Peach Split A summer version of an ice cream

Peach Split A summer version of an ice cream parlor favorite. Peaches, peeled and halved Vanilla ice cream Raspberry sherbet Praline Sauce (recipe follows) Whipped cream Sliced peaches Praline Sauce: In a small saucepan, combine 1 cup brown sugar, 1/2 cup milk, 1/2 cup silvered almonds, 1/4 cup light com syrup and bring tc a boil. Cook and stir over medium heat for 5 minutes. Remove from heat and add 2 tablespoons butter oi margarine and 1 teaspoon vanilla. Serve warm. Makes about 1-1/3 cups. For each peach split, arrange 2 peach halves, 1 scoop vanilla ice cream and 1 scoop raspberry sherbet in individual dishes. Spoon on warm praline sauce and top with whipped cream and peach slices. Frozen Fruit Fantasy 1 quart buttermilk 2 cups sugar 1 teaspoon vanilla extract 1/4 teaspoon lemon extract 3 cups chopped mixed fruit such as peaches, strawberries, nectarines, blueberries, melon and seedless grapes. In large bowl or blender, combine buttermilk, sugar, vanilla and lemon extract. Stir to dissolve sugar. Stir in fresh fruits. Pour into 9-inch square pan or individual cups. Freeze uhtil firm. Makes 9 to 12 servings. Peachy Keen Breakfast 1-1/2 cups complete buttermilk pancake mix 1/2 cup milk 3 tablespoons soybean oil legg 1 pound bulk pork sausage, browned and drained 2 cups chopped peaches, well drained 1 cup peach puree 1/2 cup maple syrup 1 tablespoon cronstarch Grease 13 x 9-inch pan. In large bowl, combine pancake mix, milk, oil and egg. Stir in sausage and peaches. Pour batter into prepared pan. Bake at 350 degrees F 30 minutes or until golden brown. In small saucepan, combine peach puree, maple syrup and cornstarch. Cook over medium heat, stirring constatly, until mixture comes to a boil and thickens. To serve, cut in squares and top with peach syrup. Makes 6 to 8 servings.