Showing posts with label 4th of July. Show all posts
Showing posts with label 4th of July. Show all posts

Sunday, June 16, 2019

Shortcake Bar / #OurFamilyTable

Nothing finishes a meal better than a sweet treat. Following that train of thought, it seems appropriate to finish a 4th of July Celebration by serving a dessert! 
One of my favorite desserts throughout my life has been Strawberry Shortcake. It's an interesting dessert that is loved by many people, and can be created and served so many different ways. As a child my family served sliced strawberries over Sara Lee pound cake. As an adult I used to love the 99 cent Strawberry Shortcake from the Showboat in Las Vegas. It was a "Go Big or Go Home" serving and my friend and I would spend an hour stuffing ourselves with their scrumptious shortcake, piled high with fresh strawberries and a mountain of whipped cream. Once I was married, my husband convinced me to enjoy my Strawberry Shortcake with some milk in the bowl, along with strawberries and my mother in laws fabulous homemade shortcake biscuits.
Everyone has a special way to enjoy strawberry shortcake and none of them are wrong! That's why I decided on a Shortcake Bar. With the basics, and a few extra ingredients, everyone at the party can make their favorite strawberry shortcake. I made two kinds of shortcake, a biscuit and a cake, for today's party! Pick your favorite, or try both! Then add your toppings!
What's your favorite way to eat Strawberry Shortcake?
  Shortcake Bar
(printable recipe at end of page)


Shortcake Biscuit 
2 cups Flour
1/4 cup Sugar
2 teaspoon Baking Powder
1/8 teaspoon Salt
1/2 cup Butter
3/4 cup Buttermilk
1 teaspoon finely shredded Lemon Peel

Pound Cake
1 1/2 cup Butter, softened
8 oz. Cream Cheese, softened
3 cups Sugar
6 large Eggs
1 1/2 teaspoons Vanilla
3 cups Flour
1/8 teaspoon Salt

Whipped Cream
2/3 cup Whipping Cream
8 ounces Mascarpone Cheese, softened
2/3 cup sifted Confectioner's Sugar
1 teaspoon finely shredded lemon peel 

Everything Else 
6 cups Fresh Strawberries, sliced
3 cups Fresh Blueberries
Shredded or chopped Chocolate
Sprinkles
Fresh Milk
Serving Dishes
Silverware
Plates
Napkins
Tongs
To Go Containers

  


Let's make pound cake. Beat the cream cheese and butter together for about 2 minutes, until creamy. 
 Add the sugar, a little at a time, and beat for 5-7 minutes.
 Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.
 Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.
 Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.
Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces. 
 Use a pastry blender  to cut the butter into the flour mix, until it resembles coarse crumbs. 
 Make a well in the center of your mix and add the buttermilk and lemon peel. 
 Stir together until the dough clings together.
 On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.
To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.
Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.
Red, White and Blue Shortcake


Happy 4th of July!

Thanks for visiting today! I am so glad I could share my Shortcake Bar with you!

Scroll down for more Patriotic Party Ideas from blogger friends! 





Patriotic Party Ideas








Shortcake Bar

Author: The Freshman Cook

ingredients:

Shortcake Bar
  • Shortcake Biscuit
  • 2 cups Flour
  • 1/4 cup Sugar
  • 2 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1/2 cup Butter
  • 3/4 cup Buttermilk
  • 1 teaspoon finely shredded Lemon Peel
  • Pound Cake
  • 1 1/2 cup Butter, softened
  • 8 oz. Cream Cheese, softened
  • 3 cups Sugar
  • 6 large Eggs
  • 1 1/2 teaspoons Vanilla
  • 3 cups Flour
  • 1/8 teaspoon Salt
  • Whipped Cream
  • 2/3 cup Whipping Cream
  • 8 ounces Mascarpone Cheese, softened
  • 2/3 cup sifted Confectioner's Sugar
  • 1 teaspoon finely shredded lemon peel
  • Everything Else
  • 6 cups Fresh Strawberries, sliced
  • 3 cups Fresh Blueberries
  • Shredded or chopped Chocolate
  • Sprinkles
  • Fresh Milk
  • Serving Dishes
  • Silverware
  • Plates
  • Napkins
  • Tongs
  • To Go Containers

instructions:

How to cook Shortcake Bar

  1. Let's make the pound cake first. Beat the cream cheese and butter together for about 2 minutes, until creamy.
  2. Add the sugar, a little at a time, and beat for 5-7 minutes.
  3. Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.
  4. Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.
  5. Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.
  6. Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces.
  7. Use a pastry blender to cut the butter into the flour mix, until it resembles coarse crumbs.
  8. Make a well in the center of your mix and add the buttermilk and lemon peel.
  9. Stir together until the dough clings together.
  10. On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.
  11. To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.
  12. Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.
strawberry shortcake, blueberries, whipped cream, party food, 4th of July, pound cake,
desserts, fresh fruits, party food
Created using The Recipes Generator






 
 

Tuesday, May 21, 2019

Southwestern Potato Salad / #BBQWeek

Pasta Salad is pretty much a staple at most of our summer gatherings.  How about at your house? This Southwest Pasta Salad is one we have enjoyed many times and I hope you will enjoy it too! The flavors of the southwest are long time favorites of mine and I love incorporating it into my recipes!
This recipe is better if made the day before, giving the yummy flavors a chance to meld together for optimum flavor. I used red potatoes, because they are my favorite, but any type will do. I also added green onions, fresh tomatoes, black beans, and a special sauce with just a touch of heat. I topped it all with a bit of salsa mixed in. This Southwestern Potato Salad will be welcome at all your BBQ events this summer!


SOUTHWESTERN POTATO SALAD 
(makes enough for 4 servings)
(printable recipe at end of page) 
2 pounds Red Potatoes  
2 stalks Green Onions
Tomato, small

1/2 cup Mayonnaise
1/2 cup Corn Niblets
8 Eggs
1/2 cup Sour Cream
1 tablespoon Hot Sauce
1/2 cup Salsa
1 Avocado
                                                                                         


Peel potatoes and chop into small pieces. Fill a large pan with cold water. Bring water to a boil. Add potatoes and boil until soft, approx 8-10 minutes. If they are cooked too long, they are in danger of becoming mushy. Rinse potatoes under cold water, then place potatoes into the fridge until cold.
Chop onion and tomato.
Hard boil the eggs. Let cool and then peel and chop into small bites.
Rinse the beans.
In a separate bowl, mix together the mayonnaise, sour cream and hot sauce. Add the hot sauce sparingly, then test to make sure you are happy with it. If you are not, add more until you are happy with the results.
 Fry the corn in a frying pan with a small pat of butter.
Start putting everything together. Top the potatoes with the beans, tomatoes, onion, chopped eggs, corn, and salsa. Mix all together. Add the sauce. You might not need all of it, so pour and then stir together. You can always add more. 
Mix everything together with a spatula. A spatula is a little gentler on the small potatoes, but a spoon is fine too.
 Top with chopped avocado right before serving. Enjoy!

Check out the list below! It is loaded with more tasty, BBQ worthy recipes that you will want to include in your next BBQ. 









Southwestern Potato Salad

Yield: 4-5
Author:

ingredients:

Southwestern Potato Salad
  • 2 pounds Red Potatoes
  • 2 stalks Green Onions
  • Tomato, small
  • 1/2 cup Corn Niblets
  • 8 Eggs
  • 1/2 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 1 tablespoon Hot Sauce
  • 1/2 cup Salsa
  • 1 Avocado

instructions:

How to cook Southwestern Potato Salad

  1. Peel potatoes and chop into small pieces. Fill a large pan with cold water. Bring water to a boil. Add potatoes and boil until soft, approx 8-10 minutes. If they are cooked too long, they are in danger of becoming mushy. Rinse potatoes under cold water, then place potatoes into the fridge until cold.
  2. Chop onion and tomato.
  3. Hard boil the eggs. Let cool and then peel and chop into small bites.
  4. Rinse the beans.
  5. In a separate bowl, mix together the mayonnaise, sour cream and hot sauce. Add the hot sauce sparingly, then test to make sure you are happy with it. If you are not, add more until you are happy with the results.
  6. Fry the corn in a frying pan with a small pat of butter.
  7. Start putting everything together. Top the potatoes with the beans, tomatoes, onion, chopped eggs, corn, and salsa. Mix all together. Add the sauce. You might not need all of it, so pour and then stir together. You can always add more.
  8. Mix everything together with a spatula. A spatula is a little gentler on the small potatoes, but a spoon is fine too.
  9. Top with chopped avocado right before serving. Enjoy!
potato salads, hard boiled eggs, southwestern cuisine, salsa,
side dishes
picnic food
Created using The Recipes Generator

Sunday, July 2, 2017

Star Spangled Cookies / #SundaySupper

Happy 4th of July to you all! I love celebrating the 4th, don't you? I love the reason for the party, the red, white and blue colors, the yummy BBQ atmosphere, the parades, the fun! So today I made some Star Spangled Cookies to celebrate! I used a basic sugar cookie recipe that I have been using for years, but I added a little twist to these cookies. I sprinkled the icing, both in the cookie and on top of the cookie with pop rocks! 
At first it gave the cookies that little pop that you get when you use pop rocks, but once the cookies sat for a few hours, the moisture from the frosting dampened the pop rocks. So, there was a little pop from the rocks, but not what I expected. Next time I make these I will only add the pop rocks to the drizzled frosting on the top of the cookies. If I add them right before I serve them, the pop rocks will give that fun pop I was looking for!

Star Spangled Cookies
(printable recipe at end of post)

Friday, June 30, 2017

Red, White and Blue Popcorn Balls /#15 Minute Friday

It is time for #15 Minute Friday and today I have some simple, tasty Red, White, and Blue Popcorn Balls that will fit in to any 4th of July celebration! 
Red, White and Blue Popcorn Balls 
(printable recipe at end of page) 
(makes 4 large popcorn balls)

Friday, June 23, 2017

4th of July Firecracker / 15 Minute Friday

I have another fun treat for 4th of July today! This little treat is so simple to make, and quick too!
4th of July Firecracker 
(printable recipe at end of page)

Monday, May 22, 2017

Last Minute Memorial Day Ideas


 

There is still time to get some recipes and crafts together for Memorial Day! Celebrate and have a fun holiday!


    InLinkz Link-up

Sunday, July 3, 2016

Red, White and Blue Shooting Stars / #SundaySupper

If you are still thinking about making some simple treats for your 4th of July celebration, these Red, White and Blue Shooting Stars are your answer! They are easy to put together and they take very little time! Plus they have a little "pop" to them. Pop rocks! Just a little something to put some sizzle in your celebration!



Red, White and Blue Shooting Stars
(printable recipes)

Red, White, Blue Candy Melts
Star Shaped Lollipop Mold
Pop Rocks
Candy Sticks
Red,White and Blue Sprinkles 



Melt the candy melts on the stove. Place each color in its own double boiler, and on low heat, stir the candy as it melts.
Place pop rocks into the stars in the mold. I made some without the pop rocks too.
Fill each mold with the candy melts, covering the pop rocks. Do this with all three of the colors. Use a toothpick to make sure that the points of the stars are filled, and that there are no air bubbles. Let molds completely dry. Refrigerate for quicker set up time.
Once the molds have completely set, remove the lollipops from the mold. Drizzle all three colors over the lollipops. Add the sprinkles to the lollipops while the drizzle is still wet.
Display the lollipops, or wrap in plastic bags as take-home treats.
Enjoy!
Have a Happy 4th of July!

Thank you to Cindy from Cindy's Recipes and Writings for hosting this fun and patriotic event! Scroll down to check out all of the Easy to Make 4th of July Recipes from Sunday Supper members!


All-American Appetizers
America the Beautiful Beverages
Raise the Flag Breakfasts
For the Red, White and Blue Salads and Main Dishes
Oh Say Can You See Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.














Monday, June 29, 2015

Easy Cherry Pie Stars

To call this recipe Easy Cherry Pie Stars is really an understatement. If you have the ingredients on hand, this recipe will not take you 30 minutes, and most of that time is spent waiting for the stars to bake! This is a great little meal ender for a last minute get together, and it is wonderful for a large group because it is so easily put together! Of course, I think it's a natural for the 4th of July also!!
cherries, easy to make,pie, blueberries, confectioner's sugar, lemon
Easy Cherry Pie Stars

Wednesday, May 20, 2015

A Round~Up of Red, White and Blue Treats

This round up of Red, White and Blue Treats has a little bit of something for everyone! I love red, white and blue treats all year round, but they are especially fun to celebrate with during the summertime.  With Memorial Day coming up this week, and the Fourth of July, mid summer, I hope you will find something you can use to help you celebrate in style! Have Fun!