I love the 4th of July – I love America and to me we can just never be too patriotic! So here we go with a few for the 4th!
Fourth of July Pie from Pilsbury
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 3 lb fresh strawberries
- 1/2 cup fresh blueberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 cups water
- 1 box (4-serving size) strawberry gelatin
- 1Heat oven to 450°F. Place 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool.
- 2Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside.
- 3In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts.
Expert Tips Draining strawberries upside down after cleaning eliminates the moisture best so the pie won’t be soggy.
Red, White and Blue Poke Cake
- 1 package (18-1/4 ounces) white cake mix
- 1-1/4 cups water
- 2 eggs
- 1/4 cup canola oil
- STRAWBERRY GELATIN:
- 1-1/2 cups fresh strawberries
- 1/2 cup water
- 1 cup plus 2 tablespoons sugar
- 1 tablespoon strawberry gelatin
- BLUEBERRY GELATIN:
- 1 cup fresh blueberries
- 3/4 cup water
- 2 tablespoons sugar
- 2 tablespoons berry blue gelatin
- FROSTING AND FILLING:
- 2-1/2 cups heavy whipping cream
- 1/3 cup confectioners’ sugar
- Line bottoms of two 8-in. round baking pans with parchment or waxed paper; coat paper with cooking spray. In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
- Pour into prepared pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pans on wire racks.
- For strawberry gelatin, in a small saucepan, combine the strawberries, water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft. Strain into a small bowl; discard pulp. Add gelatin to syrup; stirring to dissolve. Cool completely. Repeat steps to make blueberry gelatin.
- Pierce top of cakes with a wooden skewer at 1/2-in. intervals. Slowly pour cooled strawberry mixture over one cake. Pour cooled blueberry mixture over remaining cake. Cover cakes with plastic wrap; refrigerate until gelatin is set, about 2 hours.
- In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form.
- Run a knife around edge of pans to loosen. Invert strawberry cake onto a serving plate; remove paper. Spread with 1 cup whipped cream. Remove blueberry cake; remove paper. Place cake over whipped cream layer. Frost top and sides with remaining cream. Chill for at least 1 hour before serving. Yield: 12 servings.
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup quick-cooking oats
- 3/4 cup butter, melted
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1-1/4 cups cold water
- 3 cups diced peeled tart apples
- 1 teaspoon vanilla extract
- In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
- For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
- Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.
- 2 tablespoons finely chopped onion
- 2 tablespoons ketchup
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon steak sauce
- 1/4 teaspoon cider vinegar
- 1 pound ground beef
- 4 slices sharp cheddar cheese
- 4 hamburger buns, split and toasted
- 8 cooked bacon strips
- Optional toppings: lettuce leaves and tomato, onion and pickle slices
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties.
- Grill burgers, covered, over medium heat or broil 3 in. from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice. Yield: 4 servings.
I pray you have a great Fourth of July!