Slow Cooker BBQ beef sandwiches, Tangy BBQ Beans, Coleslaw,Pasta Salad, etc. Someday I'll get them all up here.
I'll email them to you if you really want them. But since dessert is my obsession, I'm going to share with you my two favorite 4th of July dessert recipes. Both of which I will make this week, but neither on the 4th of July. On the 4th we'll be visiting our newest nephew on our way (sort of) to a Kansas City Royals baseball game (so we can see the fireworks after the Royals lose.)
My classic family 4th of July included my mom's Peach Cobbler. I think it was originally my Grandma E's recipe. We'd sit out on our balcony and watch the fireworks set off at the high school (which I heard they are doing again this year instead of the airport) while eating peach cobbler and vanilla ice cream.
Peach Cobbler (or which ever berry or fruit you want it to be)
6 cups peaches
1 cup sugar
4 tbsp. flour
1 tsp. cinnamon
4 tbsp. butter
2 cups flour
4 tbsp. sugar
1 ½ tsp. baking soda
½ tsp. salt
2/3 cup salad oil
6 tbsp. milk
Preheat oven to 350. Arrange in 13 x 9 ½ x 2 pan: 6 cups of cut up, peeled fruit (peaches, raspberries, plums, etc.). Sprinkle with a mixture of 1 cup sugar, 4 tbsp. flour, 1 tsp. cinnamon. Dot with 4 tbsp. butter.
Sift together in a bowl: 2 cups flour, 4 tbsp. sugar, 1 ½ tsp. baking soda, ½ tsp salt. Add: 2/3 cup vegetable oil, 6 tbsp. milk, 2 eggs. Stir with a fork until thoroughly blended. Drop in spoonfuls over the fruit. Lightly spread with a spatula to cover surface of fruit. Bake 30-40 minutes at 350.
The other recipe is for an all American apple pie. I'm not really a huge apple pie fan. No offense to my sister-in-law who worked at Frontier Pies while she was at BYU and makes apple pies for all holidays. Apple pie just isn't my dessert of choice. But this apple pie is delicious and super easy.
Speedy Streusel Apple Piea Pampered Chef recipe
1 pkg. (15 oz.) refrigerated pie crusts (2 crusts), divided
1 egg white, lightly beaten
¼ cup pecan halves, chopped
¾ cup plus 2 TBSP sugar, divided
1 ¼ tsp cinnamon, divided
5-6 medium red baking apples (Jonathan, Rome or Braeburn), about 6 cups sliced
2 tsp lemon juice
1 tsp vanilla
3 TBSP cornstarch
Preheat oven to 400. Let pie crusts stand at room temperature for 15 minutes. Gently unfold one pie crust onto lightly floured surface. Roll to an 11 ½ inch circle. Place in pie plate (not metal) pressing dough into bottom and up sides. Brush with egg white over bottom and halfway up sides of crust.
For streusel, dice remaining pie crust (it’s not necessary to unfold it). Place in bowl. Add chopped pecans, 2 TBSP sugar and ¼ tsp of cinnamon; toss and set aside.
Core and slice apples leaving peels on (or off). Cut apples into quarters. In a large bowl, combine apples, lemon juice, and vanilla; toss to coat. In small bowl combine cornstarch, remaining ¾ cup sugar and remaining tsp. cinnamon; mix well. Add sugar mixture to apples stirring to coat evenly. Spoon apple mixture into crust; sprinkle evenly with reserved streusel.
Microwave on HIGH 8 minutes or until apples are very hot, rotating dish after 4 minutes. Remove pie from microwave; immediately place on bottom rack of conventional oven. Bake 18-22 minutes or until topping is deep golden brown. Remove from oven; let stand at least 20 minutes. Sprinkle with powdered sugar; if desired. Serve warm, with vanilla ice cream.
Yield: 8 servings.
View my recipe notes here.