Summer Baked Goods and Recipes


There are many summer baked goods that can be enjoyed during the hot summer months. Some of my favorites include peach pie, blueberry muffins, and strawberry shortcakes. These recipes are all easy to make and are sure to please everyone in your family. I hope you get a chance to try them out!

Peach pie a summer baked goods

Ingredients:

1 pie crust (homemade or store-bought)

FILLING:

4 cups sliced peaches, about 6-7 peaches

2/3 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon freshly squeezed lemon juice

Pinch of salt

CINNAMON-SUGAR TOPPING:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

3 tablespoons cold unsalted butter, cut into small pieces

Instructions:

1. Preheat the oven to 425 degrees F (220 degrees C).

2. On a lightly floured surface, roll out the dough to a 1/8-in.-thick circle. Trim even with the edge of the pie plate.

3. Line the pie plate with the dough. Trim and crimp the edges.

4. In a large saucepan, combine the peaches, sugar, cornstarch, lemon juice, and salt. Cook over medium-high heat, stirring constantly, for 4-5 minutes or until thickened and bubbling.

5. Pour filling into the crust.

6. In a small bowl, combine the sugar and cinnamon for topping. Cut in butter until crumbly. Sprinkle over peach pie.

7. Bake for 25 minutes or until golden brown. Cool on a wire rack before serving.

Another Summer baked goods blueberry muffins

A piece of cake and ice cream

Ingredients:

2 cups all-purpose flour

1/2 cup granulated sugar

2-1/4 teaspoons baking powder

1/4 teaspoon salt

1/3 cup butter, melted

1 egg, beaten

1/2 cup milk

1 cup blueberries

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

2. In a large bowl, combine flour, sugar, baking powder, and salt. Stir in butter and egg until moistened. Add milk; stir just until batter is smooth. Fold in blueberries.

3. Fill prepared muffin cups three-fourths full. Bake for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to cool completely on a wire rack.

Strawberry shortcake To make your summer better

Ingredients:

2 cups all-purpose flour

1/2 cup granulated sugar

3 tablespoons baking powder

1/4 teaspoon salt

1/3 cup butter, melted

1 egg, beaten

1/2 cup milk

1 quart fresh strawberries, hulled and thinly sliced

WHIPPED CREAM:

1-1/2 cups heavy whipping cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

2. In a large bowl, combine flour, sugar, baking powder, and salt. Stir in butter and egg until moistened. Add milk; stir just until batter is smooth.

3. Pour batter into prepared muffin cups three-fourths full. Bake for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to cool completely on a wire rack.

4. For the whipped cream, in a cold metal bowl beat cream with an electric mixer on medium speed until foamy. Add sugar and vanilla; beat on high speed until stiff peaks form. Serve with a strawberry shortcake.

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