Cherry-on-Top?

If you're like me, when you entertain folks for dinner, dessert is quite important- sometimes, since it's the last step in the building af a food-memory at your table, it can be one of the most important aspects of the meal.

What is your signature summer-time dessert for entertaining guests?

Here in the hot/humid Mid-West during summer months I try to avoid turning on the oven at all costs. I might make cakes and pies in the Fall- but from June thru August I try to stick to other options.

I'll often use store-bought pound cake or cheesecake and top w/ fresh berries and whipped cream.Or perhaps I'll top ice cream sundaes w/ anything from berries to fried whiskey-apples, or bananas foster. (Last weekend my Mom and I enjoyed incredible vanilla ice cream topped w/ sliced bananas and raspberries- absolutely heavenly!)

When you're brought up having to have homemade bread in the oven 24/7 - regardless of whether it's a holiday, you're half dead with a cold, 100 degress outside, etc. it doesn't matter when the oven is on. It's not unusual to have the oven on in the middle of the night when it's a bit cooler. So I like to take advantage of it. Bake a couple of pound cakes, cool, wrap and freeze. Make a batch of cupcakes and freeze - frost later when serving. Ditto with coffee cakes, quick breads, etc. When you really think about it - a cake takes a half hour or less - cookies less than that. If I have to bake a pie shell - it's another quickie in the oven. Make several, cool, wrap and freeze.

I still make my ice cream, ice cream concoctions and frozen desserts, etc. and one of these days I will have air conditioning and it won't matter when I bake!