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July 2, 2009

More Independence Day Recipes

1/2 pt./125ml heavy cream
1/2 tsp. sugar
1 qt. strawberries
1 qt. blueberries
1/2 pt. red raspberries
Whip cream with sugar (or omit sugar altogether and it will taste even better); set aside. Wash fruits and spread out on a terry towel to dry. Puree raspberries in the blender and chill. Slice strawberries. Place some blueberries in the bottom of parfait glasses then add some strawberry slices. Drizzle with a small amount of raspberry puree. Top with some whipped cream. Repeat layers until the glasses are full, ending with whipped cream. Make sure to keep some of the raspberry puree. Just before serving, drizzle the remaining raspberry puree over the whipped cream.

Here is the recipe I am going to try this year, with my kids:

Uncle Sam Ice Cream Cones by Family Fun

This 4th of July, invite your kids to turn ice cream cones into edible, festive Uncle Sam top hats.

1 Wafer ice cream cone
White frosting
Blue fruit leather
Red and blue decorating gels
Red and blue M&M's
Canister of ready-made whipped cream

Step 1 Place a scoop of vanilla ice cream on a plate and return it to the freezer to harden. Meanwhile, construct an Uncle Sam hat out of a wafer ice cream cone. (I am going to use my Simple Additions, small square plate. That way I can decorate the edge of the white plate with some blue and red sugar!)

Step 2 Use frosting to attach a blue band of fruit leather around the bottom of the cone. Squirt vertical stripes of red decorating gel down the sides and blue gel on the top.

Step 3 Using a star tip, squirt on white frosting stars around the blue fruit leather, if desired. TIP: To avoid smudging the Uncle Sam hat design, have your child hold the cone from the inside while decorating it with fruit leather and icing. (My kids will use the Decorator Bottle Set. The accordion style "bags" are so much easier for kids.)

Step 4 Remove the ice cream-scoop "head" from the freezer and top with the Uncle Sam hat. Working quickly so the ice cream doesn't melt, add blue M&M's eyes and a red M&M's nose. Finally, add a whipped cream beard. To do this, have your child hold the canister upside down while squirting on a long white beard. (I am going to use whipped topping from the freezer section, thawed, and put it in my Easy Accent Decorator. Easier for my kids to use and Cheaper!)

Step 5 Serve up your Uncle Sam ice cream cone immediately. Makes 1
Kids' Strawberry Daiquiris by Family Fun

While you enjoy a true daiquiri, offer your kids this innocent version of the grown-up drink.
6 ice cubes
16 strawberries
1/2 cup frozen concentrated limeade
1/2 cup water
Step 1 Place the ice cubes in a blender or food processor and pulse until they are crushed. Add the strawberries, concentrated limeade and water. Puree the mixture until smooth and thick. Pour into tall glasses with flexistraws. Makes 2 servings.

Berries ‘N Stars by The Pampered Chef
This beautiful, fruit-filled pastry makes a spectacular star-spangled finale.

1 pkg (17.25 oz) frozen puff pastry sheets (2 sheets), thawed
2 lemons
1 can (14 oz) sweetened condensed milk (not evaporated milk)
1 container (8 oz) frozen whipped topping, thawed
1 qt. strawberries
½ pint blueberries (about 1 cup)
Powdered sugar

Preheat oven to 400°F. Unfold one pastry sheet onto lightly floured Rectangle Stone. Roll into 13 x 10-in. rectangle using lightly floured Baker’s Roller®. Move pastry into one corner of the stone, leaving open space along two sides. Unfold second sheet of pastry onto smooth side of Large Grooved Cutting Board; roll to a 13 x 10-in. rectangle. Cut four 1-inch-thick strips lengthwise from second sheet using Pizza Cutter; reserve remaining dough for decoration.
Brush outer edges of pastry on baking stone with water using Chef’s Silicone Basting Brush. Arrange and press strips around edge of pastry, forming an even border. Trim off any excess
dough. Prick entire bottom of pastry with pastry tool.
Cut 16 stars from remaining dough sheet using Creative Cutters (discard remaining dough). Arrange stars in open space along edges of baking stone. Bake 15-18 minutes or until golden brown. (Center of crust may puff up slightly, but will flatten out as it cools.) Cool completely. Remove pastry stars from baking stone; set aside.
Meanwhile, zest lemons with Microplane® Adjustable Grater to measure 1 tbsp zest. Juice lemons to measure ¼ cup juice. In Classic Batter Bowl, whisk together condensed milk, lemon zest and juice. Gently fold in whipped topping. Attach desired tip to Easy Accent® Decorator; completely fill with filling mixture (1¹ cups) and set aside for garnish.
Fill cooled pastry shell within border with remaining filling. Hull strawberries using Core & More; slice using Egg Slicer Plus®. Arrange strawberries and blueberries over filling. Garnish with rosettes of reserved filling and pastry stars. Refrigerate until ready to serve. Lightly sprinkle pastry with powdered sugar using Flour/Sugar Shaker.
Yield: 16 servings
Nutrients per serving: Calories 260, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 10 mg, Carbohydrate 31 g, Protein 4 g, Sodium 180 mg, Fiber 1 g
Cook’s Tip: Thaw puff pastry sheets at room temperature about 1 hour before using or microwave on 20% power for 3-4 minutes until thawed but still cold. Puff pastry that is too warm is difficult to work with.

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