This delicious pineapple and lime sorbet recipe is super easy. Prepare the pineapple in advance and whip up a refreshing treat in a moments notice.

1 ripe pineapple, about 4 cups
1/3 cup frozen limeade concentrate
1 – 2 tablespoons fresh lime juice
1 teaspoon lime zest

Do ahead:
Peel and cut the pineapple into cubes. Place the pineapple on a large jelly-roll pan in a single layer. Freeze the pineapple for at least 1 hour or longer, until very firm. Transfer the pineapple to a freezer storage container or bag and freeze for up to 1 month.

Prepare the sorbet:
When you want to make the sorbet, thaw the limeade concentrate. Zest 1 teaspoon of the lime peel and juice the lime for 1 – 2 tablespoons of juice. Combine with the frozen pineapple, lime juice and lime zest in a food processor fitted with a blade. Process until smooth and fluffy. If the mixture seizes up, allow to sit for 20 – 30 minutes to soften up a bit and repeat processing.

Serve immediately.

This sorbet is best served immediately but may be made ahead and stored in the freezer. Allow to stand at room temperature to soften for several minutes before serving.

Yield: 8 servings.

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Blueberries, raspberries and rice pudding create a fresh, delicious dessert. The visual impact is perfect for your patriotic picnic or barbeque. Use fresh or frozen berries with the same great results.

2 cups cooked rice
1 cup milk
1 cup whipping cream
1/4 cup sugar
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
Whipped cream, optional garnish

Add the rice, milk, cream and sugar to a saucepan. Stirring frequently, simmer over low heat for 20 minutes. Remove from heat. Temper the egg yolks by stirring a small amount of the rice into the egg yolks, you want to warm the yolks without cooking them. Add the tempered yolks to the rice. Increase the heat and bring to a boil, stirring constantly. Cook for 2 minutes.

Remove the cooked rice pudding from heat; stir in the butter and vanilla. Allow to cool.

You’ll want 5 parfait glasses or a pretty, tall clear glass serving bowl.

Spoon half of the blueberries into the bottom of your glasses or bowl. Top with half of the pudding mixture. Top the pudding mixture with half of the raspberries. Repeat the layers. Top with whipped cream and a few berries if desired.

Yield: 5 servings.

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We look forward to the abundant forage of plump, juicy blackberries that summer brings. This easy to make cake is a wonderful opportunity to appreciate the simple goodness and bounty of the season.

1/2 cup butter
1 cup all-purpose flour
1 cup plus 1 tablespoon sugar
1 teaspoon baking powder
2 large eggs
1 cup fresh or unsweetened frozen blackberries
1 tablespoon powdered sugar

Preheat oven to 350°. Prepare a 9-inch cake pan with a removable rim by buttering and dusting with flour.

Cut the butter into chunks. Combine 1 cup of sugar and butter in a bowl and beat on low speed with a mixer until blended. Increase the speed to high and beat for approximately 5 minutes; until well mixed.

Add the flour, baking powder and eggs. Stir by hand to combine and then beat on high speed until the batter is stiff and well blended, approximately 2 minutes.

Scrape the batter into the prepared cake pan; smooth the top of the cake. Scatter the berries evenly over the top of the batter. Sprinkle the fruit with the remaining 1 tablespoon of sugar.

Bake on a rack in the center of the preheated oven for 55 – 60 minutes; just until the cake begins to pull away from the sides of the pan. Remove the cake from the oven and run a thin-bladed knife between the edge of the cake and the pan. Allow to cool for 10 minutes or longer.

Remove the pan rim. Dust the cake with powdered sugar.

Yield: 8 servings.

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You will be remembered fondly for this creamy, gently flavored flan. It’s an elegant dessert that can be made up to two days ahead of serving. Perfect!

1-1/2 cups sugar
1/4 cup water
1-1/4 cups whole milk
1-1/2 teaspoons aniseed
1 cinnamon stick
3/4 teaspoon grated lemon peel

1 can (14-ounce) sweetened condensed milk
4 eggs
2 teaspoons vanilla extract
1/8 teaspoon salt

Preheat oven to 350°. Generously oil a 1-quart casserole or 8 3/4 cup custard cups.

Combine the milk, aniseed, cinnamon stick and lemon peel in a medium saucepan and bring to a simmer over medium heat. Cover and remove from the heat. Allow to stand for 45 minutes.

Lightly whisk the eggs into a large bowl. Strain the cooled flavored milk into the eggs; add the vanilla extract and salt. Set aside.

Place the sugar and water in a small saucepan over medium heat; stirring until the sugar dissolves. Increase the heat and boil without stirring until the syrup forms and becomes deep amber in color. Swirl the pan and occasionally brush any crystallized sugar clinging to the sides of the pan down into the caramel using a wet pastry brush. Immediately pour the caramel into your prepared casserole or custard cups, which will serve as mold(s). Place the molds in an oven safe pan.

Give the egg and milk mixture a quick brisk stir or whisk and pour into the prepared molds. Place the pan of mold(s) on the center rack of your preheated oven and pour hot water into the pan until it reaches half way up the side of the mold(s).

Bake a 1-quart casserole mold for approximately one hour and individual custard cups for approximately 35 minutes, until gently set. A knife tip inserted in the center of the flan will come out clean when done. Place flan on a rack to cool. Cover tightly and refrigerate overnight.

To serve, run a knife around the edge of the flan. Invert the flan onto a pretty dessert plate, allowing the caramel syrup to run down the sides.

Beginners’ Tip:
The casserole or custard cups serve as molds. The flan bakes in a pan with water half way up the side of your mold(s). An extra step now will eliminate guess work and make the next time you bake flan even easier.

Before you begin, fit your molds into an appropriate oven proof pan. For instance a 13″ x 9″ x 2″ pan will accommodate 8 custard cups. With your molds in place add water until it reaches about half way up the outside of the molds.

Remove the molds and measure the water into a saucepan. The point in measuring is to make note and the next time you prepare flan, you can use the same set-up and know precisely how much water you’ll need to preheat.

Yield: 6 – 8 servings.

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Deliciously moist and economical, pineapple upside-down cake keeps well and makes great use of Grandma’s cast iron skillet.

12 tablespoons butter
1 cup dark brown sugar
1/4 cup pineapple juice
5 pineapple rings
5 Maraschino cherries
1/2 cup milk
1 egg
1-1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar

Preheat oven to 400°.

Place an 8″ or 9″ oven proof (cast iron!) skillet over low heat on the stove top. Melt 4 tablespoons of the butter in the skillet; add the brown sugar and stir until dissolved. Remove the skillet from the heat and stir in pineapple juice. Place pineapple rings in the syrup in the bottom of the skillet and place a cherry in the center of each. Set the skillet aside to cool.

Melt the remaining butter in your microwave or in a small pan over low heat. If using a pan, remove from heat and add the milk and egg; beat well.

In a large bowl stir the flour, baking powder, salt and granulated sugar to blend well. Add the milk and egg mixture to the dry ingredients and beat until smooth.

Pour the batter over the pineapple slices and bake in the preheated oven for 35 – 40 minutes until lightly golden brown and a pick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 – 15 minutes. Place your serving platter over the pan and invert the pan to turn the cake onto the plate fruit side up.

Note: you can use an 8″ or 9″ cake pan. Use a small saucepan to melt the butter; stir the brown sugar and pineapple juice. Pour the syrup into the bottom of a cake pan and proceed as directed.

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