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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1297
Location: Michigan
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 Posted:
Wed Jul 02, 2008 6:35 am |
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foxymomma521
Forum Fanatic
Joined: Jan 16, 2007
Posts: 1812
Location: WNY
Birthday: Apr 15
Gallery Supporter Member
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Wed Jul 02, 2008 6:44 am |
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Good Idea! What's everybody making for the 4th of July? I'm thinking cakeballs with patriotic sprinkles  |
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Petit-four
Frequent Member
Joined: Feb 21, 2008
Posts: 456
Location: upstate NY
Birthday: Mar 20
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Wed Jul 02, 2008 6:52 am |
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Hey Mike! OK -- how about I write about comparing ML and FD pans. 
JUST KIDDING.
Yikes.
Anyway -- here's a recipe for Fourth-of-July Pie.
Fourth-of-July Pie
o ½ cup pecans, divided
o 1 ½ cups bran cereal, packed and measured, then coarsely crushed
o ¼ cup light brown sugar
o 1/3 cup butter, melted
o 1 quart vanilla ice cream, softened
Blueberries, strawberries, and banana.
Pre-heat oven to 375 degrees. Butter a 9” glass pie plate. Finely chop 1/3 cup of the pecans, reserve the rest whole for topping. In a small bowl, mix chopped pecans, bran cereal, and melted butter. Press mixture on bottom and sides of pie plate. Bake for 8 to 10 minutes. Cool completely.
Spread softened ice cream into prepared crust. Freeze 4 hours, or cover tightly with plastic wrap, and freeze up to 1 week. Before serving, top with whole pecans, ½ cup sliced strawberries, ¼ cup blueberries, and 1 small sliced banana (first toss banana slices in 1 teaspoon of lemon juice to prevent browning.
This recipe is NEITHER scratch nor mix. And it is not meant to be US-centric. Please name it whatever you'd like.  |
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diamondsonblackvelvet13
Forum Addict
Joined: Aug 23, 2007
Posts: 647
Location: F.S. Texas
Gallery Supporter Member
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Wed Jul 02, 2008 6:53 am |
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My man n kids r caked out. We will prolly have just bbq and boxes snack cakes. |
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CelebrationCakery
Frequent Member
Joined: May 08, 2007
Posts: 257
Location: Upstate New York
Gallery Supporter Member
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Wed Jul 02, 2008 6:53 am |
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YEAH to this!!!
I am so looking forward to watching the kiddies in the pool. They all have so much fun when they are all together...and I am certainly looking forward to coming up with something to make with all of the wonderful blackberries we picked in the yard yesterday!!! (any ideas?) |
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Doug
Forum SuperStar!
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Joined: Jun 28, 2005
Posts: 7906
Location: NC
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Wed Jul 02, 2008 6:54 am |
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Lenette
Forum Addict
Joined: Dec 30, 2004
Posts: 894
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Wed Jul 02, 2008 6:58 am |
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tonedna
Forum SuperStar!
Joined: Jul 19, 2007
Posts: 2916
Location: Florida..were the magic begins!
Birthday: Apr 23
Gallery Supporter Member
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Wed Jul 02, 2008 6:58 am |
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Lenette
Forum Addict
Joined: Dec 30, 2004
Posts: 894
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Wed Jul 02, 2008 7:01 am |
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michellesArt
Frequent Member
Joined: Apr 14, 2008
Posts: 231
Location: Collingwood, Ontario Canada
Birthday: Sep 24
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Wed Jul 02, 2008 7:08 am |
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the lone canadian just celebrated (lol) we get to kick off summer a littler earlier than you guys-i had to work though but was off in time to bring the kids out to watch the fireworks-they were really nice this year (from a small town) looking forward to days at the beach and pinacoladas(?) |
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tonedna
Forum SuperStar!
Joined: Jul 19, 2007
Posts: 2916
Location: Florida..were the magic begins!
Birthday: Apr 23
Gallery Supporter Member
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Wed Jul 02, 2008 7:10 am |
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Oh..Pina Coladas...those brings good memories! |
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leahs
Forum SuperStar!
Joined: Jun 19, 2007
Posts: 3432
Location: Louisville, KY
Birthday: May 29
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Wed Jul 02, 2008 7:13 am |
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Geez, holiday? I have three weddings on the 5th, and one has 24 centerpiece cakes and then the bride's cake. |
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BCJean
Forum Addict
Joined: Jun 12, 2007
Posts: 735
Location: California
Birthday: Apr 03
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Wed Jul 02, 2008 7:19 am |
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I am sooo looking forward to the 4th. I have the day off from work, will put my flag out bright and early, my small town USA has 4th at the park with food stands and lots of arts and crafts, my pool temp is up to 90°, I have steaks ready for the grill, I have a perfect view from my upstairs screened in porch of the town fireworks. Yeah, life will be good for me that day.
I am thinking I don't want to bake and would like to make a jello like the flag, only not with fruit. I would love to try that Mexican decorating with jello and make a blue area of jello and inject the milk jello for the stars. Not sure yet what to do for the stripes and how I could get crisp lines using red jello and the milk jello. Any ideas? |
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ccr03
Forum Fanatic
Joined: Sep 16, 2005
Posts: 1476
Location: Independence, MO
Birthday: Jan 31
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Wed Jul 02, 2008 7:21 am |
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I'm taking Monday off from my day job, so woo-hoo - 4-day weekend!!!
Oh, and I may be going to this rock concert Saturday!! And you can never go wrong when you are in the mosh pit! |
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Doug
Forum SuperStar!
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Joined: Jun 28, 2005
Posts: 7906
Location: NC
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Wed Jul 02, 2008 7:29 am |
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| Lenette wrote: | Doug, oh Doug...
I will definitely have to prepare those brats as you stated. The question is should I take the credit or give it to you?
DH may leave me and propose to you if I tell him you told me to marinate in beer...
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LOL!!!!!!
raised on brats from Sheboygan, MI.
BRATS
I only know the "company's comin'" recipe.
about 15lbs of bratts in a big ol pot (at least 20 qt) 3 or 4 large sweet onions sliced (these will be retrieved to be grilled to go on the bratts) and at least 5 or so cloves of garlic finely minced. Put all that in the pot and then drown in beer -- bratts should be able to float a bit (that's a LOT of beer).
soak OVERNIGHT.
about an hour -1/2 before time to grill, put pot on big burner and bring to a simmer. Hold until bratts cooked fully though (the old kill the trichinosis precaution).
now take those hot bratts and put on the grill --LOW INDIRECT heat -- gray covered coals. Turn frequently so they brown evenly USING TONGS -- that shalt NOT spear a bratt w/ a fork!!!! it should take about 15-20 minutes at low heat -- be gentle -- don't rush!
when crispy, golden brown and about to pop open .. serve on hoagie roll w/ mustard, ketchup and the now grilled onion slices.
my version of german potato salad....
5 lbs red potatos -- cut into quarters and boiled until "almost" soft.
1 lb bacon -- grilled until crispy --- remove, cool, crumble
Reserve bacon grease in skillet.
toss in cup or so of finely chopped onion -- cook till translucent.
add 1 cup white or cider vinegar.
stir up real well.
pour over potatoes (which must be in heat proof bowl)
sprinkle on finely minced dill and the bacon crumbles
toss to coat potatoes evenly.
CHILL! till very cold.
terrible for the arteries but OH SO GOOD!
multi-hour baked beans
(warning -- we do this "to taste" in my family, not by measurement -- so all measurements are "close" but not accurate)
CHEAT -- start w/ 6 to 8 can of canned beans -- cheapest you can find.
add about 1/2 lb dark brown sugar.
add about 1/4 jar of molasses
1 lb of bacon, separated into strips and each strip cut into about 1in wide pieces
1 to 2 large onions (depends on how large, large is, and sweetness, etc. I tend toward 2)
big squirt of ketchup (up to half bottle or more -- and yes, I've use a whole 32 oz bottle before!)
big squirt of spicy brown mustard (this one really done by taste)
big squirt of yellow mustard (ditto on by taste)
this will be one big runny mess -- don't worry.
put on large burner and bring to simmer while stirring it up real well being sure to get the sugar dissolved.
transfer to 250degree oven.
leave there stirring about once every 1/2 hour, being sure to scrap the stuff on the sides down into the beans.
cook until reduced by 1/2 -- this can take about 4 to 5 hours or more
will now be thick and rich!
(and when cold will be a near solid mass)
(if while cooking too much bacon grease rises to top to suit you, mop it up w/ a paper towel --- but I never do this, I just stir it back in!)
again deadly to the arteries but oh so good.
My Aunt Ruth's traditional Jello Mold (and that's said AWUNT not ant)
2 pkgs lime jello
1 small can of crushed pineapple NOT drained.
1 8oz container of cottage cheese (creamy or dry doesn't matter -- tho' small curd works best)
1/2 cup shredded carrots
1/2 cup of walnuts chopped fine.
make jello using only 3 cups of water instead of full four.
chill until partially set.
dump in rest of stuff and mix well.
toss in mold -- preferably a bundt pan shaped mold.
chill until fully set.
to finish, fill hole in mold w/ sour cream
slice and serve w/ a dollop of the sour cream on each slice.
(and yes, I DID eat this as a child -- not so sure any more tho') |
Last edited by Doug on Wed Jul 02, 2008 8:15 am; edited 2 times in total |
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