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It isn’t very often that we have dessert after lunch or dinner unless it’s a light meal. Since the kids have all left the nest, I don’t do as much baking or dessert cooking as I used to. And, if I do, three-fourths of it goes in the freezer or I cut the recipe down.

Speaking of cutting down, I don’t very often try recipes that have ingredients that I’m unfamiliar with or that I don’t have in the pantry or fridge. I make one-half or one-fourth of the recipe for us and if we don’t like it, it goes out to the bird feeder if I think the birds would eat it. We have three or four big black crows that come around every morning and they will eat anything. But, if it’s something that we like, I file it with a note saying good, very good or excellent on it. My critiquer (is that a word?) is Bud and he eats almost anything but if he has “the look” on his face that says I don’t care for this, I can toss that recipe. We usually end the meal with some type of fruit, fresh or canned, and that suffices. Just because we don’t eat desserts after a meal doesn’t mean that you can’t.

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So, today it’s recipes that are easy to make and take less than an hour to prepare, including prep time and cooling or baking time.

Let’s begin with a light and creamy dessert with just three ingredients, plus a garnish.

MANDARIN ORANGE WHIP

1-8 oz. container (2 c.) frozen whipped topping, thawed (can use lite or fat free)

1-6 oz. carton orange flavored light yogurt (no one will know it’s in the dessert when it’s mixed with the topping

1-11 oz. can mandarin oranges, well-drained

In medium bowl, fold yogurt into whipped topping, stirring gently to combine. Fold in orange sections.

Spoon into serving bowl or individual serving dishes. Garnish with any variety of cookie crumbs, sliced almonds or coarsely chopped pecans or salted peanuts.

Makes 5-6 servings.

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Bars are always an acceptable dessert, especially when served with ice cream or a dollop of unsweetened whipped cream. Just 50 minutes from start to finish with time to do something else while bars are baking.

PICK-A-PUDDING BAR

1/2 c. butter or margarine, softened

1-4 oz. pkg. instant pudding mix (any flavor)

2 eggs

3/4 c. flour

3/4 t. baking powder

1/2 to 1 c. chopped nuts

In medium mixing bowl, cream butter; blend in instant pudding mix. Beat in eggs and vanilla. Add flour and baking powder; mix thoroughly. Stir in nuts.

Spread in greased 8-inch square pan or round layer pan. Bake at 350 degrees 20-25 minutes until bars feel firm to touch. Don’t overbake.

Cool; cut into small bars or dessert squares and serve with ice cream or whipped cream.

Pecan praline ice cream would be delicious if you used a butterscotch or chocolate pudding mix.

Makes 18 bars or 9 dessert squares.

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Dessert in just 15 minutes and fresh strawberries are so good for us.

STRAWBERRIES DELUXE

1/2 c. regular or lite sour cream

1/4 c. firmly packed brown sugar

2 c. (1 pint) fresh whole strawberries, hulled (If strawberries are large, cut in half)

In medium bowl, combine sour cream and sugar. Add berries; toss lightly to coat well. Chill at least 30 minutes.

Serve in individual dishes or as a topping for a shortcake or dessert waffles.

NOTE: Other fruits can be used in place of strawberries, such as canned and drained peaches or fresh peaches, thick sliced bananas, etc.

Makes 4 servings.

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I mentioned dessert waffles in the last recipe. Here is the make-ahead recipe, ready in 20 minutes.

BELGIAN DESSERT

WAFFLES

1 regular size yellow cake mix

1-1/2 c. milk or half and half

4 eggs

1/2 t. salt

Preheat waffle iron to medium heat. Lightly oil or use cooking spray to prevent sticking.

In large mixing bowl, combine all ingredients, blending and beating as directed on package. Batter will be thick.

Pour about one cup batter (for a 9-inch waffle) in preheated waffle iron. Bake 2-4 minutes until waffle is light brown. Waffles will become crisp when cooled. Cool on a wire rack. Put one waffle on serving plate, top with sliced canned, fresh or frozen fruit of your choice and whipped cream; top with another waffle and whipped cream (can use whipped topping).

If you wish for a light dessert, use just one waffle and top with fruit and lite whipped topping or whipped cream without sugar added.

Makes 6 large waffles.

NOTE: If you don’t have a waffle iron, buy frozen waffles in the freezer section at the grocery store and skip the ingredients above. You could use the strawberries deluxe as a topping if you wish. A good summertime dessert.

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If you need a special dessert in a hurry, send someone to the store for the ingredients for this dessert. Only two ingredients.

QUICK CHEESECAKE DESSERT

1 frozen, prepared cheesecake (1 lbs. 1 oz.)

1 can cherry, blueberry or filling of your choice

Thaw cheesecake as directed on package. Cut into wedges. Place on serving plate and put a generous dollop of filling on each piece or pass filling (offer two kinds if you wish) and let your guests top their own.

Makes 6-8 servings.

What to do with any leftover pie filling? Use it on pancakes, waffles, pound cake, angel food cake or as a topping for vanilla ice cream.

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Thought for the day: The first mention of baseball in the Bible is “in the big-inning.”

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