Summery Recipes
Snowballs
Roll balls of firmly frozen ice cream in shredded coconut just before serving.
Fruit Salad
1 pt. raspberries
1 pt. blueberries
1 small honeydew melon
1 small cantaloupe
2 tsp. sugar
1/2 cup fresh mint leaves (optional)
Rinse the raspberries and blueberries, and allow time for them to dry thoroughly. Seed and cube both melons.
In a stainless steel or glass bowl, toss together the berries, melon and sugar. (Of course, you can add or substitute other fruits, but keep in mind that fruits like bananas, pears and apples oxidize quickly and will discolor.) Cover and refrigerate for 3 hours.
Right before serving, wash the mint leaves and use scissors to snip them into small pieces. Toss in with the fruit. Serves 8.
Easy Chocolate Filled Angel Food Cake
1 10-inch angel food cake
32 large marshmallows
1/3 cup water
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 teaspoon vanilla
Whipping cream
Slice 1 inch off top of angel food cake and set aside. Cut down into cake and carefully remove core of the cake, leaving a wall approximately 1-inch thick on bottom and sides. Place cake on plate.
In medium saucepan combine marshmallows, water, and salt.
Cook, stirring constantly, over low heat until marshmallows have melted. Add chocolate chips and vanilla, stirring until chocolate has melted and mixture is smooth. Cool to room temperature. Whip 1 cup heavy whipping cream until soft peaks form; fold into the cooled chocolate mixture. Spoon chocolate mixture into hollowed cake; replace top section of cake. Frost with additional whipped cream or sprinkle with sifted confectioners' sugar.
Strawberry Angel Food Dessert
1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze
Crumble the cake into a 9x13 inch dish.
In a medium bowl, cream cream cheese and sugar until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Strawberry Pizza
Makes two 8-inch "pizzas"
For the crust:
2 cups flour
1 tbsp. baking powder
½ tsp. salt
2 tbsp. sugar
1 cup heavy cream
2 tbsp. butter, melted
For the topping:
½ cup heavy cream
1 tsp. sugar or more to taste
12 fresh strawberries, sliced
Preheat oven to 450 degrees and measure the dry ingredients.
Give your child a fork and have him stir the dry ingredients together in a large bowl. Then he can dump the cream and melted butter into the bowl and stir the mixture with a rubber spatula until the dough clumps together.
Next, let him knead the dough a few times in the bowl. Help him sandwich stray crumbs into the dough until they're mixed in. Divide into two balls.
On a lightly floured surface, roll out dough with a floured rolling pin into two rounds, each about 1/4 inch thick. Be sure to let your kid take a few spins with the pin. Bake crusts on baking sheets until golden, about 15 minutes. Cool.
While the crusts bake, have your child pour the ½ cup of heavy cream into a bowl. Beat at high speed for about 30 seconds, then add sugar and beat until it holds stiff peaks. Give your child a big spoon and have him spread half the whipped cream on each crust. Let him grab a handful of strawberry "pepperoni" and scatter it across the surface. Slice like a pizza and enjoy.
Oreo Summer Dessert
2 lbs. Oreo cookies
2 pkgs. Dream Whip
1 c. milk
1 tsp. vanilla
2 drops red food coloring
1 can crushed pineapple
1 can Eagle Brand milk
1 (6 oz.) can frozen lemonade
Crush cookies and put 3/4 in a 9"x13" pan. Mix Dream Whip, milk and vanilla until stiff. Add food coloring, pineapple, lemonade and Eagle Brand milk. Spread over cookie crumbs. Sprinkle with remaining crumbs; refrigerate.
Fruit and Pistachio Dessert
1 can fruit cocktail (1 lb. can)
1 sm. can mandarin oranges
1 (20 oz.) can crushed pineapple
1 lg. container of Cool Whip
1 pkg. pistachio pudding (instant)
In a large bowl, place undrained pineapple. Sprinkle pistachio pudding powder over pineapple and fold in Cool Whip. Drain fruit cocktail and mandarin orange and add to pineapple mixture. Chill.
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