The days are heating up at Smith Mountain Lake and summer is in full swing with the kids out of school and everyone planning vacations and cook-outs, etc. While we appreciate all the short, cooling rains of late, it’s grand to have some cold treats in the freezer to take the edge off when the days are humid and hot. Here are a few I picked that looked interesting from Diana Rattray’s collection of recipes at About.com.
No Bake Dessert Date Nut Roll
INGREDIENTS:
- 2 cups vanilla wafer crumbs (about 8 ounces)
- 1 cup chopped dates
- 1/2 cup sweetened condensed milk
- 2 teaspoons lemon juice
- 1/2 cup chopped nuts
PREPARATION:
Combine vanilla wafer crumbs, dates, and chopped nuts. Blend condensed milk and lemon juice; add to crumb mixture and knead well to blend ingredients. Form into rolls about 3 inches in diameter. Roll in more wafer crumbs then wrap in waxed paper. Chill for at least 12 hours then cut into 1/4-inch slices. Serve with dessert sauce or whipped cream.
Ice-cream Porcupine Balls
Scoop balls of ice cream onto a wax paper-lined baking sheet; place in the freezer to firm up. Insert salted peanuts into the ice cream balls so they resemble porcupines. Serve in dessert dishes drizzled with chocolate sauce. Use the recipe below or use purchased chocolate sauce.
Chocolate Sauce
- 1 cup semisweet chocolate chips
- 3/4 cup heavy cream
- 1 teaspoon vanilla
In a small saucepan over low heat, melt chocolate chips with whipping cream, stirring constantly. Continue to cook until the chocolate is melted and the sauce is smooth and blended. Stir in vanilla. Keep chocolate sauce refrigerated for up to 10 days.
Raspberry Fluff Dessert
INGREDIENTS:
- 1 package (3 ounces) of raspberry gelatin
- 1/2 cup boiling water
- 1 cup crushed ice, drained of excess water
- fresh or frozen raspberries
PREPARATION:
Directions for raspberry fluff dessert.
Chill dessert dishes or sherbet glasses in the refrigerator. Put gelatin in a blender; add boiling water. Cover blender and blend until gelatin is dissolved. Keep the blender running and slowly add the crushed ice. Blend for about 1 minute, or until the container feels cool. Place several fresh raspberries in chilled dessert dishes or sherbet glasses, pour raspberry fluff mixture over raspberries then garnish with a few fresh raspberries and a sprig of fresh mint, if desired.
Thanks to About.com:Southern U.S. Cuisine.