45 minutes preparation, 30 minutes baking

Crumb Crust/Topping:
1 cup hazelnuts or almond (about 4 oz.)
2 cups flour
½ cup sugar
¾ cup chilled butter, cut into small pieces

Filling:
½ cup sugar
1 ½ Tbsp. cornstarch
2 pints fresh berries (such as blueberries, raspberries and /or strawberries)

Preheat oven to 350°F. To prepare crumb crust/topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 minutes.

Remove nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450°F.

In food processor process the nuts until finely ground, about 10 seconds.

In large bowl, mix together the nuts, flour and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form.

Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8-9 inch tart pan.

To prepare the filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly.

Sprinkle the berry mixture evenly with the remaining crumb crust/topping.

Bake until topping is golden and filling is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.

½ cup butter, softened
2 eggs
3 Tbsp. water
1 tsp. Vanilla
¾ cup flour
1/3 -1/2 cup cocoa
¼ tsp. Salt
1 cup sugar
1 cup cream
10 strawberries
3 kiwi

Cream butter, eggs, water and vanilla. Add dry ingredients and mix. Spread in greased 8-inch square cake pan. Bake at 325º for 25-30 minutes. Cool completely.

Whip cream. Wash strawberries, remove stems and slice. Peel kiwi and cut into pieces. Serve brownie pieces with whipped cream and fruit. 4-6 servings.

4 ripe bananas
1 cup (6 oz.) milk chocolate chips
1/3 cup butter
Chopped nuts

Peel bananas; cut in half crosswise. Insert a wooded skewer in each half. Wrap each in aluminum foil; freeze firm. Melt chocolate and butter over low heat. Stir to blend. Remove bananas from freezer; dip into chocolate. Roll in chopped nuts. Wrap each in foil, and refreeze, or let stand at room temperature about 15 minutes before serving. Makes 8 servings.

4 bananas, unpeeled
½ cup chocolate chips
½ cup miniature marshmallows
8 graham wafers, if desired

1. Slice the bananas in half lengthwise, but don’t cut all the way through to the other side.
2. Put the bananas on a slice of tin foil.
3. Sprinkle chocolate chips and marshmallows inside the banana.
4. Bring the sides of the foil together and fold to seal.
5. Place the bananas in the colas of a fire for 10-15 minutes.
6. Remove from the fire; let cool and open carefully.
7. Eat the cooked inside of the banana with graham wafers, if desired.

1 cup sugar
½ cup corn syrup
15 oz. canned milk
1 tsp. vanilla
6-8 medium apples (washed and dried)
Popsicle sticks (Place 1 in center of each apple)

Combine 1st 3 ingredients. Cook slowly to firm ball stage, about 30 minutes. Remove from heat; add vanilla. Dip apples. Place on well-buttered and sugared wax paper in fridge to set.