This is a simple but lip-smackingly delicious summer dessert. For a group, scoop ice cream into serving bowls and return to the freezer until dessert time. Slice the peaches instead of leaving them in halves, saute as usual, then spoon the whole shebang over the ice cream. If you slice the peaches ahead of time, be sure to sprinkle them with lemon juice so they don’t brown.

4 large ripe peaches or nectarines
8 tablespoons unsalted butter
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Vanilla or butter pecan ice cream, for serving

Wash and dry fruit. Cut in half, removing pit. Over medium heat, melt 2 Tbsp. butter in grill pan. Place peaches cut side down in pan; leave in place until golden brown. Add remaining butter, brown sugar and cinnamon to pan, stirring until smooth. Cook peaches until warmed through, basting with glaze. Place in dessert bowl; top with generous scoop of ice cream. Drizzle with remaining glaze from pan.

This pie will cure even the most serious chocolate craving…

1 prepared pie crust, fitted into pie pan and edges fluted
3 large eggs, lightly beaten
1/2 cup firmly packed brown sugar
1/4 cup flour
1/4 cup butter, melted
1 tsp vanilla
2 cups semi-sweet chocolate chips, melted
1 1/2 cups walnut or pecan pieces

Stir together the first 5 ingredients until blended; stir in melted chocolate and nuts. Pour filling into pie crust. Bake at 375 degrees for 30 minutes. Cool completely. If you want to be wimpy about it, serve with a simple swirl of fresh whipped cream. For the courageous who want to put a chocolate craving to rest, serve with coffee ice cream and Java Chocolate Sauce!

Java Chocolate Sauce:
2 cups semi-sweet (or dark!) chocolate chips
1/2 cup whipping cream
1 Tbsp butter
1/4 cup strong brewed coffee (or use instant espresso, prepared as directed)

Heat chocolate chips, cream and butter in a heavy saucepan over low heat until chocolate and butter melt, stirring often. Cook, stirring constantly, 2 to 3 minutes or until smooth. Remove from heat; stir in coffee. Makes 1 1/2 cups.

4 cups flour
3 cups sugar
1 pound butter, softened
3/4 cup milk
6 eggs
2 tsp vanilla extract
optional: 1 tsp lemon or orange zest

In this order, place flour, sugar, butter, milk, eggs and vanilla in mixer bowl. Beat a low speed for 1 minute, stopping to scrape down bowl. Beat a medium speed for 2 minutes. Pour into well greased and floured 10″ tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.

If desired, serve with Lemon-Blueberry Cream.

2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 large eggs
2 cups sugar
3/4 cup canola oil
3/4 cup buttermilk
2 tsp vanilla
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained well
1 1/3 cup coconut
1 cup chopped pecans or walnuts

Stir together flour, baking soda, cinnamon, and salt. Beat together the eggs, sugar, oil, buttermilk and vanilla until smooth. Add flour mixture at low speed until blended. Fold in carrots, pineapple, coconut and nuts. Pour into greased and floured 13×9-inch pan. Bake for 40-45 minutes or until toothpick comes out clean. Cool completely, then frost with Cream Cheese Frosting.

Cream Cheese Frosting:

1/2 cup butter, softened
1 (8 oz) plus 1 (3 oz) pkgs cream cheese, softened
1 (16 oz) pkg powdered sugar
1 1/2 tsp vanilla
1 tsp grated orange zest

Beat butter and cream cheese at medium speed until creamy. Add powdered sugar, vanilla and zest. Beat at high speed until smooth and fluffy.

Crust:
1 1/2 cups graham cracker crumbs (about 1 pkg, crushed in food processor)
1/4 cup sugar
1/3 cup butter, melted

Filling:
3 (8 oz) pkgs cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup sour cream
2 Tbsp fresh lemon juice
1 Tbsp vanilla

Topping:
1 cup sour cream
3 Tbsp sugar

Preheat oven to 350 degrees. Crust: in medium bowl, stir together the crumbs, sugar and butter until moistened. Press firmly into bottom of 10″ springform pan.

In mixer bowl, blend cream cheese and sugar until smooth. Add eggs one at a time, blending well after each addition. Add sour cream, lemon juice and vanilla. Cream until well blended, but don’t over mix. Pour filling into crust; remove air bubbles by tapping pan on counter. Bake for 1 hour and 15 minutes or until top is set.

Combine sour cream and sugar. Spread over mixture immediately after removing cheesecake from oven. Return to oven for 5 minutes to set sour cream. Cool cheesecake on wire rack, then cover and chill.

Serve with fresh berries or fresh berry coulis and a swirl of whipped cream.

1 (8.5 oz.) pkg chocolate wafers
1/2 cup plus 3 Tbsp butter
1 quart-1/2 gallon coffee ice cream, softened (the more, the better!)
Glaze:
1/3 cup cocoa
2/3 cup sugar
1/3 cup whipping cream
1 tsp vanilla extract

In food processor, blend chocolate wafers to fine crumbs.
In small saucepan over low heat, melt 1/2 cup butter. In 9 inch springform pan, mix the chocolate wafer crumbs and melted butter. With hands, press mixture to bottom of pan. Bake in 375° oven for 10 minutes. Cool crust completely on wire rack. Carefully spread coffee ice cream into crust, pressing down firmly to remove any air pockets and make level surface for glaze; freeze until firm, at least 2 hours.

In 2-quart saucepan over medium heat, cook cocoa, 2/3 c. sugar, 1/3 c. whipping cream, and 3 T. butter until mixture is smooth and boils. Remove from heat; stir in 1 tsp. vanilla. Cool mixture slightly; carefully pour over coffee ice cream beginning in center and circling out toward edge. Cover with foil, not letting foil touch the surface of the pie. Return pie to freezer; freeze until firm, at least 1 hour. To serve, release from pan and cut with knife warmed in hot water. Serve with whipped cream and chocolate curls.

Hate making pie crust? You’ll love this one; it doesn’t need rolling! It’s easy as…well, pie!

3/4 cup flour
2 Tbsp brown sugar
6 Tbsp butter, melted
1/3-1/2 cup finely chopped nuts

Blend flour, sugar, butter and nuts, mixing well until moistened. Press, not roll, into 9-inch pie pan. Bake at 450 degrees for 10-15 minutes. Use instead of pastry crust for no-bake pudding or fruit fillings.

3/4 cup whipping cream
1/3 cup powdered sugar
1/2 cup sour cream
1 tsp freshly grated lemon zest
1 cup fresh blueberries, washed and completely dry

Beat whipping cream and powdered sugar until smooth and stiffened. Fold in sour cream and zest; gently stir in blueberries. Dollop on slice of pound cake; garnish with lemon zest curl and additional blueberries.

Need a no-bake frozen dessert for a hot summer day? Here’s the perfect thing!

1 Tbsp butter
2/3 cup marshmallow cream
2 1/2 cups Rice Krispies cereal
2 pints of your favorite ice cream, softened
Fresh fruit, sliced; or your favorite topping

Butter a 9-inch pie pan. Melt 1 Tbsp butter in large saucepan. Remove from heat and whisk in the marshmallow cream to melt. Add cereal and mix until completely coated with marshmallow mixture. Press into pie pan, using hands to flatten on bottom and build up on sides to make a crust. Chill for 45 minutes. Fill chilled crust with your favorite flavor of ice cream. Cover with plastic wrap and freeze until very firm. To serve, cut into slices and top each serving with fruit slices or ice cream topping. Hint: Strawberry ice cream with sliced strawberries and whipped cream is my favorite!

Kids love this dessert, so let them get involved by choosing their favorite flavor combinations and helping your make the pie.

Try a big scoop of this on top of warm apple pie…

1 pints vanilla ice cream, softened
1 tsp cinnamon
1/2 tsp nutmeg

Mix ice cream, cinnamon and nutmeg together with electric mixer. Put in airtight container and freeze thoroughly.

One of my guests who ate a slice of this pie said, “This is so good, it makes your tongue slap the back o’ your head!” Take his word for it; it’s good!”

1 (9-inch) pie crust
1 cup sugar
3 large eggs
1 cup light corn syrup
1/4 cup whipping cream
1 Tbsp butter, melted
1 tsp vanilla
3/4 cup coarsely chopped macadamia nuts
1 cup flaked coconut

Mix sugar, eggs, syrup, whipping cream, butter and vanilla with whisk. Stir in nuts and coconut. Pour into prepared pie crust. Bake in 350 degree oven for 50-60 minutes. Cool on wire rack.

Garnish each slice with whipped cream and lightly toasted coconut. Enjoy!

3 Tbsp. light corn syrup
6 oz. heavy cream
12 oz. dark chocolate, chopped into small bits
1/2 tsp. vanilla extract

In a small saucepan combine corn syrup and heavy cream. Bring to a simmer; add the chocolate. Stir until smooth. Remove from heat and add the vanilla. Pour over ice cream and grab a spoon.

Variety is the spice of life. Next time, add a little (taste as you go) espresso powder with the chocolate. Pour over ice cream and head for the porch. Life is about to get good.

Pie Crust:
3 Cups Flour
1 tsp. salt
1 T. sugar
1 cup very cold shortening
6-8 T. (about 1/2 cup) ice water

Place flour, salt and sugar in bowl of a food processor and pulse to blend. Add shortening and pulse until mixture is crumbly. Turn machine on and pour ice water down feed tube until mixture forms a ball. Roll ball smoothly and wrap in plastic wrap. Refrigerate for half an hour. Cut dough into half. Roll out each half, fitting into pie plate.

Filling:
6-7 Granny Smith Apples - peeled and sliced
1/2 cup white sugar
1/2 cup brown sugar
1 T. lemon juice
1 tsp. cinnamon
1/4 cup flour
1/2 cup (1 stick) butter, melted

Mix everything together in a bowl. Fill the pie shell with apple mixture. Top with second crust. Trim edges to 1 inch and flute with your fingers. Cut four or five slits in top and place on a cookie sheet to bake. Bake for about an hour @ 400°.

2 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
½ tsp salt
½ tsp cloves
1 cup canola oil
4 eggs
1 (15oz) can pumpkin
½ cup chopped nuts
½ cup raisins

Frosting
½ cup butter, softened
3oz pkg cream cheese, softened
2 cups powdered sugar
1 Tbsp milk
1 tsp vanilla

Heat oven to 350 degrees. Grease 15×10x1 inch baking pan. In large bowl combine all bar ingredients except nuts and raisins; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

In small bowl, combine frosting ingredients; beat until smooth. Frost cooled bars by spreading or drizzling over top. Store leftovers in refrigerator. Makes 48 bars.

To make a cake, use 13×9 inch pan and bake for 40-50 minutes.

2 pints vanilla ice cream, slightly softened
1/2 cup plus 2 Tbsp. shredded sweetened coconut, toasted
5 ounces bittersweet chocolate, coarsely chopped
2 small bananas, cut into 1/2-in chunks

To toast coconut: put in non-stick skillet over medium heat; stir frequently and watch carefully so it doesn’t burn. Stir until it turns a pale golden, then remove from pan immediately. Cool.

Using the paddle attachment in your electric mixer, blend ice cream, chocolate, banana chunks and coconut until combined. Press mixture into a 1-qt. airtight container; freeze until firm. Serve scoops of ice cream with a sprinkle of the extra coconut. If you like even more chocolate, here’s a recipe for chocolate ganache that will serve you well.

CHOCOLATE GANACHE

3 Tbsp. light corn syrup
6 oz. heavy cream
12 oz. dark chocolate, chopped into small bits
1/2 tsp. vanilla extract

In a small saucepan combine corn syrup and heavy cream. Bring to a simmer; add the chocolate. Stir until smooth. Remove from heat and add the vanilla. Pour over ice cream and grab a spoon.

Variety is the spice of life. Next time, add a little (taste as you go) espresso powder with the chocolate. Pour over ice cream and head for the porch. Life is about to get good.

1 cup whole wheat flour
1 cup unbleached flour (or you could just use 2 cups unbleached)
1 cup sugar
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 tsp vanilla
1 egg
1/4 cup canola oil
1 1/3 cup natural applesauce
1 cup raisins
1 cup chopped walnuts or pecans (optional, but who wouldn’t want ‘em?)

Mix dry ingredients together; add wet ingredients and mix well. Stir in raisins and nuts. Pour into greased 9×13-inch baking pan. Bake at 350 degrees for 30 minutes. Drizzle with glaze (recipe follows) or simply dust with confectioners’ sugar.

Glaze:
1 cup confectioners’ sugar, sifted to get lumps out
2 Tbsp unsalted butter, melted
2 tsp light corn syrup
1/2 tsp vanilla
2-3 Tbsp whole milk or cream

Combine sugar and butter. Add corn syrup and vanilla, stirring to combine. Drizzle in milk a little at a time until glaze has a nice consistency for drizzling over cake.

Crust:
3/4 cup butter, softened
1/2 cup powdered sugar
1 1/2 cups flour
1 tsp grated orange zest

Filling:
2 (8 oz) pkgs. cream cheese
1 cup powdered sugar
1 tsp. vanilla
1 tsp. grated orange zest

Citrus Glaze
1/2 cup sugar
2 Tbsp. cornstarch
1 cup orange juice
1 tsp. fresh lemon juice

Fresh fruit assortment of your choice: sliced strawberries, peaches, nectarines, blueberries, grape halves, cherries, kiwi slices, etc.

Crust: Cream butter and sugar until fluffy. Blend in flour and orange zest. Press onto pizza pan and bake @ 300 degrees for 25-30 min. until light golden brown. Cool completely.

Filling: beat cream cheese, sugar, vanilla, and orange peel until fluffy. Spread over cooled crust. Arrange desired fresh fruit decoratively on top of cream cheese, beginning in the center and moving in circles toward the edge.

Glaze: combine sugar and cornstarch, then stir in juices. Cook and stir until thickened. Cool, then use a pastry brush to brush glaze over fruit, covering completely. Chill for at least 3 hours before serving. Garnish each slice with a dollop of fresh whipped cream and a strawberry.

1/2 cup unsalted butter
1 cup flour
2 cups sugar, divided
1 Tbsp. baking powder (reduce to 2 tsp. at high altitudes)
pinch of salt
1 cup milk
4 cups fresh peach slices (can use frozen in a pinch)
1 Tbsp. fresh lemon juice
ground cinnamon or nutmeg (optional)

Melt butter in a 9×13 inch baking dish. In a bowl, combine flour, 1 cup sugar,
baking powder and salt. Set aside. In saucepan, bring peaches, 1 cup sugar, and
lemon juice to a boil, stirring constantly. Remove from heat. To the flour
mixture, add 1 cup milk, stirring just until moistened. Pour over butter in
baking dish. Gently pour peach mixture over batter, but do not stir. Sprinkle
with cinnamon or nutmeg, if desired. Bake @ 375 degrees for 30-40 minutes,
until golden brown. Serve warm with vanilla ice cream.

2 c. sugar
1 3/4 cups flour (High Altitude: add additional 3 Tbsp flour)
3/4 c. cocoa, sifted
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
3 eggs
1 c. buttermilk
1/2 c. canola oil
1 c. hot, strong coffee
1 tsp. vanilla

Mix sugar, flour, cocoa, baking soda, baking powder, and salt in mixer bowl. Add eggs, buttermilk, and oil. Stir until combined, then add coffee and vanilla. Mix, scraping bowl, for 2 minutes on medium speed. Batter will be thin. Pour 9×13-inch baking pan or (2) 9-inch round baking pans. Bake @ 350 degrees for 35 minutes (25-30 min. for 9-inch pans) or until toothpick inserted in center comes out clean. Cool on rack, then frost.

CHOCOLATE FROSTING

1 stick butter, softened
2/3 c. cocoa, sifted
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla

Mix together until fluffy. Add more milk if needed for smooth spreading consistency. Spread on cool cake. Garnish with cherries or glazed almonds.