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No meal is complete without dessert, and in summer, that dessert should be fresh. If it can be done without any cooking, that’s a bonus.

Of course, my # 1 summer dessert is homemade ice cream. I love traditional vanilla ice cream, but another favorite is my pineapple and coconut ice cream. This combination seems to whisper “Hawaiian delight”.

Several months ago, in one of our cooking classes, I made a simple pie that quickly received “two thumbs” from class members. The following orange whipped cream pie is a versatile recipe because you can change the flavor of gelatin and have a whole new taste. Sometimes I like to make it with strawberry gelatin and use fresh strawberries to decorate the top.

My friend Joan Daugherty’s frozen caramel pie requires a bit of baking, but not enough to heat up the kitchen, and this first bite assures you that the little extra effort was worth it. That makes three pies, so you can keep one in the freezer for unexpected guests. This recipe is taken from the “Lighthouse Cookbook” compiled by the youth of our church.

The lemonade pie is from Martha Pullen’s “Southern Family Cookbook”. It’s a great cookbook with so many memories from the past. I consider this pie to be “simplicity in disguise”. It’s so simple to do, but it’s like you’ve spent a lot of time doing it.

Pineapple and coconut ice cream

Ingredients:

1 liter half and half

1 can (16 ounces) coconut cream

1 can (20 ounces) crushed pineapple in thick syrup

1 cup of sugar

1 1/2 teaspoons vanilla extract

3 to 4 cups of milk to fill the freezer container

Mix half and half, the coconut cream, crushed pineapple, sugar and vanilla extract. Mix well. Pour into the freezer ice cream container and add enough milk to fill to the level indicated on your freezer. Proceed according to the instructions given with your brand of ice cream maker.

Orange cream pie

Ingredients:

2 cans (about 3 ounces each) orange gelatin

2 containers (4 ounces each) of Orange Whips (yogurt mousse by Yoplait)

1 container (6 ounces) thick and creamy vanilla yogurt

8 ounces frozen dessert topping, thawed

2 graham cracker crusts

Mix the gelatin with the yogurts and mix well. Stir in dessert topping until well combined. Divide into pie crusts and refrigerate. If desired, decorate the top with more dessert topping and tangerines.

Frozen Caramel Pie

Ingredients:

1 cup of butter

9 ounces of coconut

1 1/2 cups chopped pecans

8 ounces of cream cheese, softened at room temperature

1 can of sweetened condensed milk (no evaporated milk)

16 ounces of Cool Whip

3 graham cracker crusts

1 jar of caramel ice cream topping

Melt the butter over low heat and add the coconut. Stir to mix. Add the pecans and brown lightly. Allow the mixture to cool.

In a large bowl, cream the cream cheese and sweetened condensed milk with an electric mixer on low speed. Stir in the Cool Whip. Distribute the mixture among the 3 crusts.

Place the pies in the freezer for about 30 minutes. Top with cooled coconut-pecan mixture. Drizzle with caramel filling.

Return the pies to the freezer until ready to serve.

Lemonade pie

Ingredients:

1 can (6 ounces) frozen lemonade

1/2 gallon of vanilla ice cream

2 graham cracker crusts (8 inches)

Sliced ​​almonds (optional)

Whipped cream (optional)

Soften the lemonade and ice cream (Martha puts the ice cream in a blender to soften it). Beat together until creamy. Pour into graham cracker crusts and freeze until ready to serve. Sprinkle top with almonds and a dollop of whipped cream, if desired.

Prudence Hilburn of Piedmont, Alabama, has won over 30 national cooking awards and has written several cookbooks, including “Simply Southern and More”. Write to him at [email protected] or visit prudencehilburn.com.

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