Lemon Angel Cake

Summer is almost here and it's time for some "cool" desserts. You could choose any fruit, strawberry and kiwi is the recipe that I have, but I think raspberries and blackberries would be yummy also.

Enjoy!

Lemon Angel Cake Serves 12

1 (10" round) angel food cake (homemade or store bought)
1 (15.75 oz.) can lemon pie filling
1 1/2 c. frozen whipped topping, thawed
1 quart (4 c.) fresh strawberries, sliced
2 kiwi fruit, peeled, sliced and quartered

1. Cut angel food cake horizontally into 3 layers (the best way to do this is with a serrated bread knife). Place bottom layer, cut side up, on serving plate.

2. Place lemon pie filling in a medium bowl; stir until smooth. Fold in whipped topping. Spread 1/3 of lemon mixture on bottom layer of cake. Top with middle layer of cake. Spread another 1/3 of lemon mixture over middle layer; add top layer. Frost top of cake with remaining lemon mixture. Cover and refrigerate until serving time.

3. Slice fruits and place together into a small bowl. If you like, sprinkle with a bit of sugar to add sweetness (and juice) to the strawberries.

4. To serve, cut cake into 12 slices. Spoon some of the fruit mixture over each slice of cake.

Lemon Surprise Coffee Cake

Back to the idea that I want to own a bed and breakfast in the future. I am always looking for coffee cake recipes. This one truly is award winning, in my opinion. What could be better in the morning than lemon and streusel topping? Really ... I want to know who doesn't like a good streusel topping on a coffee cake. Plus, lemon is one of my most favorite tastes, so this is perfect for my little cup of coffee in the early morning hours. Here it is ...

Lemon Surprise Coffee Cake Serves 12

Streusel Topping
1/2 c. flour
1/3 c. sugar
3 T. butter, softened
1/2 c. coconut (optional)

Coffee Cake
2 1/4 c. flour
1 c. sugar
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 c. butter, softened
2/3 c. plain or vanilla yogurt
2 t. grated lemon zest
2 T. lemon juice
2 whole eggs
1/2 c. lemon curd or lemon pie filling

Glaze
1/2 c. powdered sugar
1 t. lemon juice
1 t. water
1 T. lemon curd or lemon pie filling

1. Heat oven to 350 degrees. Prepare a 9" springform pan for baking. Combine 1/2 c. flour and 1/3 c. sugar; mix well in a medium mixing bowl. With a fork or pastry blender, cut in 3 T. butter until mixture resembles coarse crumbs. Stir in coconut.

2. In a large bowl, combine 2 1/4 c. flour, 1 c. sugar, baking powder, baking soda and salt; mix well. Add 3/4 c. butter, yogurt, lemon peel, 2 T. lemon juice and eggs. Stir mixture with a spoon until well blended.

3. Spread 2 c. of the batter into the prepared pan; sprinkle with 3/4 c. of the streusel. Drop lemon curd by teaspoonfuls over streusel to within 1/2" of the edge. Spoon remaining batter over lemon curd (pie filling); sprinkle with remaining streusel.

4. Bake at 350 degrees for 50 - 60 minutes or until a toothpick inserted near the middle comes out clean. Cool 10 - 15 minutes in the pan; removes sides of the pan and complete cooling on a rack.

5. In a small bowl, combine all glaze ingredients; blend until smooth. Drizzle over coffee cake.

** if you wish to serve this coffee cake warm for your guests, do not allow to cool on a rack. Remove from the baking pan, drizzle with glaze and serve.

Raspberry Mango Shortcakes

I am craving something sweet, yet light and cool. I am always baking cakes, cupcakes, bar cookies etc. But it's rare that I bake something just for us. Tonight we are having pulled pork and I thought something cool for dessert would be perfect! Here is Raspberry Mango Shortcakes ... they are delicious.

Raspberry Mango Shortcakes Serving 8

Shortcakes:

1/2 c. coconut

1/4 c. sugar

1/2 t. ground ginger

1 can large biscuits, refrigerated (like Grands! for example)

2 T. melted butter or margarine

Fruit:

2 c. fresh or frozen raspberries, partially thawed

1 1/2 c. chopped peeled fresh mangoes or 1 can of peaches, drained and chopped

2 T. sugar

Topping:

1 c. whipping cream

2 T. brown sugar

1/4 t. ground ginger

1. Heat oven to 350 degrees. In a small bowl, combine coconut, 1/4 c. sguar and 1/2 t. ginger; blend well. Sperate dough into 8 biscuits. Dip top and sides of each biscuit in margarine; dip in coconut mixture. Place biscuits, coconut side up, 2 inches apart on ungreased cookie sheet. Sprinkle any remaining coconut mixture over tops of biscuits.

2. Bake at 350 degrees for 15 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.

3. Meanwhile, in medium bowl, combine raspberries, mangoes and 2 T. sugar; stir gently. In small bowl, combine all topping ingredients; beat until stiff peaks form.

4. To serve, split biscuits, place bottom halves on 8 individual plates. Spoon generous 1/3 c. fruit mixture over each biscuit half. Top each with 1/4 c. topping and biscuit top. Store in refrigerator.

Garlic Basil Tomato Pie

I am usually not a fan of the tomato. I know, how can you not LOVE a good summer tomato. I don't know, don't ask me that question. I have learned to like them in some dishes and this is one of them, the other is a nice fresh salad. This dish is perfect for summertime. Even though you serve it hot, it still tastes fresh and delicious. You could easily adapt this to your families taste. Add some onion, mushrooms and spinach or some bacon and thin sliced turkey for a BLT pie.






Garlic Basil Tomato Pie Serves 10

1 (8 oz) can refrigerated crescent dinner rolls
2 - 4 t. olive oil
1/2 c. chopped fresh basil
1 - 3 t. minced garlic
8 oz. provolone cheese, thinly sliced
8 Italian plum tomatoes, thinly sliced lengthwise, seeded
1/4 c. grated Parmesan or Romano cheese
freshly ground black pepper

1. Heat oven to 350 degrees. Lightly spray 10" pie pan with non-stick cooking spray. Seperate dough into 4 rectangles. Place rectangles in pie pan. Press evenly over bottom and up the sides; firmly press edges and perforations to seal. Prick dough with fork. Bake at 350 degrees for 15 - 17 minutes or until golden brown. Remove pie; lower oven temperature to 325 degrees.

2. Meanwhile, in a small saucepan, combine oil, basil and garlic. Cook over low heat until heated, stirring occasionally. Cover to keep warm.

3. Arrange half of the provolone cheese slices over partially baked crust; top with half of the tomatoes. Sprinkle with 2 T. of the Parmesan cheese. Repeat layers with remaining provolone cheese, tomatoes and Parmesan cheese. Spoon basil mixture over pie; sprinkle with pepper.

4. Bake at 325 degrees for 15 minutes or until cheese is melted and crust is deep golden brown. Let stand 5 minutes. To serve, cut into wedges. Serve immediately.