| Oh Say Can You See...Those Delicious Desserts? By: M.S. Gearheart Fourth of July and picnics go together like Jay-Z and Beyonce. After gorging yourself on BBQ, potato salad, and corn on the cob, you're going to want just the right happy ending to your festivities. So grab some sparklers, a blanket, and your besties and enjoy these red, white, and blue picnic-friendly desserts! For these recipes and more ideas, visit www.eatingwell.com. Make sure you have a parent or guardian supervise when using hot ovens or sharp knives. Cheery Cherry Pie Ingredients 2 package(s) (15-ounce) Pillsbury Pie Crusts 3 cup(s) canned, drained tart cherries 1 cup(s) fresh raspberries 1 1/4 cup(s) sugar 1/2 teaspoon(s) vanilla 1/4 teaspoon(s) cinnamon 1/4 cup(s) cornstarch 1/8 teaspoon(s) salt 5 teaspoon(s) cold butter, divided Directions Preheat oven to 350 degrees F. Cut eight 6-inch circles from the two packages of Pillsbury Pie Crusts (gather and reroll scraps as needed). Fit five 4 1/2-inch mini pie pans with 5 dough rounds. Cut 2 1/4-inch stars from center of remaining 3 dough rounds; set aside. Combine cherries with raspberries; then stir in sugar, vanilla, cinnamon, cornstarch, and salt. Pour filling into prepared pie pans; dot each pie with 1 teaspoon cold butter. Cover 3 pies with reserved dough circles; crimp edges. Top remaining 2 pies with star cutouts (for perfect stars, bake separately on a parchment-lined pan until golden, 5 to 8 minutes). Bake pies until filling is bubbling, 35 to 40 minutes. White Chocolate Ginger Cookies Ingredients 1 cup(s) all-purpose flour 1/4 cup(s) wheat germ 1/2 teaspoon(s) baking soda 1/2 teaspoon(s) salt 1/4 teaspoon(s) ground ginger 1 large egg 3/4 cup(s) packed dark brown sugar 1/3 cup(s) canola oil 1 teaspoon(s) vanilla extract 1/2 cup(s) oats, quick-cooking or old-fashioned (not instant) 2 ounce(s) white chocolate, chopped 1/4 cup(s) crystallized ginger, chopped Directions Position racks in upper and lower thirds of oven; preheat to 375 degrees F. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely. Blue-Berry-good Cobbler Ingredients Filling: 3 pint(s) blueberries, picked over for stems (may substitute 6 cups frozen blueberries) 1/2 cup(s) water 1/2 cup(s) sugar 4 teaspoon(s) cornstarch 1 tablespoon(s) lemon juice Biscuits: 1 3/4 cup(s) flour 3 tablespoon(s) sugar, plus more for sprinkling 1 tablespoon(s) baking powder 1/4 teaspoon(s) salt 1 cup(s) heavy cream, plus additional for brushing Directions Preheat oven to 450 degrees F. To make filling: Combine the blueberries, water, sugar, cornstarch and lemon juice in a large saucepan and bring to a boil over medium-high heat, stirring constantly. Transfer the mixture to an ungreased 1-1/2 quart shallow baking dish. To make biscuits: Whisk together the flour, sugar, baking powder and salt in a medium bowl. Beat the cream with an electric mixer just until it holds soft peaks. Spoon the cream into the dry ingredients and stir with a fork just until a dough begins to form. On a lightly floured surface, pat the dough out to 3/4-inch thickness and, with a 2 1/2-inch star-shaped cutter, cut out 6 stars. Gather the scraps together and pat out again, if necessary. Cut stars from remaining dough. Arrange biscuits on top of berries, brush with cream and sprinkle with sugar. Bake 15 to 17 minutes, until the berries are bubbling and the biscuits are browned. Let the cobbler cool slightly. Serve warm. |
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