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« Valley Food Home

Desserts for summer gatherings



Published: Wed, May 15, 2019 @ 12:00 a.m.

Family Features

During the season for outdoor parties, reunions, picnics and delicious desserts, try bringing new dishes to the table with recipes such as Apple-Cranberry Cobbler and Glazed Lemon Cookies.

Apple-Cranberry Cobbler

Recipe courtesy of Wilton

Nonstick cooking spray

5 apples, peeled, cored and cut into 1/2-inch thick slices

1 1/2 cups fresh or frozen cranberries

2 teaspoons lemon juice

1 teaspoon vanilla extract

1/2 cup granulated sugar

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1 container (10.2 ounces) refrigerated home-style biscuits, quartered

2 tablespoons butter, melted

2 tablespoons sparkling sugar

Heat oven to 375 ∞F.

Prepare pie pan with nonstick cooking spray.

In large bowl, mix apple slices, cranberries, lemon juice and vanilla extract.

In small bowl, whisk sugar, cornstarch and cinnamon. Stir into fruit mixture.

Spoon mixture into prepared pan. Cover with foil. Bake on cookie sheet 40-45 minutes. Remove from oven.

Toss biscuits in melted butter. Distribute cut biscuits over fruit.

Sprinkle biscuits with sparkling sugar. Return to oven and bake 18-20 minutes. Remove from oven.

Let cool 15 minutes before serving.

Glazed Lemon Cookies

Recipe courtesy of Milk Means More

Lemon is one of many popular tastes of summer. Enjoy a citrus burst with every bite of these Glazed Lemon Cookies.

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

1 egg

2 tablespoons fresh lemon zest

2 tablespoons fresh lemon juice

1 teaspoon lemon extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Glaze

2 cups powdered sugar

2 tablespoons fresh lemon zest

1/4 cup fresh lemon juice

Heat oven to 350 F.

Line baking sheets with parchment paper; set aside.

In large bowl, mix butter and granulated sugar until light and fluffy. Add egg and mix well. Add lemon zest, lemon juice and lemon extract; beat until combined.

In medium bowl, whisk flour, baking soda and salt. Slowly beat dry ingredients into wet ingredients. Beat until combined.

Spoon out dough and roll into balls. Place on parchment paper 1 inch apart and lightly press with fingers to slightly flatten dough.

Bake 15 minutes or until edges start to brown.

Transfer cookies to wire rack to completely cool.

To make glaze: Whisk powdered sugar, lemon zest and lemon juice until smooth.

Dip top sides of cookies into glaze for full coverage.

Find more recipes at Culinary.net.


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