Yummy! Easy to Make Summer Desserts: Homemade Ice Cream, Cherry and Banana Cream Pie

Yummy! Easy to Make Summer Desserts: Homemade Ice Cream, Cherry and Banana Cream Pie Summer is the perfect time for get togethers with family and friends. Whether picnicking, beside the pool, camping, or just relaxing, we love desserts that are cool, refreshing, and easy to make. But of course we want them to be delicious and something our family and friends will remember. This article has recipes to make your summertime delicious. Lemon Ice Cream, Vanilla Ice Cream, and Cherry and Banana Cream Pie will bring you rave reviews.

NO ICE CREAM FREEZER NEEDED LEMON ICE CREAM 2 lemons 1 cup whipping cream 1/2 cup sugar Finely grate 1 tablespoon of the lemon rind and put into a large mixing bowl. Squeeze lemons for 1/4 cup fresh lemon juice. Add juice to the bowl with the grated rind. Add the whipping cream and the sugar to the bowl. Using electric mixer, beat on high speed until soft peaks (tips fold over) form when the beaters are lifted. Transfer from the bowl to an air-tight freeze-proof container. Freeze ice cream for at least a couple of hours or until firm. Garnish with thin strips of the lemon rind, if desired. VANILLA ICE CREAM 4 cups whipping cream 2 cups half-and-half cream 2 cups whole milk 1 1/2 cups sugar 1 tablespoon vanilla flavoring Heat the milk in a saucepan over medium heat just until it bubbles around the edges. Remove from the heat and add the sugar, stirring until sugar is completely dissolved. Put in refrigerator to chill for at least a half hour. Remove the chilled sugar/milk mixture from the refrigerator and add the whipping cream, half-and-half cream and vanilla flavoring. Stir to combine. Pour the mixture into the freezer can of ice cream freezer and follow the directions of your particular freezer. CHERRY AND BANANA CREAM PIE 1 graham cracker pie crust 4-oz cream cheese, softened 1/2 cup powdered sugar 1/2 cup thawed whipped topping 1 pkg (4-serving size) cherry gelatin 1 pkg (4-serving size) french vanilla cook and serve pudding mix 1 1/4 cups water 1 cup very well drained maraschino cherries 1 cup firm banana slices Mix the cream cheese and powdered sugar in a large bowl until well blended. Fold in the whipped topping. Spread over the bottom of the graham cracker crust and place in refrigerator. Mix the gelatin, pudding mix, and water in a medium saucepan until smooth. Cook over medium heat, stirring constantly, until mixture just starts to boil. Remove from the heat. Allow to cool for 5 minutes. Stir in the bananas and cherries. Spoon mixture over the cooled cream cheese layer. Refrigerate pie for 4 hours or until set. Garnish with whipped topping and banana slices or cherries, if desired. Enjoy! Yummy! Easy to Make Summer Desserts: Homemade Ice Cream, Cherry and Banana Cream Pie Related articles: Spring Valley Vitamins , ทำseo

Chocolate Whipped Cream Layer Cake is a Delicious and Cooling Summer Dessert

Chocolate Whipped Cream Layer Cake is a Delicious and Cooling Summer Dessert Hot summer days remind me of my mother's chocolate whipped cream layer cake. My mother, an excellent baker, was famous for her orange sponge cake. She didn't bake sponge cake in the summer, however, because she didn't want to heat up the kitchen. Instead, Mom bought a sponge loaf from the store. She cut the cake into layers and frosted the layers and sides with chocolate whipped cream.

Cream cakes, or ice box cakes as they used to be called, have been around for years. Fannie Farmer's "Boston Cooking School Cook Book," first published in 1898, contains a recipe for French Cream Filling. The filling is made with heavy cream, powdered sugar, a stiffly-beaten egg white, and vanilla. The wartime edition of "The Victory Cook Book" has a recipe that is almost identical to Fannie Farmer's recipe. Gelatin powder is added to the whipping cream to keep it stiff. The original "Joy of Cooking" by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped cream frosting, only they call it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipe has many variations: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and fresh berries, to list a few. In her two-volume book, the "Modern Encylopedia of Cooking," Meta Given devotes an entire section to refrigerated cakes and ice box cakes. "Refrigerated Cakes are ideal party cakes because they are usually made the day before they are served," she writes. Certainly, I felt like I was at a party every time I ate Mom's Chocolate Whipped Cream Layer Cake. You will turn an ordinary meal into a party when you serve this creamy, chocolaty, and decadent dessert. Ingredients 1 10.75-ounce frozen pound cake 1 1/2 cups heavy cream 1/2 cup powdered sugar 1 tablespoon unflavored gelatin powder 2 tablespoons water 2 tablespoons chocolate syrup (Mom used Hershey's.) 1 dark chocolate candy bar Method Cut defrosted pound cake into three layers. Dissolve gelatin in water and set aside for five minutes. Combine powdered sugar and heavy cream in a small mixer bowl. Beat cream until it starts to thicken. Gradually add the chocolate syrup and dissolved gelatin. Continue beating until the cream makes soft mounds, but is not stiff. Frost the layers with the whipped cream mixture. Stack the layers and frost the outside of the cake. Garnish the top with shaved dark chocolate. Stick two toothpicks in the top of the cake (to protect the frosting) and cover with release foil. Referigerate the cake for at least four hours. For Coffee Whipped Cream Layer Cake substitute two tablespoons of cold, extra-strong coffee for the chocolate syrup. Makes 6-8 servings. Copyright 2008 by Harriet Hodgson Chocolate Whipped Cream Layer Cake is a Delicious and Cooling Summer Dessert