Independence Day Dishes and Treats

 

Whatever you choose as your main dish, here are some sides and dessert recipe to make it a real feast! 

Sides: 

Baked Beans

1 large or 2 small cans Pork-n-beans

1/2 cup ketchup

1 Tbsp mustard

1/2 cup brown sugar

1-2 Tbsp worcestershire sauce

2-3 strips of cooked bacon (crumbled)

1/4 cup diced onion

Combine all ingredients and pour into a square glass baking dish.  Bake for 30 min at 350 degree

Deviled Eggs

1.     Steam 6 eggs for 12 min. then cool in a bowl of ice water

2.     Cut eggs in half lengthwise and carefully remove the yolks into a bowl

3.     Mash the yolks with a fork and add ½ tsp salt, ½ tsp dry mustard, 3 Tbsp miracle whip and 1 Tbsp vinegar

4.     Mix until well combined

5.     Scoop some filling into each egg and sprinkle with paprika.

Creamy Classic Mac-n-Cheese

1. In a saucepan over medium heat melt 1/2 stick of butter. 

2. Add 2 1/2 cups cheddar cheese and stir until melted and gooey

3. Add 1 can of condensed cheddar cheese soup, 1 cup of milk, 1/2 cup sour cream, 1/2 tsp dry mustard, 1/2 tsp salt, 1/2 tsp pepper.

4. Stir until creamy smooth and set aside

** This makes 2 small 8x8 pans or 1 large 9x13 (I freezes well, so you can save the other half for later)

5. Prepare your favorite pasta to al dente and place in you baking dish

6. Pour on the cheese mixture and stir well

7. Crush some cracker crumbs and sprinkle over the top, drizzle with melted butter 

8. Bake at 350 for 30 min. 

Hash-brown Casserole 

1 cup sour cream

1/4 cup diced onion

1 can cream of cheddar cheese soup

1 tsp salt

1/2 tsp pepper

1 cup grated cheddar cheese

1 lb hash browns

Topping - 1/4 stick melted butter 

2 or more cups frosted corn flakes

1. Mix together sour cream, onion, soup, salt, pepper

2. In a 9x13 glass baking dish spread 1/2 of the hash browns

top with 1/2 soup mixture and 1 cup cheese

3. Make a second layer with all steps

4. Sprinkle with frosted corn flakes and pour over melted butter

Bake at 350 for 45 min - 1 hour until heated through and cheese is melted. 

Red, White and Blue Salad

1. Combine 1/2 cup oil, 1/4 cup red wine vinegar, 1/3 cup sugar

    1/2 Tbsp onion powder, 1/2 tsp dry mustard, 1/2 tsp salt, 1/2 Tbsp poppy seeds

    in a blender and blend for 30 sec. 

2. Put lettuce, sliced strawberries, Provel (or other white cheese) and fresh blueberries. 

3. Pour over dressing and toss.

Creamy Cole Slaw

1. Shred 1/2 cabbage

2. In a jar mix 2 Tbsp vinegar, 2 Tbsp sugar, 1 tsp celery salt, 1/4 tsp pepper, 1/2 cup mayo, until smooth

3. Pour over cabbage and serve

Dessert

Star Spangled Ice cream Sandwich Cake

1. Put a layer of 5 1/2 ice cream sandwiches in the bottom of a square glass dish

2. Spread a layer of hot fudge over the sandwiches

3. Sprinkle a layer of Heath Toffee bits over the fudge

4. Put another layer of 5 1/2 ice cream sandwiches 

5. Spread a layer of caramel topping over the sandwiches

6. Sprinkle another layer of Heath bits

7. Top with whipped cream and more Heath bits and drizzle with fudge and caramel

Store in the freezer and let stand 5-10 min before serving. 

Pie Crust

2 cups flour

1 tsp salt

2/3 cup plus 2 Tbsp shortening

 

1. Put all ingredients in a bowl and mix with fork

2. Add cold water (up to 5 Tbsp), mix until loosely combined

3. Form into a ball with hands

4. Spank to combine

5. Flatten and form into crust

Makes 2 crusts

 

Tart Cherry pie

2 pie crusts (one for top, one for bottom)

1 package thawed tart red cherries

1 cup sugar

1/3 cup flour

½ tsp almond ext.

2 Tbsp butter (for dotting)

1. preheat oven to 425 degrees

2. Combine sugar, cherries, flour, and almond in a bowl

3. Pour into bottom pie crust

4. Dot with butter

5. Add top crust

6. Bake 35 min

 

 

Peach Pie

2 pie crusts

1-2 packages thawed peach slices

2/3 cup sugar

2-3 Tbsp flour

¼ tsp cinnamon

¼ tsp ginger

Preheat oven to 400

1. Combine sugar, peaches, flour and spices in a bowl

2. Pour into bottom crust

3. Dot with butter

4. Add top crust

5. Bake 40-50 min

 

Apple Pie

2 pie crusts

6 granny smith apples (peeled, cored & thinly sliced)

3/4 cup sugar

1 1/2 Tbsp flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1. Preheat oven to 400

2. Combine sugar, apples, flour and spices in a bowl

3. Pour into bottom crust

4. Dot with butter

5. Add top crust

6. Bake 40-50 min

Pie Tips

**Cut a few slits in the crust (in an ascetically pleasing pattern) to allow air to escape while baking

**Brush the top crust with milk and sprinkle with sugar before baking.  This gives your crust a sheen and a light crispiness. 

**Bake with a crust cover (make one our of foil if you don't have one) for the first 35min then remove for the last 10-15.  This keeps the crust from getting burnt. 

Homemade Ice Cream

2 cups half-n-half

1 cup heavy whipping cream

1 cup sugar

1/4 tsp salt

1 Vanilla bean (split and scraped) or 1 tsp vanilla extract

1. Combine all ingredients in a sauce pan and heat over medium/low heat. Allow to simmer but not boil, (no bubbles, just steam)

2. Remove from heat and allow to cool.  

3. Remove vanilla bean and put mixture in an airtight container in the fridge overnight. 

4. Freeze using an ice cream maker, then put in the freezer for at least an hour to harden up before serving. 

Traditional Sourdough Bread

 

See my Sourdough Starter post here

1. Feed Starter and allow to at least double in side *placing on heating matt speeds up the process

2. Using a scale set to grams: zero out mixing bowl

3. Add 300 g warm water and 125 g starter, mix together

4. Add 500 g bread flour (less is you live in a dry area) In Kansas City, it is very humid

5. Add 10 g salt, mix together until loosely combined, cover and allow to rest 30 min

6. Do a slap and fold to start gluten production, place back in bowl, cover and rest for 30 min

7. Do your first stretch and fold to further develop gluten, cover and rest for 30 min

8. Do your final stretch and fold, dough should be smooth and firm

9. Transfer to an oiled lidded container and allow to bulk rise and ferment until dough has doubled in size *placing on a heating matt speeds up the process

10. Turn out dough and shape, place upside down in a floured basket and pull over seams creating a tight ball, cover and allow to rest for at least 30 min.  Store in fridge if not ready to bake 

11.  put a dutch oven in a cold oven and heat to 450 degrees

12. Turn dough onto parchment paper and score to allow steam to escape while baking

13. Place bread and parchment paper inside the hot dutch oven and cover with lid, bake for 20 min
**hopefully bread rose correctly and the "ear" formed at the score

14. Remove lid and bake another 25-30 min

15. Allow to cool completely before slicing. 

Sourdough Discard Hot Dog Buns

 

Ingredients 

1 cup milk

1/2 cup sourdough discard

3 cups flour

2 Tbsp sugar

2 tsp yeast

2 Tbsp oil

1 tsp salt

Directions

1. In a bread maker place all ingredients and use the dough setting 

2. turn out dough on a greased surface and divid dough into 12 sections

3. roll each section into a log and place in a greased 9x13 baking dish 

4. Cover with plastic wrap or a towel and let rise to double in size

5. Bake buns in a 400 degree oven for 20 mins

6. Brush with melted butter and let cool

7. Slice or cut out center of each bun to fit the hot dog

Eat right away or store in freezer until ready to use. 

Great Summer Apps

Guacamole 

1. Chop 6 cherry or grape tomatoes, 2 slices of onion, 1-2 Tbsp cilantro and place in a bowl

sprinkle with 2-3 Tbsp lime juice and let soak for an hour or so

2. Mash 2 ripe avocados and add to the vegetables. 

3. Mix and add salt to taste.  

Fresh Salsa

Ingredients 

1 carton of cherry or grape tomatoes

½ yellow or orange bell pepper

1 jalapeno (leave out for mild, add for spicy)

¼ cup diced onion

1-2 Tbsp chopped cilantro

2 Tbsp lime juice

Directions

1. place all ingredients in a food processor and pulse until at desired consistency

2. Serve with tortilla chips

*for those wanting extra spice try adding a habanero pepper! 

Potato Side Dishes

Hash-brown Casserole 

1 cup sour cream

1/4 cup diced onion

1 can cream of cheddar cheese soup

1 tsp salt

1/2 tsp pepper

1 cup grated cheddar cheese

1 lb hash browns

Topping - 1/4 stick melted butter 

2 or more cups frosted corn flakes

1. Mix together sour cream, onion, soup, salt, pepper

2. In a 9x13 glass baking dish spread 1/2 of the hash browns

top with 1/2 soup mixture and 1 cup cheese

3. Make a second layer with all steps

4. Sprinkle with frosted corn flakes and pour over melted butter

Bake at 350 for 45 min - 1 hour until heated through and cheese is melted. 

Fried Potatoes

1. Peel and thinly slice 4 medium potatoes
2. dice 1/2 onion
3. In a non-stick skillet heat 2 tbsp oil
4. add potatoes, onions, 1 tbsp butter and 1/2 tsp salt
5. Pan fry until crips and golden brown.

Creamy Potato Salad

1. Chop and boil 1 package of new potatoes

2. allow to cool

3. in a bowl mix together 1/2 cup mayo, 1 tbsp vinegar, 1 tbsp sugar, 

2 Tbsp whole ground mustard, 1/2 tsp salt

4. Add cooled potatoes and sliced green onions and mix until combined

5. ** Optional: add some diced boiled eggs. 

Perfect Summer Marinade

 

This simple and delicious marinade is a summer classic in my house. It’s excellent on steak, chicken and or vegetables.

Mix equal parts Worcestershire sauce, soy sauce and Italian dressing (I like to make mine from the powered mix) 

Pour over food and marinade in the fridge for at least an hour but all day or overnight is extra good. 

Grill or roast until cooked and

Sourdough Starter

 

1 cup water

1 cup bread flour

1 tsp yeast

To Feed: 

1/2 cup bread flour

1/2 cup water

1/2 cup sourdough mixture

(Discard the rest) 

Either store on counter to feed every day or two or in the fridge to feed every week 

Depending on how much you are using.