W Home & Garden

Northwest NEWS

July 31, 2000

Home & Garden

Dining In

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All American Banana Split.

All-American Banana Split
   2 small bananas, halved lengthwise
   1-1/3 c. vanilla ice cream
   1-1/3 c. strawberry or chocolate ice cream
   1/2 c. fresh strawberry topping (below)
   1/2 c. fresh blueberry topping (below)
   4 Tbsp. chopped walnuts
   Split each banana half length-wise, to make a total of 8 pieces.
   Place in each of 4 oval dessert dishes. Arrange scoops of strawberry and vanilla ice cream on top of the bananas in each dish. Each scoop should be 1/3 c. in size.
   Spoon strawberry topping over the strawberry ice cream. Spoon blueberry topping over the vanilla ice cream. Sprinkle nuts over banana split. Serve immediately.
   Makes 4 servings.
  
   Strawberry Topping
   2 tsp. sugar
   2-3 large strawberries, chopped
   Sprinkle the sugar over the berries in a bowl. Let sit at room temperature until the sugar dissolves, 50-60 minutes. Use immediately or refrigerate up to 2 days, tightly covered.
  
   Blueberry Topping
   1 c. fresh blueberries
   2 Tbsp. packed light brown sugar
   In a saucepan, mash berries with the sugar to crush the berries lightly. Let sit 5 minutes.
   Over medium heat, bring the sauce to a boil. Cook, simmering, 2 minutes. Transfer to a bowl and cool completely before using. Use immediately or refrigerate up to 2 days, tightly covered.
  
   Fruit Filled Dessert Cups
   4 flour tortillas
   1 Tbsp. butter or margarine, melted
   1 tsp. cinnamon
   3 Tbsp. sugar, divided
   3 oz. cream cheese
   1/2 tsp. vanilla
   2 c. mixed fruit: blueberries, raspberries, sliced bananas Optional: add kiwi and/or nectarines for a tropical twist
   Commercially prepared whipped ice cream
   Brush both sides of each tortilla with butter. Combine cinnamon and 1 Tbsp. sugar, and sprinkle over both sides of each tortilla. Save any remaining cinnamon-sugar mixture.
   Gently press the center of each tortilla into a 6 oz. custard cup or dessert dish to form a ruffly-edged cup. Place tortilla cups on baking sheet. Bake in preheated 400 degrees F. oven for 5 minutes or until lightly browned.
   Cool completely in custard cups or dessert dishes. Beat together cream cheese, vanilla and remaining 2 Tbsp. sugar. Stir remaining cinnamon-sugar into fruit.
   When ready to serve, spoon cream cheese mixture into bottom of dessert cups; fill each cup with fruit. Top with whipped cream.
   Makes 4 servings.
  
   Raspberry Java Smoothie
   2 c. fresh raspberries
   1 c. cold coffee
   1/2 c. skim milk
   2 c. vanilla extract
   2 Tbsp. granulated sugar
   1 c. ice cubes
   Prepared whipped cream
   In a blender combine all ingredients, except whipped cream. Blend until smooth. Pour into glasses. Top with whipped cream and serve. Makes four 8 oz. glasses.
   For a seedless smoothie, blend raspberries, coffee and milk. Strain seeds, then add remaining ingredients and blend until smooth. Top with whipped cream and serve.
  
   Fresh Strawberry Sorbet with Raspberry Sauce
   1 c. water
   3/4 c. sugar
   1-/14 lb. strawberries, washed and hulled
   Juice of 2 oranges
   Juice of 1 lemon
   8 oz. frozen or fresh raspberries
   Fresh strawberries for garnishing
   Bring water and sugar to boil, stirring to dissolve sugar, and boil for 2 minutes. Remove from heat and let cool. In food processor or blender, pureť strawberries. Combine berries with syrup and juices. Mix well.
   If using an ice cream machine, follow the manufacturer's instructions. To make sorbet by hand, freeze in metal pan or bowl until barely firm. Beat by hand or electric mixer until slushy. Return to freezer, place plastic wrap on the surface so it is in direct contact with the entire area.
   While sorbet is hardening, pureť frozen raspberries in a blender. If neccessary, add superfine granulated sugar to taste. (Strain seeds, if desired.)
   Sorbet should not be served rock hard. If necessary, transfer sorbet from freezer to refrigerator for 15 minutes or until sorbet os softened enough for a spoon to cut through. Spoon sorbet into individual dishes or stemmed glasses and pour sauce over it. Garnish with fresh berries.
   Makes 8 servings.
  
   Sugar Cookie Fruit Tart
   1 package (18 oz.) Refrigerated Sugar Cookie Bar Dough
   1 package (8 oz.) cream cheese, softened
   1/3 c. granulated sugar
   1/2 tsp. vanilla extract
   1-1/2 c. fruit (whole raspberries or blueberries sliced kiwifruit, bananas, peaches or strawberries)
   Preheat oven to 325 degrees Grease bottom and side of 9-inch fluted tart pan with removable bottom.
   Press cookie dough evenly into prepared pan. Bake for 22 to 27 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
   Beat cream cheese, sugar and vanilla extract in small mixing bowl until smooth. Spread evenly over cooled cookie crust to within 1/2 inch of edges.
   Makes 8 to 10 servings.