Mr. Trebek, I’ll take Desserts for $500 please.

Warning: This requires an old school ice tray. But that’s always handy to have around. I mean freeze some mint in water and you’ll be extra ready for your mojito! I just love these little dessert squares during the dog days. At least it’s August now and prayerfully we have just 6 or 7 weeks of this miserable heat left to endure. “Calgon, take me away”, Siberia perhaps.

1/2 pint vanilla ice cream, softened
1/2 cup vodka
1/2 cup freshly brewed espresso, cooled

Mix all the ingredients in a blender.
Fill an ice tray with the mixture and freeze for at least 24 hours.
Carefully remove from the ice tray and serve 1-2 squares in shot glasses with demitasse spoons.

*Author’s Note: You may also inset a small popsicle stick in each cube after it has begun to freeze, approximately 1 hour after placed in the freezer.

Makes 14 – 16.

1 Tbs all purpose flour for preparing loaf pan
1 1/2 cups all purpose flour
2 t baking powder
1/2 t kosher salt
1 cup sugar
Zest of 3 lemons, divided
3/4 cup whole milk Greek lemon yogurt
1/2 cup vegetable oil
2 large eggs
1/2 t vanilla extract
Fat Free Cool Whip, or Lemon Glaze ingredients below

Preheat oven to 350°.
Coat an 8” x 4” loaf pan with cooking spray.
Sprinkle 1 Tbs flour in pan and dust it all around, tapping out excess.
In small mixing bowl, whisk together flour, baking powder, and salt.
In medium bowl, mix together sugar and zest of 2 lemons, rubbing it with your fingers to moisten sugar.
Add yogurt, oil, eggs, and vanilla to sugar mixture.
Whisk to blend.
Gently fold in dry ingredients, just to blend.
Pour batter into prepared pan.
Bake until top of loaf is golden brown, approximately 50 minutes.
Allow to cool on wire rack 15 minutes.
Invert onto wire rack and allow to cool completely.
Garnish with cool whip and remaining lemon zest.

May also use the following glaze.
Lemon Glaze:
1 cup powdered sugar
1 Tbs milk
1 t lemon extract
Stir all together until smooth.
Drizzle over cake prior to slicing.

1 pineapple, peeled and cored
1 1/2 cups brown sugar
2 cinnamon sticks
Vanilla ice cream, or Cool Whip

Preheat oven to 350°.
Cut pineapple into 1/4” thick slices.
Place in a baking pan.
Cover with brown sugar and cinnamon sticks and wrap with foil.
Bake for 30 minutes or until soft.

To serve:
Place pineapple down on plate.
Drizzle left over pineapple juice around plate.
Top with a scoop of vanilla ice cream or Cool Whip.