PAWPAW ICE CREAM

Leslie Mansfield writes in "The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson's America": "Pawpaws have a flavor that can best be described as a creamy tropical custard. Hence their other name -- custard apple. A favorite of the men of the Corps during their travel through Ohio, pawpaws grow wild in about 25 other states east of the Mississippi River." (That includes Pennsylvania.) This was the ice cream served at the dinner honoring Mansfield at the Pines Tavern.

• 2 cups pawpaw puree, thawed if frozen
• 2 cups heavy cream
• 1/2 cup milk
• 1 cup sugar

Place the pawpaw puree in a bowl and set aside. In a heavy saucepan, stir together the cream, milk and sugar. Bring the mixture to a simmer over medium heat. Slowly pour the cream mixture into the pawpaw puree, whisking to blend. Cover with plastic wrap and completely chill in the refrigerator. Pour the cold mixture into an ice cream maker and process according to manufacturer's instructions.

Makes about 1 1/2 quarts.

PAWPAW CREAM CAKE

• 1 two-layer white cake mix, prepared according to package directions
• 2 3-ounce packages cream cheese, softened
• 1 cup butter-flavored Crisco
• 2 teaspoons vanilla
• 1/4 to 1/2 cup pawpaw pulp
• 2 cups confectioners' sugar
• 1 slightly beaten egg white (see note)
• Dash salt
• 1 recipe Belle's Diner Meringue (recipe follows)
• 2 large bags black walnut pieces (about 1 pound)

Belle's Diner Meringue:

• 5 egg whites
• 2 heaping tablespoons cornstarch
• 1/4 cup granulated sugar

For meringue: Beat egg whites in electric mixer until soft peaks form. Add cornstarch and sugar until stiff peaks form. Spread meringue on top of one baked cake layer. Bake in 350-degree oven for 5 minutes. Remove from oven; cool.

Prepare frosting: Mix cream cheese, shortening, vanilla, pawpaw pulp, egg white, confectioners' sugar and salt. Whip well.

Place remaining layer of baked cake on plate.

Spread 1/3 of frosting on cake layer. Sprinkle 1/3 of black walnuts on top of frosting. Place meringue-topped layer on top of frosted layer. Spread rest of frosting on outside of cake, leaving meringue topping as is. Press walnuts into frosting.

Note: Because of the danger of salmonella in uncooked eggs, you can reduce risk for the very young, very old or those with weakened immune systems by using pasteurized egg whites.

Sharon Phillips, Little Hocking, Ohio

PAWPAW MUFFINS

This is an example of how to use pawpaw puree as a fat-reducer in a recipe.

• 2 cups flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup 2-percent milk
• 2 egg whites
• 1 teaspoon vanilla
• 1 tablespoon soy oi
• 1/2 cup pawpaw puree

Mix flour, sugar, baking powder and salt. In a separate bowl, mix milk, egg whites, vanilla, soy oil and pawpaw puree.

Add the wet ingredients to the dry ingredients and hand-mix for 17 strokes using a wooden spoon.

Lightly coat air-bake muffin tins with vegetable oil and scoop the batter into the pans.

Bake the muffins at 400 degrees for 20 minutes.

Meleni W. Duffrin, Ohio University

PAWPAW PECAN PIE

This pie was made by Annette Chmiel, the mother of Ohio Pawpaw Festival organizer Chris Chmiel, whose wife, the former Michelle Gorman, grew up in Regent Square.

• 1 unbaked pie shell
• Bottom layer:
• 1 cup pawpaw puree
• 1 egg
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice

Beat egg with pawpaw puree. Add other ingredients. Spread into pie shell.

Top layer:

• 2 eggs
• 2/3 cup corn syrup
• 1/2 cup sugar
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla
• 1 cup pecan halves

Beat eggs until frothy. Add corn syrup, sugar and melted butter. Mix lightly. Stir in vanilla and pecan halves. Pour over pawpaw layer.

Bake in 350-degree oven for 50 minutes. Cool.