WEDNESDAY MAY 18

GLAZED RED BERRY PIE VIRGINIA

3/4 CUP SUGAR

3 TBP CORN STARCH

1 1/2 CUPS WATER

1 SMALL PKG RASPBERRY JELLO

3 CUPS FRESH STRAWBERRIES

1 CUP FRESH RASPBERRIES

1 BAKED PIE SHELL

COOL WHIP

COMBINE SUGAR AND CORN STARCH, IN MEDIUM SAUCEPAN

GRADUALLY STIR IN WATER AND BRING TO BOIL FOR 1 MINUTE

REMOVE FROM HEAT AND ADD JELLO AND STIR 2 MINUTES

STIR IN FRUIT

POUR INTO PIE CRUST

REFRIGERATE FOR AT LEAST 3 HOURS

SMORES BROWNIES

6 tablespoons butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar

Pinch salt

Brownie:

(1 stick) butter

4 ounces unsweetened chocolate, chopped

1 cup packed brown sugar

3/4 cup sugar

1 1/2 teaspoons vanilla

1/2 teaspoon salt

4 large cold eggs

1 cup flour

Topping:

4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 350 degrees . Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

CREPES NORMAS

3 EGGS

1 CUP FLOUR

1/2 TSP SALT

1 1/4 CUPS MILK

1/4 CUP WATER

2 TBP MELTED OLEO

COMBINE ALL INGREDIENTS AND MIX WELL

1 TBP OF MIXTURE ON A FLAT GRIDDLE

ORANGE CREPES WITH FRUIT FILLING

Crepes:

4 large eggs

3/4 cup orange juice

1 tablespoon sugar

1/8 teaspoon salt

7 generous tablespoons flour

Fruit filling:

1 cup fresh blueberries

1 cup fresh raspberries

1 cup fresh quartered strawberries

1 cup fresh blackberries

Whipped cream, optional

Powdered sugar, optional

In a blender container, place eggs, orange juice, sugar and salt. Cover and pulse 15 seconds until combined.

While blender is on, add flour one tablespoon at a time until blended well. Refrigerate for 30 minutes.

Melt 1/2 tablespoon butter in a 10" nonstick sauté pan. Pour 3 tablespoons of batter into the pan and swirl around to coat the bottom of the pan evenly. Cook until edges are nice and brown and middle is firm to the touch. Loosen edges and flip crepe and cool for approximately 15 seconds. Slide out of pan onto plate, cover with foil while continuing to make crepes with remaining batter.

In a medium bowl, combine fruit with 1 tablespoon of sugar. Using a fork, crush the berries slightly to allow the juices to come out.

Place 2 crepes on a plate. Ladle 1/4 cup of the fruit mixture on one side of each crepe and roll crepe over the fruit.

Garnish with fresh whipped cream or powdered sugar, if desired. Serve immediately.