipes on Paula's food blog and saw a recipe for Cherry Chip Bars that sounds really good. It starts with a cherry chip cake mix and has chocolate chips so if I can find the mix at the store I plan to make them. The picture was mouth-watering!

Way too hot to bake here. the rest of you - keep up the good work!

I bake every weekend. This week it's 6 dozen chcolate chip cookies, one dozen with chopped pecans (Just for me) a chocolate cake to share with our neighbor (her son is in town helping her pack for her big move to NC). I'll make corn muffin tops in the morning. Still working on what to do with frozen raspberries.