Stay away from the oven on hot summer days

 

It’s the heat of summer, a time when cold sandwiches and salads are the norm for lunch and grilled foods for dinner.

Although ice cream and grilled fruits are delicious for desserts and treats, there is another option — no-bake sweets. While some require a short bake time for a crust, there are many that need no time in the oven at all.

And if your recipe calls for a short baking time, look at ways to minimize the heat. For example, bake your crust in a toaster oven instead of heating your main oven.

Consider ice cream-based desserts like ice cream sandwiches, tortes and cakes, cream cheese or pudding-based pies with crumb crusts, popsicles and vintage icebox desserts.

You can try no-bake cheesecakes of all flavors and candies simple and complex, such as chocolate-covered berries, truffles and fudges.

There are even no-bake cookies just right to satisfy your sweet tooth.

Many of these treats rely on ingredients found in a typical pantry, such as fruit, chocolates, peanut butter, ice cream, cereal and store-bought cookies. Most take little time and effort, but they often require some time in the refrigerator or freezer to firm up before serving.

For example, make a chocolate-hazelnut pie by covering the bottom of a graham cracker crust with one-quarter cup of chocolate-hazelnut spread. Beat 11 ounces chocolate-hazelnut spread and eight-ounces cream cheese until smooth, then fold in eight ounces of whipped topping. Spread this mixture into the crust and refrigerate at least four hours before serving.

No-bake treats often don’t require too much effort but the payoff is delicious. After all, you can make an ice cream sandwich by scooping softened ice cream between two store-bought cookies. 

Following are a few simple summer desserts that require little to no baking from https://mostdeliciouslife.com.

 

Peaches and Cream Dessert

For crust:

2 sleeves graham crackers, crushed

2/3 cup powdered sugar

1/2 cup butter softened

For filling:

8 to 10 peaches, must be fresh, peeled and sliced

1 can sweetened condensed milk

1/4 cup lemon juice

For topping:

1-1/2 to 2 cups whipping cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

For crust, combine graham cracker crumbs, soft butter and powdered sugar with a fork or your fingers until completely blended and resembles wet sand.

Set aside one cup, then press the rest into the bottom of a 9-by-13-inch  baking dish.

Layer peach slices over the crust, leaving one inch of space between the peaches and rim of the dish.

In a small mixing bowl, combine sweetened condensed milk with lemon juice. Drizzle over the peaches, then carefully smooth and spread to cover the top of peaches.

Use a stand mixer with whisk attachment or an electric hand mixer to whip the whipping cream until it begins to thicken. Add powdered sugar and vanilla extract and whip until soft peaks form.

Spread whipped cream over the tops. Sprinkle with the reserved graham cracker crumbs. Serve immediately or refrigerate and serve later.

Cover and refrigerate leftovers.

 

 

Ice Cream Cake

21 ice cream sandwiches

16 ounces frozen whipped topping, thawed

Chocolate syrup

M&M candies

Spread one cup whipped topping across the bottom of a 9-by-13-inch pan.

Cut ice cream sandwiches in half. Cover whipped topping with 10-1/2 of the sandwiches, then cover with half of the remaining whipped topping. Drizzle with chocolate sauce and sprinkle with half the M&Ms.

Cover with another layer of ice cream sandwiches, whipped topping, chocolate syrup and M&Ms. Cover lightly with plastic wrap and freeze at least 2two hours before serving.

 

 

Turtle Cream Dessert

For crust:

1 cup pecans, finely chopped

1 cup flour

1/2 cup butter, melted

For first layer:

8 ounces cream cheese, softened

1 cup powdered sugar

4 ounces frozen whipped topping, thawed

1/2 large Symphony chocolate bar

Caramel sauce

For second layer:

2 3.9 ounces instant chocolate pudding

3 cups milk

For topping:

1 pint whipping cream

4 ounces cream cheese

Powdered sugar

1 teaspoon vanilla

Caramel sauce

1/2 large Symphony chocolate bar

Mix pecans, flour and butter in a bowl. Press into a 9-by-13-inch baking dish. Bake in a 350-degree oven for 15 minutes. Cool completely.

Using an electric beater, mix cream cheese and powdered sugar. Mix in whipped topping. Drop by small spoonfuls onto the crust. Wet the back of a metal spoon and gently spread. Chop the chocolate bar half into bits and pieces and sprinkle on top. Drizzle with caramel sauce.

Whip chocolate pudding mix with milk until smooth and begins to thicken. Pour over cream cheese layer. Cover and refrigerate.

For topping, whip cream and powdered sugar. Add vanilla and whipping cream and whip on high until stiff peaks form. Spread over chocolate pudding layer. Drizzle with caramel sauce. Chop chocolate bar half, then sprinkle on top.

Cover and refrigerate a couple of hours.

 

 

Summer Berry Pie

2 graham cracker pie crusts

1-1/2 cups sugar

6 tablespoons cornstarch

3 cups cold water

1 6-ounce package raspberry gelatin

2 cups fresh blueberries

2 cups fresh raspberries

2 cups fresh strawberries, sliced

Gently rinse berries and allow to drain on paper towels. 

In large saucepan or pot, whisk together sugar, cornstarch and water. Place over high heat and whisk until mixture comes to a boil. Turn heat to medium and continue to cook, stirring, one to two minutes, until mixture thickens. Remove from heat and whisk in gelatin. Stir until dissolved. Stir in the fresh berries and pour into graham cracker crusts.

Lay parchment or wax paper over the top of pies and refrigerate two to three hours. Serve with fresh whipped cream.

 

 

Raspberry Cream Pie

For raspberry syrup:

16 to 20 ounces fresh raspberries

5 teaspoons cornstarch

4 tablespoons sugar

For crust:

1-1/2 cups vanilla wafers, crushed

1/3-1/2 cup pecans, chopped

1/4 cup butter, melted

For cream filling:

8 ounces cream cheese, room temperature

3/4 cup powdered sugar

1/2 cup sour cream

2 teaspoons vanilla

1-1/2 cups heavy whipped cream, whipped to stiff peaks

For topping:

Fresh raspberries

For syrup, mix raspberries, cornstarch and sugar in a saucepan. Cook, stirring, over medium high heat until bubbles form and syrup is clear. Pour into bowl and chill in refrigerator.

Mix vanilla wafer crumbs with pecans and melted butter. Pour into a greased nine-inch pie dish. Using a spoon or your fingers, press into bottom and sides to form a crust. Chill in refrigerator.

Whip together cream cheese, powdered sugar, sour cream and vanilla. Fold in cooled raspberry syrup. Whip cream and spoon over filling. Use a spatula to gently fold the whipped cream into the filling.

Gently pour filling into the pie crust. Spread with a spoon, gently mounding in the center. Decorate with fresh raspberries.

Cover with plastic wrap and chill in refrigerator at least two hours before serving.

 

 

Lemon Bisque

15 to 16 graham crackers

1/4 cup butter, melted

1 can evaporated milk, refrigerated overnight

3 ounces lemon gelatin

1-1/4 cup boiling water

1/2 cup sugar or honey

3 tablespoons lemon juice

Freshly grated lemon peel, optional

1/8 teaspoon salt

Place a large mixing bowl in the refrigerator or freezer to chill.

Place graham crackers into large zipper-lock bag and crush with rolling pin. Pour into bowl, add melted butter and mix well. Pour half the crumbs into the bottom of a 9-by-13-inch pan and spread evenly.

In small mixing bowl, pour boiling water over the lemon gelatin and mix until dissolved. Add sugar or honey, lemon juice, grated lemon peel and salt. Whisk until well mixed. Refrigerate until cooled a bit and slightly thickened.

Open evaporated milk and pour into chilled bowl. Whip with beaters on high until peaks form. Gently mix gelatin mixture into whipped milk using a rubber spatula until gelatin is well incorporated. Pour over graham cracker crumbs in pan.

Sprinkle with remaining graham cracker crumbs.

Cover with plastic wrap and refrigerate two hours.

 

 

Strawberries and Cream Bars

For crust:

1 cup butter

2 cups flour

1/2 cup powdered sugar

For cream layer:

8 ounces cream cheese

3/4 cup powdered sugar

1 cup whipping cream

For strawberry sauce:

1/2 cup sugar

2 tablespoons cornstarch

1 cup water

3 drops red food coloring, optional

2 cups strawberries, chopped

Using a pastry cutter, fork or electric hand mixer, mix butter, flour and powdered sugar until it’s crumbly but holds together when pressed. Press into a 9-by-13-inch baking dish that’s been greased or lightly coated with cooking spray.

Bake in a 350-degree oven for 20 minutes. Cool.

Using a stand mixer or hand mixer, blend cream cheese and powdered sugar. Turn the mixer to low and slowly pour in the cream. Slowly increase the speed of the mixer. Stop and scrape the sides as needed as you whip until smooth and firm. Spread over the cooled crust.

With a whisk, blend together sugar and cornstarch. Slowly add water while whisking.

Continue whisking over medium high heat until thick and bubbly. Remove from heat and whisk in red food coloring, if using. After it cools a bit, add chopped strawberries.

Let sauce cool to room temperature before spreading over the cream layer. Chill one hour before eating. Cut into squares to chill.