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.

Frozen icecream delight

Frozen Ice Cream Delight
2 cups crushed cream-filled chocolate cookies
1/2 cup butter or margarine, melted
1/2 cup sugar
1/2 gallon chocolate, coffee or vanilla ice cream, softened
Chocolate Sauce:
2 cups powdered sugar
2/3 cup semi-sweet chocolate chips
1 can (12 ounces) evaporated milk
1/2 cup butter or margarine
1 teaspoon vanilla extract
Topping:
1 1/2 cups salted peanuts
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup crushed cream-filled chocolate cookies
Combine 2 cups cookie crumbs, 1/2 cup butter and sugar. Press onto the bottom of an ungreased 13 by 9 by 2 inch baking pan. Freeze for 15 minutes. Spread ice cream over crust; freeze until firm, about 3 hours. Meanwhile, combine powdered sugar, chocolate chips, evaporated milk and 1/2 cup butter in a saucepan; bring to a boil. Boil for 8 minutes. Remove from the heat and stir in vanilla; cool to room temperature. Spoon over ice cream; sprinkle with peanuts. Freeze until firm. Spread whipped topping over nuts and sprinkle with 1/2 cup cookie crumbs. Freeze for at least 3 hours before serving.
Makes 12 to 16 servings.

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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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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.

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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