1½ cups apple cider
1/3 cup sugar
2 Tbsp. cornstarch
½ tsp. ground cinnamon
½ tsp. lemon juice
1½ cups finely chopped peeled tart apples
Vanilla ice cream

In a saucepan, combine cider, sugar, cornstarch, cinnamon and lemon juice; stir until smooth. Add apples. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; cool slightly. Serve over ice cream.

Yield: about 2 cups topping



3 cups fresh blueberries
2 cups sugar, divided
2-3 Tbsp. cornstarch
1 cup butter
4 eggs
3 cups flour
1½ tsp. baking powder
1 tsp. vanilla

Cook blueberries over low heat until they become juicy. Add ¼ cup sugar. While boiling gently, add cornstarch that has been mixed with a little water. Add slowly to blueberry mixture, stirring constantly until thickened. Cool slightly.

Cream 1¾ cups sugar and butter until light and fluffy. Add eggs and vanilla; beat well. Stir together flour and baking powder; add to creamed mixture, stirring until blended. Spread half the dough in ungreased 9 in. x 13 in. pan. Spread blueberry mixture over dough. Drop remaining dough from teaspoon over blueberry mixture.

Bake in 350º oven for 45 minutes.