Star-Spangled Brownies: Bake your favorite brownies and cut them into squares. Microwave 1/2 cup vanilla frosting for 20 seconds or until drizzling consistency. Drizzle over brownies in a zig-zag motion. Sprinkle with red, white, and blue star sprinkles.
All-American Apple Pie: One of the most popular 4th of July desserts ever, this apple pie recipe is outstanding! Line a 9-inch pie plate with a refrigerated pie crust. Melt 1/2 cup butter in a saucepan. Stir in 3 tablespoons of flour. Add 1/4 cup water, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 tsp. cinnamon, good dash of nutmeg, and 1/2 tsp. vanilla. Bring to a boil. (Mixture will be "goopy" but will dissolve during baking). Reduce temperature and let simmer until slightly thickened. Set a few tablespoons of the glaze aside. In a large bowl combine the remaining glaze with 4 to 5 large peeled and sliced apples. Top with second refrigerated pie crust. Cut slits in crust, then quickly brush the reserved glaze over the crust while the glaze is still warm. Bake at 350 degrees for 46-60 minutes or until apples are tender. Cover the edges with foil during baking if they begin to darken too quickly.
Apple Crunch: Mix 1 cup flour, 3/4 cup oats, 1 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter in a bowl until crumbly. Press half of mixture into the bottom of an 8 or 9-inch greased baking pan. Cover with 4 cups peeled and sliced apples. Combine 1 cup sugar, 2 tablespoons cornstarch, 1 cup water, and 1 teaspoon vanilla in a small saucepan. Cook until clear and thick. Pour over apples. Top with rest of crumbs. Bake 1 hour. Serves 6.
Patriotic Jello: Make red and blue Jello and cut into small squares. Layer in clear bowls or dishes and top with whipped cream, strawberries and blueberries.
Fresh Fruit Tarts: Using a round, fluted cookie cutter, cut 10 (4-inch) rounds out of a complete package of refrigerated pie crusts. Fit rounds into ungreased muffin cups, pleating to make them fit well. Prick with fork and bake at 450 degrees for 9 to 13 minutes or until light golden brown. Let cool completely; remove from muffin cups. In a large bowl combine 5 cups fresh fruit (strawberries and blueberries would be perfect). Add one 16-oz. jar of strawberry glaze. Refrigerate 30 minutes or until thoroughly chilled. Just before serving, top each tart with a dollop of whipped cream. Makes 10 tarts.
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