Berry good topping

Berry Good Topping
1 pint fresh raspberries, divided
1/4 cup unsweetened apple juice
2 teaspoons cornstarch
2 tablespoons unsweetened apple juice concentrate
1/4 teaspoon vanilla extract
Place 1 cup berries and apple juice in a blender. Cover and puree. In a small saucepan, combine cornstarch and apple juice concentrate; stir until smooth. Add pureed berries. Cook over low heat, stirring constantly, until thickened. Cool. Add vanilla and remaining berries. Cover and store in the refrigerator.
Makes 1 1/2 cups.

Milky way ice cream

Milky Way Ice Cream
16 ounces Milky Way candy bars
1 quart whipping cream, divided
4 eggs
1 1/2 quarts milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
In a double boiler, melt candy bars with half of the cream. Beat together eggs and remaining cream; whisk in melted chocolate. Cook and stir for 5 minutes. Cool. Beat together milk and pudding mixes; fold into chocolate mixture. Chill several hours or overnight. Freeze in an ice cream freezer according to manufacturer’s instructions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer for 2 to 4 hours before serving.
Note:
It is important to chill the cooked egg mixture thoroughly before placing it in the ice cream maker to freeze. The colder the mixture, the faster it will freeze and the creamier the ice cream will be.
Makes about 3 quarts.

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Easy chocolate icecream

Easy Chocolate Ice Cream
2 cups half and half cream
1 1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
2 cups whipping cream
Combine half and half, sugar, cocoa and vanilla in a blender; cover and process on low until smooth. Stir in whipping cream. Freeze in an ice cream freezer according to manufacturer’s instructions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer 2 to 4 hours before serving.
Makes 1 1/2 quarts.

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Blueberry and peach cobbler

Blueberry And Peach Cobbler
1/2 cup water
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
2 cups sliced peeled fresh peaches
1 cup blueberries
Topping:
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter or margarine
In a saucepan, combine water, 2 tablespoons sugar, brown sugar, cornstarch and lemon juice. Bring to a boil, stirring until thick. Add fruit. Pour into a greased 2 quart baking dish. For Topping, combine flour, 1/4 cup sugar, baking powder and salt in a mixing bowl. Stir in milk and butter. Spread over fruit mixture. Bake at 375 degrees for 50 minutes, or until topping is golden brown and tests done. Serve warm.
Makes about 6 servings.

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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.

Crunchy baked apples

Crunchy Baked Apples
1/2 cup chopped walnuts
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup packed brown sugar
1/4 cup raisins
2 tablespoons butter or margarine, melted, divided
4 medium tart apples
1 lemon, halved
4 (3 inch) cinnamon sticks
3/4 cup apple juice
In a blender or food processor, grind together walnuts and sugar. Add cinnamon; set aside. Combine the brown sugar, raisins and 2 tablespoons of butter; set aside. Core apples and peel the top two-thirds of each. Rub tops and sides with lemon; squeeze juice into centers. Brush apples with 2 tablespoons butter; press nut mixture evenly over peeled portion. Place in an ungreased 9 inch baking dish. Fill apples with raisin mixture. Insert a cinnamon stick into each apple; drizzle with remaining butter. Pour apple juice around apples. Bake, uncovered, at 375 degrees for 40 to 50 minutes, or until tender. Cool for 15 minutes before serving.
Makes 4 servings.

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