When the weight of the world is on my shoulders and I don’t think I can muster the energy to move one. more. inch. I remind myself that I birthed a child who loves fresh fruit more than chocolate.
Summer is the season of love in my home. My daughter is in fruit heaven right now. In addition to her favorite strawberries, she has been able to gorge on succulent summer peaches, nectarines, blueberries and cherries. While she will down them in their natural state, I enjoy having a little fun with my summer fruit. Here’s how I give the season’s best a boost:
STRAWBERRY RHUBARB CAKE
Ingredients:
3 cups fresh or frozen chopped rhubarb, thawed and drained
2 cups fresh strawberries, chopped
1 (6-ounce) package strawberry gelatin
1/2 cup sugar
2 cups mini marshmallows
1 package white cake mix
1 (16-ounce) container Cool Whip
Directions:
Preheat oven to 350 degrees.
Place chopped rhubarb and strawberries in a greased 9 by 13-inch baking pan.
Sprinkle with gelatin, sugar and marshmallows.
Prepare cake mix according to package directions and pour batter over fruit.
Bake for an hour or until toothpick comes out clean.
Cool 10-15 minutes.
Remove cake to serving dish.
Spread top of cake with Cool Whip and garnish with fresh strawberries.
CHERRY COLESLAW
Ingredients:
3/4 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons honey
Salt and pepper
1 medium size head of cabbage, shredded
4 scallions, chopped
1 1/2 cups diced cherries
1/2 cup toasted sliced almonds
Directions:
In a big bowl whisk together mayonnaise, lemon juice, and honey; season with salt and pepper.
Add remaining ingredients and toss well to coat.
Cover and refrigerate at least two hours before serving.
PEACH CHEESECAKE
Ingredients:
16-ounce box of Vanilla Wafers
5 ounces melted butter
20 ounces cream cheese
1 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1 peach, stone removed and sliced
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon cinnamon
Directions:
Preheat oven to 350 degrees.
Place Vanilla Wafers into a food process and pulse until crumbly.
Pour in butter and pulse until combined.
Press 2/3 of the mixture into the bottom of a greased 8-inch springform pan.
Beat together cream cheese with granulated sugar. Scape sides of the bowl and add eggs one at a time. Stir in vanilla.
In a smaller pan, saute peach slices in butter, brown sugar, and cinnamon.
Once peaches have softened add to cream cheese batter.
Stir and pour into springform pan.
Sprinkle remaining crust mixture over the top.
Place a small pan of water under the cheesecake and put into oven. Bake for 40 minutes.
Remove from oven and allow to cool to room temperature.
Place in refrigerator until ready to serve.
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