Written By: Rableen Kaleka
July is like THE definition of summer, so why not make it more enjoyable with some delicious treats perfect for a nice hot summer! Hope you enjoy!
Lemon Meringue Pie
Recipe From: The Recipe Rebel
Lemon Meringue Pies may not be the easiest thing to make, but the results sure are delicious! It’s the perfect summer treat!
Recipe:
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8
Ingredients:
Pie crust:
1 1/4 cups all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter cut into cubes
3-4 tablespoons cold water
Filling:
1 1/2 cups sugar
1/2 cup corn starch
1 1/2 cups water
4 egg yolks
1/4 cup lemon juice
zest from 2 lemons
2 tablespoons butter
Meringue:
1/2 cup water
1 tablespoon cornstarch
4 egg whites
1 teaspoon vanilla
pinch of salt
1/2 cup sugar
Instructions:
Pie crust:
In a medium bowl, stir together the flour, sugar and salt.
Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
Gradually add in cold water, stirring each time until you can press it together.
Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
Preheat the oven to 425 degrees F.
Roll out to fit a 9″ pie plate.
Press into the pie plate and over the sides. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
Bake for 10-12 minutes until light golden brown. Set aside while you make the filling.
Filling:
In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.
Cook over medium – medium-high high, whisking constantly, until thickened — it will be thick, slightly thicker than pudding when warm. This can take 10-15 minutes, but don’t rush it. Remove from heat and stir in butter.
Pour hot filling into the pie crust and make the meringue.
Meringue:
Preheat oven to 375 degrees F.
In a small saucepan, whisk together the water and corn starch. Cook over medium heat until thickened and clear. Set aside but keep warm.
In a clean bowl with clean beaters, beat egg whites, vanilla and salt until soft peaks form.
Gradually add in the sugar, beating until stiff glossy peaks form.
Gradually add in the warm corn starch mixture, beating constantly, until completely incorporated and meringue is light and fluffy and holds stiff peaks.
Spread meringue onto hot pie filling (it’s important that the filling is still hot!) and spread right to the edge of the pie crust. The meringue must touch the edges all the way around.
Bake at 375 F just until the tops of the meringue are light golden brown — don’t overbake.
Let rest on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours until chilled, or overnight.
Slice and serve.
S’more Poke Brownie
Recipe From: Delish
This is probably the easiest and most scrumptious s’more you have ever tasted!
Recipe:
Prep Time: 5 minutes
Cook Time: 55 minutes
Servings: 16
Ingredients:
1 box brownie mix, plus ingredients called for on box
1 c. marshmallow fluff
30 mini marshmallows
2 tbsp. hot fudge sauce, warmed
Crushed graham crackers, for garnish
Directions:
Preheat the oven to 350º and line an 8"-x-8” pan with parchment. Prepare brownie mix according to package directions and pour into the prepared pan. Bake until a toothpick inserted into the center of brownies comes out with a few moist crumbs, about 45 minutes. Let cool, 20 minutes.
Heat broiler. Using the bottom of a wooden spoon, poke holes all over brownies.
Microwave marshmallow fluff with 1 tablespoon water until pourable, 20 seconds. Pour into poke holes.
Top with a layer of mini marshmallows and broil until golden, 2 minutes.
Drizzle with hot fudge and garnish with crushed graham crackers.
Snickerdoodle Cookies
Recipe From: The Tasty Tip
With this recipe, you can never go wrong. It’s as easy as it is delicious!
Recipe:
Prep Time: 25 minutes
Cook Time: 6 minutes
Servings: 18 cookies
Ingredients:
396 grams (2 ¾ cup) flour, Gold Medal all-purpose
5 grams (1 teaspoon) baking powder
3 grams (½ teaspoon) sea salt
227 grams (1 cup) unsalted butter, slightly softened, about 65° Fahrenheit
340 grams (1 ½ cups) sugar
2 eggs, cold, straight from the refrigerator
7 grams (1 teaspoon) vanilla
45 grams (3 tablespoons) sugar
7 grams (3 teaspoons) cinnamon
Instructions:
Preheat the oven to 400° Fahrenheit.
Sift several cups of flour back and forth between 2 large bowls 4 to 6 times.
Weigh 396 grams of flour on a digital kitchen scale and place it in a bowl. If you don't have a scale, use 2 ¾ cups flour.
Whisk the baking powder and salt into the flour.
In a separate bowl, cream 340 grams (1 ½ cup) sugar and butter together with an electric mixer on high for 1 ½ to 3 minutes, or until the texture progresses from sandy to creamy. Please note: The butter should be about 65° Fahrenheit. Colder butter could prevent the cookie from spreading enough as it cooks. Warmer butter will cause the cookie to spread too much when baking and may create a more crispy cookie. If the butter gets too warm, refrigerate for a few minutes before creaming it.
Blend the vanilla and eggs (one at a time) into the creamed sugar and mix on medium speed for 15 to 20 seconds. Please note: Take the eggs straight from the refrigerator before blending. They should be cold.
Mix the flour mixture into the wet ingredients. Use an electric mixer on low speed and mix until the flour is incorporated.
In a small, shallow bowl STIR the cinnamon with 45 grams (3 tablespoons) sugar until well blended.
Scoop the cookie dough with a 2 tablespoon muffin scoop.
Roll the cookie dough ball in the cinnamon sugar mixture until it is completely coated.
Place the cookie dough ball on a silicone baking sheet (best option) or a heavy duty aluminum cookie sheet lined with parchment paper.
Repeat rolling the cookie dough balls and place them all on the baking sheet about 3 inches apart.
Bake for 6 minutes. Rotate the cookie sheet in the oven so the cookies will bake evenly and bake an additional 1 to 3 minutes, or until the edges are set, but the middle does not look completely done. Use your judgement here. The cookie should not be doughy. Cook until the cookies look almost done.
Remove silicone baking sheet from the oven and cool the pan for 5 minutes on a cooling rack.
Transfer the cookies to a cooling rack and allow to cool completely, about 45 minutes.
Strawberry Shortcake Trifle
Recipe From: Life, Love, and Sugar
Do you love strawberries? Then you would love this cake. Not only is it good tasty, but it’s so good looking that it makes your mouth drool like a waterfall!
Recipe:
Prep Time: 1 hour
Cook Time: 45 minutes
Servings: 10-12
Ingredients:
Vanilla Cake:
3 cups (390g) all purpose flour
1/4 tsp baking soda
2 3/4 tsp baking powder
1 tsp salt
1 1/2 cups (336g) unsalted butter, room temp
2 cups (414g) sugar
4 egg whites
3 tsp vanilla extract
1 1/2 cups (360ml) milk
Strawberry Sauce:
1 lb strawberries, pureed
1/2 cup (104g) sugar
3/4 tsp vanilla extract
Whipped Cream:
2 3/4 cups (660ml) heavy whipping cream, cold
1 1/2 cup (173g) powdered sugar
1 tbsp vanilla extract
2 lbs strawberries, chopped (about 5 cups)
Instructions:
Preheat the oven to 350°F (176°C). Grease a 9×13 cake pan.
Combine the flour, baking soda, baking powder and salt in a medium sized bowl. Set aside.
Beat the butter and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl.
Add the egg whites and vanilla and beat on medium speed until well combined and smooth.
Add about a third of the flour mixture to the batter and beat on medium speed until incorporated.
Add about half of the milk and beat on medium speed until incorporated.
Add another third of the flour mixture and beat until incorporated, scraping down the sides of the bowl as needed.
Add the remaining milk and beat on medium speed until incorporated.
Add the remaining flour mixture and beat until well combined, scraping down the sides of the bowl as needed.
Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The cake will be browned on top.
When the cake is done, set aside to cool.
To make the strawberry sauce, add the strawberry puree, sugar and vanilla extract to a medium saucepan. Cook over medium heat until it begins to boil, stirring occasionally.
Allow sauce to boil for one minutes, then remove from heat and seat aside to cool.
When everything has cooled, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
To layer everything in the trifle dish, add a layer of cake on the bottom, then about half of the chopped strawberries, about half of the strawberry sauce, then about half of the whipped cream.
Add a second layer of cake, strawberries and strawberry sauce, then pipe the remaining whipped cream on top in swirls. Add a few additional strawberries on top as decoration.
Black-Bean Burger Patties
Recipe From: Sally's Baking Addiction
You ever craving a burger, but don’t have the patty. Man, without the patty, it ain’t even a burger. Well, don’t you worry! This recipe will give you the delicious patty you were craving!
Recipe:
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 6-7
Ingredients:
2 (14 ounce) cans black beans, drained, rinsed, and patted dry
1 Tablespoon extra virgin olive oil
3/4 cup finely chopped bell pepper (1/2 of a pepper)
1 cup finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 Tablespoon)
1 and 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup bread crumbs or oat flour
1/2 cup feta cheese
2 large eggs
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup, mayo, or BBQ sauce
pinch salt + pepper
Instructions:
Preheat the oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Form into patties– about 1/3 cup of mixture in each.
To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
Garden Fresh Pizza
Recipe From: Better Homes and Gardens
While this recipe takes a day, the results are worth it. Nothing better than a homemade, garden fresh pizza.
Recipe:
Prep Time: 30 minutes
Rise Time: 12 hours to a day
Stay Time: 1 hour
Cook Time: 20 minutes
Servings: 6
Ingredients:
2 cups all-purpose flour
½ cup white whole wheat flour or whole-wheat flour
½ cup cornmeal
¼ teaspoon active dry yeast
1 teaspoon salt Olive oil
½ cup no-salt-added tomato sauce
½ teaspoon dried Italian seasoning
3 – 4 cups fresh vegetables such as halved cherry tomatoes, broccoli florets, and shredded radicchio
1 cup mushrooms, halved or sliced
2 ounces chorizo sausage, cooked and drained
½ cup crumbled feta cheese or 1 cup shredded mozzarella cheese
Instructions:
In a large bowl combine both flours, cornmeal, yeast, and salt. With a spoon gradually stir in 1-1/4 cups warm water (120 degrees F to 130 degrees F), stirring until all is moistened. The mixture will be a soft, sticky dough. Cover bowl and let stand at room temperature 12 to 24 hours.
Line a 15x10x1-inch baking pan with parchment paper. Brush parchment with olive oil. Turn dough out onto a prepared pan. Using well-oiled hands or a rubber spatula, gently push dough to the edges and corners of the pan (dough will be sticky). Cover; let rest for 1 to 1-1/2 hours or until puffy and dough pulls away slightly from the edges of the baking pan.
Preheat the oven to 400 degrees F. Pre-bake crust for 10 minutes. Combine tomato sauce and dried Italian seasoning, and spread over hot crust. Add vegetables (except radicchio), mushrooms, cooked chorizo, and cheese. Bake 10 to 15 minute
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