Perspectives

Unique Desserts to Try This Summer

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We are just weeks away from summer! After a long, cold winter and non-existent spring, the heat is already rising in Southeast Ohio. The flip flops have been dug out of the back of the closet, the yard has already been mowed a few times and the furniture is on the back porch ready for some quality porch-sitting time. You’ll need a dessert for the upcoming cookouts, parties, weddings or other events happening this summer. Here are some unique ideas that will make the warmer weather a little extra fun.

 Butterscotch Pie

pieHello, you had me at butterscotch. Here’s a nice little twist on the normal meringue pie for you butterscotch lovers out there.

Ingredients:

2/3 C brown sugar

2 Tbsp corn starch

1/8 tsp salt

2 C milk

2 egg yolks, beaten (keep the egg whites for the meringue)

2 Tbsp butter (I have also used margarine)

1 tsp vanilla

1 9″ baked pie shell

 Directions:

In a large saucepan, combine the brown sugar, cornstarch and salt; gradually add the milk.

Cook mixture over medium heat, stirring constantly until mixture thickens and comes to a boil.

Boil for 1 minute, remove from heat and add 1/2 of the mixture into the beaten egg yolks stirring constantly.

Return the egg yolk mixture to the sauce pan and bring to a boil again.

Remove from heat, stir in butter and vanilla then pour this into the baked pie shell.

Cool pie.

Meringue

2 egg whites

1/4 – 1/2 C white sugar

Using an electric mixer, beat the egg whites on high until small peaks are formed.

Slowly add the sugar and continue beating until all the sugar is added and the desired peaks are formed (it usually takes me about 4 minutes or so).

Using a spatula or spoon, drop dollops of the meringue on the pie making sure to cover the entire surface of the pie to the edge.

Slide into the preheated oven (350 degrees) and let the meringue cook until it browns.

 

Root Beer Float Cake Recipe

root beer cakeI don’t think there is anything more refreshing than a good root beer bloat in the summer. This cake will be an excellent addition to a cookout or party you’re attending. I’m guessing the guests will have never thought of something like this recipe.

Ingredients

1 package white cake mix (regular size)

1-3/4 cups cold root beer, divided

1/4 cup canola oil

2 eggs

1 envelope whipped topping mix (Dream Whip)

 Directions

In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs.

Beat on low speed for 2 minutes or stir by hand for 3 minutes.

Pour into a greased 13×9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Yield: 12-15 servings.

Photo and recipe from tasteofhome.com 

 

No Bake Strawberry Shortcake

shortcakeHere’s a nice change of pace from the normal strawberry shortcake recipe. It’s cool and tasty and a good way to use up those fresh strawberries.

Ingredients

1 box of vanilla instant pudding

1/2 cup strawberry juice

1 1/2 cups nonfat milk

1 tsp vanilla extract

24 Sponge fingers

220 g (about 1 cup) Whipped cream, chilled

1 pound fresh strawberries, hulled and sliced and patted dry

Preparation

In a bowl Whisk pudding, milk and vanilla and set aside

With a hand mixer or in the bowl of a stand mixer, whip the cream until it just holds, stiff peaks.

Dip ladyfingers briefly in strawberry juice and arrange them in the bottom of a dish.

Spread half the pudding mixture over the ladyfingers.

Place the strawberries in a single layer over the pudding.

Repeat with remaining ladyfingers, pudding mixture and strawberries.

Top with whipped cream and strawberries.

Chill for at least 4 hours before serving.

Recipe and photo from foodista.com