Just Desserts!

Just Desserts!

&nbspJust Desserts!
By Kent Villard

(c) 2000 The Internet Chef

Summer is my one of my favorites seasons (Autumn being number one with me). Of course, any season that is not winter is special to me. Many people look forward to their BBQ every summer while I look forward to the bounty of summer fruits that are available this time of year. Desserts are a wonderful finish to a meal, a great entertainer with fresh juice, tea or coffee, or just a really great reason to sneak out to the refrigerator in the middle of the night.

Fruity Melon Bowl

This versatile dish can be a centerpiece, salad or a dessert. It is great for entertaining a small crowd.


1/2 medium sized watermelon (halved lengthwise to use as bowl)
5 peaches, peeled and sliced
1 pineapple, pared and cubed
1/2 cantaloupe
1 cup apricots, halved
2 cups dark red cherries
1 pint strawberries
2 tablespoons sugar

Use a melon baller to make balls from the watermelon meat; scoop out any remaining red pulp. For a decorative touch, cut edges of watermelon into a scalloped or sawtooth edge. Make balls from honeydew and cantaloupe. Combine all fruits, except the strawberries and sugar, and scoop them into the watermelon bowl. Mix strawberries and sugar; puree in blender and pour over fruit. Chill. Makes 8 Servings.

Green Grape Parfait

Tasty, very easing, and refreshing on a hot day.


4 cups seedless green grapes, rinsed and dried
2/3 cup sour cream
1/4 cup brown sugar
Mint sprigs for garnish

Blend sour cream and sugar. Gently fold in grapes. Chill: spoon into parfait or sundae glasses (or tall wine glasses). Garnish with mint sprigs. Make 4 Servings.

Fresh Peach Cobbler

Just really delicious, serve with vanilla ice-cream for an extra-special treat.


1 quart fresh peaches, sliced
2 eggs, beaten
1 cup milk
2 cups flour
2 cups sugar
1/2 cup solid shortening
2 teaspoons baking powder

Combine peaches, eggs and milk; arrange mixture in a greased 13x9-inch glass dish. Blend flour, sugar, shortening and baking powder; sprinkle on top of peach mixture. Bake at 350F for 30 to 45 minutes. Serve with milk or cream if desired. iChef recommends vanilla ice- cream. Makes 8-10 Servings.

Blueberry-Marshmallow Pie

A real summer specialty.


1 deep-dish pie shell, baked
7 ounces marshmallows
3/4 cup milk
3/4 cup whipping cream, whipped
3 cups fresh blueberries
1 1/2 tablespoons cornstarch
2 teaspoons lemon juice
1/2 cup sugar
1/4 cup water

Bake pie shell according to package directions and let cool. Combine marshmallows and milk in saucepan; melt and cool. Add whipped cream. Combine blueberries, lemon juice, sugar and water in another pan and thicken with cornstarch. Let cook until mixture thickens and berries are tender. Pour cream mixture in pie shell and let cool in refrigerator until set. Pour berry filling on top and chill well before serving. Refrigerate leftovers. (Serving quantity depends on how you cut the pie.)

Fresh Plum Cake

An unusual, yet delicious, treat.


2 cups fresh plums, halved
1 1/4 cups sugar
4 teaspoons lemon juice
2 eggs
1/2 cup margarine
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt

Arrange plum halves in bottom of a greased 9-inch pan. Sprinkle with half of lemon juice and 1/4 cup sugar. Cream margarine, 1 cup sugar and 2 tablespoons lemon juice to make a batter. Beat in eggs. Sift flour, baking powder, salt and 1/2-teaspoon of cinnamon. Bake for 45 minutes in a 375F oven, or until cake pulls away slightly from sides of pan. Serve warm or cold.

Kent Villard is the webmaster and co-owner of The Internet Chef. For more great articles, cooking info, and a lot more recipes, visit iChef.

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