Fruit Dip/Frosted Fruit Salad
Katie Farnsworth

1/2 cup sugar
2 T. flour
1 cup juice (pineapple, orange or lemon)
1 egg, slightly beaten
1 T. butter/margarine
1 cup whipping cream, whipped

Combine sugar, flour, juice and egg. Mix WELL. Microwave, stirring every 2 minutes, until thickened. Add butter. Let cool. Chill. Fold in whipping cream and then spread over chilled fruit, or use as a dip.

Variation: This recipe can also be used without the whipped cream.

Notes: (from Katie and me) Mix very well before putting in the microwave, especially the egg, or you get little bits of cooked egg, which is more than a little un-appetizing. I used beaters, and then beat it again after the first round of microwaving, because it was getting lumpy. Also, use a large or deep bowl and keep a close eye on it while microwaving, so it doesn't boil over.

Cinnamon-vanilla Sauce w/ Fresh Fruit
Jen Brady

Quick & Easy to make! Great on fruit, crepes, even french toast!

1/2 cup granulated sugar
2 Tbsp cornstarch
2 cinnamon sticks
1 can (12 oz) Evaporated Milk
1 1/2 tsp vanilla extract
6 cups assorted fresh fruit (apples, bananas, grapes, mangoes, papayas, peaches, and/or strawberries)

Combine sugar, cornstarch and cinnamon sticks in medium saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens. Remove from heat and remove cinnamon sticks; stir in vanilla. Refrigerate for 2 hours, or until well chilled.
Arrange fruit in dessert dishes. Top with sauce. Sprinkle with cinnamon, if desired.
OR: fill crepes with fresh fruit and top with sauce, sprinkle with cinnamon; OR spread over fresh, hot french toast, sprinkle with cinnamon.