Fireworks Mix

Whenever we had to ‘wait’ for anything big (like a 4th-of-July Fireworks show) with a family of small kids - it always helped to take along snacks.  Not snacks that get sticky and make a crumbly mess - but those that held their interest and didn’t make them wired from lots of sugar.  This snack mix will do just that.

With the 4th soon upon us, I was visiting with my married kids about what to make for the little ones while we celebrate the holiday.  Kids get bored with the same thing - which is easy to buy in mega-bulk size at warehouse stores (think pretzels, goldfish, and animal crackers).  

This is what I came up with for our reunion this week.  It has lots of different items, not too much sugar, and it even has a touch of red, white, & blue to keep us patriotic.

I made a really tasty version of a sweet Chex mix which I used for variety.  I’ll post that soon...

I put all these dry snacks in a huge 2-gallon ziploc bag, then I can pour it into a big bowl and add any of the other “good” stuff (dried fruit, M & M’s, marshmallows, etc...) when we decide the grandkids (and their parents) can handle it.

So many choices out there - this can be a lot of fun.  I found the red/white/blue marshmallows & the red/white/blue M & M’s at Walmart (totally surprised!)  I had dried blueberries and cranberries already.  

This is a great combination of sweet & salty - combined with patriotic colors - any kid (or adult) will enjoy.  Break out some paper cups, sandwich bags, or some other fun container for them to have their own portion.

For the specifics & other ideas, go to:

www.changeabletable.com

Layered Liberty Cake

4th of July desserts are always in shades of red, white, and blue - and this is no exception. If the cake colors are not enough, you could add strawberries & blueberries on top to accentuate the holiday even more.  The real star of this recipe is the unusual frosting - Marshmallow Buttercream... which stays pretty for as long as you need it to.

Most of the time I use strawberries & blueberries in desserts for the 4th.  They are natural with no additives.  This year though, I wanted to try my hand at an authentic red, white, and blue cake.  (I can now say I’ve done it and have the T-shirt)

I’m not a fan of using a lot of food coloring, but there are times there is no other way.  Red Velvet Cake is beautiful, but I can always taste the food coloring for some reason.  The flavoring in this recipe must mask that artificial food coloring taste - it’s just not noticeable.

This cake recipe uses no butter or whole eggs - which helps the patriotic colors stay true red, white, and blue.  Shortening always yields a finer crumb in baking than butter does, but I miss the flavor of butter.  

The only challenge to this cake was finding blue food coloring in a bottle.  When I couldn’t find it (except at a wholesale restaurant supply store in a QUART size!¿) - I almost reconsidered.  At the grocery store I noticed the boxed food coloring kit that I typically buy at Easter for dying eggs - and realized each bottle held 1-oz.  Perfect for using for this cake - as it takes 1-oz each of red and blue, and no measuring required!  For $1.09 I had my food coloring, and green and yellow left for next spring.  

When I scanned the recipe for the Marshmallow Buttercream Frosting, I did a double take.  Two CUPS of butter (one pound!) and two jars of Marshmallow Creme?  Are you kidding me?  I love a challenge, so I decided to go for it.  This frosting is delicious, easy to spread, and very forgiving for novice decorators like me.  

This Fourth of July - try a new twist on dessert.  (And try not to think about the food coloring, one POUND of butter, and all that sugar)  This year your fireworks just might be from a sugar-rush.

For the recipe, go to:

www.changeabletable.com

Classic Creamy Macaroni Salad

The humble macaroni salad often takes a back seat to Grandma’s potato salad, fresh summer fruit, homemade ice cream, and the burgers & dogs.  But - every outdoor summer event wouldn’t be the same without this classic salad on the table. Every family version is different, but this is a nice combination of all you love about it.

This year, summer seems to have shown up late - and now it appears it’s sneaking out the back door early.  Although I’ve been to several BBQ’s and reunion meals - I have yet to see anyone bring a really good old fashioned MACARONI salad.  Lots of other salads, but this one has been painfully absent.  With Labor Day coming up - I had to make it for old time’s sake.

Although I’ve made it before several times, it turns out different every time. I’m sure it’s because of the hurry I’m in when I think of it - last minute, of course.  I decided I need to find a good classic version that I can file the recipe away and pull out when I need it.

After looking at several recipes, I noticed a trend.  People either love it slightly sweet, or very “dill” and salty.  I like it both ways, but I’ve noticed my family likes to season theirs once it’s on their plate with either freshly ground pepper, seasoning salt, or a combination of the two.

There are three things I think are important in a good macaroni salad.  Those are lots of crunch (celery), pickles (either dill or sweet), and olives.  Then it can’t be too dry - so it needs lots of creamy sauce.  

I liked this version because it was neither sweet OR salty - and you can season it to your heart’s content once it’s on your plate.  I’m not a real onion fan - so I opted to add just a few tablespoons of sliced green onion (so you can SEE it and remove it - if you’re an onion hater)  Red onion is also a great choice, if that’s your preference.

My favorite thing about this recipe is the combination of mayonnaise (which you can even make yourself if you want, recipe is HERE), sour cream, and pickle juice.  It was just right.  The hint of dry mustard, celery seed, and freshly ground pepper was the finishing touch.

This would be a great addition to your Labor Day menu.  You'll find the recipe at:

www.changeabletable.com

Red Velvet & White Chocolate Cake Roll

Red Velvet always shows up in February - but when paired with blueberries, it makes a great patriotic dessert.  If I had been more motivated, I would have experimented with layering it so the slices resembled a flag - but alas - maybe another year.  I enjoyed the flavor of this simpler version of red velvet cake.

I first spotted a red velvet cake roll on oneordinaryday.wordpress.com.  But then I read through the instructions and ingredient list, and this version from melskitchencafe.com (via Flo Braker’s Baking for All Occasions) caught my eye. I went for simple. 

Even as good as this is - I still prefer other desserts that aren’t loaded with red dye - but it doesn’t hurt to get out of my box occasionally. The cake is really delicious with just a touch of cocoa. The filling however, is to die for. Cream Cheese. White Chocolate. Butter. Who wouldn’t enjoy that combination?

In the past when I’ve made jelly roll-type cakes, I’ve always had trouble with the cake sticking to the pan. This method is much simpler, and it came off easily.

The recipe may appear complicated, but it’s simply a matter of following several steps. (Don’t make it on a day you know you’ll be distracted - recipe for disaster?) You’ll want to check out Mel’s method of keeping the cake roll from cracking - if you have enough patience to follow it to the letter. In my estimation - cracks in the cake are not anything to punish yourself over (just more room for the filling to “fill in”?)

Now... to make this into a Christmas dessert?  What would you add for a touch of green?

For the recipe, with photos & links - go to:  www.changeabletable.com

Red & Blue Almond Layer Cake

If I’m going to ‘spend’ my calories on cake, it’s going to be REAL cake - none of this “from a box” stuff.  I found a recipe entitled “Sour Cream Pound Cake” - then I pumped it up with almond flavoring.  Anything almond is a hit at my house.  When I added a white chocolate mousse filling with raspberries & blueberries - it was perfect...

Raspberries & blueberries are so beautiful, I have to find ways to use them all summer long.  Even when the “patriotic” holidays have already passed us by (but there’s still Labor Day coming up, right?)

If this dense, buttery cake isn’t tasty enough - adding white chocolate mousse as a filling made it even better.  It’s a very simple recipe that I’ve posted before (link is HERE) - and it really doesn’t take any time at all.  

The idea for these perky flowers made from berries & sliced almonds is NOT my own.  When I saw it, I had to try it.  I found it on a photography website (of all places... the cake artist remains unknown)  An almond flavored cake seemed the perfect place to use such delicious blooms.  It’s a spunky way to use sliced almonds - which are rarely used for anything “fun” - just sophisticated fare it seems.

All things said - decor, color, and extra touches aside - the star is the delicious sour cream almond cake.  I loved it.  I found the recipe on bakememore - where she did not state which King Arthur recipe it came from.  To it, I added my own almond buttercream frosting, and the white chocolate mousse.

Trust me - this is cake at it’s very best.

For the recipe, go to:

www.changeabletable.com

Favorite "fireworks" food for the Fourth...

We are certainly a color coordinated country it seems... and Independence Day brings on the patriotic - especially when it comes to the menus for the traditional BBQ.


I'm usually on the lookout this time of year for something special to take to the BBQ we enjoy right before fireworks.  After searching the archives, I decided not to agonize about coming up with something different for this year's Fourth.  These are tried and true (as well as red, white, and blue).


(For the recipes, click on the titles beneath the photos...)

Patriotic Layered Jello - salute your salad!  Cool, creamy, and appealing on a hot Independence Day (and everyone gets to enjoy their own portion - a real plus when you're serving a crowd)

Mmmmumbleberry Pie - cherries, strawberries, blueberries, and rhubarb make this the best pie of the summer.

Red, White, & Blues - chewy texture, a slightly sweet flavor, with a light vanilla glaze and patriotic sprinkles.  Yum.

Carne Asada - fireworks for your tastebuds.

Mini Berry Pizzas - light little cheesecakes on a sugar cookie crust - personal size.

Roasted Potato / Green Bean Salad - without the usual egg-based dressing, this can be served hot OR cold.   Different, and delicious.

Red, White, & Blue Bars - An easier bar-style cookie that can morph into a cheesecake square with the addition of a simple cream cheese topping & red/blue fruits.  

Star Studded Cobbler - a beautiful, summery dessert covered in tender, puffy, pastry stars.


Enjoy your family, friends, and freedom this 4th of July!

Michelle Obama's Apple Cobbler - no politics here...

This was featured for Presidents Day in Yankee Magazine.  The apple filling is refrigerated overnight so the spice seeps into the fresh apples - making them sweet & flavorful.  The cobbler is then baked low & slow - very uncharacteristic for pastry.  The result is one fantastic, flaky cobbler like no other.

My first thought when examining this recipe back in February was that this couldn’t actually BE a cobbler.  But I am now enlightened.  Cobblers originated in early British American colonies, where the English settlers weren’t able to make their beloved suet puddings because of lack of ingredients and equipment.  So - being innovative - they covered a stewed filling with a layer of uncooked plain scones or biscuits.  When baked, the surface resembled a cobbled street.  Who knew?  (not I...)

The US variations of the traditional cobbler include the Betty, the Grunt, the Buckle, and the Sonker.  Grunts, Pandowdy, and Slumps are a New England variety of cobbler - slow-cooked on the stove-top or cooker in an iron skillet - which get their name from the grunting sound they make while cooking.  

A Buckle is made with yellow batter (like cake batter), with the filling mixed in with the batter.  The Sonker is from North Carolina - a deep dish version of the American cobbler.  So - I would feel fairly safe to call this a Sonker!

An apple peeler/corer/slicer makes this step much easier.

Apples brown easily if not baked immediately.

I was surprised the apples held up so well after refrigerating overnight.  I expected them to be an ugly dark color, but the rich brown spices and brown sugar must have masked the inevitable browning.  It was convenient to prepare it and not have to immediately finish it up.  

Filling after refrigerating overnight - soaked in spices.

Dotted with butter before the top crust is added to make it even more rich.

I loved this version of (what I would call) a deep dish apple pie.  My only reservation is the amount of nutmeg called for.  If you are a nutmeg lover - don’t alter it.  But my preference is to only use 1/4 tsp.  I wondered about brushing a pie crust with butter - it just seemed like overkill, but that is what prevented it from overbrowning and made it so amazingly flaky.

I had to add what my kids have come to expect on all my apple pies - a powdered sugar glaze drizzled over the top.  Just makes it a little more special.

For the recipe with photos & detailed instructions (and a pastry recipe that works well with it) go to:

www.changeabletable.com