Meringue Cake with Fresh Fruit

Meringue Cake with Fresh Fruit

 

This meringue cake with fresh fruit is such a treat that you may catch yourself making it all of the time! You’ll be in and out of the kitchen in no time, and you can bake it ahead of time. It’s so easy that I almost feel guilty sharing it. After all, you start with a cake mix.

This cake is simply a white cake mix, topped with meringue and nuts and served with fresh fruit.  I like peaches or strawberries, and I don’t even use additional sugar on the fruit.  The dessert is simple enough to serve on a weeknight, but it’s delicious enough to serve to guest.

Meringue Cake with Fresh Fruit
 
Author:
 
Ingredients
  • 1 box white cake mix
  • 4 egg whites
  • 1¼ c. granulated sugar
  • ¾ c. chopped nuts (pecans, walnuts, or almonds)
  • Chopped fresh fruit
Instructions
  1. Preheat oven to 325°F. Grease and flour two 8-inch round cake pans, set aside.
  2. Prepare cake mix according to directions on box. Spread into prepared pans and set aside.
  3. Beat egg whites until stiff. Gradually add sugar, beating thoroughly. Spread meringue over cake batter. Sprinkle with nuts. Bake at 325°F for 30 minutes or until center tests done. Cool completely on a wire rack.
  4. Cut into wedges and serve with fresh fruit.

 

 

 

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A FEW of my FAVORITE Summer Recipes!

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I have mentioned many times in the past that I have seasonal recipes.  I love chicken and dumplings, apple pie, and soup, but I usually prepare those dishes in the fall and winter.  Salads are a favorite of mine, along with lemonade and ice cream.  Those dishes are generally reserved for the summertime.  I thought I would share some of my favorite recipes, already on NJSD, that I prepare throughout the summer months.  To see the recipes, click on the recipe names below.  Enjoy!

 

Strawberry & Blueberry Salad with Almonds

On of my all-time favorites, this salad is amazing!

 

Snapper Hemingway

If you are a fish lover you must try this dish!

 

Mango Salsa

This salsa compliments just about any grilled poultry, meat, or fish wonderfully!

 

Apricot-Balsamic Glazed Chicken

Delicious every time!

 

Strawberry Lemonade

A refreshing treat for hot summer days!

 

Smoky Gouda Grits and Shimp

My new favorite summer dish!

 

Fruit with Wine and Mint

Customize this with fruit of your choice!

 

Garlic Grilled Tomatoes

I pick up Roma tomatoes every time I’m in the store, during the summer, to be prepared to make these!

 

Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

FAB-U-LOUS!!

 

Peach Ice Cream

Summer would not be complete without homemade ice cream!

 

 

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Amye’s Favorite Recipes form 2012

Happy New Year!
I hope that everyone had a wonderful Christmas and I wish you all a very blessed and prosperous new year.
I’m thankful for the time spent with family and friends during the holidays.  We had a great Christmas and then brought the new year in with family and friends in Savannah.
I had several different ideas for my first post in 2013.  My first thought was doing a “2012 Most Popular” post, featuring the posts that were viewed most often.  However, what I’ve ended up doing is my top picks from 2012.  It was harder to narrow the list than I had thought.  I wanted to keep it to 10 or 12, but I just couldn’t leave any of these picks off of my list.  So, here are my top 15 picks from 2012.
  Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
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Fruit with White Wine and Mint

I love dessert!  We don’t have it all the time, but I feel better if I have something special to serve after dinner.  It’s a challenge when you are trying to cut sugar and flour from your diet.

I found this recipe in Everyday Italian by Giada De Laurentiis.  This is one of her older cookbooks but it has been a favorite of mine for years.

When I first saw the recipe I thought it would be a good, but I never imagined just how delicious it would be.  I substituted Splenda for the sugar & it was GREAT!!!  It’s such a refreshing summertime recipe!  I think I’ll make it again later this week when I visit my mom.

 

Fruit with White Wine and Mint
 
Author:
 
Ingredients
  • 1¼ c. dry white wine
  • ⅓ c sugar or granulated no calorie sweetener
  • 1 tbsp. chopped fresh mint
  • 5 c. mixed fruit (I used cantaloupe, honeydew, green grapes and strawberries), grapes halved, strawberries quartered, melons cut into bit size pieces
Instructions
  1. In a small saucepan, bring the wine and sugar to a boil, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat and stir in the mint.
  2. In a large bowl, combine the fruit. Pour the warm wine mixture over and toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours and up to 8 hours.
  3. Transfer the fruit mixture to serving bowls and serve chilled.
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Fruit Cobbler

cobbler

Last year we planted blueberry bushes, blackberries, a fig tree and two plum trees.  We got about a handful of blueberries last year, a couple of blackberries, my fig tree died and we didn’t get any plums.  This year it looks like I’m going to get enough blueberries for a few pies and I picked about a cup of blackberries this morning.

What to do with 1 cup of blackberries?!?  I decided to make a mixed berry cobbler.  This is a cobbler that many of you probably already have the recipe for.  I’ve been making it forever.  In fact, it’s one of the first recipes I ever tried because it’s super simple.  I usually use a large can of peaches (pictured at the top of this posting), but today I used my 1 c. of blackberries, added 1 cup of blueberries from the freezer and sliced 1 c. fresh strawberries.  I served it warm with vanilla ice cream and it was delicious!

Uncooked cobbler

 

 

Fruit Cobbler
 
Author:
 
Ingredients
  • 1 stick butter
  • 1 c. sugar
  • 1 c. all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 1 c. milk
  • 3 c. fruit (or 1 lg. can of fruit with juice)
Instructions
  1. Preheat oven to 350 degrees.
  2. Put stick of butter in a 9 x 13 baking dish and heat in oven until the butter melts.
  3. In a bowl mix sugar, flour, baking powder, salt and milk. Add melted butter and combine.
  4. Pour mixture into 9 x 13 dish. Drop fruit evenly into batter.
  5. Bake until golden brown, about 30 - 45 minutes. Serve with vanilla ice cream if desired.

 

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