With August winding down you may be hoping to try getting in a few more cook-outs and gatherings before fall sets in. And with those gatherings, dessert is always a necessity! Today, let’s look at two recipes that are good and easy and that would fit in with any outdoor entertaining you may be doing. I have shared these before in previous columns but they are so very good, they bear repeating! This first recipe I have for you is one of those recipes from the late 1960’s that made the rounds with cooks everywhere. It’s a recipe that ANYBODY can make, it’s so easy! The recipe, “Dump Cake”, is just what the recipe says as far as preparing it goes: you just open the packages, layer the ingredients and bake it. It’s as easy as that! It’s a recipe that’s simply divine for something that’s this easy to make. The second recipe is one for “Homemade Ice Cream” that can be made with any of your favorite fruits that you like in ice cream. It’s a simple recipe. Just stir together the ingredients, let the mixture chill, then freeze. It’s easy as that! What’s interesting is that it calls for sour cream, which makes the ice cream especially smooth and creamy.
But, let’s look at the “Dump Cake” first. The recipe calls for a can of cherry pie filling, but you can use any flavor of fruit-based pie filling you like. It would also be especially good with strawberry or blueberry pie fillings. The recipe also calls for coconut and chopped pecans. These are optional ingredients, though I like to add them. They seem to add a lot of flavor and texture to the cake, but they can be omitted, if you prefer. The recipe also calls for melted butter. If you’d rather, you could slice the cold butter into pats and lace it around the top of the pecans to save you from having to melt it. Whichever way you prefer to do it works fine. While the cake is wonderful warm from the oven served plain, it’s even better when topped with whipped cream or ice cream! It seems to be the very crowning glory to the rich dessert. By the way, try keeping the servings minimal. I realize that this is hard to do, but this is a rich dessert! It will be a sensation to serve with homemade ice cream this summer.
The “Homemade Ice Cream”, as I mentioned, is very easy. You combine sour cream, sweetened condensed milk and regular milk. This is all mixed together and then you add your choice of fruit. Some suggestions are peaches, strawberries, bananas or even crushed pineapple. Once the ice cream is mixed, you could go ahead and freeze it right away. However, I’ve found it best to chill the mixture thoroughly before freezing it. This increases the yield of the ice cream and makes it smoother and creamier.
Before summer slips away, plan on some outdoor entertaining with these two desserts to top off the meal!
- 1 can cherry pie filling
- 1 can (20 oz.) crushed pineapple, not drained
- 1 pkg. yellow cake mix
- 1-1/3 cups flaked coconut (1/2 of a 7 oz. bag) (optional)
- 1 cup chopped pecans (optional)
- 2 sticks butter, melted
Using a 9×13 inch pan, layer the ingredients in the pan in the order listed, ending with the butter. DO NOT stir or mix the layers. Bake at 350 degrees for about 45 minutes. Serve warm with whipped cream or ice cream. Yield: about 8 servings.
HOMEMADE ICE CREAM
- 1 cup sour cream
- 1 can sweetened condensed milk, such as Eagle Brand
- 2 cups milk
- 2 cups crushed, sweetened fruit (strawberries, peaches, etc.)
Combine the sour cream, sweetened condensed milk and milk and a large bowl and stir well. Add the sweetened fruit. Cover and chill thoroughly. Process in ice cream maker according to manufacturer’s directions. Yield: about 8 servings.