During the fall months we talk a lot about comfort foods but with such a variety of special occasions and holidays throughout the year, to me comfort foods are more about traditional fare that we build our gatherings around. One such tradition is a 4th of July dessert that one of my sons began making in third grade to fulfill a badge requirement in his club; even though he is now grown we still expect him to make this dessert for our all American celebration.
This family favorite starts with a brownie mixed baked in a 13 x 9 pan, cooled, and then frosted with whipped topping. Fresh blueberries and strawberries halves are placed on top of the whipped topping to make an American flag design. This is a fun food project for young a cooks and it is also delicious.
Homemade ice cream and pie are also 4th of July traditions. Raspberry ice cream is our favorite and this always evokes fond memories of sitting on the ice cream bucket while my dad hand cranked the creamy mixture.
- 2 cups fresh or frozen raspberries
- 2 cups heavy whipping cream
- 1 cup half-and-half cream
- 1 cup sugar
- 2 teaspoons vanilla extract
- Place the raspberries in a blender; cover and process on medium-high
- speed until chopped; set aside. In a large saucepan, heat milk to
- 175°; stir in sugar until dissolved. Remove from the heat. Stir
- in whipping cream and vanilla. Fold in raspberries. Refrigerate
- until chilled.
- Fill cylinder of ice cream freezer two-thirds full; freeze according
- to the manufacturer’s directions. Refrigerate remaining mixture
- until ready to freeze. When ice cream is frozen, transfer to a
- freezer container; freeze for 2-4 hours before serving. Yield: about
- 1-1/2 quarts.
This patriotic pie doesn’t last long with the sweet mixture of blueberries and tart cherries.
- Pastry for a double-crust pie (9 inches)
- 2-1/2 cups pitted dark sweet cherries
- 2-1/2 cups fresh blueberries
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter
- Additional sugar
- Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
- Set aside.
- In a large bowl, gently combine cherries and blueberries. Combine the
- sugar, flour and cinnamon; stir into fruit. Let stand for 10
- minutes. Pour into crust; dot with butter.
- Roll out remaining pastry into a 10-in. circle. Cut pastry in half.
- Cut one half into two wedges. Using a 1-in. star cookie cutter, cut
- out stars from one wedge. Place cutout pastry wedge over filling.
- Discard cutout stars.
- Cut remaining pastry pieces into 1/2-in.-wide strips; position over
- filling to resemble a flag. Seal and flute edges. Sprinkle pastry
- with additional sugar. Cover edges with foil.
- Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40
- minutes longer or until pastry is golden brown and filling is
- bubbly. Cool on a wire rack. Yield: 8 servings.