These longer summer evenings mean there’s always time for dessert so here are two tried-and-true recipes our family has enjoyed for decades.

Of course, we’ll start with chocolate. This recipe was the very first one published when I started writing “Cooking at the Cove” in 2017. These frosted brownies are also the one and only culinary ask my son made during his recent visit from San Diego. He even took a few back to Cali with him on the plane. He cut the tops off and turned them upside down so the icing was in the middle so they would survive the trip.

About that icing — it’s gloriously rich and satisfying. After making it, immediately pour it over the warm brownies and allow it to set. I like them best served slightly warm and smashed into vanilla ice cream, but they’re also delicious chilled in the fridge or even frozen.

The icing alone makes an excellent ice cream topping or you can spread it in a small buttered pan, chill it thoroughly, cut it into squares and eat it like fudge — because that’s what it is — fudge.

If chocolate isn’t your thing, you may want to make my mom’s summer staple from the ’60s, Frozen Lemon Dessert. You may be old enough to remember metal ice cube trays. If so, you’ll remember this treat with its Corn-Flake-and-sugar crust.

I usually have Corn Flakes in the house so I just make my own crumbs but you can also purchase them in a package. You could prepare this recipe with graham cracker crumbs, but it’s just not the same. (If you’re concerned about eating uncooked eggs, I’ve read that the addition of lemon juice effectively kills any bacteria. We have never gotten sick from eating this, but if it makes you nervous, use pasteurized eggs.)

Sadly, I no longer have a metal ice cube tray so I make and freeze this in a silicone loaf pan. An 8-inch pie plate or loaf pan would also work, or even individual freezer-proof ramekins if you want to be fancy.

This cooling, refreshing dessert is perfect after a big meal or as an afternoon nibble. Whenever I taste it, I think of my mom wearing her cute Bermuda shorts and sleeveless shirts, in the kitchen on hot summer day, cooking up a storm.

Fudge Cinnamon Brownies

2 cups flour
2 cups sugar
1 cup butter
7 tablespoons cocoa
1 cup water
1/2 cup buttermilk or milk w/1 teaspoon vinegar added
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
Butter a 15 1/2×10 1/2×1-inch rimmed baking pan. Measure buttermilk or measure and stir together milk and vinegar and set aside. Sift together flour and sugar in a mixing bowl.
Combine butter, cocoa, and water in a medium saucepan. Bring to a boil over medium heat. Slowly pour mixture over flour and sugar and blend with an electric mixer. Add milk and vinegar, eggs, vanilla, baking soda, and cinnamon; mix well.
Spread in the prepared baking pan. Slightly cool in pan on rack.

Chocolate Fudge Frosting

1/2 cup butter
5 tablespoons cocoa
6 tablespoons milk
1 pound confectioners’ sugar
1 teaspoon vanilla
Melt butter in a medium saucepan. Add cocoa and milk; stir, bringing it to a boil. Remove from heat. Add sugar and vanilla; beat until smooth. Pour over brownies while warm and spread to cover. Cool and cut into squares. Yield: 35 brownies

Mom’s Frozen Lemon Dessert

3/4 cup corn flake crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 pasteurized eggs, separated
1 can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon fresh lemon zest
3 tablespoons sugar
Fresh berries optional

Combine corn flake crumbs, 2 tablespoons sugar, and melted butter in an 8-inch pie pan or a metal ice cube tray (the old kind that had the separate frame). Mix well. Remove 3 tablespoons of the crumbs mixture and set aside for the topping.

Press the remaining crumbs evenly and firmly on the bottom of the pie pan  or tray.

Beat egg yolks until thick and lemon-colored, combine with the condensed milk, add lemon juice and peel, and stir until thickened.

Beat egg whites until stiff, gradually beat in 3 tablespoons sugar and fold gently into the lemon mixture. Spoon this into the crumb-lined pan. Sprinkle with the remaining crumbs and freeze until firm.

Cut into wedges and garnish with fresh berries. Yield: 8 servings