Reflecting on the dry heat of this August day, visions of something cool and sweet comes to mind.  A visit to the creamery for an ice cream cone is one possibility, but it’s one more stop, and it’s so out-of-the-way to get to the stand….  Hopefully, your pantry is well-stocked, but if not, a trip to the grocery store was on the agenda anyway, and it’s right around the corner.  Try this unexpected dessert, using the locally grown cantaloupes picked up at the farmer’s market yesterday or one of the ubiquitous fruit stands on the way. 

Prepare 6 cups of cubed cantaloupe, (about 2 large cantaloupes).  Divide.  Place 3 cups of cantaloupe, 3/4 cup of unsweetened orange juice, 3 tablespoons lime juice and 1/4 teaspoon peppermint extract in container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides.  Transfer puree to a large bowl.  Place remaining 3 cups cantaloupe in blender container; cover and process until smooth.  Add to pureed mixture in bowl. 

Add 1 (8-ounce) carton vanilla low-fat yogurt and 2 teaspoons ppowdered sugar to cantaloupe mixture; stir well.  Top each serving with 1 teaspoon sour cream; garnish with fresh mint sprigs, if desired.  Yields 6 (1-cup) servings.

Just two miles down the road lives a family that raises chickens for a hobby, selling the eggs to whomever passes by.  Fortunately, my travels take me right past their farmette at least once per week.  I usually try to time my trips for when the eggs need to be replenished.  They are more expensive than the grocery store by about $.75 a dozen, but well worth the price. 

The difference is absolutely apparent from first glance to end product.  First of all, the eggs are just pretty to look at.  There are slight variances in size.  Soft blue, green and tan shells look beautiful sitting in the egg tray in the refrigerator.  The shells make a crisp and distinct sound when cracked.  The yolks are large and creamy yellow.  Breakfast eggs are tender and delicious.

If you are lucky enough to have access to fresh eggs, rest assured this simple dessert will be even more delish!

Lemon Pudding Cake:

Using a grater, grate the zest of 1 lemon.  In a food processor, mix 1/4-cup (1/2-stick) melted  unsalted butter and the lemon zest until combined.

Squeeze the juice from 3 lemons (include the zested lemon as 1 of the 3), and strain into the butter mixture in the food processor.  Add 1and 1/2-cups plain yogurt, 1and 1/4-cups sugar, 3 large eggs and 1/4-cup all-purpose flour.  Process for 3 minutes.

Pour the batter into a greased 1-quart casserole.  Bake in a pre-heated 325 degree oven for 50 minutes, or, until lightly golden around the edges and it springs back when touched.  Transfer the casserole to a wire rack and let the cake cool slightly.  Serve warm.  4-6 servings.

Do you love creamy custard desserts?  Silky Creme Brulee that slowly melts off your spoon?  If so, try this delectible, fantastically easy coconut pie.  The recipe is on the back of the bag of sweetened coconut. 

It takes 10 minutes to prepare, 40 minutes to bake. 

Place 2 cups milk,  3/4 cup sugar, 1/2 cup all-purpose baking mix (aka Bisquick), 4 eggs, 1/4 cup butter, and 1 tsp. vanilla in blender or food processor.  Cover.  Blend on low speed 3 minutes.  Pour into greased 9″ pie plate.  Sprinkle with 1 1/3 cups sweetened flaked coconut.

Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown.  (The pie pan is very full.  Save some spills and oven cleaning by placing pie plate on a rimmed cookie sheet before baking.)  Serve warm or cool on wire rack.  Store leftovers in refrigerator.