It'll soon be peach season. This is my favorite summer dessert.

Peach Cobbler

3/4 c. sugar
2 c. sliced peaches or cherries
1/2 c. butter
3/4 c. sugar (for batter)
3/4 c. flour
2 tsp. baking powder
3/4 c. milk
Pinch of salt

Preheat oven to 350. Pour 3/4 c. sugar over peaches and let stand. Melt butter in a 9" casserole.

Make a batter of the remaining sugar, flour, baking powder, milk and salk. Pour batter into the casserole. Then pour peaches over the top. Bake for 60 minutes. Serve warm or cold. Really good with cream or ice cream. Serves 6-8.

Frozen Bananas

4 bananas, peeled and halved
1 cup milk chocolate chips
1 cup butterscotch morsels
1 cup chopped almonds
1 cup candy sprinkles
8 wooden craft sticks

Insert wooden stick into each banana piece. Arrange on parchment-lined sheet pan and freeze for 20 minutes.
Place chips and morsels into separate bowls. Microwave on medium heat until melted, about 60 seconds, stirring every 30 seconds.

Remove bananas from freezer and dip by alternating between melted chocolate and butterscotch. Immediately roll them in chopped nuts or sprinkles. Freeze until frozen solid, about 1 hour.

Made cheese and grape skewers for a picnic, today.

Green grapes, cause they were so good.

Cheddar cheese squares or pepper jack cheese square.

One cheese square and one grape on each skewer. One bite.

Oranges and Cinnamon

A great dessert for the spring and summer is fresh oranges with cinnamon. Peel and slice oranges into wheels, lay them out on a platter, and sprinkle with sugar and cinnamon. Delicious! It can be made ahead of time, then covered and refrigerated (the juice and sugar turn into a bit of a syrup).

Strawberries Romanoff from the Rainbow Room

For each serving on a small plate, heap fresh, rinsed strawberries with their leaves still attached. On the plate place a large dollop of sour cream and a mound of light brown sugar.

Holding the berries by the stem and leaves, dip the strawberries in the sour cream, then in the brown sugar and eat. This is a tastey way to use up berries that are not quite sweet enough, but it is delicious with sweet berries too.

Banana Split Salad
1 - 11 oz. can mandarin orange segments, drained
1 - 8 oz. can pineapple tidbits, drained
1 c. maraschino cherries, drained on a paper towel
1 c. flaked coconut
2 bananas, sliced, tossed in a little lemon juice
1 c. miniature marshmallows
1/2 c. sour cream
1/2 c. frozen whipped topping
2 Tbsp. powdered sugar

Mix all the fruit in a bowl. Mix together the remaining ingredients and pour over the fruit. Mix. Pour into a glass serving bowl. Top with additional cherries. Chill until ready to serve. This can be made several hours before serving as long as you keep it chilled.

Does Limoncello count? :-)

Sure, rhizo.

Always a hit!

Grape Salad
1 1/2 lb each red and green seedless grapes, washed and patted completely dry
Mix 8 oz each sour cream(room temp), cream cheese until well blended.
Stir in 1/2 cup sugar/ or splenda and 1 tsp vanilla.
Fold in grapes until completely covered.
Spread into a large flat glass container.
Slightly brown 4 oz chopped pecans or walnuts, when cool stir into 3/4 cup brown sugar.
Sprinkle mixture completely over top of grapes and give it a gentle pat.
Cover overnight, with seran wrap and ENJOY!

I have always loved the taste of prunes even when I was a little kid. I like them cooked or just right out of the box like candy. The below recipe is very rich.

Wine-Stewed Prunes and Mascarpone

Serves 6

1 pound pitted prunes (about 40)
1 1/4 cups sugar
2 cinnamon sticks
2 1/2 cups dry red wine
2 8-ounce containers mascarpone

Combine prunes, sugar, cinnamon and wine in a pot over medium-high heat. When mixture boils, reduce to simmer and cook 45 minutes, until liquid has turned to syrup.
Remove from heat, and rest at least 15 minutes.

Spread a mound of mascarpone on each serving plate, top with 6 prunes and drizzle with syrup. Serve immediately.

I'm making this over the weekend. Got it off Pinterest and it looked delicious!

Creamy Raspberry Dessert

1 c. graham cracker crumbs
3 Tbsp. sugar
1/4 c. butter, melted

Press mixture onto the bottom of a 9" springform pan. Bake at 350 for 10 minutes. Cool.

Filling

1 pkg. (10 oz.) frozen raspberries in juice
1/4 c. cold water
1 envelope unflavored gelatin
1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
1 c. heavy whipping cream, whipped
Fresh raspberries and mint, for garnish (optional_

Drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin . Let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Remove from heat; cool for 10 minutes.

In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture. Beat on low until thoroughly blended. Chill until partially set. Watch carefully, asmixture will set up quickly. Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours over overnight. Just before serving, run knife around the edge of the pan to loosen. Remove sides of pan. Yields 10 servings.

PINEAPPLE ORANGE CREAM SALAD

1 20 oz. can crushed pineapple
1 large pkg orange Jello *
2 cups buttermilk
ý cup chopped pecans
8-12 oz Cool Whip

Heat pineapple to boiling. Add Jello and dissolve.
Cool until syrupy. Add buttermilk and pecans.
Fold in Cool Whip and chill.

* I use orange-pineapple Jello, if I can find it, and I use more pecans.

You will want to use a LARGE bowl to mix this in.

Sunny Fruit Fiesta
1 cantaloupe, halved and seeded
1/2 honeydew, seeded
1/2 cup granulated sugar
1/4 cup fresh lime juice
2 tbls fresh lemon juice
1 1/2 tsp grated lime peel
1 cup sliced fresh strawberries
1 cup black or red seedless grapes
Using a melon baller, scoop flesh from melons. Set aside
In glass bowl combine sugar, lime and lemon juice and lime peel. Stir well to dissolve sugar. Add all fruits to bowl and toss to combine. Chill for at least 1 hour before serving.

Haven't tried this one yet--need to have company to help eat it.

CROCKPOT BANANAS FOSTER

4 Tbsp. butter (no substitutes)
1/2 c. brown sugar, packed
1 tsp. cinnamon
6 bananas, peeled and sliced
1/4 c. rum

Place butter and brown sugar in 3-1/2 or 4 quart crockpot, cover and turn on LOW. Let butter melt for 10-20 minutes, then stir to combine. Add cinnamon, bananas and rum; turn gently through the brown sugar syrup. Cover and cook on LOW for about 1 hour until bananas are glazed and softened. Serve over ice cream or pound cake. Serves 6.

This is from an old Texas Monthly magazine and is so tasty.

Warm Caramel Pears

Source: October 1, 1988 issue of Texas Monthly magazine.

Serves 4
Preparation Time: 5 Minutes
Cooking Time: About 10 Minutes

4 large, firm pears (Bartlett, Anjou, Bosc, or Colorado), peeled, cored, and cut into eighths
2 tablespoons unsalted butter, melted
4 tablespoons sugar
3 tablespoons heavy cream

Preheat oven to 450 degrees. Mix all ingredients in bowl. Put mixture in glass or porcelain baking dish. Bake until sugar turns a light caramel color and pears are cooked through, about 8 to 12 minutes. Serve warm.

Y'all have posted so many good sounding recipes - my mouth is watering. Can hardly wait to try them.

Thanks for catching that, Patti. Guess I need to learn to read before I submit for posting.

This post was edited by walnutcreek on Thu, May 16, 13 at 19:07

Uh, Walnutcreek, your WHAT is watering?? LOL!!

Uh, Walnutcreek, your WHAT is watering?? LOL!!

This recipe is really good. I'm printing the original with my change in parenthesis. It's great with ham for Easter, but we used to have them for Thanksgiving.

Baked Apricots

5 cans apricots, drained
1 lb. brown sugar (I cut back to 2 cups)
1 round Ritz crackers, crushed
3 sticks of butter, melted (I use 2-1/2)

Place 1/2 the apricots in a greased casserole. Sprinkle with 1/2 the brown sugar, 1/2 the crackers and 1/2 the butter. Repeat. Bake at 300 degrees for 50-60 minutes.

The aroma of these cooking will drive you crazy.

Old Fashioned Baked Apples

4 - 5 apples (whatever will fit in your slow cooker)
1/2 Cup water

For Each Apple you'll need:
2 Tablespoons Dark Brown sugar
1 Tablespoon dried cranberries or raisins
1/2 teaspoon Cinnamon and 1/8 teaspoon allspice (just a smudge of allspice)
1 Tablespoon (or pat) of butter

Core each apple and peel a small strip from around the top of each one (about 1 inch). Place in bottom of slow cooker.

Combine brown sugar, spices, and dried cranberries in a small bowl and stir until well combined.

Stuff each apple with filling, all the way to the top, pressing down with your finger to make room for more filling. Top each one with a pat of butter.

Pour water into bottom of slow cooker.

Cover and cook on low 6-8 hours or high 3-4 hours, or until tender. Serve on their own or with ice cream. Also great over oatmeal.

To bake in the oven: Follow the same recipe, but place in baking dish (8x8 or 9x13) and pour water in just as before. Bake at 350 for 30-45 minutes, or until tender.

This is another recipe my sister sent to me.

Fruit Topping for Pound Cake

This is a recipe I make every Thanksgiving and everybody loves it.

One bag frozen mixed fruit ( about 5-7 pounds )
8 oz dry Tang breakfast drink mix
2 cups Disaronno Amaretto Liqueur
2 Pound Cakes cut into 1 inch slabs

Combine frozen fruit, Tang, and Disaronno Amaretto in a very large zip storage bag the night before it is to be used. Move fruit around to mix the Tang with the other ingredients. Place in refrigerator to thaw slowly. Anytime you are around the refrigerator, turn the bag and gently remix . Serve the fruit mixture over the slabs of pound cake, including some of the liquid. Whipped topping is optional. HINT: you will be sorry if you only make a little of this!!

Honey Bee Ambrosia

4 oranges, peeled and sliced crosswise into rounds
3 bananas, sliced
1/2 c. orange juice
1/4 c. honey
2 Tbsp. lemon juice
1/4 c. flaked coconut
Marachino cherry halves (for garnish--optional)

Combine oranges and bananas, tossing lightly. Combine jice, honey and lemon juice and pour over fruit. Mix well. sprinkle with coconut, cover and chill at least one hour. Top with cherry halves before serving. Yields: 6 servings