It Was a Good 4th of July
Column Summary
The fun of July 4th can continue all summer long, long after the July calendar dictates the day. Why just remember past Independence Days, keep them alive, celebrating freedom all your life.
The Fourth of July is a kid favorite holiday, it ranks number four (go figure) on Americas top holidays list; Christmas peaks the list, then Thanksgiving, Halloween, the 4th, and rounding out the top five is Easter. While I do indeed enjoy all of the above holidays, the 4th of July is a celebration of our independence, and without our freedoms, we may not be able to celebrate the other holidays at all. Who knows how our lives would have been different, if our history had never happened as it did.
Fireworks can thrill you, responding with awes and cheers or fireworks can send a toddler into a sudden screaming fit. Of course, if the fireworks are loud and you are viewing the show amongst a very large crowd, whos going to notice the kid?
The Fourth of July is a picnic holiday, a cook-out on the grill kind of celebration. The burgers and dogs, the potato and macaroni salads, garden produce relish trays, chips, cakes, and fresh fruit sliced or baked into pies; soda, lemonade, or ice cold beer wash it all down.
The Fourth of July is playtime; at the park, at the lake, at the pool, at the ballpark, or at the amusement park. Independence Day fun can also be found in the front yard, in the back yard, on the patio, on the deck, or at Grandmas house. In fact family reunions are most attended during the July 4th weekend.
Game play are baseball teams; of cousins, aunts and uncles. Water balloons are tossed high into the air splashing big on the folks across the way, water balloons tossed low pop on the dry grass, and splash bystanders. Swing sets get their workout and park slides get their polish. Wicked games of croquet, corn hole, volleyball, and badminton progress until the biggest and loudest of the group stops the pending game-rage rivalries. Those sore losers just throw down their bean bags and stomp off; and you thought I was talking about the kids?
I cant recall a year that I never watched any fireworks. We have viewed fireworks over Lake Shavehead in Michigan (three hours of intermittent fireworks!) and we have viewed fireworks from the Shreve Elementary School playground. We have oohed and awed over the most awesome displays of sparkle presented by the Orrville Fire Department and fireworks shot over Kinney Field in Wooster.
We have attended over-the-lake fireworks at campgrounds all around Ohio, and well, we did view a most impressive animated display at Disneyworld in Florida, even though it really wasnt the Fourth of July it sure did feel like it. But the fireworks I remember the most were when our folks would load us kids into the station wagon and park at the Ramseyer Potato Farm just west of Smithville; to view the fireworks shooting off in Wooster. Like I said, I never went a year without seeing fireworks I just didnt always go to them.
Send your summer festive recipes to: Hearth & Home, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome; thewritecook@sssnet.com
Red, White, & Blue Dessert Bars
1 can (15 ounces) wild blueberries in light syrup
1 tablespoon cornstarch
2 cups low-fat granola cereal with raisins and nuts
2 tablespoons melted butter
1 package (8 ounces) low-fat cream cheese
1 teaspoon ground ginger
1 can (8 ounces) crushed pineapple in its own juice, drained
1 cup strawberries, stemmed and cut in half
1 1/2 cups non-dairy, whipped topping
Drain blueberries over a medium saucepan. Whisk cornstarch into blueberry juice. Cook juice until it comes to a simmer and thickens. Add blueberries and cook until mixture returns to a simmer. Cool. In work bowl of food processor fitted with a metal blade, pulse cereal until crushed. Add butter, and pulse until combined. Press granola mixture into bottom of an 11x7-inch baking dish. Chill. In medium bowl, beat cream cheese and ginger until light and fluffy. Add pineapple and beat until combined. Fold whipped topping into cream cheese mixture and stir until combined. Pour over crust. Spoon blueberries on top of cream cheese mixture in three diagonal lines. Garnish with strawberries. Refrigerate until ready to serve.
Guilt-Free Cheesecake
1/2 cup fine graham cracker crumbs
4 teaspoons butter, melted
1 cup low-fat cottage cheese
2 (8 ounce) packages Neufchatel cheese
3/4 cups sugar
2 tablespoons flour
1 1/4 teaspoon vanilla
1/4 cup skim milk
3 eggs
1 cup fresh strawberries
1/4 cup low-fat plain yogurt
2 teaspoon skim milk
Combine crumbs and butter. Press onto bottom 8-inch spring form pan. Beat undrained cottage cheese until smooth. Beat in Neufchatel, sugar, flour, and 1 teaspoon vanilla. Add eggs; beat until combined. Do not over beat. Stir in 1/4 cup milk. Turn into pan. Bake at 375 degrees for 45 minutes. Remove sides of pan. Chill. Slice berries; arrange on top. Drizzle with mixture of yogurt, 2 teaspoons milk, and remaining vanilla. Serves 12.
Red, White & Blue Pasta Salad
2 boxes Rotini (not tri-colored, just plain!)
Red food coloring
Blue food coloring
Betty Crocker Suddenly Pasta Salad (just the seasoning in the box)
1 green pepper
1 red pepper
1 block sharp provolone cheese
1 small stick pepperoni (or 1/4 of a larger one)
1 can artichoke hearts quartered
1 can sliced black olives
balsamic vinegar, to taste
Slice all ingredients and combine in bowl. Boil 1/3 of pasta in water (just enough water to cover pasta, add blue food coloring to water. Boil pasta (about 10 minutes) strain, rinse with cold water. The more food color, the darker the pasta. Boil 1/3 of pasta in water with red food coloring. (Repeat above.) Boil final 1/3 of pasta in water with no food coloring. (Repeat above.) Boil all pasta until al denté. While pasta is boiling, mix seasoning as directed on Betty Crocker box in a separate bowl. Add all three colored pasta to bowl with other sliced ingredients, add artichokes, olives and dressing to bowl. Mix together! Add oil and balsamic to taste and enjoy!
Sugar-Free Grape Ice Cream
3 cups purple grape juice
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla
In a heavy saucepan bring grape juice to a boil. Reduce heat and let simmer, until grape juice has reduced down to 3/4 cup to 1 cup, about 12-15 minutes. It should have a syrup-like consistency. Pour into a jar or container and refrigerate for at least 6 hours, or until completely chilled. Stir together grape syrup with heavy cream, whole milk, and extract if desired, for 1-2 minutes, until fully combined. Place in ice cream machine, and follow manufacturer's directions. Freeze until it reaches the desired hardness. Serve with frozen or fresh grapes, fresh berries, chocolate syrup, and/or whipped cream.
Fluffy Milk-Free Pancakes
2 c. flour
4 teaspoons baking powder
3 large eggs
2 tablespoons olive oil (or canola oil)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup water
1 teaspoon vanilla extract
1 can diet lemon-lime
1 tablespoon brown sugar (optional)
Separate the 3 eggs and set aside the yolks. Combine ingredients in large bowl. Toss everything in a bowl and mix with a whisk until thoroughly mixed. Beat egg whites on high until you have somewhat stiff peaks. Slide egg whites onto batter and fold in. Do not get overly aggressive here. Ladle batter onto hot skillet. Let the cakes spread out on their own. Flip when edges start to dry (I just slightly lift one side to see if browned or not). Makes 13-15 six/eight inch pancakes.
Alcohol-Free Margaritas
2 cans limeade (12 ounce)
3 liter sparkling water
1 orange, sliced
2 limes, sliced
Mix together in large bowl. Add crushed or cubed ice. Makes 12 (8 ounce) cups.
Cholesterol-Free Chicken
Chicken cutlets or skinned drumsticks
4 tablespoons honey
4 tablespoon brown mustard
Dry bread crumbs
Mix honey and mustard together. Baste chicken with above mixture. Dip in bread crumbs and arrange in baking pan. Bake at 350 degrees for 40 to 50 minutes. So easy and delicious!
Gluten-Free Energy Bars
3/4 cup peanut butter or cashew butter
3/4 cup liquid sweetener (honey or agave syrup)
1 1/2 cups raw nuts or seeds
1 cup dried fruit
4 cups rice crispie cereal (I used gluten-free)
1/8 teaspoon salt
1 teaspoon vanilla extract
Line a large baking sheet with parchment paper. Place nuts and/or roasted seeds (almonds, pecans, walnuts, hazelnuts, cashews, peanuts, sunflower seeds, sesame seeds, pumpkin seeds, etc.) and dried fruit (cherries, cranberries, blueberries, apricots, pineapple, raisins - any favorite dried fruits in any combination) in the bowl of a food processor. Pulse several times, just until the mixture is coarsely ground. In a large saucepan, melt nut butter with liquid sweetener over medium low heat. Stir and watch carefully to prevent scorching. When the mixture is smooth and bubbling, cook for about 1 minute. Remove from heat. Add salt and vanilla and stir to combine. Use a large spatula to stir in nuts, dried fruit and cereal. Stir until all ingredients are coated with nut butter mixture. Scrape mixture on to the prepared baking sheet. Use the spatula to evenly spread the mixture on the pan. Place a large piece of waxed paper over the mixture and use a rolling pin to smooth the top of the mixture. Cover with the waxed paper and refrigerate for about 2 hours before cutting the energy bars into whatever sizes you prefer. Wrap bars in waxed paper and store in a covered container in the refrigerator.
Red, White, & Blue Cake
Cake:
1 cup flour
1 cup sugar
1 cup milk
1 egg
1 tablespoon vegetable oil
Topping:
1 cup strawberries, blueberries, mulberries, etc.
4 tablespoons sugar
Splash of cola
Cool Whip
While the cake is being prepared, combine the berries, sugar and cola and allow to sit in refrigerator. Preheat oven to 350 degrees. Combine the ingredients for the cake and beat together. Transfer batter to a cake pan and bake for about 30 minutes or until golden brown on top. After cake is finished, let cool for about 15 minutes and top with Cool Whip. Drain the juice from the berry mixture and spoon berries on top. Refrigerate for about an hour before serving.
