What is your favorite summer dessert recipe?

Question

Please submit an easy recipe.

Answer 1

Total : Found # 75 sections of summer desserts on copycat recipes...

Re: ISO-Summer Recipes...

Curried Chicken Salad

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:20
Categories : Poultry Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons curry powder
2 cups cooked chicken -- chopped
1/4 cup diced celery
1/2 cup Thompson seedless grapes -- halved
1/4 cup almond slivers

Blend mayonnaise, lemon juice, and curry powder. Mix into remaining ingredients. Chill at least one hour before serving.

Answer 2

Here is my favorite this summer.

1. Bottle of William Sonomas Ruby Red Grapefruit Margarita Mix
(can be ordered on line if you don't have a store near you)

2. Dole's Ruby Red Grapefruit sections (these have been cut for
you and have only the meat of the grapefruit so no fuss they
come in those little plastic cups found in the grocery fruit
section in the cold section I use one cup per six ounces of
magarita mix)

3. 1 tsp. sugar (you don't need this if you don't want)

4. One tray of ice.

Drain the juice off grapefruit sections, then add all the above in a blender.

Now here is the catch you can do one of three things with this.
You can add a half of of a little bottle of Juicy Squeeze ruby red grapefruit juice to the above and have a light fizzy drink.

You can leave as is and have a frozen nonalcoholic drink or add tequila for a true margarita add one slice of the grapefruit and a sprig of peppermint for garnish.

Or you can take the above and then put in a bowl or ice cream bowl and freeze, after frozen garnish with a grapefruit wedge and a sprig of mint. I have these muffin pans made out of silicon they are shaped in a circle and some like a flower. I freeze these in them and then I put the peppermint leaves like a real flower leave. People have written me thank you notes wanting this recipe but it is so easy and so wonderful on a hot afternoon.

These mixes also come in passionfruit so you could use the mix add some passionfruit juice and do the same thing in that flavor and/or make both and have both in a nice bowl. Not only do these taste great but the light pink grapefruit and the dark yellow passionfruit are a great summer colors also. So if you like this type of dessert a light sorbet than you can't go wrong. Easy and oh so good.

Answer 3

Here's a nice summer dessert I really love to eat under the hot summer sun..its "Mais Con Hielo" (Iced Corn). This is so easy to make....

Ingredients:
1 cup cream style corn
4 cups ice cubes (or more)
1/2 cup Evaporated Filled Milk
150 ml Sweetened Condensed Milk
Refined sugar to taste
Cornflakes for topping

Mix evaporated filled milk and sweetened condensed milk and 3/4 cup of corn in blender. Add the ice cubes. Blend until mixture becomes well mixed and thick. You may put more ice if needed.
Add the rest of the cream style corn with sugar and mix manually.
Pour in glass and top with crumbled cornflakes

Answer 4

ALMOND JOEY:


Drink Type: Ice Cream Drink Garnish: None

Glass: Tall Specialty Occasion: None

Ingredients: 1 1/4 oz. Amaretto, 1 oz. Cream of Coconut, 1 oz. Chocolate Syrup, 2 Scoops Vanilla Ice Cream, 1/2 Scoop Crushed Ice Procedure: Combine ingredients in blender, blend until

Answer 5

Mix up your favorite brownie recipe and bake in a jelly roll pan for 1/2 the time it says for a 13x9 pan. Let it cool when done.

Make up 2 packages of vanilla pudding.
Mix with 8 ounces cream cheese.
Spread over the brownies.

Top with your favorite topping--mine are broken up English toffee or fresh raspberries. Cover with plastic wrap and chill for a couple of hours.

Just before serving, cut into large squares.

They're SOOOOO good.

Answer 6

In summer, i like the water melon, so making a glass of water melon juice will help reduce the heat of summer; as the following steps:

Cut the water melon into medium pieces, remove the seeds, and put the pieces in the mixer. Add some rose water (one or two table spoons) to add a nice flavor to the juice.. if the melon is not very sweet, you will need to add some sugar to improve the taste..
Do Not add water! it will spoil the taste...

Mix it all in the mixer for one minute.. then put the mix in the fridge for a while to become cold, and then serve chilled..

On the top, you can add a leaf of mint to decorate the glass..

Good Luck :-)

Answer 7

Fresh strawberries-wash and slice them, put them in a bowl w/about a teaspoon of sugar sprinkled over them then let them sit, covered, until you're ready to use (at least 30 mins).

Put a cup of heavy whipping cream (next to half and half in the dairy case) in a bowl. Add half a cup of sugar (or more as you're mixing, to taste). Beat w/beaters. It's kind of high in fat and calories BUT there's no trans fat like in Cool Whip. You have to use it as soon as you're finished whipping it or it will start getting watery.

Slice up a store-bought angel food cake.
Top w/strawberries.
Top w/homemade whip cream.

People will LOVE this almost-scratch dessert!!

You could make a box angel food cake but then you'll heat up the kitchen w/the oven. Yuck.

Fun question!!

Answer 8

This is a marvelous summer dessert especially after some broiled salmon, tuna, etc.

Key Lime Pie
Serving Size : 8

Ingredients:
4 whole limes - may need only 3 large ones -- grate peel to = 1 T.
1/3 or more cup fresh lime juice - from above limes
3 egg yolks -- set aside
1 1/8 cups sugar -- (1/8 cup = 2 T.)
1/3 cup cornstarch
1 1/2 cups hot water
dash salt
3 Tbs butter
1 cup heavy whipping cream -- (1/2 pint)
9 inch pie crust -- baked and cooled [or store bought]

Wash outside of limes, dry, and grate peel until you have 1 Tablespoon (all green-no white rind!), then slice limes in half and squeeze to make 1/3 to 1/2 cup of fresh lime juice. Set aside. Separate eggs, save whites for another dish (can freeze them), slightly beat yolks and set aside.

Mix together thoroughly the sugar, salt and cornstarch. Make sure there are no cornstarch lumps left. Then add the hot water. Place over med/low heat and cook, stirring constantly. If it starts to get lumpy, whisk the hell out of it, and it quickly gets smooth. Just keep stirring!!

Optional: add a tidbit of BLUE food coloring at this time. (See note at end).

Cook until the whitish mixture has cleared somewhat, is very thick and bubbling (looks like hot lava plopping up at Yellowstone). Now add the fresh lime juice, mix in and cook, stirring constantly, until it has rethickened and bubbly again.

Remove from heat and beat a small amount of hot mixture INTO the egg yolks, stirring constantly. Add more into yolks, until yolk mixture is also hot, then pour yolk mixture back into pan, return to the heat, and cook for 2 more minutes, stirring constantly. Yes, your arm is abt to fall off, but keep at it.

Remove from heat, add butter. When it is melted and incorporated into the mix add the lime rind. Stir until mixed, cover with plastic or wax paper directly onto the surface of filling (prevents a 'skin'), and allow to cool completely. It is best to refrigerate. Chill for at least 3 to 4 hrs. Should be thickened and not runny.

Whip cream until thick. Remove about 1/3 of cream, set aside and add 1 or 2 T. of 10X sugar, dash of vanilla, and beat remainder for the topping. Whisk chilled pie filling until smooth. Fold reserved 1/3 portion of whipped cream into the filling. Pour into cooled pie shell.

With the remaining sweetened whipped cream, decorate the top edge of pie if desired. (Also you can use lime slices around the edges to be fancy, but they do not look so good the next day.) Chill again for several hours or so. Pie can last 2 to 3 days. Store in refrigerator.

NOTES : Blue food coloring: lime juice is barely colored. The egg yolks have intense color so the pie looks more yellow than green. If you add green food coloring, the pie is rather an odd olive, and not too appealing, Using blue combines with the yolks, and makes the pie a more attractive lime green. Do not use very much, or the end product looks artificial. I tint the cornstarch/sugar mixture the very faintest sky blue. Be discreet, because you can always add more after you add the lime rind, if it is not green enough for you. I add it during the cooking, because solid food coloring mixes better then. If you use liquid, then just a drop or two.

Answer 9

MELON AND BERRY COMPOTE
3 cups 1/2-inch cubes watermelon
1 cup diced hulled strawberries
1 cup raspberries
1 cup blueberries
3 tablespoons sugar
1 tablespoon thinly sliced fresh mint

Mix all ingredients in large bowl. Let stand at least 30 minutes and up to 2 hours.

Quick,easy and refreshing!

Makes 8 servings.

Answer 10

Angel Food Cake (Already baked or bought)
Watermelon
Jello (1pk)
Whipped Cream (Cool Whip)

Take the Angel Food Cake and tear in into bite size pieces. Put into a cake pan. Cut Watermelon into bite size pieces. Mix with cake. Make jello following package directions. Pour over cake & Fruit. Refrigerate until firm - 1-2 hours. Top with Whip Cream & serve!