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Cool Creamy Summer Desserts

June 17, 2012 |

Martha White® Nashville, TN – Summertime evokes charming images of long, peaceful days relaxing in sun-dappled shade, but the reality is that summer usually has more crazy days than lazy ones.

All we can hope to do is carve out a few periods of calm and tranquility to enjoy with family and friends. A casual dinner party with a few close friends or a special family supper can be a brief summer retreat.

Chocolate Chip Peanut Butter Pie, Fruit Tart, and White Chocolate Brownies

“To make a meal stress free, think cool during the summer. The refrigerator and freezer can be your best friend for summer entertaining,” advises Martha White® baking expert Linda Carman. “Start collecting recipes that can be made in advance, refrigerated and served cold, as well as recipes that can be prepared and frozen for later use. Cooking early in the day before it gets too hot and cooking dishes for freezing not only makes entertaining easier, but can also save energy.”

Cool Cooking

Hot summer days are the perfect time to serve chilled dishes and it also keeps the host calm, cool and collected. By serving cool food, you can prepare dishes in advance so that you don’t have to heat up the kitchen at the last minute.

Build your meal around a hearty main dish salad. Cornbread and pasta salads make ideal summer dishes when they contain meat, cheese and/or beans, along with vegetables. Chicken, tuna and pimento cheese salads are classic summer fare that are always in style.

Cook meat outside on the grill so you don’t heat up the kitchen and serve refrigerated side dishes prepared earlier in the day. Potato, bean and fruit salads or crisp green salads are always welcome, but don’t forget that roasted vegetables are delicious served cold or at room temperature. And hardly any summer meal is complete without a plate of sliced home- grown tomatoes.

When you do have to use the oven, plan ahead and bake extra muffins, cakes, cookies or other baked products to freeze for later use.

Cool Desserts

The grand finale to any summer get-together is a cool, creamy dessert that you can pull right out of the refrigerator and serve. Refrigerated desserts often need several hours to chill, so they are perfect to make in advance with no worries about last minute preparation.

The classic pairing of peanut butter and chocolate – combined in a cool creamy pie – will get rave reviews from kids and adults alike. Chocolate Chip Peanut Butter Pie has a press-in crust with only three ingredients – chocolate chip muffin mix, butter and chopped peanuts. Equally easy to make, the filling is delightfully light and fluffy. Simply beat cream cheese, peanut butter, sugar and milk together and fold in whipped topping. Pile into the cooled pie shell, drizzle with chocolate sauce and chill.

If you love strawberries dipped in chocolate, the White Chocolate Ganache Brownies with Fresh Strawberries recipe is for you. It’s a simple combination of fudgy brownies made from a mix topped with creamy white chocolate ganache and fresh strawberries. Ganache sounds impressive, but all you do is melt white chocolate chips in hot cream.

Or dazzle your guests with this Fresh Fruit Tart with Shortbread Crust. The easy-to-make crust is filled with a sweetened cream cheese mixture. And the crowning touch is a variety of colorful seasonal fruits arranged over the top. Brush with a little apple jelly glaze, and you have a sparkling dessert that is beautiful and delicious.

Remember to think cool while planning meals and get-togethers and you will enjoy entertaining as much as being entertained. For more delectable summer desserts, go to www.marthawhite.com and click on the Recipes link.

Chocolate Chip Peanut Butter Pie

Ingredients

Crisco Original No-Stick Cooking Spray

Crust
1 (7.4 oz.) pkg. Martha White Chocolate Chip Muffin Mix
4 tablespoons butter, softened
1/3 cup salted peanuts, chopped

Filling
1/2 cup Jif® Creamy Peanut Butter
3 oz. cream cheese
1/3 cup sugar
3 tablespoons milk
2 cups frozen whipped topping, thawed

Topping
2 tablespoons Smucker’s® Hot Fudge Topping, warmed

Directions

1. Heat oven to 350° F. Spray 9-inch pie plate with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate. Bake 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.

2. Beat peanut butter, cream cheese, and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving time. Store covered in refrigerator.

8 servings

Tip: Pie may be served frozen, if preferred.

White Chocolate Ganache Brownies with Fresh Strawberries

Ingredients

Crisco Original No-Stick Cooking Spray

Brownies
1 (22.5 oz.) pkg. Martha White Chewy Fudge Brownie Mix
1/2 cup Crisco Pure Vegetable Oil
1/2 cup water
1 egg

Ganache
1/2 cup heavy cream
2 cups white chocolate chips

Topping
6 cups sliced fresh strawberries, sweetened to taste

Directions

1. Heat oven to 350° F. (325° for glass pan. Dark coated pans are not recommended.) Line 13x9x2-inch pan with foil, making sure to leave the ends long enough to lift brownies from pan. Spray with no-stick cooking spray. Prepare brownies according to package directions using oil, water and egg. Bake and cool completely.

2. Place cream in medium microwave safe bowl. Microwave on high until cream comes to a boil. Add white chocolate chips. Stir until melted and smooth. Spread over cooled brownies. Refrigerate 1 hour or until serving time.

3. For easy cutting, place brownies in freezer for about 1 hour. Remove brownies from pan and remove foil. Place on cutting board. Cut into 24 squares. Place brownie on serving plate. Top with fresh strawberries. Store in refrigerator.

24 servings

Fresh Fruit Tart with Shortbread Crust

Ingredients

Crisco Original No-Stick Cooking Spray

Crust
1 1/4 cups Martha White All-Purpose Flour
3 tablespoons powdered sugar
1/4 teaspoon salt
1/2 cup butter, room temperature
1 egg yolk, beaten

Filling
8 oz. cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon juice
1/2 cup heavy cream

Toppings
Assorted fruit such as sliced strawberries, peaches, nectarines, kiwi, seedless grapes, blueberries and/or raspberries
2 tablespoons Smucker’s Apple Jelly
1 teaspoon water

Directions

1. Heat oven to 350° F. Spray 9-inch pie plate with no-stick cooking spray. Combine flour, powdered sugar, salt, butter and egg yolk in large bowl. Blend with fork. Form dough into ball. Dust fingertips with flour. Press evenly into bottom and up sides of pie plate. Cover and chill 30 minutes. Prick crust with fork. Bake 12 to 15 minutes or until light golden brown. Cool.

2. Beat cream cheese, granulated sugar, lemon juice and cream in large bowl, with electric mixer at medium high speed until smooth. Spread into cool pie shell.

3. Arrange fruit on top of filling in a decorative pattern up to 12 hours before serving. Stir together jelly and water. Brush over fruit. Cover and refrigerate until serving time.

8 servings

Crisco, Smucker’s and Jif are registered trademarks of The J.M. Smucker Company.

Sections

Arts and Leisure

Topics

Cakes, Chicken, Chocolate Chip Peanut Butter Pie, cookies, Cornbread, Crisco, Desserts, Fresh Fruit Tart with Shortbread Crust, J.M. Smucker Company, Jif, Linda Carman, Martha White, Nashville TN, Pie, Receipe, Salads, Smucker's, tomatoes, Tuna, vegetables, Whie Chocolate Ganache Brownies with Fresh Strawberries

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