Our children are in full swing with the cooler temperatures. Last week they were out of school for a brief vacation, and I think they spent every daylight moment outside playing.

At one time we had a yard full of children all wanting to play something different, but somehow it always seems to work out. When you get several children together you never know what will happen, but in our neighborhood we are blessed with a group of really good children. Of course, a warm batch of chocolate chip cookies always helps smooth over any problems.

All the recipes today were sent to me from a friend who loves to cook and enjoys good food. I chose only a sampling; maybe I can share more with you later.

Rosy Raspberry-Pear Pie

1 (15-ounce) box refrigerated pie crusts, softened as directed on box

3 firm ripe pears, peeled, cut into 1/2-inch slices

1 tablespoon lemon juice

1/2 teaspoon almond extract

3/4 cup sugar

3 tablespoons all-purpose flour

1 cup fresh raspberries, or frozen whole raspberries without syrup, partially thawed

1 tablespoon butter, melted

1 tablespoon sugar

Heat oven to 400 degrees. Place 1 pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie, reserving second crust for cutouts. In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pan. Top with raspberries. Spoon remaining pear mixture over raspberries. Remove second pie crust from pouch; place flat on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar. Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 3 hours. If desired, serve with vanilla ice cream. 8 servings.

Churros

These crispy, cinnamon-and sugar-coated treats are the Spanish equivalent of a doughnut.

Vegetable oil

1 cup water

1/2 cup butter or margarine

1 cup all-purpose flour

1/4 teaspoon salt

3 eggs

Powdered sugar or cinnamon-granulated sugar mixture

Heat oil (1 1/2 inches) to 375 degrees in 4-quart Dutch oven or deep saucepan. Heat water and butter to rolling boil in 3-quart saucepan. Remove from heat; quickly stir in flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, until smooth and glossy. Spoon mixture into pastry bag fitted with star tip No. 6. Squeeze 5-inch strips of dough into hot oil. Cook, turning frequently, until deep golden brown; drain. Sprinkle generously with powdered sugar. Serve warm.

Crab Alfredo

1 package (16 ounces) penne or medium tube pasta

1/2 cup chopped onion

1/4 cup butter

2 cups (16 ounces) sour cream

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning, or to taste

1/4 teaspoon pepper

2 packages (8 ounces each) crabmeat, flaked (imitation may be used)

1/4 cup grated Parmesan cheese

2 tablespoons minced fresh parsley

Cook pasta according to package directions. Meanwhile, in a large skillet, sautŽ onion in butter until tender. Whisk in the sour cream, soup, milk, salt, garlic powder, Italian seasoning and pepper until blended. Cook and stir until heated through (do not boil). Stir in crab; heat through. Drain pasta; top with crab sauce. Sprinkle with Parmesan cheese and parsley. Yield: 8 servings.

Have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701.