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Columns January 23, 2018  RSS feed

Cooking Country

Sherry Matney

Almost done with our Super Bowl Party plans and we now know which teams will be playing. I can’t really say I care which one wins but it seems to me that the Patriots win more than their share of big games so I will probably root for the Eagles. The real entertainment for me is being with friends and watching the new commercials. All we lack now is preparing something sweet. You cannot go wrong by serving ice cream sundaes and chocolate for dipping. Both are a little messy so be sure to set up a place to catch as much of the mess as possible.

Black Forest Sundaes

12 Oreo cookies
Vanilla ice cream
1 can cherry pie filling
Jar of hot fudge topping
½ cup chopped nuts

Divide ingredients among sundae cups, layering in order given.

Bananas Foster Sundaes

2 to 3 ripe bananas,
2 tbsp. butter
1 cup brown sugar,
1 t. vanilla extract
½ tsp. cinnamon
1/8 tsp. salt
Butter pecan ice cream

Sauté bananas in butter for 2 minutes. Add sugar, vanilla, cinnamon and salt; cook and stir for 2 minutes, until thickened. Cool slightly. Divide ice cream among sundae cups. Spoon topping over ice cream.

Key West Sundaes

16 whole graham crackers, crushed
¼ cup butter, melted

1 tbsp. sugar
1 pint lime sherbet
Garnish with lime wedges

Toss together crackers, butter and sugar; press into a 9x9-inch baking pan. Bake at 350 degrees for 8 to 10 minutes, until golden. Cool; crumble coarsely. Layer crumb mixture with sherbet in sundae cups; garnish with lime wedges.

Chocolate Fondue

24 oz. pkg. semi-sweet
chocolate chips
1 pint whipping cream
6 tbsp. light corn syrup

Place chocolate chips in the top of a double boiler. Melt and stir until smooth. Add remaining ingredients and stir to blend. Spoon into a fondue pot or mini slow cooker on low setting to keep warm. (You can probably do the whole thing in a slow cooker but be sure to do it on low.) Serve with cake cubes, fruit pieces, graham crackers or whatever you like to dip.

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