Favorite Summer Treats from Love Inspired Authors!
We asked three Love Inspired authors to share their favorite summer recipes. What’s your favorite summertime treat?
EASY BREEZY KEY LIME PIE by Dana Mentink, author of Seek and Find (Love Inspired Suspense)
A Summer Treat from the Mentinks!
Oh how we love summer here in Northern, California! It’s the time when everyone is outside barbecuing, hosting block parties or walking, biking and swimming. Here at Mentink Manor, summer means easy breezy recipes to enjoy with friends. This dessert dates back to my Great Aunt Lola who knew how to throw a party! It’s a super easy pie to whip up and dazzle your summer time visitors. I hope you enjoy it as much as we do!
EASY BREEZY KEY LIME PIE
- 1 container frozen limeade
- 1 can sweetened condensed milk
- 1 large tub Cool Whip
- 3 drops green food coloring
- 1 graham cracker crust
Thaw limeade. Pour half into a bowl. (You can use the other half to make limeade if you adjust the water.)
Add sweetened condensed milk and combine along with the three drops of green food coloring. Fold in Cool Whip. Pour into prepared graham cracker crust and chill for several hours or overnight.
GLAZED ORANGE SCONES by Karen Kirst, author of Bride by Arrangement (Love Inspired Historical)
As a fan of tea rooms, I’ve developed a bit of an obsession with scones and have tried many recipes, much to my family’s delight. Some people may be intimidated by the prospect of making scones, but I’ve found they are super easy.
After trying Panera’s orange scone, I went in search of a similar recipe. This one from the online site, My Baking Addiction, is one of my favorites. Because it’s light and citrusy, it’s perfect for summer.
For the Scones:
- 1/3 cup of sugar
- zest of two medium oranges
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup Green Valley Organics Lactose Free Sour Cream
- 1 large egg
For the Glaze
- 3 tablespoons unsalted butter; melted
- 1 cup confectioners’ sugar; sifted
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed orange juice
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
- Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
- In a small bowl, whisk the sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
- Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden.
When making these scones, I use regular sour cream. The dough turns out dry, so I add heavy cream or milk until it’s moistened. If you only have one orange on hand, that works. I also recommend you check your scones a few minutes before the stated time to ensure they don’t burn. Enjoy with your favorite cup of tea or a glass of cold milk.
JELLO CAKE by Cheryl Williford, author of The Amish Midwife’s Courtship (Love Inspired)
Living in humid South Texas, where triple-digit temperatures are often the norm, I find myself looking for ways to cool down the family after a backyard barbeque, or a ride on the bikes. Jello Cake is one of my favorite ways to do it. Make it simple or decadent, the ingredients for a delicious Jello Cake are usually in my pantry. All you need is:
- Yellow cake mix
- Your favorite flavor of Jello
- Whipped cream or Cool Whip
- Powdered sugar
- Almond extract
- Strawberries or raspberries
- A 9×13 square cake pan
Bake the cake according to the box, or make it from scratch. It’s your call. Place the batter in a 9×13 inch pan, but don’t forget to spray the inside with oil. When the cake’s done, let it cool for at least ten minutes.
Prepare your Jello as directed on the side of the box. You’ll only need one small box for a 9×13 inch cake.
Remember, the oven has been on and it’s probably hot in the kitchen. Why not have a glass of something cool standing by. Iced coffee, or a tall glass of sweet tea will do nicely.
Poke holes into the cooled cake with the prongs of a fork.
Pour the liquid Jello mixture evenly over the top of the cooled cake, cover and store in the fridge for an hour.
While waiting for the Jello to set, have another sip of that refreshing drink and then add a quarter teaspoon of almond extract to the whipped cream or Cool Whip and gently fold in a fourth of a cup of sifted powdered sugar. Spread the mixture over the top of the cooled cake, arrange sliced strawberries in a pretty pattern that’s pleasing to the eye and place the covered cake back in the fridge for an hour. Serve it right out of the pan.
Your family is going to love both you and the cake.
What’s your favorite desert or summertime meal?