Does everyone have their boat in the water? If not, soon, right? I am thrilled to be back at the marina and running the launch again. Unless it’s really windy, being out there has a calming effect.
For whatever reason, I’ve had a wicked sweet tooth lately, so I was thinking I should offer up some easy recipes for small, pick-it-up desserts. No fork or plate necessary. Maybe a napkin…
Brownies and cookies are an easy go-to, but it’s fun to try something different for a change. Of course, they will have to be made at home and brought to the boat, but you’re out there to enjoy yourself, not to slave in the galley! ☺
Mom’s (or maybe my Uncle’s?) Short Cut Fudge
2-12oz. packages of Nestle’s semi-sweet chocolate chips
3/4 cup of sweetened condensed milk
1 tsp. of vanilla
1 cup of chopped nuts
Melt the chocolate in a saucepan. Add the condensed milk and stir until blended. Remove from the heat and add the vanilla and nuts. Pour into a waxed paper lined pan. Chill for a few hours and cut into squares. Makes 1-1/2 lbs.
Mini Fruit Pies
If this looks familiar it’s because it’s using the same ingredients for the unbaked Blueberry Pie recipe I wrote about many columns ago…
4 cups fresh small blueberries OR strawberries
3/4 cup of sugar
1/2 cup of water
2 Tb. of cornstarch
4 Tb. of water
1 Tb. of butter
1/4 tsp. of almond extract
Pre-baked mini pie shells or phyllo tartlets
In a saucepan, mix together ONE cup of fruit with the sugar and 1/2 cup of water (If using strawberries, clean and cut into quarters). Bring to a boil. Combine the cornstarch and the 4 Tb. of water and then blend into the sauce in the pan. Cook on medium heat until thickened. Stir in the butter and remove from the heat to cool. When cool, add the almond extract and remainder of the fruit you are using. Spoon into the pie or tartlet shells and refrigerate for several hours. Serve with whipped cream if desired. Makes about 15-20.
If you can keep foods frozen or on ice for a bit, the following Banana Bites are really good!!
Chocolate Almond Frozen Banana Bites
1 cup chopped almonds
4 ounces dark chocolate, chopped
2 ripe bananas
1/4 cup almond butter
Line a small sheet pan with parchment paper and set aside. Crush the almonds in a food processor then place in a bowl.
Place the chocolate in a microwave safe bowl and microwave it in 30 second intervals until just melted.
While the chocolate is melting slice the bananas into 1/4” slices. Take a slice of banana and spread about a 1/4 teaspoon of almond butter on the cut side. Take another banana slice and place it on top of the almond butter so that the almond butter is sandwiched between the two banana slices.
Place the banana “sandwich” into the melted chocolate and roll it around with a fork until coated. Lift out of the chocolate with the fork and let the excess chocolate drip off. Place the banana sandwich into the bowl of crushed almonds and coat on all sides with a separate fork. Place onto the parchment lined pan. Repeat until all the bananas slices are used up.
Place the pan into the freezer for a couple of hours. Once the bananas are frozen, store in an airtight container.
Let’s all have a great summer!