••••BLUEBERRY CRUMBLE TARTS🍇🍮🍚!!••••

(Source:  tasteofhome.com & Carole Fraser, North York, Ontario & google+ photo & kappboom wallpaper photos)

••••BLUEBERRY CRUMBLE TART!!

••••YUMMY!!

TOTAL TIME: Prep/Total Time: 30 min.

MAKES:6 servings

Ingredients

• 2 cups fresh blueberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 package (6 count) individual graham cracker tart shells
• 1/4 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup packed brown sugar
• 2 tablespoons cold butter
• Ice cream or whipped cream, optional

Directions

1. Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries.
2. Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream. Yield: 6 servings. 
   

Originally published as Blueberry Crumble Tarts in Simple & Delicious June/July 2014

Nutritional Facts

1 tart (calculated without ice cream): 278 calories, 10g fat (4g saturated fat), 10mg cholesterol, 174mg sodium, 47g carbohydrate (28g sugars, 2g fiber), 3g protein.

••••ORANGE SLICE COOKIES🍪🍶🍊🍚🍳🍮🥜🥚🍡!!••••

(Source: tasteofhome.com & photos also & Britt Strain, Idaho Falls, Idaho & kappboom wallpaper)

••••ORANGE SLICE COOKIES!!

TOTAL TIME: Prep: 20 min. Bake: 10 min./batch

MAKES:60 servings

Ingredients

• 1 cup orange candy slices
• 1-1/2 cups sugar, divided
• 1 cup butter, softened
• 1 cup shortening
• 1-1/2 cups packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 package (10 to 12 ounces) white baking chips
• 1 cup chopped pecans

Directions

1. Cut each orange slice into eight pieces. Roll in 1/4 cup sugar; set aside. In a bowl, cream the butter, shortening, brown sugar and remaining sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips, pecans and orange slice pieces.
2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.Yield: about 10 dozen. 
   

Originally published as Orange Slice Cookies in Quick Cooking May/June 2001, p22 

••••RASPBERRY CREAM PIE🍪🍥🧀🍊🥜🍚🍛🍶🍮!!••••

(Source:  rasteofhome.com & photos also & Julie Price, Nashville, Tennessee)

••••RASPBERRY CREAM PIE!!  

••••LOOKS AMAZING!!

TOTAL TIME: Prep: 30 min. + chilling

MAKES:8 servings

Ingredients

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/3 cup chopped pecans
• 1/4 cup butter, melted
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 2/3 cup confectioners' sugar
• 2 tablespoons orange liqueur
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• TOPPING:
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons water
• 2-1/2 cups fresh or frozen raspberries, divided

Directions

1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
2. In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
3. In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
4. Spread topping over filling. Garnish with remaining berries. Yield: 8 servings. 
   

Originally published as Raspberry Cream Pie in Country Woman June/July 2009, p35

Nutritional Facts

1 piece: 507 calories, 28g fat (14g saturated fat), 70mg cholesterol, 196mg sodium, 61g carbohydrate (46g sugars, 4g fiber), 4g protein.

••••MORE 4TH OF JULY🎉🎈🎂🇺🇸!!••••

(Source: google+ photos & kappboom wallpaper photo)

••••MORE 4TH OF JULY🇺🇸!!

 

   

 

 

••••THE JOYS OF SUMMER🌞🌈☀️⛱🏖🎢🏝🖼😎!!••••

(Sourcce: google+ photos & kappboom wallpaper photos & tipsybartender.com)

••••THE JOYS OF SUMMER😎⛱!!

 

    

 

  

 

 

••••LOBSTER CALIFORNIA AVOCADO CLUB SANDWICH🦐🥑🍞🥗🍅🥒🥓🌶🌱!!••••

(Source: Californiavocado.com & Pinterest.com & NYT-New York Times & California Avocado Commission)

••••LOBSTER CALIFORNIA AVOCADO CLUB

••••SANDWICH!!  😳 WOW!!

 

 

  

TOTAL TIME:

n/a

PREP TIME:

n/a

COOK TIME:

n/a

INGREDIENTS

 

Serving Size: 8

24	slices Whole grain or white bread, toasted
2 oz.	Lemon mayonnaise (aioli)
4 cups	Lettuce
2 lbs.	(4) Heirloom or vine ripe tomatoes, sliced
24	slices Applewood smoked bacon, cooked
2	Fresh California Avocados, sliced
As needed	Lobster Salad (recipe follows)
As needed	Lobster Salad
1 lb.	cooked Maine lobster meat, cut into 1 inch pieces (4 cups)
1 Tbsp.	Cooked lobster roe
2 oz.	Green onions, finely chopped
1 oz.	Celery, finely diced
1 oz.	Cucumber, peeled, seeded, finely diced
1 oz.	Bell pepper, finely diced
1 Tbsp.	Parsley, chopped
2 oz.	Lemon mayonnaise (aioli)
As needed	Salt & pepper to taste

INSTRUCTIONS

1. Generously spread 1 side of each slice of bread with lemon mayonnaise. For each sandwich, top 1 slice of bread with some of the lettuce, 2 slices of tomato, and 3 slices of bacon. Place another slice of bread on top. Place about 2 oz. avocado slices and about 2/3 cup of lobster salad on top. Place another slice of bread on top and secure with wooden toothpicks.
2. Cut the sandwich in half diagonally. Present with the sandwich so the filling is exposed. 

Lobster Salad

1. Combine the cooked Maine lobster meat, cooked lobster roe, green onions, celery, cucumber, bell pepper, and parsley in a bowl. Add the lemon mayonnaise. Mix well and season to taste with salt and pepper.

Lobster Salad Yields: 5 cups

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

••••4TH OF JULY AVOCADO COOKIES🥑🍚🍪🥛🍋🍳🥚🇺🇸!!••••

(Source: Californiaavocado.com & YouTube.com & Pinterest.com photos & California Avocado Commision)

••••4TH OF JULY AVOCADO 🥑 COOKIES!!

 

TOTAL TIME:

8 min

PREP TIME:

n/a:

COOK TIME:

8 MINUTES 

 

Serving Size: 16

2 cups	all-purpose flour
1 tsp.	baking soda
1/2 tsp.	salt
6 Tbsp.	butter
1/3 cup	mashed ripe, Fresh California Avocado
1 cup	sugar
2	lemons, zest only
1	egg
1/4 cup	lemon juice
As needed	Red, white, and blue sanding sugars for decorating

 

 

 

INSTRUCTIONS

(Yields 32 Cookies; 2 Cookies per Serving)

1. Combine the flour, baking soda, and salt in a bowl; set aside. 
2. Place the butter and avocado into the bowl of a stand mixer and beat until smooth. Add the sugar and the lemon zest and beat until light and fluffy. Add the egg, mixing well, then the extract and lemon juice. Add the flour mixture and mix until just combined, scraping the sides of the bowl. 
3. Refrigerate the dough for 1 hour.
4. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a Tbsp. to measure, scoop the dough (it will be sticky) into balls. Roll each ball into the sanding sugars, covering the entire ball. Place the sugar-coated dough balls on the prepared baking sheets spacing 2 inches apart. Slightly flatten each ball.  
5. Bake the cookies for about 8-10 minutes until the edges are set, but middles are still soft to the touch. Let cool on baking sheet for 2-3 minutes before transferring to cooling racks to cool completely.   

Serving Suggestion: You may mix all three of your sanding sugar colors together, or make separate red, white, and blue cookies.

Beverage pairing: Nice with a cup of hot tea.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.