Diva Tasting: Desserts X7, Patio or Picnic…

Desserts Patio or Picnic

Lemon Bars


2 Cups All-Purpose Flour

1 Cup Butter, Softened

2 (8 Ounce) Packages Cream Cheese

1 Cup White Sugar

2 (3.4 Ounce) Packages Instant Lemon Pudding Mix

3 ½ Cups Milk

1 (12 Ounce) Container Frozen Whipped Topping, Thawed


Step 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9×13 inch baking dish.

Step 2 Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.

Step 3 In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Angel Food Delight


1 (10 Inch) Angel Food Cake

2 (8 Ounce) Packages Cream Cheese, Softened

1 Cup White Sugar

1 (8 Ounce) Container Frozen Whipped Topping, Thawed

1 Quart Fresh Strawberries, Sliced

1 (18 Ounce) Jar Strawberry Glaze


Step 1 Crumble the cake into a 9×13 inch dish.

Step 2 Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.

Step 3 In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

More S’Mores


1 (21.5 Ounce) Package Brownie Mix

6 Graham Crackers

1 ½ Cups Miniature Marshmallows

8 (1.5 Ounce) Bars Milk Chocolate, Coarsely Chopped


Step 1 Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased 9×13 inch pan.

Step 2 In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s’more mixture aside.

Step 3 Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s’more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares.

Blueberry Crumble


1 Cup White Sugar

1 Teaspoon Baking Powder

3 Cups All-Purpose Flour

1 Cup Shortening

1 Egg

¼ Teaspoon Salt (Optional)

1 Pinch Ground Cinnamon (Optional)

4 Cups Fresh Blueberries

½ Cup White Sugar

3 Teaspoons Cornstarch


Step 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

Step 2 In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

Step 3 In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Step 4 Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Strawberry Short Cake


3 Cups All-Purpose Flour

4 Teaspoons Baking Powder

1 Teaspoon Baking Soda

Cup White Sugar

1 ½ Teaspoons Salt

¾ Cup Chilled Unsalted Butter, Cut Into Small Pieces

1 Cup Buttermilk

2 Tablespoons Heavy Cream

¼ Cup Turbinado Sugar

8 Cups Sliced Fresh Strawberries

¼ Cup White Sugar

1 Tablespoon Lemon Juice


Step 1 Preheat the oven to 425 degrees F (220 degrees C).

Step 2 Line a baking sheet with parchment paper.

Step 3 Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.

Step 4 Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)

Step 5 Stir in buttermilk until the flour mixture is moistened.

Step 6 Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.

Step 7 Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.

Step 8 Bake in the preheated oven until golden brown, 15 to 20 minutes.

Step 9 Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.

Step 10 Serve the strawberries with juice over the biscuits.

Raspberry Bars


½ Cup Packed Light Brown Sugar

1 Cup All-Purpose Flour

¼ Teaspoon Baking Soda

Teaspoon Salt

1 Cup Rolled Oats

½ Cup Butter, Softened

¾ Cup Seedless Raspberry Jam


Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.

Step 2 Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

Step 3 Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars

Toffee Bars


1 Cup Butter

1 Cup Packed Brown Sugar

1 Egg Yolk

2 Cups Sifted All-Purpose Flour

1 Teaspoon Vanilla Extract

1 Cup Semisweet Chocolate Chips

1 Cup Chopped Walnuts (Optional)


Step 1 Cream together butter or margarine and brown sugar, packed Add 1 egg yolk, sifted flour, and vanilla. Batter will be stiff.

Step 2 Spread on a greased 13×9 inch cookie sheet. Bake at 375 degrees F (190 degrees C) for 12-15 minutes until golden brown.

Step 3 While still warm, add 1 cup semi-sweet chocolate chips to top of cookie until melted. Spread with knife until top is covered. Add chopped nuts, if desired. Let cool, then cut into squares.

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