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Post your favorite Summer Dessert Recipe

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Laugh-Live-Love LIFE!

Member since 10/06

14432 total posts


Post your favorite Summer Dessert Recipe

Looking for ideas.....

Posted 5/29/10 9:57 PM
Long Island Weddings
Long Island's Largest Bridal Resource


Member since 5/05

10767 total posts


Re: Post your favorite Summer Dessert Recipe

Paula Deen's Granite Steps Blueberry Cake

1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

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German Plum Cake (Zwetschgenkuchen)


4 cups all-purpose wheat flour
1 ounce baker's yeast, see note
4 tablespoons sugar
1 cup milk
1/3 cup butter, unsalted and melted
1 egg
1 pinch salt
3 1/2 lbs plums, firm, not too ripe

4 tablespoons sugar
1 teaspoon ground cinnamon

1Sift flour into a large bowl and make a well in the middle.

Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.

Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.

Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.

Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.

Grease baking tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.

Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.

Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.

Preheat oven (425 F, 220 C).

Bake the plum cake in the middle of the oven for 20 to 25 minutes.

Meanwhile mix sugar and ground cinnamon for topping.

Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.

NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.

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Pampered Chef Cappucino Mousse Trifle

1 (16-oz) thawed frozen prepared pound cake
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 pkgs (3.4 oz ea) vanilla instant pudding and pie filling
2 containers (8 ounces each) frozen whipped topping, thawed, divided (6 cups)
1 square (1 oz) semi-sweet chocolate for baking
1/4 tsp ground cinnamon

Cut pound cake into 1-in. cubes; set aside. Whisk together milk and instant coffee granules; let stand 5 minutes or until dissolved. Set aside 1 cup of the milk mixture. Add pudding mixes to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the whipped topping.

To assemble trifle, place half of the cake cubes into bottom of Trifle Bowl, pressing down gently. Pour half of the reserved milk mixture evenly over cake cubes. Top with half of the pudding mixture. Grate one-third of the chocolate over pudding mixture. Repeat layers one time. (Reserve remaining chocolate for garnish.)

Reserve 1 cup of the remaining whipped topping for garnish. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Pipe rosettes around edge of dessert with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon.

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Lemon Bars
(makes one 8-inch square pan)

1 cup all purpose flour
1/2 cup confectioners' sugar
1/8 tsp salt
4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces

2 large eggs
1 cup superfine or bakers' sugar
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated lemon zest*
1/4 cup freshly squeezed lemon juice*

Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper.

To make crust:
Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.

To make filling:
In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners' sugar if desired.

* Note: meyer lemons are preffered. Meyer lemons are less tart than the Eureka lemons found in the supermarket.

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Black Bottom Raspberry Pie
Bon Apetit 2004 (epicurious)

Nonstick vegetable oil spray
1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar

For crust:
Spray 9-inch-diameter glass pie dish with nonstick spray. Blend cookie crumbs, butter, and sugar in medium bowl. Press mixture evenly over bottom and up sides (not on rim) of prepared dish. Chill crust 30 minutes.

Preheat oven to 350°F. Bake crust until set, about 10 minutes, then cool.

1/2 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 tablespoons cornstarch
2 1/2 cups whole milk, divided
2 large egg yolks
1 large egg
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 tablespoons (1/4 stick) unsalted butter

For filling:
Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in remaining 2 1/4 cups milk, then egg yolks and egg. Stir over medium-high heat until pudding thickens and boils, about 8 minutes. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Spread pudding in prepared crust. Press plastic wrap onto pudding to cover and chill pie overnight.

3 1/2-pint containers raspberries
1 cup chilled whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

For topping:
Peel plastic wrap off pie. Cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate to adhere (some berries will be left over). Beat cream, sugar, and vanilla in medium bowl until peaks form; spread over berries on pie. Arrange remaining berries atop cream. Chill pie at least 1 hour and up to 4 hours.

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Posted 5/29/10 10:31 PM


Member since 6/05

6030 total posts


Re: Post your favorite Summer Dessert Recipe

Fruit salad tossed with a little Amaretto liqueur

Cool Whip & Cookie sandwiches:
Take 2 of your favorite cookies (Chips Ahoy works great), put a spoonful of Cool WHip between them and make a sandwich. Wrap in plastic wrap in put in the freezer for 20 min or so. Presto - just like an ice cream sandwich!
What also tastes good is placing a slice of banana on the Cool Whip before you put the other cookie on top.

Message edited 5/29/2010 10:51:57 PM.

Posted 5/29/10 10:48 PM


Member since 5/05

10767 total posts


Re: Post your favorite Summer Dessert Recipe

Ambrosia Salad
•1/2 cup Mandarin orange sections
•1/2 cup pineapple tidbits
•1/2 cup minature marshmallows
•3/4 cup sour cream, or as desired
•1/4 cup maraschino cherries, halved
•1 cup coconut, shredded
Combine all. Let marinate for a few hours. Add more of any ofthe above if you like!

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Martha Stewart's Cheddar-Crusted Apple Pie
Serves 10
4 tablespoons all-purpose flour, plus more for rolling
1 recipe Cheddar Double Pie Crust Variation
2 tablespoons fresh lemon juice
4 pounds Granny Smith apples
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1.Preheat oven to 425 degrees, with rack in lowest position. On a floured piece of parchment paper, roll each disk of dough to a 14-inch round with a floured rolling pin. Transfer one round to a baking sheet for top crust; refrigerate. Wrap second round of dough around rolling pin; unroll over a 9-inch pie plate for bottom crust. Gently fit into bottom and up sides of plate (don't stretch dough).
2.Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
3.Fill bottom crust with apple mixture; lightly brush edge of crust with water. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim.
4.With a paring knife, cut five small slits in the center of pie; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, 45 to 60 minutes more. If rim browns too quickly, cover it with aluminum foil. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Makes two 9-inch crusts
2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 tablespoon sugar
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups shredded sharp cheddar (6 ounces)
1/4 to 1/2 cup ice water
1.In a food processor, briefly pulse flour, salt, and sugar. Add butter and cheddar; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter reamining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't overmix.
2.Divide into two disks. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
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I just found this one last week. I think I am going to try this one next weekend.

Cherry Cordial Pie
2/3 cup white sugar
3 tablespoons flour
3 tablespoons cornstarch
2 1/2 cups milk
3 large egg yolks
1 large egg
3 tablespoons butter
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1/2 cup semi-sweet chocolate chips
1 tablespoon water
1 pre-baked 9 inch pie shell

1 (17 ounce) can pitted sweet cherries, drained and patted dry
1/2 cup heavy cream
1 cup semisweet chocolate morsel
1 tablespoon butter, at room temp

In a heavy saucepan mix together sugar, flour, and cornstarch.

Stir in some of the milk until a heavy paste forms.

Gradually stir in remaining milk.

Cook over medium heat, stirring until nicely thickened, aroound 8-10 minutes.

Whisk together egg yolks and egg until slightly frothy.

Stir in 1 cup of the thickened milk mixture whisking well.

Pour into remaining milk mixture in pan.

Cook over medium heat, stirring constantly until bubbles JUST appear.

Remove from heat.

Stir in butter, vanilla and almond
extracts, continuing to stir until the butter is melted and well incorporated.

Press a piece of plastic wrap on the surface and cool completly.

In the top of a double boiler over simmering water melt the chocolate morsels with water.

Spread evenly over the bottom of the pre-baked crust.

Arrange cherries over chocolate layer.

Pour filling slowly around the cherries and over crust.

In a medium saucepan heat cream until small bubbles appear around edge of pan.

Remove from heat.

Stir in chocolate morsels until well combined and glossy.

Stir in butter.

Pour into a bowl, cool until slightly thickened.

Pour frosting over pie smothing the top evenly.


Message edited 5/30/2010 8:56:38 AM.

Posted 5/29/10 11:03 PM


Member since 5/05

6372 total posts


Re: Post your favorite Summer Dessert Recipe

-1 cup pineapple chunks
-1 cup peaches (sliced)
-1 cup mandarin oranges
-1 cup mini marshmallows
-1 cup sour cream
-1 cup coconut

Mix everything together and let sit in the fridge a few hours. Delicious!!

Fruit trifle
I don't have good measurements because i just kind of make it to fit whichever bowl i am using.
-cut up berries (i use whatever i can find that looks good....strawberries, blueberries and raspberries usually) sprinkle with sugar and let sit in the fridge for a few hours
-make home made whipped cream (whipping cream and powdered sugar combined with a hand mixer til the right consistency)

Layer pound cake or angel food cake, berries and whipped cream in trifle bowl. Repeat. Finish with a layer of whipped cream and decorate with a few berries. really easy and good

Posted 5/30/10 7:37 AM

Totally in love

Member since 8/06

12785 total posts


Re: Post your favorite Summer Dessert Recipe

Key lime pie (I use the recipe right off the side of the bottle)

Posted 5/30/10 10:48 AM

Sweet Jessie Quinn

Member since 5/05

27567 total posts


Re: Post your favorite Summer Dessert Recipe

thanks elbee!

my anniversary is this week going to make that Pampered Chef Cappucino Mousse Trifle

Posted 5/30/10 6:41 PM


Member since 5/05

10767 total posts


Re: Post your favorite Summer Dessert Recipe

Posted by Janice

thanks elbee!

my anniversary is this week going to make that Pampered Chef Cappucino Mousse Trifle

it comes together really quickly. And it tastes like heaven! Happy Anniversary!!!!!

Posted 5/30/10 10:24 PM

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