*Fourth of July Collection- 6 squares ( 1oz each ) semisweet chocolate, chopped 1 TB shortening 4 ice cream sandwiches Red, white and blue sprinkles *Line a baking sheet with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate and shortening: stir until smooth. Quickly dip ice cream sandwiches partway in melted chocolate; coat chocolate with sprinkles. Place on prepared baking sheet and freeze. YIELD: 4 servings. (Source: Taste of Home & photo)
Tuesday, July 2, 2013
Grilled Honey-Ginger Corn
*Fourth of July Collection-1/3 cup butter,softened 1 TB minced chives 1 TB honey 1/4 to 1/2 tsp ground ginger 1/8 tsp cayenne pepper 4 medium ears sweet corn *In a small bowl, combine the first five ingredients, spread over corn. Place each ear of corn on a double thickness of heavy-duty foil. Fold foil around corn and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender, turning every 5 minutes. YIELD: 4 servings. (Source: Taste of Home & photo)
Monday, July 1, 2013
Bluebarb Pie
*Fourth of July Collection-PREP: 50 min and chilling time BAKE: 40 min and cooling time A twist on a old favorite! 2 cups all-purpose flour 1 tsp salt 2/3 cup shortening 6-8 TB ice water FILLING: 1-1/2 cups sugar 3 TB quick-cooking tapioca 1/4 tsp salt 4 cups sliced fresh or frozen rhubarb, thawed 2 cups fresh or frozen blueberries, thawed 1 TB butter 1 tsp 2%milk Coarse sugar or additional granulated sugar,optional *In a small bowl, combine the flour and salt, cut in the shortening until crumbly. Gradually add water, tossing with a fork until the dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 4 hours or until easy to handle.*On a lightly floured surface,roll out larger portion of dough to fit in a 9-inch deep-dish pie plate. Transfer pastry to pie plate. Trim pastry even with edge.*For filling, in a large bowl, combine the sugar,tapioca and salt. Add rhubarb and blueberries, toss to coat. Let stand for 15 min. Transfer to crust. Dot with butter. *Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk; sprinkle with coarse sugar if desired.*Bake at 400 degrees for 40-45 min or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 min to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings NOTE: If using frozen rhubarb,measure the rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. (Source: Taste of Home & photo from kaboom wallpaper)
4TH of JULY TIP
*Decorate dishes of strawberry or blueberry ice cream with candy stars, star-shaped sugar cookies or red and blue sprinkles.
STRAWBERRY PATCH FROST
*Fourth of July Collection-PREP/TOTAL TIME: 5 min 2 TB strawberry jam 1 tsp water 3 scoops strawberry ice cream 1/2 cup sliced fresh strawberries 1/4 cup heavy whipping cream or half-and-half cream 1 cup chilled strawberry or raspberry sparkling water Whipped cream Colored Sprinkles *In a tall glass, combine strawberry jam and water. Add ice cream, strawberries and cream. Top with sparkling water. Garnish with whipped cream and sprinkles. Serve immediately. YIELD: 1 serving. (Source: Taste of Home and kaboom wallpaper)
4TH of JULY TIP
*Turn your favorite strawberry shortcake into a red, white and blue dessert by adding blueberries and whipped cream.
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