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Dessert tips and fan favorites

(ran TNP edition)

Keep in mind

Stick with a school-inspired theme to decorate and name your desserts.

When possible, go homemade. It makes an impression.

Finger foods often work best, especially during hotter weather, but don't let that stop you from making your grandmother's special cake or a delicious pie.

Practice basic food safety. Don't leave desserts out uncovered for long. Keep dishes that need to stay cool, cool, and prepare to reheat dishes that are best warm.

Fan recipes

The football fans in the story were happy to share their recipes.

Joyce Grant dishes up banana split pie. Chris Fulmer impresses his Ultimate Tailgaters crew with candy bar meltaways. And Kathy Louthian specializes in sour cream pound cake.

CANDY BAR MELTAWAYS: Preheat oven to 375 degrees.

Slice a 17-ounceroll of Pillsbury Slice n' Bake sugar cookie dough into quarter-inch slices and place slices in bottom of a 13- by 9-inch baking pan, pressing together to form a crust.

Bake 12 to 13 minutes or until golden brown.

Remove from oven; arrange a 9{-ounce package of Milky Way junior candy bars evenly over the crust. Return to oven 2 to 3 minutes or until candy softens. With spatula, quickly spread candy evenly over entire surface.

Sprinkle with { cup chopped peanuts. Cool and cut into bars. Makes 36.

SOUR CREAM POUND CAKE: Cream together 2 sticks butter and 3 cups sugar. Add 1 cup sour cream.

Mix in 3 cups flour, \ teaspoon baking soda and [ teaspoon salt. Add 6 eggs, one at a time, mixing well with each addition. Add 1 teaspoon vanilla. Mix well.

Place in a cold oven and bake at 300 degrees for 1{ hours.

BANANA SPLIT PIE: Make a crust with 1 stick margarine and 2 cups graham cracker crumbs.

Next, combine 2 sticks room-temperature margarine, 2 eggs and 2 cups sifted powdered sugar.

Spread over crust. In layers, add 1 large can crushed pineapple (drained), 4 to 5 sliced bananas, 1 large container Cool Whip. Sprinkle with } cup chopped nuts and { cup chopped cherries. (Note: This pie contains raw eggs).

_ ALLISON ASKINS

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