Like good neighbors, you folks come through when someone is in need. A lost recipe may be a small matter indeed, but we're still very grateful for the time people take to "search and rescue" them.

Sandra Salmon couldn't find her recipe for a multiple fresh fruit dessert "frosted" with sour cream and brown sugar. Sounds perfect for the summer season at hand.

Margie Dolan of Summerville and Lucy McDaniel apparently have hit the bulls-eye.

Sources I checked credit the recipe to a "Dear Abby" cookbook and say it was a hit at family gatherings. Any combination of fruits may be used instead of those listed, such as fresh plums, kiwi or raspberries. However, fresh fruit is a necessity, not frozen or canned.

Summer Surprise Dessert

1 cup fresh seedless grapes, halved

1 cup fresh whole blueberries

1 cup fresh strawberries, halved

1 cup fresh peaches, cut in bite-size pieces

1 cup firmly packed brown sugar

2 cups dairy sour cream

In a shallow 9x12-inch glass dish, combine all fruit and mix well. Sprinkle brown sugar over the fruit. Top with sour cream. Cover with plastic wrap; refrigerate 3-4 hours or overnight. The sour cream will seep though the brown sugar to the fruit.

To serve, gently stir the fruit; spoon into sherbet glasses.

Linda Field, also of Summerville, says she is a recipe collector from way back. Her recipe is slightly different with the incorporation of whipped topping. Also, it is made and served right away.

"It's very quick and easy, but more importantly, it is delicious," she says.

Fruit 'n' Cream

2 cups Cool Whip

1/2 cup sour cream

5 or 6 perfectly ripe peaches or nectarines

1 pint fresh blueberries

Brown sugar

Mix together the Cool Whip and sour cream and set aside. Slice peaches into serving bowls, add blueberries and top with reserved cream mixture. Sprinkle brown sugar over all and serve.

Also thanks to Sharon Cook of Charleston.

Meanwhile, Barbara Gilliard wrote in search of a Cranberry Walnut Bread recipe that she clipped from The Post and Courier maybe two or three years ago.

It didn't turn up in a search of the newspaper's archives. Nevertheless, Jean Townsend of Johns Island found this recipe she had once clipped -- not an exact match but chopped walnuts could be substituted for the almonds. If so, omit the almond extract or substitute vanilla instead.

Cranberry Almond Bread

5 aluminum foil baby loaf pans

4 cups flour

1 1/4 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups sliced almonds, divided

1 1/4 cups milk

1/4 cup oil

1 (8-ounce) carton vanilla yogurt

2 eggs

1 1/2 teaspoons almond extract

2 cups fresh or frozen cranberries, coarsely chopped

Preheat oven to 350 degrees. Place 5 baby loaf pans on a cookie sheet. Set aside.

In large bowl, combine dry ingredients and 1 cup almonds. In another bowl, beat together milk, oil, yogurt, eggs and extract. Add to flour mixture, stir just until dry ingredients are moistened. Stir in cranberries. Divide batter evenly between baby loaf pans. Sprinkle with remaining 1/2 cup almonds. Bake until golden brown and toothpick inserted in center comes out clean, 40 to 45 minutes. Cool and refrigerate.

Who's got the recipe?

--A Ravenel reader wants to hear from people who make a good turkey burger, and how they do it with seasonings, cheese, toppings, etc.

Reach Food Editor Teresa Taylor at food@postandcourier.com, 937-4886, or 134 Columbus St., Charleston, SC 29403-4800.