My Extra-Simple Summer Birthday Cake

Ingredients:

• 1 to 2 containers Breyers strawberry ice cream
• 1 to 2 ready-made, store-bought angel food cakes

Directions:

Can you substitute another brand of ice cream? Sure, but don't say I didn't tell you so. Breyers strawberry is light and refreshing, contains real strawberries plus five other ingredients I recognize, and tastes just like strawberry ice cream should. Can you make your own angel food cake? Sure! But...why? My local Publix does a lovely job with that, and I'm already at the store for the ice cream, so.

The "how to" is easy, and you've probably guessed already, but here it is. Let the ice cream sit out on the counter until it's runny. (I used to do this in the microwave, but I must admit the consistency is a little better when it melts on its own.) Open the angel food cake containers.

In a two-piece angel food cake pan, alternate layers of ice cream and torn pieces of cake. Use a rubber spatula to spread the ice cream and level the layers. For a smaller cake, use one cake and one container of ice cream. To fill the pan and make a more spectacular cake, use two of each. You may want to cover the bottom of the pan with plastic wrap, in case it leaks.

Now, put the whole thing in the freezer and go on about your day. When you're ready to plate the cake, remove the outer shell of the pan, turn it over on a cake plate, and stick a warm washcloth in the center tube. Now read a book or something. In a few minutes, you will hear the cake slide off the tube and onto your cake plate. This will make a soft plopping noise. Put your book down and remove the second part of the cake pan. Put your cake back in the freezer until you are ready to serve it.
You can serve it with chocolate sauce, or not, and you can garnish with mint, or not. Birthday candles are highly recommended.

Get the pan: Nordic Ware 2-Piece Angel Food Cake Pan at Target 

Source: thekitchn.com

Maple Orange-Glazed Turkey Roast

Use an instant-read thermometer to determine when the turkey is ready. Cooking the bird on the grill adds a smoky taste. 

Ingredients

• 1   clove garlic, minced
• 1   tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
• 1/4  teaspoon salt
• 1/4  teaspoon pepper
• 3/4  cup orange juice
• 1   tablespoon cornstarch
• 1/2  cup maple syrup
• 1   teaspoon finely shredded orange peel
• 1  2 1/2 - 3 1/2 pound boneless turkey roast
•  2   tablespoons butter, melted

   

  Directions: 

   

  1. In a small bowl combine garlic, marjoram, salt, and pepper; set aside. For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup and orange peel; set aside.

  2. Brush the turkey roast with melted butter and rub with remaining seasoning mixture. Insert a meat thermometer near the center of the roast.

  3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the turkey roast directly on the grill rack over the pan. Cover; grill for 2 to 2-1/2 hours or until thermometer registers 165F. Add coals to maintain heat every 30 minutes. Brush with glaze the last 30 minutes of grilling. Remove meat from grill. Cover with foil; let stand for 15 minutes before carving. (The meats temperature will rise 5F during standing.) Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

   

  Servings: 10 to 12

  Prep Time: 20 mins

 Source: Recipe.com

Barbecue Baked Beans

Homemade baked beans are one of the best comfort foods, and they make a fantastic lunch main. Serve baked beans with corn bread on the side and you're done, or pair with meats or dark greens for a lunchtime comfort food fest.

Ingredients:

• 1  28  ounce can baked beans, drained
• 2  16  ounce cans butter beans, drained
• 2  16  ounce cans navy beans, drained
• 1  10  ounce can barbeque beef
• 1/2  cup chopped onionsee savings
• 1/2  cup lightly packed brown sugar
• 1/2  cup dark corn syrup
• 1/4  cup prepared mustard
• 1/4  cup barbecue sauce

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine all ingredients. Spoon into a lightly greased 3-quart baking dish.

3. Bake uncovered for 1 hour, stirring once.

Source: bhg

Peach Upside Down Cake

Serve this moist and beautiful cake for dessert at a summer cookout or barbecue. 

Ingredients:

• 1/4  cup butter
• 1/2  cup packed brown sugar
• 1 1/2 - 2   cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
• 1 1/4  cups all-purpose flour
• 1 1/4  teaspoons baking powder
• 1/4  teaspoon salt
• 1/2  cup butter, softened
• 3/4  cup granulated sugar
• 1   egg
• 1   teaspoon vanilla
• 1/2  cup milk

 Directions:

 

1.Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid over browning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.

2.In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.

3.Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.

 Source: Recipe.com