We have been reminded that summer is winding down, however, here in Florida it seems like it still remains in high gear. Here are a few late summer recipes to help place you in the mood for fall, and on into “winter”.
Strawberry Angel Food Dessert
1 – 10 ounce angel food cake
2 – 8 ounces packages cream cheese, softened
1 cup white sugar
1 – 8 ounce container frozen whipped topping, thawed
1 quart of fresh strawberries *
1 – 18 ounce jar of strawberry glaze
Crumble or cut cake into small bite size pieces. Place in a 9 x 13 inch dish.
Beat the cream cheese and sugar in a medium bowl until light and fluffy, then fold in whipped topping. Mash the cake down with your hands.
In a bowl, combine strawberries and glaze until strawberries are evenly
coated. Spread over the cream cheese layer. Chill until serving.
*If you can’t get good fresh berries, buy some frozen ones and thaw completely.
Baked Cinnamon Apples
4 T. butter
1/2 cup brown sugar
2 cups apples, peeled and cored and sliced (I suggest at least two different varieties)-
1 T. cinnamon
1 T. white sugar
Heat oven to 425. Melt butter in saucepan over medium heat; whisk in brown sugar until smooth. Combine apples with sugar mixture. Arrange apple slices in a 9 inch baking dish, top with cinnamon and sugar. Bake 20 – 30 minutes. Top with whipped cream or ice cream.
Sauteed Brussels Sprouts and Carrots
1 lb Brussels Sprouts, stems removed
3 T. butter – divided
5 oz (use your judgement for the ratio) of match sized carrots sticks
1/4 t. salt
1/4 t. pepper
1 T. honey
Cut Sprouts into quarters. Preheat a large saute pan on medium high 2-3 minutes. Place Sprouts, 2 T. butter and carrots in pan – cook 6-7 minutes or until tender Season with salt and pepper and add 1 T. honey. Toss to coat with extra butter.
Good Old Green Beans
Clean fresh green beans. Place beans in a saute pan.
Add 2 T. butter,
1/2 t. minced garlic,
1 t. Italian seasoning.
When done, add 1/2 cup seasoned bread crumbs and 1/2 c. Parmesan….saute for another 3-4 minutes…serve