Dean shares recipes for summer time desserts


Dean Richards is making some summer time desserts!

No – bake a lemon pie

elements:

Shell:


  • 1 1/2 cups graham cracker crumbs (10 to 12 complete crackers)
  • 1 / 4 cup of sunshine or darkish brown sugar
  • a pinch of salt
  • 6 tablespoons unsalted butter, melted
  • For gluten-free, use rice flour, almond flour, or pecan rind; Pre-made or selfmade. Recipe right here)

filling:

  • 8 ounces cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup contemporary lemon juice
  • 1 tablespoon grated lemon peel

directione:

In a medium bowl, put together the ready dough…or combine the crust elements. Press evenly into an ungreased 9-inch pie dish. Refrigerate 1 hour.

In a big bowl, whisk the filling elements till easy. Unfold evenly into crust. Refrigerate for six hours or till set.

Serve with whipped cream if desired.

Strawberry-rhubarb cobbler

Components for the filling:

  • 4 cups strawberries, peeled and reduce in half
  • 2 cups rhubarb, medium cubes
  • 1 / 4 cup of flour or (for gluten-free) cornstarch
  • 1/2 to three/4 cup granulated or gentle brown sugar
  • Juice of half a lemon
  • A pinch of salt

For the highest layer:

  • 2 cups all-purpose flour
  • Salt 1/2 teaspoon
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1 1/4 cup heavy cream
  • Two tablespoons of melted butter to brush the floor of the biscuits

For gluten-free merchandise, use non-wheat granola topped with turbinado sugar.

  • Vanilla ice cream, as wanted

directione:

1. Preheat the oven (or oblique grill) to 350 levels.

2. To arrange the filling, gently combine collectively the strawberries, rhubarb, flour or cornstarch, sugar, lemon juice and salt. Place in a greased 10-inch forged iron skillet.

3. To arrange the biscuit layer, put the flour, salt, baking powder and sugar in a medium-sized bowl. Add the cream till you get a stiff dough. If the dough is simply too dry, add extra cream, a teaspoon at a time.

4. Minimize the biscuit dough into small balls and place them on prime of the fruit. Brush generously with melted butter and sprinkle with sugar.

(For gluten-free, sprinkle granola over fruit combination. Sprinkle sugar on prime.)

5. Place the pan on the grill in order that it’s not instantly above the warmth supply. Shut the broiler lid and bake till the filling is effervescent all through and golden, 35 to 40 minutes. Rotate the dish a couple of times throughout baking to make sure it cooks evenly. Serve heat or room temperature.

6. Serve heat or at room temperature with a scoop of vanilla ice cream.

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