Summer Recipes- Other Fruits

By Miriam Rossow, Communications Coordinator
Welcome to our fourth post in our Summer Recipes series for desserts. Each blog has featured a different item. The first week we featured ice cream, then berries for the 4th, and last week our recipes featured lemon and lime!  This week we will use other fruits of the summer in our desserts. Enjoy and share pictures of your desserts in the comments or on our FB page.

During the summer months peaches, nectarines, cherries, and rhubarb are in season. There are many wonderful ways to enjoy these fruits: on toast, over ice cream, or in some kind of crisp or pie. Here are a few recipes for you to try using these other fruits of the summer. 

These recipes were taken from the Christ Our Savior cookbook, Let These Gifts to us be Blessed, published in 2010 through Morris Press Cookbooks for the Women of the Word group.

Aunt Irene's Apricot Dessert

Submitted by Ethanie Defoe & Shelley Wiesenhofer and found on page 284


1 small angel food cake
1 46-oz. can apricot nectar
1 1/2 c. sugar
8 to 9 T. cornstarch
1 10-oz. ctn. Cool Whip
1/2 c. pecans, chopped


Line a 9"x13" pan with broken pieces of angel food cake. Cook nectar, sugar, and cornstarch until it has the consistency of pudding. (I mix the cornstarch with a small amount of the nectar before adding it to the sugar mixture to prevent lumps.) The nectar will be clear when ready. Pour hot mixture over cake pieces so all are coated. Refrigerate overnight. Before serving, spread Cool Whip over top. Sprinkle with chopped pecans. 

Cherry Delight

Submitted by Mark Young, Janet Young, & Bob Young and found on page 298


2 c. graham cracker crumbs
1 stick butter
1 8-oz. pkg. cream cheese
1 c. powdered sugar
1 tsp. vanilla
1/2 c. pecans, chopped, optional
1 c. whipping cream, whipped of 1 8-oz. ctn. Cool Whip
1 cn cherry pie filling


Melt butter and add graham cracker crumbs. Press into the bottom of a 9" x 9" pan. Chill until firm. Combine cream cheese, powdered sugar and vanilla. Spread over firm graham cracker crust. Sprinkle with nuts. Spread with whipped cream or Cool Whip. Spoon cherry pie filling over the whipped topping. Chill 10-12 hours. 

Fresh Peach Crisp

Submitted by Jan DeValk & Phyllis Nader and found on page 318


1 c. all-purpose flour
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. butter, cut into pieces
4 c. sliced fresh peaches (3 1/3 lbs.)
1 T. lemon juice
2 T. water


Combine flour, sugars, salt, and cinnamon; cut in butter with a pastry blender until mixture is crumbly. Set aside. Combine peaches, lemon juice, and water; toss gently. Spoon mixture into a greased 8" square pan. Sprinkle flour mixture over peaches. Bake at 350 degrees for 1 hour or until bubbly and crust begins to crisp. Serve warm. 

Grandma's Rhubarb Custard Pie

Submitted by Dorothy Barnier & Emily Woloszynski and found on page 324


1 1/2 c. sugar
1/4 c. unsifted all-purpose flour
1/4 tsp. nutmeg
3 eggs, well beaten
4 c. rhubarb, 1" slices (about 2 lbs. fresh)
2 T. butter
single pie crust (or double if a top crust is preferred)


Mix together the sugar, flour, and nutmeg. Add the eggs and beat until all ingredients are combined. Stir in the rhubarb. Turn into a 9' pastry lined pie plate. Dot with butter. May top with a lattice crust or leave open. Bake in a 400 degree oven for 50 minutes. Variation: Cinnamon can be used in place of nutmeg. 

Rhubarb Coffee Cake

Submitted by Kay Billiar and found on page 352


1 1/2 c. sugar
1/2 c. shortening
1 egg
1 tsp. baking soda
2 c. flour
1 c. sour milk (add 1 T. vinegar to regular milk to make it sour)
2 c. rhubarb, cut into pieces
cinnamon and sugar to sprinkle on top


Cream together the sugar, shortening, and egg. Add baking soda, flour, sour milk, and rhubarb. Mix well and pour into a greased 9" x 13" pan. Sprinkle with cinnamon and sugar before baking. Bake at 35o degrees for 45 to 50 minutes. 






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