Does anyone have a favorite summer dessert?!
Does anyone have a favorite summer dessert?
And what is the recipe?
Answers:
ben n jones belgian dark chocolate icecream
sahara lol
Watermelon
I think I've only had it once but peaches on pound cake? Is that peach melba? I dont knw.
Cut up fresh fruit (you choose what kind of fruit that you like). Add 8 oz. flavored low fat yogurt. Then add 1/2 cup granola. Mix and serve chilled.
GO to olive garden and get this fruit thing, it's the best!!!
ice cream cake. you take 2 different flavors of ice cream, 1 pack of Oreos, and chocolate syrup. what you do is crush the oreo's and put them on the bottom of the pan(spread them out nicely) then you put one layer of ice cream and spread it evenly, then you put the chocolate syrup on top of that then you do the same (minus the oreos) for the top layer (do this in same pan.
strawberry shortcake
dont know the recipe exactly but it consists of fresh strawberries, whipped cream, and some type of shortbread/angel foodcake/poundcake even.
its a layering process
cake, berries, cream, cake, berries, cream
i like ice cream. here is a recipe for hot fudge...
http://www.recipezaar.com/9377
Home Made ice cream/sorbet
Mango Sorbet
4 ripe mangoes (about 3 1/2 pounds total)
1 cup Simple Syrup
3 Tbs fresh lime juice, or to taste
1 Line a baking sheet with plastic wrap.
2 Wash and dry mangoes. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet.
3 Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.
Yield: 6 cups
Blackberry Sorbet
1 1/4 cups sugar
1 cup water
1 1/2 lbs frozen unsweetened blackberries, thawed, juices reserved (I use ones from my garden, I freeze them as I pick them)
2 Tbs fresh lemon juice
1/2 small watermelon
16 fresh blackberries
1 Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
2 Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
3 Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
4 Using large spoon, scoop out flesh from watermelon, leaving rind intact and forming bowl (reserve melon for another use or serve alongside sorbet, if desired). Drain excess juice from watermelon bowl. Cover and chill watermelon bowl until cold.
5 Scoop sorbet into watermelon bowl. Garnish with fresh blackberries.
Servings: 8
Key Lime Pie Ice Cream
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups milk
2/3 cup heavy cream
2 egg yolks, beaten
1 cup white sugar
1 cup lime juice
2 tsp lemon extract (optional)
1 (3 ounce) package lime flavored gelatin mix
6 whole graham crackers
1 In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.
2 Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.
3 Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon resealable freezer bags.
Servings: 24
Yield: 3 quarts.
Preparation time: 7 minutes
Cooking time: 10 minutes
Ready in: 1 hour and 17 minutes
Banana Pudding.......Bananas, French Vanilla Pudding and Vanilla Wafers.....line bottom of bowl w/ wafers....pour some pudding over it...put slices of banana on top of that w/ wafers....continue layers till you get to the top....cover w/ wafers and bananas......serve or chill
Fresh fruit and whipped cream is always great. Serve it over sliced pound cake or on top of short cakes if you want. Simple and very good.
Black Forest Torte
Make two round chocolate cakes. Cool them.
cut them with a cake layer spliter (it is a wire that cuts the layers evenly, Wilton makes them)
Whip Whipping Cream with a bit of vanilla and some sugar. Chocolate mousse can be substituted.
Open a can of Cherry pie filling.
Layer the cake, cream and cherries. Chill cake until ready and enjoy!
Banana Split Dessert:
20 graham crackers (crushed)
2 sticks margarine or butter
melt margarine and mix with crumbs. Press into 13x9x2 pan and chill while assembling rest of ing.
3 cups powder sugar
3 sticks margarine or butter (room temp)
3 eggs
2 tsp vanilla
Beat together for 20 minutes...YES...I said 20
3 med bananas (sliced)
2 cups strawberries (sliced)
1 lg can crushed pineapple (DRAIN REAL GOOD) SAVE JUICE
1 8 oz cool whip
Soak bananas in pineapple juice (prevents them from turning brown). Layer mixture with fruit. (Take bananas out of juice before using)Top with cool whip.
Garnish with additional strawberries cut in half
Keep in fridge...covered
Lemon Jello Poke Cake
Make a white cake and let cool. If you are using 8 or 9 in rounds and plan on removing the cake from the pan and frosting it then remove the cake from the pan, and then put back in the pan (to make it easier to remove later)and poke holes in the cake with something like the round end of a wooden mixing spoon and chill in fridge.
Make the lemon jello following the directions on the box and let Jello rest at room temperature until its cooled to room temp then pour it over the cake, put the cake pan back in the fridge and chill for about 4 to 5 hours. If you used 8 or 9 in rounds and are planning on removing the cake from the pan set the bottom of the pan in hot water for 30 seconds and the cake will come right out, then frost with Cool Whip. If you are using a rectangular pan and plan on leaving it in the pan then all you have to do is top with Cool whip. This is a light, summery dessert that is quick easy and the kids love it. Of course you could use whatever flavor Jello you wanted. I like lemon and raspberry the best.
My recipe is very simple! I found it in a magazine several years a go. I mix a small Jello box of any flavor and wait for it to set, then add 12 oz of Cool Whip and mix and chill. I also either bake a pie crust or pick one already done in a store freezer. I put the Jell and Cool mixture in the pie crust and then chill and serve. It's been a family favorite. (you can put this into a gram cracker crust also, but we prefer the pie crust.
i love crepes filled with berry's especially strawberrys
cobble peach