refreshing summer desserts

a sure way to beat the summer heat : easy recipes for your family and friends...

Fresh Strawberries and Grand Marnier
This dessert may also use a combination of strawberries, blueberries, and raspberries.

5 egg yolks, at room temperature
1/4 c. Grand Marnier
3/4 c. sugar
1 c. heavy cream
1 Tbsp. sugar

In the top of a double boiler, beat egg yolks until light. Beat in 3/4 cup sugar and place over simmering water, stirring constantly, until thickened, about 20 minutes. Remove from heat and beat until cool. Add Grand Marnier and refrigerate until chilled. Whip cream just until it begins to thicken, then add 1 tablespoon sugar. Continue beating until cream is of a medium thickness but will still pour. Fold into egg sauce and pour into a serving dish. Chill until serving time, or freeze. Serve over fresh fruit. Serves 8

(Submitted by Karen Hall c/o myFamily.com)

Lemon Freeze

Make graham cracker crust to cover bottom of a 9x13 pan. Reserve some of the crumbs.

Mix together: One 12 oz. can frozen lemonade and 1/2 gal. vanilla ice cream, softened. Pour over the graham cracker crust and sprinkle the crumbs over the top. Refreeze. Serves up to 24 delighted people!

(Submitted by Clarice Wright of Boise, ID c/o myFamily.com)

Fruit Cocktail Cake

2 eggs (slightly beaten)
1 1/2 c. white sugar
1/2 tsp. salt
14 oz. can fruit cocktail (with juice)
2 c. flour
2 tsp. baking soda

Mix together eggs, sugar, salt, and fruit cocktail. Add the flour and baking soda last. Bake in a greased 9 x 13 inch pan for 45 minutes at 350 degrees.

Icing
3/4 c. white sugar
1/2 c. evaporated milk
1/2 c. butter
1 tsp. vanilla

Mix together sugar, milk, and butter. Bring to a boil, then simmer on low heat until cake is done. Add vanilla to sugar, milk, butter mixture. Poke holes in cake, pour icing over hot cake.

(Submitted by Myrna c/o myFamily.com)

Lemon Bars

1 package of 1-step angel food cake mix
1 can of lemon pie filling

Mix together the cake mix and the pie filling. Pour into either a greased 9 x 13 inch cake pan or a jelly roll pan with sides. Bake at 350 degrees until top is very lightly browned and bars spring back to the touch (about 30 minutes). Cool and sprinkle with powered sugar. Cut and enjoy! ONLY the 1-step angel food cake mix works in this recipe.

(Submitted by Helen Walker c/o myFamily.com)

Cherry Cream Cheese Pie

1 Graham Cracker Pie Crust
8 oz. cream cheese (softened)
1/2 c. sugar
8 oz. container Cool Whip (or other whipped topping)
21 oz. can cherry pie filling

Beat softened cream cheese and sugar until creamy using an electric hand mixer. Fold in whipped topping. Transfer mixture to pie shell. Top with can of cherry pie filling. Refrigerate 2 hours or overnight before serving. This is a light dessert. It's easy to make and everyone loves it.

(Submitted by Donna from Minooka, Illinois c/o myFamily.com)