What an exciting time! Finally Summer seems to have arrive in between rain showers. We are planning vacations, celebrations and hopefully I will see many of you at the Agricultural Fair events. I’m sharing a couple of Red, White, Blue recipes this week. Happy 4th of July!
Red White & Blue Fruit Pizza
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
Directions: Sliced Strawberries, Raspberries, and Blueberries would be my choices for the 4th of July, but it would be great with sliced kiwi, star fruit, really, your imagination is your only limitation.
Preheat oven to 350 degrees F. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended.
Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill.
Holiday Fruit Tarts
1 pkg. ready-to-use refrigerated pie crust
1 pkg. JELL-O Vanilla Flavor Instant Pudding
1 cup milk
1/2 cup COOL WHIP Whipped Topping
1 cup raspberries
1/2 cup blueberries
Directions: Spray 24 mini muffin pan cups lightly with cooking spray. Cut each crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip; spoon into resealable plastic bag. Refrigerate until tart shells are cooled.
Cut off one bottom corner of filling bag; use to fill tart shells. Top with berries just before serving.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
