We are talking about summer desserts here at work and so far we have had some interesting ideas...

home made ice pops

Cherry chocolate Truffle
Pre-made brownies
cherry liquor
cheey pie filling
whipped cream
shaved chocolate
fresh cherries

Soak brownies in liquor, place in bottom of truffle dish, top with cherry pie filling, whipped cream. continue to layer. On the very top layer, once you add the whipped cream garnish with shaved chocolate and fresh cherries.

Apple Pie Cake Pond cake
carmel topping
apple pie filling
whipped cream
Slice pound cake and lay in flat baking dish
spread carmel syrup on cake, top with apple pie filling continue to layer. Cover the top layer with whipped cream, drizzle with carmel topping and sprinkle with cinnamon


Do you have any summer recipies you would like to share

__________________
~~~~**Maryann**~~~~

I just got a firm grip on reality....
Now I can strangle it

We like grilled fruit (peaches, pears, mango, pineapple), topped with ice cream and sprinkled with
toasted nuts/coconut. Stuffed cantaloupe/honey dew, fruit nachos, and parfaits are good too.


Chocolate/Fruit Kabobs

chocolate covered orange, peppermint sticks/pretzel sticks
bite-size chunks of fresh fruit (pineapple, kiwi, pear, small strawberries, whole grapes, etc.)
*Brush a little lemon/orange juice on any fruits that may turn brown.

Refrigerate the sticks for at least 1 hour. Pat the fruit chunks dry with paper towels before skewing.

Pierce each piece of fruit with a metal/wooden skewer to create a hole then, using the cold sticks,
pierce the fruits to make the skewers. Cover and refrigerate until ready to serve.

Ice Cream Fondue

premium ice cream, your favorite flavors, softened
candy sprinkles
chopped toasted nuts
toasted coconut
crushed/chopped candies
crushed/chopped cookie crumbs
caramel/chocolate/strawberry etc., ice cream topping
small metal skewers

Line a pan with quick-release aluminum foil. Spoon the softened ice cream into the pan
and spread evenly. Cover with plastic wrap and freeze for 2-3 hours or until firm. (Also
place a serving platter in the freezer to chill).

Remove the frozen ice cream from the pan by lifting foil. Allow to stand about 5 minutes
to soften slightly. Cut the ice cream into 1” inch cubes (or use a melon baller), and transfer
to the chilled serving platter. Cover and return it to the freezer until ready to serve.

Place each of the toppings (and a spoon) in small bowls and set aside.

When ready to serve, pour the ice cream topping in a small saucepan over low heat, stirring
frequently until smooth. Transfer to a fondue pot.

Remove the ice cream cubes/balls from the freezer and place the platter near the fondue pot
along with the toppings and skewers. *Cubes of cake can also be added.

Hand-Held Strawberry Short Cake

bamboo skewers
Angel food cake (or pound cake), cut into cubes
fresh strawberries
strawberry glaze
sweetened whipped cream

Gently toss the strawberries with the glaze to coat. Thread a cake cube then a strawberry
on a skewer until it is filled. Repeat the process with the remaining cake and strawberries.

Place the skewers on a serving tray, garnish with fresh mint and serve with a bowl of the
whipped cream for dipping.

For the kids…

Fish Sticks/Tartar Sauce

Spread 2 sugar wafer cookies with peanut butter place together, and then toss in finely
crushed corn flakes (or coating of your choice). Serve with ‘tartar sauce’ (lightly whipped
sweetened cream mixed with minced fresh mint).

Cannolis

(Add to taste)
Ricotta cheese
powdered sugar
vanilla/almond extract
grated orange zest
mini chocolate chips
sugar ice cream cones
candy sprinkles

In a medium bowl, combine the Ricotta, sugar, extract, and zest. Mix until smooth and well
blended. Add the chips and stir until evenly distributed then cover and refrigerate for 1 hour.

Spoon the mixture into the ice cream cones and sprinkle with the sprinkles.

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1 graham cracker pie crust
1 14-ounce can sweetened condensed milk
1 6-ounce can of frozen lemonade concentrate, thawed (could use a full, 12 oz. can if desired, but it will be strong).
1 medium size (8 ounce) container of Cool Whip, thawed
Preparation:
Beat together condensed milk and lemonade; fold in Cool Whip. Pour into pie crust. Freeze for at least 3-4 hours until firm. - Colleen

My go-to is fruit with this dip....

1 brick of cream cheese - softened
1/4 cup of white sugar
1/4 cup of brown sugar
1/2 tsp of vanilla

Beat together until smooth - add a tablespoon or so of milk to thin.

Yum!

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Kim