Memorial Day Yummies

The one thing about Memorial Day that I remember as a child is the picnics and all the food.  How bout you? Take a look at some of these goodies.

RECIPES

Flag Pop-tarts (to cute)

I think your kids would think your the best, with these little treats.

Ingredients

Pop-Tarts® | Tasty Creations | Celebration Flags
4 ounces reduced-fat cream cheese, softened
2 tablespoons sugar
1/4 teaspoon vanilla
4 Kellogg's® Pop-Tarts® Strawberry toaster pastries
16 fresh red raspberries or 12 medium fresh strawberries
36 fresh blueberries

Directions
1.  In a small bowl stir together cream cheese, sugar, and vanilla until smooth.  Spread on top of KELLOGG'S POP-TARTS STRAWBERRY toaster pastries, completely covering tops.
2.  Lengthwise quarter raspberries or halve strawberries and thinly slice.  Arrange 9 blueberries on top left corner of each toaster pastry to make "stars" on flags.  Arrange raspberries or strawberries on top of toaster pastries to make "red stripes" on flags.  Serve immediately or cover and refrigerate for up to 12 hours. 

Ice cream (fun for the kids)

In a pint sized zip lock bag combine:
1 cup milk
1/2 tsp. vanilla
3 Tbs. sugar
Zip the bag closed getting out as much air as possible.
Put the pint size zip lock bag into a gallon zip lock with:
1/3 bag of ice
1/4 cup salt on the ice.
Zip it closed and shake it (the kids love this part) until the ice cream is firm. Cut a corner off the small bag and squeeze the ice cream into a cup or bowl. Top with toppings of your choice.

Dipped Ice Cream Sandwiches

Ingredients

6 ounces semisweet chocolate, chopped

1 tablespoon shortening

4 ice cream sandwiches

Red, white and blue sprinkles

Directions

• Line a baking sheet with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate and shortening; stir until smooth. Quickly dip ice cream sandwiches partway in melted chocolate; coat chocolate with sprinkles. Place on prepared baking sheet and freeze. Yield: 4 servings.

Peach Lemonade

Ingredients

• 8 cups lemonade
• 2 cans (5-1/2 ounces each) peach nectar or apricot nectar
• 1 cup frozen unsweetened sliced peaches
• Fresh mint sprigs, snapdragons and lemon balm

Directions

• In a 3-qt. glass pitcher, combine the lemonade and nectar; refrigerate until chilled. Just before serving, stir the lemonade mixture; add frozen peach slices. Place mint sprigs along the sides of the pitcher and float the flowers on top of the lemonade. Yield: About 2-1/2 quarts.

Summer Shortcake

Serves 12 to 15

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
• 8 ounces cold cream cheese, cut into 2-inch pieces
• 3/4 cup buttermilk, plus more for brushing
• Raw sugar or fine sanding sugar, for sprinkling
• 2 pints blueberries
• 2 pints strawberries, hulled (small berries left whole, large berries halved lengthwise)
• 3 tablespoons granulated sugar
• 2 cups (1 pint) heavy cream

Directions

1. Make the biscuits: Preheat oven to 450 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and pulse until largest pieces are the size of peas. Add cream cheese, and pulse again until largest pieces are the size of peas. Add buttermilk, and pulse until dough comes together. Transfer to a bowl, and gently knead into a ball. Cover with plastic wrap, and let rest in the refrigerator at least 1 hour (or overnight).
2. Divide dough in half. Working with one portion at a time on a lightly floured work surface, pat into a disk, then roll into a 10-inch round. Transfer to baking sheets lined with parchment paper.
3. Brush biscuits with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 to 15 minutes (if bottoms brown too quickly, reduce temperature to 400 degrees). Leave biscuits on sheets. Using a 2 1/2-inch star cutter, cut out (but do not remove) 7 stars from one biscuit while it is still warm. Let cool.

   

4. Using a paring knife, carefully remove star shapes. Reserve for snacking or another use. (Biscuits can be made up to 8 hours ahead; store on wire racks, and cover loosely with plastic wrap.)
5. Make the filling: Combine blueberries, strawberries, and 2 tablespoons sugar, and let macerate until juicy, 10 minutes.
6. Just before serving, beat cream to medium peaks with remaining tablespoon sugar and the vanilla.
7. Assemble the cake: Place uncut biscuit on a large plate. Spoon half the berries and their juices on top of biscuit, then spread the whipped cream over berries. Top with all but about 1/2 cup berries. (Make sure surface is even; it will support the top biscuit and prevent it from breaking.) Carefully place cutout biscuit on top. Fill star cutouts with reserved berries. Serve immediately, or refrigerate, uncovered, up to 3 hours.

   

If time allows I will try to add some grilling ideas….they would be good for anytime this summer….and remember there is always July 4th right around the corner.

When dining indoors, decorate your table using all your red, white and blue goodies. 

  

You don’t have to spend alot of time decorating for this holiday, however if you are having friends or  family over during this weekend, it serves as a nice reminder of why we celebrate and puts people in a more festive mood. Just a few simple ideas I found while scouring the internet.

Well really should scoot for now.  Have some packing to do as well as a few errands.  Hubby and I along with some friends are heading out to Amish Country tomorrow for a few days, should be home late Sunday night .  If I don’t get back before Monday, hope all has a safe and family fun filled Memorial Day. 

Woo Hoo Summer is here!

Hugs,

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Goodies for Memorial Day....Flag Cake

Ingredients

Serves 24

• 2 recipes White Sheet Cake
• Cream Cheese Frosting
• 1 1/2 pints fresh blueberries
• 1 1/2 pints fresh raspberries

Directions

1. Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
2. Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.

Patriotic Trifle

Ingredients

Serves 6

• 1/4 cup plus 1/3 cup sugar
• 1/4 cup fresh lemon juice
• 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
• 1 bar (8 ounces) reduced-fat cream cheese, room temperature
• 1 cup heavy cream
• 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
• 3 cups fresh raspberries (two 6-ounce containers)

Directions

1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight

From the Wilton site:

Star Cake

Tools:

• Star Pan
• Tips: 16, 21
• Disposable Decorating Bags

Ingredients:

• 1 (18.25 ounce) yellow cake mix
• 1 pint strawberries
• 1 pint blueberries
• 1/3 cup currant jelly, melted
• Stabilized Whipped Cream Icing (see below)

Stabilized Whipped Cream Icing

Ingredients:

• 1/2 pint (1 cup) heavy whipping cream
• 2 tablespoons confectioners' sugar
• 2 tablespoons Wilton Piping Gel
• 1/2 teaspoon Wilton Clear Vanilla

Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.

YIELD: 1 1/2 to 2 cups.

As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing. Do not allow either to stay at room temperature, as it becomes too soft for decorating. Store decorated cake in refrigerator until ready to serve.

Preheat oven to 350°F. Brush pan with vegetable shortening and dust with flour. Shake out excess flour. Prepare mix according to directions. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on rack 10 minutes and turn out on board cut to fit. Completely cool cake before decorating. Slice strawberries 1/4-inch thick lengthwise. Leave 2 whole strawberries for garnish.

Brush cake with melted currant jelly. Pipe tip 16 star border on cake top. Fill in border with blueberries. Fill in remainder of cake top with sliced strawberries. Pipe tip 21 bottom star border. Brush all berries with melted currant jelly. Refrigerate until time to serve.

Makes 12 servings.

Here are a few basic ideas for desserts: cupcakes and festive cake. Ummm Yummy!

Have fun!

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