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Enter and win.
We've all heard that. But this time, it's true. Velvet Ice Cream's summer contest ties together the Ohio Bicentennial, six Ohio inns and ice cream recipes.
The big winners of the history-themed promotion will receive a weekend getaway to one of the six participating inns -- one couple each to Buxton Inn, inn at Cedar Falls, Granville Inn, inn at Honey Run, Murphin Ridge Inn or White Oak inn.
All other entrants receive a booklet of recipes from the inns, all of which use Velvet ice cream flavors.
You can enter online by visiting www.velveticecream.com, where you'll find full instructions.
And just so everybody (entering or not) can have something, Velvet offers the following recipe, from Yvonne Martin at White Oak Inn:
APRICOT ICE CREAM PUFFS
1 10-ounce package puff pastry shells
1/2 gallon Velvet Vanilla Lover's Trio Ice Cream
1/2 cup premium chocolate syrup
1 cup apricot preserves
3 tablespoons brandy or peach schnapps
1/4 cup confectioner's sugar
1/4 cup toasted sliced almonds
Bake puffed pastry according to package instructions and allow to cool. Remove top and hollow out center.
To serve:
In a small saucepan or microwave-safe bowl, warm the apricot preserves. Mix in the brandy or schnapps. Spoon one tablespoon of preserves into the center of each puff. Fill with a large scoop on VELVET Vanilla Lover's Trio ice cream. Top with an additional tablespoon of apricot preserve mixture.
Place pastry shell top onto scoop of ice cream. Drizzle with a small amount of chocolate syrup and sprinkle with confectioner's sugar. Serves 6.