Jamie, Are you grilling? In this heat I am assuming so...

This is delicious!

Grilled Pineapple with Rum Dulce de Leche
Recipe courtesy Gourmet Magazine

2 (14-ounce) cans sweetened condensed milk
1/3 cup dark rum
1/4 teaspoon vanilla extract
1/2 ripe pineapple, preferably golden
Vanilla ice cream, as needed
Preheat oven to 425 degrees F.
Pour condensed milk into a 9-inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Carefully remove pie plate from pan and cool completely.
Add rum and vanilla to milk, whisk until smooth, and season with salt. (The dulce de leche may be made 2 days ahead and chilled, covered.)
Prepare a grill or grill pan. Cut the pineapple lengthwise through leaves, keeping leaves attached, into 4 wedges. Grill the pineapple wedges, cut-side down, until just charred, about 2 minutes on each cut side.
Divide the wedges among plates, put a scoop of ice cream next to each, and drizzle with the dulce de leche.

Linda

Cheese cake and fresh fruit....just make a small one in a pie tin, with a crumb or nut crust and top with fruit...
(9 inch pie tin....well buttered and coated with ground nuts.
In a bowl with a mixer, or in the blender; mix 2 8 oz packages of cream cheese at room temp, with 2 eggs and 1/4 cup sugar and 1 tsp pure vanilla extract....pour into your pie crust and bake in a preheated 350 oven for about 45 minutes or until it tests done when testedw ith a tooth pick.
Cool to room temp and refrigerate and top with sweetened fruit....blue berries, peaches, strawberries or whatever.
Linda C

Banana pudding? Or cup up some cake into a bowl, slice some bananas or other soft fruit, like peaches or pineapple, layer the cake and fruit with pudding, or pudding mixed with Cool Whip.

Really easy? Sliced angel food cake layered with the following- a container of frozen raspberries pureed and mixed with a bit of triple sec and if not sweetened, add a bit of sugar, a basket of sliced strawberries and a mixture of raspberry or strawberry yogurt(not frozen, but a container) mixed with either sweetened whipped cream or Cool Whip. Begin with cake,then fresh berries, top with berry sauce and then top off with the yogurt/cream mixture. This never fails and is so easy to make! It's an old Bon Appetit "Too busy to cook" recipe. Serves 4 but can easily be doubled.

Here's a recipe I grew up with. My mom makes it much more often than I do for potlucks and get togethers. In fact she was telling me at the holiday's that she was invited to a friends Thanksgiving meal..but she could only come IF she made this. LOL
My Grandmother made this first. I'm sure she got the recipe from Jell-O or out a magazine. She was a magazine fanatic!

Here is a link that might be useful: Lemon Lush

THANK YOU!

So many great ideas! I need to keep them ALL for future events. I wish I knew what they will be serving.

I have to take inventory and go to the store later today, so if anyone else has a last minute idea, or just great desserts for the future for me, please jump in! :)

Thanks again!

Ice Cream with lots of toppings attractively arranged on a pretty tray.

Frozen Lemon Cream Sandwiches

one 7-oz container chilled creme fraiche
1/4 cup lemon curd
finely grated zest of one lemon
12 crisp butter waffle cookies
1/4 cup chopped unsalted pistachios

Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form.
Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs.
Spread the nuts on a plate and roll the edges of the sandwiches in them.

6 servings

(Can be frozen in an airtight container up to one week.)

NOTES:

Get the Ghirardelli 60% Cacao Bittersweet chocolate baking chips (near the regular chocolate chips in the grocery store). Melt in microwaveable dish and put in center of platter with fresh fruit. Naval oranges with the ends cut off and then divided into sections is especially nice but any fresh fruit does well. You can even use individual custard cups with desert plates for single servings. Fondue forks are nice put cocktail toothpicks work great, too.

Golden Rum Cake

The butter rum glaze makes it special. An easy way to glaze the cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter."

INGREDIENTS:
1 cup chopped walnuts
1 (18.25 ounce) package
yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, and then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Double the glaze and while the cake was still hot and in the pan, I took a skewer and make little holes all over the cake. I poured half of the glaze in the holes while it cooled a bit in the pan. Then I inverted the cake and poured the rest of the glaze over it.

Here's a recipe for a no-bake cheesecake that's nice when the weather's warm. It really does have to be made the day before so it sets up firmly, and we like it with fresh berries - strawberries or blueberries are yummy. The other thing I've done is ice cream pies - buy a prepared graham cracker crust and your choice of ice cream. Fill the crust with softened ice cream, then top with fudge topping and Cool Whip. Easy, and always a hit.

Becky
Lompoc, CA

* Exported from MasterCook *

No Bake Cheesecake Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
14 ounces condensed milk, sweetened
1/3 cup lemon juice
1 teaspoon vanilla
1 prepared graham cracker crust

Combine all filling ingredients until smooth - pour into pie shell and refrigerate overnight.

This one is so easy it's almost embarrassing but it looks great, and is oh so refreshing.

For four people:

2 nice oranges
2 good size lemons
2 limes
orange sherbet
lime sherbet
lemon sherbet

Cut the fruit in half, lengthwise. Scoop out the fruit leaving the shell in tact. Freeze the shells. When frozen fill each shell with a scoop of sherbet. I use the flavour opposite the shell.

These can be assembled in advance and kept in the freezer until serving time or you can scoop the sherbet at the time of serving.

To serve place one of each of the filled shells on a plate and garnish with mint leaves.

Wait wait Jamie! I've got the one for you! My favorite, super easy and foolproof recipe is for a lime pie (it is supposed to be key lime, but I just use regular limes an it tastes great...) Doesn't have to bake for long so not much heating up the house, and is served cold or at room temp so it is refreshing! And only three ingredients in the filling!

You can buy a graham cracker crust, or you can make one, using the following recipe...

1&1/4 cups graham cracker crumbs
5 Tbs melted butter
2 Tbs sugar

Mix these together, press into shallow pie plate, and bake at 350 for 8 minutes.

For the filling, whisk together:

1 can sweetened condensed milk
4 egg yolks
1/2 cup plus 2 Tbs lime juice (4 limes should do it)

Whisk together until well combined. Pour into crust, bake at 350 for 15 minutes... Let cool, and serve either at room temp or chilled!

Here's easy summertime favorite around here.

Strawberry Cheesecake Trifle

2 pints fresh strawberries, sliced
1 cup sugar, divided
2 (8 ounce) packages cream cheese, softened
3 tablespoons orange juice
3 cups whipping cream, whipped
1 (10.75 ounce) loaf frozen pound cake, thawed and cut into 1/2 inch cubes
3 (1 ounce) squares semisweet chocolate, grated
Chocolate curls (optional)
Additional strawberries (optional)

In a bowl, toss strawberries with 1/2 cup sugar; set aside.
In a mixing bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.
Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.
Yield: 14 servings

Lucy

This is so good!!!!!!!!!

Pistachio Cardamom Cake with Lime Glaze

1 cup unsalted pistachios or salted, rinsed, dried (I couldnt find unsalted)
1/2 teaspoon ground cardamom
1 1/2 cups granulated sugar (divided use)
1 1/2 cups self-rising flour
11 tablespoons butter, room temperature or slightly soft
3 large eggs, room temperature
1/2 cup plain yogurt
1 lime
Water (see below)

Preheat oven to 350 degrees F. Spray an 8 inch round cake pan with baking spray and line bottom with a round of parchment paper.

Place pistachios and cardamom in food processor and pulse until pistachios are chopped. Add 3/4 cup of the sugar, flour and butter. Process for 20 seconds, pulsing occasionally, until mixture is crumbly.

In a separate bowl, stir together eggs and yogurt until well mixed. Add egg mixture to food processor and process just until blended. DonÂt overprocess, but make sure ingredients are uniformly moist

Dump batter into prepared cake pan, scraping remainder from processor. Bake for 45 minutes or until a skewer inserted comes out clean. Cool in pan on a rack for 10 minutes, then invert and allow cake to finish cooling. Keep pan handy.

Zest the lime to make about 1 tablespoon of zest (green part). Juice the lime and collect as much juice as possible. Add water to lime juice to make 1/3 cup plus 1 tablespoon liquid. Place water/lime juice mixture in a saucepan and add remaining sugar (1/2 cup). Turn heat to medium and bring to a boil. Add lime zest. Reduce heat and simmer for 5 minutes. Strain lime zest. Let cool for about 10 minutes. Liquid should be slightly thick.

Now glaze the cake. Use the skewer to poke neat holes in the top of the cake. Pour liquid over top and let it sink down. Let it sit for a while then serve. If you want to cover the holes, sift confectionerÂs sugar over the top.

This cake is very good and kind of unique. A slice of cardamom lime cake and some ice cream? Yum.

Marigene's Lavendar Pound Cakettes are very good.

Lavender Pound Cake with Lemon Glaze (Marigene)

12-18 miniature cakes

Ingredients

For the cake:
2½ cups sifted all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
2 egg yolks
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons dried lavender, coarsely crushed or ground
¾ cup buttermilk, room temperature

For the sugar glaze:
2 cups powdered sugar, sifted
3 tablespoons heavy cream
1 tablespoon lemon juice
Finely grated zest of 1 lemon

Equipment

Meat pounder, spice/coffee grinder or food processor to crush the lavender
Stand mixer with paddle attachment
Two 6-cup mini Bundt® pans
Microplane grater/zester

Generously grease two 6-cup mini Bundt® pans with butter or non-stick cooking spray and dust lightly with flour, knocking out excess. Do not preheat oven.

Sprinkle the lavender into the buttermilk and let sit for 10 minutes. Sift the flour, baking powder and salt together. Set aside.

Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl using a rubber spatula. Then beat in the eggs one at a time, beating only until incorporated after each addition. Mix in the zest, lemon juice and vanilla.

Mix in the flour mixture and buttermilk alternately, starting and ending with the flour. Beat the final addition only until smooth. Do not overmix.

Spoon the batter into each cup, filling it only ¾ full and distibuting it evenly between the 12 Bundt® cups. Tap each pan several times on the counter to eliminate air bubbles and level the tops. Place both pans in the cold oven and turn the oven to 325? F. Bake for 30-35 minutes until the tops (which will eventually become the cake bottoms) are risen and golden.

Let the cakes cool in the pans for about 30 minutes, then run a thin knife around outer edge of each cake to loosen and unmold by inverting the pan over onto a wire rack. The cakes will be right-side-up at this point.

Prepare the glaze:
Combine the powdered sugar, heavy cream and lemon juice in a small bowl. Stir with a rubber spatula until the glaze is smooth and of drizzling consistency. Spoon the glaze over the top of each slightly cooled cake, letting some run down unevenly on the sides. Zest the lemon over the tops of the glaze and serve.

[ChefÂs Notes: When preparing the Bundt® pan for baking, thoroughly grease and flour the molds to ensure the cake will release easily from the pan.

When a recipe calls for sifted flour, it means sift the flour, then measure for accurate results.

This recipe calls for 6-cup mini Bundt® pans to make lovely Spring gifts, but feel free to use whatever size pan you desire, as this cake bakes well in a variety of pans  two 8½ x 4½ x 2½-inch loaf pans or one larger 10 x 3½- inch Bundt® pan. Just be sure to adjust the baking time to suit.

DO NOT OPEN THE OVEN until at least 30 minutes into baking so your cakes will not fall.

Wrapped in plastic or aluminum foil, the cakes will keep for 3-5 days at room temperature and for up to 3 months in the freezer.]

And this Pound Cake is excellent and so easy. Posted by Dishesdone and she toasted each slice and served it with ice cream...Yummy!

LISAÂS POUND CAKE (dishesdone)

1 cup butter or margarine (softened)
2 cups sugar
5 eggs
2 cups flour
1/4 teaspoon Amaretto (or vanilla or almond extract)

Grease and flour two loaf pans.

Cream the butter and sugar together until very light and fluffy. It's very important to beat until the sugar is no longer grainy.

Beat in eggs, one at a time. Fold in the flour and the amaretto. Spoon into the two prepared loaf pans. Set in a COLD oven and then turn oven on to temperature of 350 degrees F. Bake for approximately 40 minutes or more until golden brown and a toothpick comes out clean.

Note: Toast the pieces of Pound Cake and serve with homemade ice cream! Delicious!

Hope this helps.

Michelle

OHH!! Sooo many great recipes! I just found out that my cousin and her three girls will be here with me saturday so I will be able to make more! Thank you all so much for incredible additions to my recipe folder!

Now, how to pick!!

Blueberries are still in strong supply and you can use a store bought deep dish pie shell. So easy, pretty pie too.

Sour Cream-Blueberry Pie

Prep: 25 minutes
Bake: 40 minutes
Chill: 4 hours or overnight

Pie Ingredients:
1 egg
1 8-ounce carton dairy sour cream
¾ cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
¼ teaspoon salt
2-1/2 cups fresh blueberries
1 recipe Pastry for a Single-Crust Pie (deep-dish works best)

Topping Ingredients:
¼ cup all-purpose flour
¼ cup butter, softened
¼ cup chopped pecans or walnuts

Preheat oven to 400 degrees F. For filling, in a large mixing bowl, beat egg; stir in sour cream, sugar, the 2 tablespoons flour, vanilla and salt. Fold in blueberries. Pour into unbaked pastry shell.
Bake pie in preheated oven for 25 minutes. Meanwhile, for topping, in a small mixing bowl, stir together the ¼ cup four, the butter and nuts. Remove pie from oven and pinch off small bits of the flour mixture; sprinkle on top of the pie. Bake for 15 minutes more. Cool on wire rack. Chill for at least 4 hours or overnight before serving. Makes 8 servings

Comments: I always like more topping so I double the ingredients.

Courtesy: Better Homes and Gardens All-Time Favorites "Potluck Crowd Pleasers"

Jamie : Thought I might as well put in my Recipe too.
It is really easy to make . Sounds like a lot.
And don't forget ! It is Pre Errorized !!!!

If you would like, I'll Post some feedback I recieved.
LOU

Lous Cheesecake - Light and Fluffy

Ingredients:

6 eggs- Xtra Large , Separated
2 Packs of Philadelphia Cream Cheese ( 16 0zs. )
3/4 cup of Vanilla Ice Cream
1 ¼ cups of Sugar
1 stick of Butter - ¼ lb. ( softened )
1 Tablespoon of Lemon Juice
6 tablespoons of Orange Juice and grate fine, the skin of 1 orange
1 teaspoon of Vanilla flavor
2 heaping Tablespoons of Flour
¼ cup of Cornstarch

Add into a large bowl, 6 egg yolks, cream cheese, Vanilla Ice Cream,
¾ cup of sugar,( save the ½ cup for the egg whites) Lemon Juice
Orange juice, Grated orange skin, Butter, Vanilla and Flour.

Beat until creamy smooth, no less than 3 to 4 minutes, with a hand mixer.

Add the Cornstarch and beat slow for 1 minute or until it is just blended.

In another bowl, beat the egg whites ; with clean beaters, until they hold soft peaks
and then add remaining ½ cup of Sugar, one tablespoon at a time, at Medium speed,
for1 minute. Increase the speed for 2 to 3 minutes ,or until whites hold stiff peaks.
add this to the Cheesecake Batter 1/3 at a time, folding easily but thoroughly.

I buttered a 9 in. x 12 in. SS pan and dusted it with flour, poured the batter into it and
leveled it slightly by shaking. I placed this SS pan into a slightly larger pan, filled
with water about ¾ inches deep. This was put into the 325 Deg. preheated oven ,
on the middle shelf and baked about 45 to 50 minutes or until the top is a light Golden Tan.
Dont overcook to Dark Tan or it will be dryer.
Your favorite crust can be used instead of a floured pan.
Turn off the oven but leave the cake in until it cools down a little, dont disturb.
It will settle and be slightly recessed upon cooling.
When cool, cover the top of the pan with Aluminum Foil and refrigerate, for at least 1 hour.
It can be refrigerated for at least 3 days.
I tested a piece for freezing . After thawing, it didnt seem to affect it.
You can add a fruit topping of your choice after refrigerating.
( Pineapple , Peach, Strawberry , Cherry, etc. ,made into a Sauce)

This Recipe fills the 9 X 13 X 2 ½ D, SS Pan to the top while baking.
Then it settles down when cool, to 1 1/2 inches deep, or more.

This is the only Pic I have right now,I have to update.

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Jamie : I'll put the feedback in anyway !

Posted by carnelian (My Page) on
Sat, Aug 11, 07 at 16:29
Lou,
I made your cheesecake yesterday, and it was delicious! Truly light and fluffy and fabulous flavor. I'd say it had a slight bit of custard-like taste, too.
I followed your ingredients except for three things:
I used large eggs instead of extra large because I had just bought a brand new carton.
Instead of orange juice I used Nantucket Nectar pineapple-orange-guava.
I left out the cornstarch because I had not seen your note on how to add it. Next time I will add it for sure.
I used a graham cracker crust which I prebaked a few minutes. We like it with the crust.
I did use a springform pan. That worked great, but I had to increase the baking time - maybe 15 minutes (?). Sorry, I didn't get the exact number of minutes. I just kept checking for the color you described.
The cheesecake filled the springform pan beautifully, but as it baked, it went over the sides a bit, kind of like a muffin top. It also cracked around the edges. When it cooled, it sank in the middle, and I gently eased the edges back into place, which closed the cracks and made it all look fine. The cheesecake ended up exactly level to the top of the pan.
The only problems were minor. It didn't cut perfectly, probably because I cut short the chilling time and because I left out the cornstarch. Later, after more fridge time, it cut a lot better. When it was baking, some liquid that looked like melted butter seeped out of the pan into the foil I had wrapped around it. I think the cornstarch would have absorbed that.
Oh, I forgot; I served it with fresh plain red raspberries.
It was yummy and it was different! My neighbors loved it and asked for the recipe.