No celebration is complete without a delicious dessert. In honor of the 4th of July, here are several red, white and blue colored desserts to top off your Fourth Feast.
• 2 cups all-purpose flour
• 1 cup shortening
• 1/2 cup cold water
• 1 pinch salt
• 2 pounds sour cherries, pitted
• 1 1/8 cups white sugar
• 3 1/2 tablespoons cornstarch
• 1 tablespoon butter
• 1/4 teaspoon almond extract
In a large bowl, combine flour and salt. Cut in the shortening until pea sized. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. Preheat oven to 375 degrees F . In a saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract. Mix thoroughly and pour into pie shell. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake 45 to 55 minutes, or until crust is golden brown.
• 2 cups Jiffy mix
• 2 tablespoons sugar
• 3 tablespoons melted butter
• 1/2 cup milk
• 4 cups fresh strawberries
• 1/3 cup sugar
• whipped topping
Preaheat oven to 450 degrees F. Combine the first 4 ingredients, mix until a soft dough forms. Dust counter with a little more Jiffy mix and turn out dough. Knead 20-25 times. Roll dough out to 1/2 inch thick. Using a 3 inch round cutter, cut out 6 cakes. Bake 8-10 minutes. While shortcakes are baking, wash berries and remove stems. Cut into slices and toss with sugar. Set aside. When ready to serve, split the shortcakes, top each half with berries and garnish with whipped topping or fresh whipped cream. Serve immediately after topping with berries or the cakes will become soggy.
SUGAR CREAM PIE
• 1 9 inch pie crust
• 1 1/2 cups white sugar
• 1/2 cup all-purpose flour
• 1 cup heavy whipping cream
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 cup butter, chilled and diced
Preheat oven to 450 degrees F. In a medium bowl, mix together sugar, flour, and cream. Add milk and vanilla extract, and continue to stir until mixture is smooth. Pour into pastry shell. Sprinkle top with nutmeg and dot evenly with small chunks of butter. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F and bake an additional 45 minutes.
Cook's Notes-Cinnamon can be substituted for the nutmeg if you prefer.
WHITE CHOCOLATE MOUSSE TARTS
• 3 ounces white baking chocolate, chopped
• 7 ounces (half a can) sweetened condensed milk
• 1/8 teaspoon vanilla
• pinch salt
• 1 cup heavy cream, whipped to soft peaks
• 6 graham cracker tart shells (individual size) or 1 graham cracker pie shell
In a microwave safe bowl, melt chocolate in 20 second intervals, stirring after each 20 seconds, until smooth. Transfer to a larger bowl, whisk in milk, vanilla and salt. Add whipped cream, gently stir to combine. Spoon into shells and chill until time to serve. Garnish with fresh fruit, if desired.
• 6 tablespoons butter
• 1 1/4 cups Bisquick mix
• 1/2 cup sugar
• 1/8 teaspoon cinnamon
• 2/3 cup milk
• 3 cups fresh bluberries
• sprinkle of nutmeg
Preheat oven to 350 degrees F. Melt butter in a 8X8 glass baking dish by microwaving on high in 30 second intervals. In a bowl, mix together Bisquick, sugar, cinnamon and milk. When mixed, pour over top of the butter. Add blueberries to pan, do not stir! Sprinkle berries with nutmeg. Bake 42-45 minutes, until golden brown and bubbly along the edges.
• You can substitute frozen berries for fresh.
• Cherries and blackberries are a yummy substitute if you don't have (or don't like) blueberries.
• Serve warm with ice cream or cream.
PHOTO CREDIT AIMEE PLESA
The Springboro Voice
Springboro, Ohio 45066
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