Who is having a brunch or dinner this weekend at their home? Or perhaps you and the family are heading to your sister-in-law's home or your neighborhood egg roll... you have to bring some sort of yummy dessert, one that will please the masses and not take up too much time because you have to hide 53 eggs and manage to iron that tablecloth. Okay, who are we kidding, no one is ironing the tablecloth because we all know the trick - put out enough dishes and platters to hide any wrinkles. But here are a few totally easy desserts for Spring fun.
Lemon Sugar Cookies from GoodHousekeeping.com
3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 1/4 cup(s) sugar
1 cup(s) butter (no substitutions), softened
1 large egg
1 teaspoon(s) vanilla extract
Frosting and other decorations and cookie cutters in fun shapes.
From lemon, grate 1 tablespoon peel and squeeze 1 tablespoon juice. Set peel and juice aside. On waxed paper, combine flour, baking powder, and salt. In large bowl, with mixer on low speed, beat sugar and butter until blended. Increase speed to medium-high; beat 3 minutes or until light and creamy, frequently scraping bowl with rubber spatula. Reduce speed to low; beat in egg, vanilla, and lemon peel and juice until mixed. Beat in flour mixture, just until mixed, occasionally scraping bowl. Divide dough into 4 equal pieces; flatten each into disk. Wrap each disk in plastic wrap and refrigerate 1 hour or overnight, until firm enough to roll. (Or place dough in freezer 30 minutes.) Preheat oven to 350 degrees F. On lightly floured surface, with floured rolling pin, roll 1 disk of dough to scant 1/4-inch thickness. With floured 2 1/2- to 4-inch cookie cutters, cut dough into as many cookies as possible; Place cookies, about 1 inch apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until lightly browned. With wide metal spatula, transfer cookies to wire racks to cool, about 10 minutes. When cookies are cool, frost or decorate as you want. Allow frosting to dry completely, about 1 hour. Store in tightly sealed container (with waxed paper between layers) at room temperature up to 2 weeks.
Strawberry and Sour Cream Cake from BettyCrocker.com
3 cups Original Bisquick® mix
1 cup sour cream
2/3 cup granulated sugar
1/2 cup cold water
2 teaspoons vanilla
1 1/2 cups sour cream
1/3 cup packed brown sugar
3 cups sliced strawberries
Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, beat all cake ingredients on low speed 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. In large bowl, mix sour cream and brown sugar until well blended. Gently stir in strawberries. Spread topping over warm cake. Store in refrigerator.
Rhubarb Crumble Pie from Food.com
For the topping
3/4 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup butter
For the pie
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1 pinch salt
1 egg, lightly beaten
4 cups chopped rhubarb
1 (9 inch) unbaked pastry shells
2 tablespoons butter
For the topping: Combine flour and sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs. Set aside. For the pie: Combine sugar, flour and salt in a bowl; whisk in egg until smooth. Add rhubarb and toss to coat. Scrape into pie shell and dot with butter. Sprinkle topping evenly over filling. Bake in the bottom third of a preheated 425F oven for 10 minutes. Reduce heat to 350F and continue baking until topping is golden and filling is bubbly, about 40 minutes. Remove from oven and cool on a rack.
What are your best Spring desserts? Let's swap some sweets!