Our Facebook fans and Twitter followers are competing to see who makes the Best Summer Dessert. Vote now until Thursday July 23rd by clicking here and selecting your favorite. The winner will be announced here on Friday, July 24th. Good luck! To see more about the (delicious!) contenders, keep reading!
We asked our fans, followers, and users to send us their Best Summer Dessert recipe and, boy, were we amazed at the responses we got. Tarts, crisps, crumbles, pies, and more... enough sweets to satisfy our grandkids' sweet tooths, assuming we have kids, they have kids, and those kids like summer desserts.
We painstakingly narrowed the field to the top five, representing a variety of summer sweets. Vote for your favorite, and read on to learn more about the recipes and their creators. Thanks to everyone who submitted recipes! Stay tuned for our next contest! (Read More...)
Finalist Number One: Rachelle's Angel Food Cake
Angel Food Cake
8 egg whites
1 Cup granulated sugar
1/4 teaspoon salt
1 teaspoon cream of tartar
3/4 Cup all purpose flour
3/4 teaspoon vanilla extract
Preheat oven to 350'.
Sift flour and salt four times, set aside.
Beat egg whites until frothy. Add cream of tartar and continue beating until stiff.
Gradually add sugar to combine. Fold in flour and salt mixture. Add vanilla.
Pour into an ungreased angel food pan and bake in a 350' oven for 40 -50 minutes, or until it has risen and is golden in color.
For a Summery topping, top with sliced fresh strawberries and peaches. Slice fresh fruits and cook over medium heat with a teaspoon of sugar, until softened and juices have made a syrup. Let cool and serve over a slice of angel food cake.
Click to vote for Rachelle until Thursday, July 23rd!
Finalist Number Two: Aggie's Raspberry and Rhubarb Crumble
Raspberry and Rhubarb Crumble
4 sticks of rhubarb, cut in 1" pieces
1 small container of raspberries
couple splashes of Gran Marnier (or orange liqueur)
1-2 TB turbinado sugar (or regular sugar)
1 cup oatmeal
1/3 cup sliced almonds, crushed
2 TB Smart Balance whipped butter (or regular butter)
In a deep baking dish, combine rhubarb, raspberries, Gran Marnier and sugar. Toss gently and let sit for 10 minutes. In small bowl, combine oatmeal and almonds with butter to make crumbly topping. Spread topping over fruit mixture and place in preheated oven. Bake for 30-40 minutes until bubbly and golden brown.
Serve with vanilla ice cream, frozen yogurt or Greek yogurt for a delicious dessert.
Click to vote for Aggie until Thursday, July 23rd!
Finalist Number Three: Sunshine's Fruit Pizza
Easy Fruit Pizza
1 package Sugar Cookie Mix
8 ounces Cream Cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla
Enough bright, colorful fruit to cover your pizza. You can use fresh or frozen. Just thaw frozen fruit before you place on pizza.
Crust: Preheat oven to 350. Slightly grease the bottom of a pizza pan. Prepare sugar cookie mix as directed and spread evenly on the bottom of pizza pan. Bake at 350 for 8-10 minutes or until slightly brown around outside of crust. Cool completely.
Cream Cheese Layer: Beat cream cheese, confectioner’s sugar & vanilla until smooth & creamy. Spread on cooled cookie crust. Fruit: Wash, dry & cut fruit as necessary. Arrange on top of cream cheese layer in a circle pattern, starting from the outside and going in.
Click to vote for Sunshine until Thursday, July 23rd!
Cream Cheese Layer: Beat cream cheese, confectioner’s sugar & vanilla until smooth & creamy. Spread on cooled cookie crust.
Fruit: Wash, dry & cut fruit as necessary. Arrange on top of cream cheese layer in a circle pattern, starting from the outside and going in.
Click to vote for Sunshine until Thursday, July 23rd!
Finalist Number Four: Danica's Nectarine Raspberry Sorbet over Fresh Fruit
Nectarine Raspberry Sorbet over Fresh Fruit
6 ripe nectarines
1 pint raspberries
2/3 cup water
1/2 cup sugar
1/4 cup honey
1 teaspoon freshly squeezed lemon juice
4 cups of your favorite farmer's market fruit blend (whatever is in season and full color)
Step 1: Slice the nectarines in half and remove the pits. Cut the unpeeled nectarines into small chunks and cook them with the water in a medium saucepan, covered, over medium heat, stirring occasionally, until they’re soft and cooked through, about 10 minutes. Add a bit more water if necessary during cooking.
Step 2: While the nectarines are cooking, rinsed your raspberries, pat them dry and blend them in your food processor. Drain through a sieve placed on a small bowl to remove seeds, reserving the raspberry juice. Set aside.
Step 3: Remove from the heat and stir in the sugar and honey. Let cool to room temperature. When cool, purée the mixture in a blender or food processor until smooth. Stir in the raspberry puree and the lemon juice.
Step 4: Chill the mixture thoroughly in the fridge, and then freeze it in your ice cream maker according to the manufacturer’s instructions. If you do not have an ice cream maker, place sorbet in a square baking dish and freeze until solid.
Step 5: Serve your nectarine sorbet over your favorite farmer’s market fruit blend and enjoy!
Click to vote for Danica until Thursday, July 23rd!
Finalist Number Five: Kevin's Strawberry and Nutella Crepes
Strawberry and Nutella Crepes
chocolate hazelnut spread (Nutella)
pistachios (chopped, optional)
1. Spread Nutella on half of the still warm crepe, top with strawberries and fold the crepe over.
2. Garnish with chopped pistachios.
1/2 cup flour
1/2 cup + 2 tablespoons milk
1/8 teaspoon salt
1 tablespoon butter (melted)
1. Mix everything in a large bowl.
2. Pour 1/4 of the mixture into a lightly buttered pan heated at medium.
3. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
4. Cook the crepe until golden brown on the bottom, about 2 minutes.
5. Flip and cook the other side until golden brown.
Click to Vote for Kevin until Thursday, July 23rd!
Thanks to everyone who submitted recipes! Stay tuned for our next recipe contest!! Don't forget to vote!