Sweet treats to share this summer

By Susan McClanahan

It has been several weeks since I passed along any dessert recipes to you, so today this column is all sweet treats. Bar cookies, desserts in jars, cobbler in a slow cooker -- there's plenty for you to try.

Each of these desserts has its own special qualities that are sure to please. I personally am looking forward to the lemon brownies and the pecan chewies. Both of these recipes seem like ones I will really enjoy. What do you think you will try first?

Whichever you choose, I hope you get to share it with some family or friends to make it really special.

Southern Pecan Chewies

• 1 1/2 sticks butter
• 1 box brown sugar, or 3 cups packed
• 3 eggs
• 1 1/2 teaspoon vanilla
• 3 cups self-rising flour
• 3 cups pecans, chopped

Preheat oven to 350 degrees. With a nonstick cooking spray, spray a 9x13-inch dish; set aside.

In a bowl of an electric mixer, add the flour; set aside.

In a large microwave-safe bowl, add butter. Microwave until butter is completely melted. Add brown sugar and stir with a wire whisk until completely blended; cool slightly. Add vanilla and eggs one at a time, stirring until well blended. Pour mixture into the mixer with the flour. Using the paddle attachment, mix until all the flour is combined. Add pecans and mix until all are combined.

Spread the mixture evenly in the prepared dish; the mixture will be thick. Bake until golden brown for 25 minutes. Cool before cutting into bars.

Note: You can substitute the following ingredients for the self-rising flour: 3 cups all-purpose flour, 1 1/2 teaspoons baking powder and 1 teaspoon salt.

Lemon Brownies

• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 stick butter, softened
• 2 eggs
• 1 tablespoon fresh lemon juice
• Zest from 1/2 lemon (about 1 teaspoon)

Preheat oven to 350 degrees. Combine the flour, sugar and salt in a large bowl. Mix in the softened butter. In another bowl, whisk the eggs with the lemon juice and zest. Add to the larger bowl and mix well. Pour into prepared 8x8-inch brownie pan. Bake at 350 degrees for 25 minutes. You can double the recipe and bake in a 9x13-inch pan at 350 degrees for 30 minutes. Remove and let cool, then glaze.

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice
• Additional lemon zest

Combine glaze ingredients and spread over cooled lemon brownies.

Coconut Cream Mousse Parfait

• 4 cups toasted coconut, divided
• 10 to 12 vanilla Oreos or vanilla wafer cookies
• 6 tablespoons butter, melted
• 2 cups cold milk
• 1 package (4-serving size) coconut cream pudding
• 1 cup heavy cream
• 1 teaspoon coconut extract
• 2 tablespoons sugar

In a blender or food processor, crush cookies, then add 2 cups of toasted coconut and butter; pulse until well combined. Press 1 to 2 tablespoons in the bottom of a small Mason jar and set aside.

In a large bowl, mix milk and pudding, whisking for 2 minutes, then add 1 1/2 cup toasted coconut and stir in. In another bowl, add whipping cream and whip with hand mixer until very thick, then add extract and sugar and mix until just combined. Add 1/2 of the whipped cream to the pudding bowl and fold in so you don't deflate the cream.

Pipe or spoon a layer of the mousse over the crust, then sprinkle some of the toasted coconut, another layer of mousse and toasted coconut, then pipe whipped cream on top.

Note: To toast coconut, put a layer of coconut on a large sheet pan, put it in a cold oven, turn the oven on and set it for 350 degrees. Do not leave it -- it will only take 5 to 10 minutes to toast. You may have to stir just a little, and it will probably be toasted before the oven reaches 350 degrees.

Orange Creamsicle Cakes in Jars

• 1 box orange supreme cake mix, plus the ingredients to prepare, according to package
• 16 ounces whipped topping, thawed
• 1 small box (4-serving size) orange gelatin
• 1 small box (4-serving size) instant vanilla pudding mix
• 1 cup ice cubes
• 2 cups milk
• 30 cupcake papers
• 15 jars (8 ounces each)

Prepare cake mix according to package directions. Line cupcake tins with papers and divide batter evenly among them, using 2 tablespoons for each cupcake. Bake cupcakes according to package directions. Once done, allow to cool and remove cupcake papers.

To prepare icing: In large mixing bowl, place 1/2 cup boiling water and gelatin mix. Stir with a spoon until gelatin is dissolved. Add 1 cup ice cubes and stir until ice is dissolved. Immediately add 2 cups milk and pudding mix. Beat this all with an electric mixer until fully blended. Add whipped topping and beat until fully incorporated.

Assemble jar cakes by placing one cupcake in the bottom of each jar and topping with 3/4 to 1 inch of topping, then repeating one more time. Place lids on jars and store in the refrigerator until ready to serve.

Note: You may choose to use a coffee scoop to put exactly 2 tablespoons of batter in each cupcake paper. This will yield about 30 cupcakes.

Black and Blue Slow Cooker Cobbler

• 1 cup all-purpose flour
• 1 1/2 cups sugar, divided
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 2 tablespoons milk
• 2 tablespoons canola oil
• 2 cups fresh or frozen blackberries
• 2 cups fresh or frozen blueberries
• 3/4 cup water
• 1 teaspoon grated orange peel
• Whipped cream or vanilla ice cream, optional

In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 5-quart slow cooker.

In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter.

Cover and cook on high for 2 to 2 1/2 hours or until a toothpick inserted into the batter comes out clean.

Turn off cooker. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired. Yield: 6 servings.

Have a great week and, until next time, happy cooking.