During the summer months we are always looking for a few quick and easy dessert recipes for the BBQ and family get togethers. Hope you will enjoy these and if you have any that you would like to share, please sent them to me and I will be happy to credit you for them.
I keep getting e-mail about my Butternut Squash Pie..believe or not it is great.....give it a try, you won't be sorry....*G*....
Butternut Squash Pie For two 9" pies you will need one large butternut squash. Cut it length wise into two half take out the seeds. Then put them on a cookie sheet. I cover mine with a small amount of foil just place it over the squash lightly. Put a small amount of water on the cookie sheet just to kept the squash from sticking to the pan. Bake at 250 for about an 1 1/2 hours or until tender. Take out of oven and let cool. Peel the squash each half should make two cups choped up. For each two cups add the following items.
- half a stick of butter
- 2 eggs
- 1/2 cup of flour
- 1 cup sugar or to taste
- 1/3 cup of milk
- 1 tsp of vanilla or lemon
- 1 tsp of allspice, cinn, nutmeg
Mix up all the ingredients in the two cups of squash with an electric mixer. You can vary the spices to taste. Pour into a 9" pie shell and bake at 350 for about 1 hour or until done. Some ovens take longer, others may only take the one hour.
One Opt. is to freeze the mixture in a quart freezer bag. You can make this ahead and take out of the freezer and defrost then put into the pie shell and bake at the temp. above. This pie has a taste of pumpkin and sweet pot. Pie. It is great for anytime of year
Scented Gereranium Cake - 1 box lemon cake mix
- 1/4-1/2 cup finely cut lemon-rose or rose geranium leaves(scissor work best).....this is the herb geranium not the flower geranium.
Mix leaves into the batter and bake as directed. When done, remove from oven and poke holes with a large fork. Make a glaz of powdered sugar and lemon juice and pour evenly over warm cake. Cool before cutting.
OPT:
- Use more leaves and lots of lemon juice in the glaz.
- Serve with fresh berries of you choice.
Mini Cheese Cakes - 12 vanilla wafers
- 16 oz. cream cheese, softened
- 1/2 cup sugar
- 1 tsp. vanilla
- 2 eggs
- fruit, preserves, or choc. curls to garnish
Line muffin tin with foil cups. Place one vanilla wafer in each liner. Mix cream cheese.
vanilla and sugar until well blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full.
Bake at 325 degrees for 25 minutes. Remove from pan when cool. Chill. If desired, top with
fruit, preserves or chocolate curls.
These are great for cheese cake lovers who are watching their weight "Grin"
Pina Colada Cake - 1 box yellow cake mix
- 1 can sweetened condensed milk
- 1 (8 or 10 oz.)pina coloda mix
- 1 (8 or 10 oz.)cool whip
- 1 small can coconut
- 1 large can crushed pineapple
- chopped pecans (as many as desired)
Mix cake mix by directions. Pour in sheet cake pan and bake until done. Mix milk
and pina colada mix. Punch holes in cake while hot. Pour milk mix over holes and then spread
pineapple on top. Refrigerate overnight. spread Cool Whip on top. Sprinkle coconut
and pecans on top.
- 1 banana
- 1/4 cup strawberries
- 14 cup apple cider or other juice
FRUIT COOLER Beat in blender until smooth. Break up 6 ice cubes. Blend in until all is chopped and smooth, and circulates in blender. Serve in fancy mug. Eat with spoon or large straw.
credit for this recipes goes to: Marion Engdahl
Thank you so much for sending this recipe to me.
Let me know how you like these recipes. And don't forget to sign my guest book I would like to thank each of you for taking the time to visit my site.
I will be adding more recipes in the fall, Main dishes, Vegetables, Soups. And for the holiday months of Nov. and Dec. I will be adding some special recipes.
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