Peanut butter icecream topping

Peanut Butter Ice Cream Topping
1 cup packed brown sugar
1/2 cup light corn syrup
3 tablespoons butter or margarine
Pinch of salt
1 cup creamy peanut butter
1/2 cup evaporated milk
Vanilla ice cream
Peanuts, optional
Combine brown sugar, corn syrup, butter and salt in a 1 1/2 quart microwave-safe dish. Cover and microwave on high for 4 minutes, or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in milk. Serve warm over ice cream. Sprinkle with peanuts, if desired. Cover and store in the refrigerator. To reheat, microwave on medium for 1 to 2 minutes, or until heated through.
Makes 2 3/4 cups.

Homemade fudge sauce

Homemade Fudge Sauce
1 1/2 cups sugar
1 cup baking cocoa
1/2 teaspoon ground cinnamon
1 cup whipping cream
1/2 cup milk
1/2 cup butter (no substitutes), cut into 8 pieces
2 teaspoons vanilla extract
In a heavy saucepan, combine sugar, cocoa and cinnamon. Add cream and milk; mix well. Bring to a boil over medium heat, stirring constantly. Cook for 2 minutes. Remove from the heat; cool for 15 minutes. Add butter and stir until melted. Stir in vanilla. Cool to room temperature. Cover and store in the refrigerator. Stir before serving.
Makes 3 cups.

Chicken macaroni casserole

Chicken Macaroni Casserole
2 cups cubed cooked chicken
2 cups elbow macaroni
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1/2 pound process cheese, diced
1/4 green pepper, diced
1 (2 ounce) jar diced pimientos
1 (4 ounce) can mushroom pieces, undrained
1 (5 ounce) can sliced water chestnuts, undrained
2 cups milk
1 teaspoon salt
In a large bowl, combine all ingredients; cover and refrigerate overnight. Preheat oven to 350 degrees. Pour mixture into a 9 by 13 by 2 inch glass casserole dish. Bake, uncovered, for 1 1/2 hours.
Variation:
Substitute tuna, shrimp or crab for the chicken.
Makes 6 servings.

Banana cake

Banana Cake
1 1/4 cups flour
2/3 cup sugar
1/4 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup bananas, mashed
1/3 cup oil
1 egg, slightly beaten
1 teaspoon vinegar
1 teaspoon vanilla
Mix together flour, sugar, cornstarch, baking soda and salt; set aside. Combine bananas, oil, egg, vinegar and vanilla; stir into flour mixture. Pour into a 9 by 13 inch baking pan. Bake at 350 degrees for 55 to 60 minutes.

Patriotic dessert

Patriotic Dessert
1 cup all-purpose flour
1 cup finely chopped pecans
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, room temperature
1 cup powdered sugar
1 carton (16 ounces) frozen whipped topping, thawed, divided
1 package (5.1 ounces) instant vanilla pudding mix
1 1/2 cups cold milk
1/2 cup fresh blueberries
3 cups fresh strawberries, halved
Combine flour, pecans and butter. Press onto the bottom of an ungreased 13 by 9 by 2 inch baking pan. Bake at 350 degrees for 20 minutes. Cool. In a mixing bowl, beat together cream cheese and powdered sugar. Fold in half of the whipped topping; mix until smooth. Spread over crust. In another mixing bowl, beat together pudding and milk until smooth. Spread over cream cheese layer. Cover with remaining whipped topping. Decorate with blueberries and strawberries to resemble a flag, using blueberries as stars and strawberries as stripes. Refrigerate for at least 1 hour before serving.
Makes 12 to 15 servings.

Fresh apple cake

Fresh Apple Cake
1 1/3 cups oil
3 eggs
2 cups sugar
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 1/2 cups flour
1/2 cup dates, chopped
1 cup black walnuts, chopped
3 cups apples, peeled and diced
Non-dairy whipped topping, optional
Cream together oil, eggs, sugar and vanilla. Add salt, baking soda, baking powder and flour; mix well. Stir in dates, walnuts and apples; mix well. Pour into greased 9 by 13 inch pan. Bake at 325 to 350 degrees for 1 to 1 1/2 hours, or until toothpick inserted into center comes out clean. Let cool for 20 minutes in pan before removing.

Orange party girl cake

Orange Party Girl Cake
1 stick sweet butter, softened
3/4 cup sugar
2 eggs, separated
Grated zest of 2 oranges
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh orange juice
Orange Glaze (see below)
Orange-tinted coconut, optional
Cream butter; gradually add sugar. Beat in 2 egg yolks, 1 at a time. Add orange zest. Sift together dry ingredients. Add to batter alternately with orange juice. Beat egg whites until stiff peaks form and fold into batter. Pour into 9 inch layer cake pan. Bake at 350 degrees until cake shrinks from side of pan (20 to 25 minutes. Also test with toothpick. Cool for 10 minutes in pan; turn out onto rack and while still warm, pour on Orange Glaze.
Orange Glaze
1/4 cup orange juice
1/4 cup sugar
In saucepan, simmer ingredients until syrupy. If desired, sprinkle coconut over cake for added appeal.
Makes 8 to 10 servings.