The desserts below are perfect for summer. They are refreshing and keep well in the freezer. I like to make these types of desserts to have on hand in the freezer for family and company. They can be made on cooler days and they taste so good on a hot day. Of course, what could be better than a cookies and ice cream combination.
Watermelon Basil Sorbet
- 5 cups yellow watermelon cut into small cubes (outer skin and seeds removed)
- 1/2 cup water
- 1/2 cup sugar
- 1 large sprig of fresh basil
- 2 teaspoons meringue powder plus 2 tablespoons water
Cut up the melon and place in a big ziplock bag. Freeze overnight.
Whisk together the sugar and water in a saucepan over medium/high heat until the sugar dissolves.
Remove from the heat, add the basil and allow to steep for 30 minutes. Remove the basil and chill the syrup.
In a small bowl, whisk together the meringue powder and water. Whisk until you create a lot of foam.
This is an egg white substitute. You could use egg whites if you prefer, but since they are not cooked in this recipe, it is safer to use the substitute. This adds a creamy texture to the sorbet.
In a food processor, combine the frozen fruit, chilled syrup and egg white mixture. Blend just until smooth.
Sorbet is ready to serve right out of the food processor. If you don’t plan to consume it right away, be sure to store it in the freezer.
Brown Sugar Shortbread Rounds
- 1 ½ cups flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- Pinch of ground cinnamon
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/3 cup finely ground pecans (pecan meal)
Heat to oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In the large bowl of an electric mixer, cream the butter and brown sugar.
Add the remaining ingredients. Mix until thoroughly combined.
Place a large piece of plastic wrap on the kitchen counter. Turn the dough out onto the plastic wrap. Form the mixture into a log on the plastic wrap.
Wrap the dough in plastic and roll the dough a few times to make an even log. Refrigerate for an hour.
Cut the log into ¼ inch slices and place on the prepared baking pans an inch apart.
Bake the cookies 20 minutes, switching the pans on the racks after 10 minutes. Let the cookies rest on the pans ten minutes and then remove them to a cooling rack.
Easy Oatmeal Cookies
Makes 18 large cookies
- 1 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 cups old fashioned oats
- 1/2 cup dried fruit (raisins, cranberries, cherries)
- 1/4 cup butter, melted
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Combine the dry ingredients (flour through fruit) in a large bowl.
Combine the wet ingredients (butter through egg) in a measuring cup.
Mix the wet ingredients into the dry until combined using a wooden spoon or spatula.
Using a small muffin scoop or 3 tablespoons for each cookie, form into a ball and place on the prepared baking sheet. Flatten the cookies slightly.
Bake 10 minutes, switch the pans on the racks and bake for 10 more minutes. Cool on wire racks.
Peach Almond Sundae
- 4 cups vanilla frozen yogurt, softened
- 2 cups chopped peaches, peeled
- 1/4 cup brown sugar
- 1 tablespoon amaretto liqueur
- 8 amaretti cookies, crushed
- 1 cup whipped cream
Cut the peaches into 1/2-inch-thick slices and cut the slices in half.
In a mixing bowl, combine the peaches, brown sugar and amaretto. Cover and chill until serving time.
In each of four dessert dishes, layer the ingredients in the following way: 1 cup frozen yogurt, ¼ of the peach mixture and 1/4 cup whipped cream. Sprinkle a crushed amaretti cookie on top.