Old-Fashioned Oatmeal Brownies

Base and Topping

2 1/2 cups quick-cooking or regular oats
3/4 cup Gold Medal® all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, melted

Filling

4oz unsweetened baking chocolate
2/3 cup butter or margarine
2 cups granulated sugar
1 teaspoon vanilla
4 eggs
1 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir in melted 3/4 cup butter. Reserve 3/4 cup oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.
Meanwhile, in 3-quart saucepan, heat chocolate and 2/3 cup butter over low heat, stirring occasionally, until melted; remove from heat. Stir in granulated sugar, vanilla and eggs. Stir in 1 1/4 cups flour, the baking powder and salt.
Spread batter over baked base. Sprinkle with reserved oat mixture. Bake about 30 minutes or until center is set and oat mixture turns golden brown (do not over bake). Cool completely, about 2 hours. Cut into 8 rows by 6 rows.

Raspberry Freezer Jam

3 pints (6 cups) raspberries
5 1/4 cups sugar
3/4 cup water
1 package (1 3/4 ounce) powdered fruit pectin

Mash raspberries with potato masher or in food processor until slightly chunky (not pureed) to make 3 cups crushed raspberries. Mix raspberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberry mixture; stir constantly 3 minutes.
Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.

Strawberry Freezer Jam

1 quart (4 cups) strawberries, cut in half
4 cups of sugar
3/4 cups water
1 package (1 3/4 ounces) powdered fruit pectin

Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries.  Mix strawberries and sugar in large bowl.  Let stand at room temperature 10 minutes, stirring occasionally.

Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.

Spring Fruit Pizza

1 pouch (ilb 1.5 oz) Betty Crocker suger cookie mix
1/2 cup butter or margarine, melted
1 egg
1 cup whipping cream
1/2 cup Betty Crocker rich & creamy cream cheese frosting (from 1-lb container)
3 1/2 cups assorted fresh fruit (strawberries, blueberries, kiwi, etc)

Heat oven to 375 degrees.  Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
In a medium bowl, stir cookie mix, melted butter and egg until soft dough forms.  Press dough in bottom of pan.  Bake 10 to 15 minutes or until light golden brown.  Cool completely, about 45 minutes.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.  Gently stir frosting into whipped cream.  Spread over cookie pizza.  Arrange fruit on top.