Cherries Jubilee

Ingredients: 1-16oz. can pitted dark sweet cherries 1/4 cup sugar 1 tbsp. cornstarch 1/4 cup brandy, or    kirsch Vanilla ice cream

Drain cherries, reserving 1/2 cup syrup. Set cherries aside. In a med. saucepan combine reserved syrup, sugar, and cornstarch. Cook and stir till thickened and bubbly. Cook and stir for 2 min. more. Stir in cherries and heat through. In a small saucepan heat brandy or kirsch till it almost simmers. Carefully ignite brandy and pour over cherry mix. Serve immediately. Makes 6-8.

Fresh Fruit Bowl

Ingredients: 2 med. oranges 1/3 cup sugar 1/2 tsp. finely shredded     lemon peel 1 tbsp. lemon juice 1/8 tsp. ground cinnamon 1 1/2 cups cubed honeydew     or cantaloupe 1 cup halved strawberries 1 cup blueberries or     raspberries

Over a bowl, peel and section oranges, reserving juice. Combine reserved juice, sugar, lemon peel, lemon juice, and cinnamon. In a large serving bowl place all the fruit except the berries. Drizzle juice mix over fruit. Cover and chill 2-24 hours. To serve, stir in berries, top with yogurt and coconut. Makes 4.

Banana Foster

Ingredients: 4 ripe med. bananas 1/3 cup butter 2/3 cup packed brown sugar 1/4 cup light rum Vanilla ice cream

Peel bananas; halve crosswise, then lengthwise. In a large skillet melt butter over med. heat. Stir in brown sugar. Add bananas. Cook and stir 3-4 min. or till heated through. In a small saucepan heat rum till it almost simmers. Carefully ignite rum and pour over bananas. Serve immediately over ice cream. Serves 4.

Brownie Pudding Cake

Ingredients: 1/2 cup all purpose flour 1/4 cup sugar 3 tbsp. unsweetened    cocoa powder 3/4 tsp. baking powder 1/4 cup milk 1 tbsp. cooking oil 1/2 tsp. vanilla 1/4 cup chopped walnuts 1/3 cup sugar 3/4 cup boiling water

Stir together flour, 1/4 cup sugar, 1 tbsp. of cocoa powder, and baking powder. Add milk, oil, and vanilla. Stir till smooth. Stir in nuts. Transfer batter to a 1 quart casserole. Combine the 1/3 cup sugar and remaining cocoa powder. Gradually stir in boiling water. Pour evenly over batter. Bake at 350 for 30 min. or till a toothpick inserted near center comes out clean. Serve warm. Makes 4

Frozen Yogurt

Ingredients: 2 cups fresh or frozen:    strawberries, raspberries,    blueberries, or boysenberries 2-8oz. cartons plain yogurt 1/2 cup honey or sugar

In blender container blend fruit till smooth. Press through a sieve to remove seeds if needed. Stir in yogurt and honey or sugar. Pour into a 1-2 quart ice cream freezer. Freeze according to manufacturers directions. Let stand at room temp. for 20 minutes. Makes 1 quart.