Summer Recipes- Last Hurrah!

Welcome to the 7th week of our Summer Recipes series. This series of recipes was all about desserts for the summer. We featured different ingredients in each blog: ice cream, berries, lemon & lime, other fruits, chocolate,  & allergy sensitive recipes. This final week is our last hurrah of summer! We will choose some recipes that we did not already feature but that feature a previous ingredients. Thank you for enjoying these recipes with us. We hope they made your summer a little more sweet!

Chocolate Zucchini Cake

Submitted by Darlene Hietala and Karen Calleja and found on page 305


3/4 c. margarine, softened
2 c. sugar
3 eggs
2 tsp. vanilla
2 c. zucchini, grated
1/2 c. milk
2 c. flour
1 T. baking soda
1 tsp. salt
1 T. baking powder
1/2 c. cocoa
1 tsp. cinnamon
1/2 c. nuts


Cream margarine and sugar; add eggs one at a time. Mix in vanilla, zucchini, and milk. Combine flour, baking soda, salt, baking powder, cocoa, and cinnamon. Add flour mixture to zucchini mixture; mix well. Fold in nuts. Pour mixture to a greased and floured tube pan. Bat 350 degrees for 50 to 60 minutes.  The cake is done when a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan. You can also use a 9' x 13' pan. If desired, drizzle glaze over top of cake.


1 c. powdered sugar
1/4 tsp vanilla
1 1/2 T milk, approximately

In a mixing bowl stir together powdered sugar, vanilla, and enough milt to make a drizzling consistency. 

Eggless Spice Cake- Egg Free

Submitted by Ruth Ditsch and Judy Mayle and found on page 315


1 1/2 c. sugar
1/2 c. shortening
2 c. flour
1 tsp. baking powder
1 1/2 c. sour milk
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
dark chocolate frosting


Mix sugar, shortening, flour, baking powder, sour milk, baking soda, cinnamon, clove, and nutmeg together. Pour into a 9" x13" greased and floured pan. Bake at 350 degrees for about 1 hour. Cool and top with dark chocolate icing. 

This doesn't exactly feature ice cream, but it is frozen and cold! 

Frozen Strawberry Salad

Submitted by Linda Beyer and Lois Drake and found on page 319


1 8-oz. pkg. cream cheese, softened
2/3 c. white sugar
1 10-oz. pkg. frozen strawberries
1 14-oz. can crushed pineapple, drained
1/2 c. nuts, chopped
1 12-oz. ctn. Cool Whip


Blend cream cheese and sugar until creamy. Fold in strawberries including any juice. Fold in drained and chopped nuts. Do not use a mixer! Then fold in Cool Whip. Pour into a glass 9" x 13" pan. Freeze. Remove 1/2 hour before serving. 

J.T.'s Fruit and Pudding Pizza Dessert

Submitted by J.T. LaValley and Mike McGrath and found on page 330


1 tube Pillsbury Sugar Cookie Dough, room temperature
1 c. confectioners' sugar
1 8-oz. pkg. cream cheese, room temperature
1 3-oz. box. instant coconut or vanilla pudding
Selections of fresh and/or canned and well- drained fruit (i.e. strawberries, blueberries, kiwi, pears, peaches, etc.)


Squeeze cookie dough onto a disposable aluminum pizza pan and, using your fingers, spread evenly on pan and up the sides. Place the aluminum pan onto a solid pizza pan for stability and bake at 350 degrees for about 15 minutes or until lightly browned. Remember that most cookies will continue to bake and brown after removing from the oven. Set cookie aside on rack to cool.

In a separate bowl, mix cream cheese with confectioners' sugar. Set aside. Prepare the instant pudding per the directions on the box. Once the cookie "crust" is cooled, top with the cream cheese/confectioners' sugar mixture. Create an attractive pattern with the fruit over the whole dessert pizza. Chill at least one hour. Slice and serve. 

Lemon Dream Cake

Submitted by Dave James and found on page 333


1 lemon cake mix
2 3-oz. pkgs. instant lemon pudding
3 c. cold milk
1 8-oz. pkg. cream cheese, softened
1 12-oz ctn. Cool Whip, thawed


Grease and flour a large jelly roll pan (sheet cake pan). Prepare cake mix according to package instructions. Pour into pan. Bake at 325 degrees for 25 minutes. Allow to cool completely. Mix instant pudding with 3 cups of milk, and beat for two minutes. Add cream cheese and mix well (it may contain small chunks of cream cheese--doesn't have to be totally smooth). Spread on cake. Spread Cool Whip on top and refrigerate until ready to serve. 

Peach Custard Pie

Submitted by Betsy Campbell and Maureen Osborne and found on page 341


5 to 6 peaches, peeled, halved
1 c. white sugar
4 to 5 T. flour
2 T. butter, melted
2 eggs
1 pie shell, unbaked


Arrange peach halves in unbaked pie shell. Combine sugar, flour, melted butter, and eggs. Pour over the peaches in pie shell. Bake 15 minutes at 400 degrees. Lower oven to 325 degrees and bake another 45 minutes. Watch carefully during last 10 minutes. 






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