With the summer season incoming as pools open and exams start, treats can be an essential part of a great summer experience. Whether the snacks get taken to the beach, camping, or just eaten in the comfort of your own home, these recipes can liven up summer.
A filling dessert dish, the strawberry lemonade icebox, has a lot of potential to be taken out to a picnic or eaten with friends at home. The treat, published on Yellow Bliss Road, calls for the following ingredients and equipment.
2 cups heavy whipping cream
1/2 cup powdered sugar
2 teaspoons lemon zest
1 tablespoon vanilla extract
4 tablespoons lemon juice
15 oz. package Golden Oreos
1/2 cup lemonade
2 pints strawberries
Bowl for mixing
Beaters
8” x 8” pan
To make the lemon whipped cream, chill a bowl and beaters of the mixer for at least 30 minutes in the fridge or freezer. Then pour the heavy whipping cream, powdered sugar, and vanilla in the bowl and whip on medium-high for 2 minutes or until thick and fluffy. Next, stir in lemon zest and 2 tablespoons of lemon juice, then add more lemon juice as desired. Take the 8” x 8” pan and place half of the Oreos on the bottom. Then layer the lemon whipped cream and strawberries, then Oreos, finish layering with whipped cream and strawberries. Finally, place plastic wrap over top of the pan and refrigerate for at least 4 hours.
A great snack for camping can be homemade graham crackers which can be used for smores or just on their own. The recipe posted on Taste of Home needs the following ingredients.
1 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup toasted wheat germ
2 tablespoons dark brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons cold butter, cubed
1/4 cup honey
4 tablespoons ice water
Whisk the first 8 ingredients together in one bowl, then cut in the butter until crumbly. In a different bowl, mix the honey and water, gradually adding this mixture to the dry ingredients, tossing with a fork until, when pressed, the dough holds together. Divide this dough in half, shaping each into a disk. Cover with plastic wrap and refrigerate for about 30 minutes or until firm enough to roll. Preheat the oven to 350 degrees. Then lightly flour a surface and roll each section of dough into an 8-inch square. Cut into 16 two-inch squares, place the squares onto baking sheets, and bake for 10-12 minutes or until golden brown. Let the squares then cool on wire racks.
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