Dessert [july4th 8.1]

SIDE DISHES - Dessert (1386 views)

From:	Margie (ILovePhotos)	Feb-12 12:12 PM
To:	All	(1 of 292)

8.1

Refreshing Watermelon Salad

INGREDIENTS:

3 tablespoons lime juice
1 cup sliced red onion, cut lengthwise
15 cups cubed watermelon
3 cups cubed English cucumber
1 (8 ounce) package feta cheese, crumbled
1/2 cup chopped fresh cilantro
cracked black pepper
sea salt

DIRECTIONS:

In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.
Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.

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From:	Margie (ILovePhotos)	Feb-12 12:49 PM
To:	All	(2 of 292)

8.2 in reply to 8.1

Summer Berries With White Chocolate Sauce

Summer Berries with White Chocolate Sauce

Ingredients:

6 ounces fresh blackberries
6 ounces fresh blueberries
6 ounces fresh raspberries
4 whole fresh strawberries (halved lengthwise)
8 ounces heavy whipping cream
1 bean vanilla (split lengthwise)
8 ounces Green & Black's white chocolate (finely chopped)

Directions:

Arrange all the berries in a single layer on a baking sheet making sure they are well spaced apart.

Cover with plastic wrap and freeze for 2 hours or until the berries are frozen.

Meanwhile place the cream in a heavy medium saucepan. Using a small sharp knife scrape the seeds from the vanilla bean into the cream. Add the bean to the cream.

Bring the cream to just below simmering over medium heat.

Place the chocolate in a bowl and pour the hot cream mixture over the chocolate. Discard the vanilla bean.

Let stand for 5 minutes to allow the chocolate to melt slightly then stir the cream mixture until the chocolate has melted completely and the sauce is smooth.

Arrange the berries on a serving platter or in individual bowls and pour the hot sauce over the frozen berries. Serve at once.

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From:	Margie (ILovePhotos)	Feb-12 1:11 PM
To:	All	(3 of 292)

8.3 in reply to 8.1

Mmm-Mmm Ice Cream Cake

Ingredients:

1/3 cup butter, melted
1 cup brown sugar
1/2 cup sliced almonds
1 cup sweetened flaked coconut
1 cup high-protein crisp rice and wheat cereal (such as Kellogg's® Special K®) - crushed

1/2 gallon vanilla ice cream, softened

1 (6 ounce) package chocolate chips
3/4 cup light corn syrup
1/2 cup evaporated milk

Directions:

Mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. Press half the mixture into a 9x13-inch dish; reserve remaining mixture.
Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
In a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth. Heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. Allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. Freeze the cake until firm, at least 1 hour; remove about 15 minutes before serving.

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From:	Margie (ILovePhotos)	Feb-12 1:16 PM
To:	All	(4 of 292)

8.4 in reply to 8.1

Chocolate Banana Layer Cake

Ingredients:

2 1/4 cups unsifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
6 tablespoons unsweetened cocoa powder
3/4 cup butter at room temperature
1 1/2 cups white sugar
2 eggs at room temperature
1 teaspoon vanilla extract
1 cup very ripe bananas, mashed
1/2 cup buttermilk, or as needed
1 (3 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
2 tablespoons milk, or as needed
2 ripe bananas, thinly sliced (optional)

Directions:

Preheat oven to 350ºF (175 degrees C). Grease 2 9-inch layer cake pans, and line with parchment paper. Whisk together flour, baking powder, salt, baking soda, and 6 tablespoons of cocoa powder in a bowl until thoroughly combined.
In a large mixing bowl, mash the butter with the white sugar until blended, then mix in the eggs, one at a time, mixing the egg in before adding the next one. Stir in 1 teaspoon of vanilla extract, then mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. Add in just enough buttermilk to make a workable batter (bananas

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From:	Margie (ILovePhotos)	Feb-12 1:17 PM
To:	All	(5 of 292)

8.5 in reply to 8.1

Campfire Cake

Ingredients:

2 pound cakes
2 1/2 cups chocolate frosting
1 cup plus 2 tablespoons white frosting
12 to 15 glazed chocolate doughnut holes
Confectioners' sugar
Red and orange decorators' gel
Red, orange, and yellow fruit leather
Scissors

Directions:

With a knife, shave the square edges off the cakes to give them a log shape. Next, mix 1/4 cup of chocolate frosting into 1 cup of white to make a light tan. Place one log on a platter (a dab of frosting on the bottom will help hold it in place). Frost it with the chocolate and tan frostings as shown. To create bark and tree rings, scrape the tines of a fork across the chocolate frosting, then scratch a spiral into each tan end.
Pour the doughnut holes into a bowl and sprinkle them with confectioners' sugar. Arrange 10 doughnut-hole embers in a single layer next to the frosted log, sticking them in place with frosting.
For the branch stub, cut a 1-inch slice from one end of the second log and trim it into a 2-inch circle; set the piece aside. Frost the bottom of the log and set it in place as shown. Use frosting to stick the stub to the second log. Create bark and rings again.
For flames, take a piece of fruit leather and, with the backing still in place, lightly wet half (lengthwise) of the fruit side with water. Fold it in half lengthwise and press to seal. Cut out flame shapes with scissors as shown, then remove the backing.
Slice 2 doughnut holes in half. Put a dollop of the remaining white frosting onto the cut surface, then set a flame on top. Squeeze decorators' gel over the decorated doughnut holes, then set them on the platter. Use any remaining doughnut holes to fill in the gaps between the logs. Decorate them with more flames and gel, if desired.

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From:	Margie (ILovePhotos)	Feb-12 1:27 PM
To:	All	(6 of 292)

8.6 in reply to 8.1

Patriotic Banana Split

This lip-smacking salute to summertime is a creative cross between a classic banana split and a fruit salad. A scoop of watermelon, fresh berries and a sweet creamy topping produce a red, white and blue finale to any meal. And best of all, you won't have to worry about you dessert melting!

Ingredients:

4 ounces reduced fat cream cheese
1/2 cup marshmallow creme
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 medium seedless watermelon
6 large ripe bananas, quartered
1/3 cup fresh blueberries
1/3 cup reduced-fat granola cereal without raisins

Directions:

In a mixing bowl, beat the cream cheese, marshmallow creme, lemon juice and peel until smooth; set aside. Using an ice cream scoop, scoop six balls from watermelon (save remaining melon for another use). In shallow dessert bowls, arrange four banana quarters; top with a watermelon ball. Spoon cream cheese topping over melon. Sprinkle with blueberries and cereal. Serve immediately.

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From:	Margie (ILovePhotos)	Feb-12 8:39 PM
To:	All	(7 of 292)

8.7 in reply to 8.1

Summer Pineapple Fluff

This is a delicious summer salad with a tropical flair. Pineapple, marshmallows, and whipped cream make this salad good as a side dish, or as a cool and refreshing dessert. Overnight refrigeration is the most important step to allow the marshmallows to fluff.

Ingredients:

1 (8 ounce) package cream cheese, softened
1 1/3 cups mayonnaise
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 pint heavy cream, whipped
1 (10.5 ounce) package miniature marshmallows

Directions:

In a large bowl, stir together softened cream cheese, mayonnaise, pineapple, and 3 tablespoons of reserved pineapple juice. Using a rubber spatula, gently fold whipped cream and marshmallows into the mixture. Add more pineapple juice, if needed, without making it too wet.
Transfer the salad to an attractive serving bowl, smoothing top with a rubber spatula or large spoon. Cover, and refrigerate 8 hours, or overnight. Serve chilled.

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From:	Margie (ILovePhotos)	Feb-12 8:42 PM
To:	All	(8 of 292)

8.8 in reply to 8.1

Apricot Dessert

This light and airy dessert is sure to please. It's delicious and refreshing...perfect for summer but great anytime!!

Ingredients:

1 quart apricot nectar
2 (3 ounce) packages apricot flavored gelatin mix
1 pint sour cream
1 (8.75 ounce) can apricot halves, drained and chopped
1 (8 ounce) tub frozen whipped topping, thawed

Directions:

Pour the apricot nectar into a saucepan and bring to a boil. Remove from heat and stir in gelatin mix until completely dissolved. Whisk in sour cream until smooth or process in a blender. Pour into a serving bowl, and stir in the apricots. Chill until set, about 3 hours. Top with whipped topping just before serving.

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From:	Margie (ILovePhotos)	Feb-12 8:43 PM
To:	All	(9 of 292)

8.9 in reply to 8.1

Banana Split Cake

An easy no-bake sweet treat. Perfect for those hot summer months when turning the oven on is unbearable.

Ingredients:

1 (16 ounce) package vanilla wafers, crushed
1 cup margarine, melted
1 (20 ounce) can crushed pineapple, drained
6 bananas
1 (8 ounce) package cream cheese
2 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chopped walnuts
8 maraschino cherries

Directions:

Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.

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From:	Margie (ILovePhotos)	Feb-12 8:43 PM
To:	All	(10 of 292)

8.10 in reply to 8.1

Berry Best Fried Pies

Ingredients:

1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
DOUGH:
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1/3 cup buttermilk
cooking oil for frying

Directions:

In a saucepan, combine sugar, cornstarch and water; add berries. Cook and stir over medium heat until the mixture comes to a boil. Cook and stir for 2 minutes; set aside to cool.
Combine flour, baking soda and salt. Combine oil and buttermilk; stir into dry ingredients until mixture forms a ball. Roll on a floured surface to 1/8-in. thickness; cut into 4-1/2 in. circles. Place 1 tablespoon blueberry filling on each circle. Fold over; seal edges with fork. In a skillet over medium heat, fry pies in 1/4 to 1/2 in. hot oil until golden brown, about 1-1/2 minutes per side. Drain on paper towels.

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