Posted on 07/31/2022 1:09:47 PM PDT by Jamestown1630
We have another month or so of Summer left, and I received a suggestion that we do a thread on ‘Summer Desserts’ - preferably no-bake ones, as my correspondent was recalling days before air conditioning :-).
From the website ‘Catherine’s Plates’, comes a ‘Pina Colada Cream Pie’, made with pineapple, coconut and rum extract:
https://catherinesplates.com/pina-colada-cream-pie/
*******************************************************
Freeper 'Nopardons' has submitted some of her recipes, including this
‘No Bake Strawberry Jello and Cool Whip Pie’:
1 package of strawberry Jello
2/3 cups of boiling water
1 cup of ice cubes and cold water
8 oz of thawed Cool Whip
1 cup of cut up fresh strawberries
1 ready made graham cracker pie crust
Dissolve the Jello in the boiling water in a large bowl and mix until dissolved completely.
Add the ice and water and keep stirring until slightly thickened.
Remove any remaining cubes/parts of cubes.
Whisk in the Cool Whip and then stir in the sliced strawberries.
Refrigerate this mix, in the bowl, for a about 30 minutes, or until the mixture is VERY thick and then spoon into the pie crust.
Refrigerate pie for at least 4 hours, but best overnight, to make sure it is set.
If desired, garnish the pie with an edge of fresh berries. Serves around 8.
***************************************************
Also from Nopardons is a recipe for Peach Melba (she suggests using the prepared Melba sauce by Roland):
“Peach Melba
“You can use either fresh ( best in the summer ) or canned peaches.
Vanilla ice cream
Melba Sauce ( Classic Style Melba Sauce, by Roland ); making it fresh is a royal pain in the neck and prep intensive.
For fresh peaches: Drop peaches in boiling water for 2 seconds, remove them and put them in water with ice cubes and when cool, peel and depit them.
Sprinkle with a scant bit of sugar and place in the icebox for an hour or so before making the actual dessert.
Use either halves or slices ( one 1/2 peach per dish, or 1/2 peace slices )
Top with a scoop of vanilla ice cream
Top with lots of Melba sauce
Add whipped cream if desired.
For canned peaches...the same as above minus the boiling.
The number of fresh peaches one uses, depends upon how many servings one wants to make; it’s 1/2 a peach per person.”
Created in 1892 by Georges Auguste Escoffier, and named after the opera singer Nellie Melba, the sauce for this dish is a raspberry sauce. If you are up for trying it from scratch, here is a recipe and tutorial for the original Escoffier recipe:
https://www.escoffieronline.com/how-to-make-escoffiers-legendary-peach-melba-recipe/
********************************************************
When I was a kid and we would get some nice peaches in the Summer, my Grandmother would peel and slice them, pack them in layers sprinkled with sugar, and freeze them. One of my great ‘food memories’ is having those peaches long into the fall and winter, on top of ice cream. They macerate into a wonderful, thick, peachy sauce.
****************************************************
'Diana in Wisconsin' reminded us that Friday was ‘National Cheesecake Day’, and I promised that I would post an instant-pot cheesecake recipe. Here, from ‘Twin Cities Adventures’ is the procedure for making a cheesecake in the Instant Pot (most people will need to find a pan that fits into their Instant Pot, as the average pans used for cheesecake might not fit. Ours is an 8-qt pot, and a 7-inch springform pan works in it):
https://www.youtube.com/watch?v=2qwhQZqbVn0
And for those who are doing ‘low-carb’, ‘I Can’t Believe It’s Low Carb' has a low-carb, no-bake cheesecake. This is an exhaustive post on ingredients and methods, even to how to cut a Low Carb Cheesecake without making a mess of it:
https://icantbelieveitslowcarb.com/keto-no-bake-cheesecake/
-JT
I remember that one!
Is this like what you remember?
Another from Nopardons:
CHOCOLATE TRUFFLE LOAF:
2 packages (in 8 oz. squares each ) Baker’s semi-sweet chocolate
1 stick butter
1/4 cup milk
2 eggs slightly beaten
1 teaspoon vanilla
1 tub ( 8 ounces ) THAWED Cool Whip
Heat 15 squares of the chocolate, butter, and milk in a large pan, on LOW heat, until the chocolate is melted and the mixture is smooth; constantly stirring.
Slowly whisk in the beaten eggs for 1 minute, constantly stirring.
Remove from heat and stir in the vanilla.
Refrigerate for about 20 minutes, or until just cool, stirring occasionally. Gently stir in 23/4 Cups of the thawed COOL WHIP.
Line an 8X4 loaf pan with Saran Wrap ( or any other cling
wrap ) and pour in the mixture. Refrigerate for 6 hours of overnight.
Invert pan onto a plate, remove the plastic wrap, garnish with chocolate curls, chocolate leave, or melted chocolate.
Serves 16
Well, either way, it sounds good :-)
I like that! and I would go for the brown sugar.
I never had the patience nor inclination to arrange my strawberries so neatly. I just cram as many into the pie shell as I can, so there’s more fruit and less jello.
The extra I pour into a bowl and chill it. Even without the pie crust, it still tastes great.
Whipped cream makes it perfect.
delicious
Sugar Spun Run Key Lime Cheesecake
The neat thing about this version is you make a key lime curd with the juice, egg yokes and butter and cool it to room temperature before adding it to the cream cheese mixture. This method ensures a creamy and smooth consistency with plenty of tanginess that you wouldn't be able to get by just adding lime juice instead of vanilla. I'm looking forward to trying it out.
PLUS!!! I found real key limes at the Fresh Market today. YAY. I bought two bags so I'd be sure to have enough for the recipe.
That looks wonderful.
This is an easy dessert to make, but not low calorie.
Cut the pie when it is partially defrosted, as it is easier to do. Pie should be totally defrosted when trifle is served.
https://www.tasteofhome.com/recipes/easy-key-lime-pie-trifle/
The Peach Caprese salad that showed up on that same page looks very good, too:
https://www.tasteofhome.com/recipes/peach-caprese-salad/
I’ll let you know how it turns out.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.