Feeling Patriotic?

July 2, 2010 § 1 Comment

Happy 4th of July, crafters! America is turning 234 years old on Sunday and we thought we’d get you in the spirit with a patriotic post.

I know I’ll be spending my holiday on the Capitol Hill lawn in Washington, DC listening to the orchestra perform American tunes, while knitting with my apropos patriotic Magic Ball. The 4th is my favorite holiday.

Magic Ball

Going to a picnic? Why not make these yummy looking Independence Day jello stars from Italian Handful? It’s a very kid-friendly, easy recipe that everyone will love!

© Italian Handful

Ingredients:

2  3 oz. packages Berry Blue Jello

4 envelopes of unflavored gelatin

1 can condensed milk (14 oz)

2  3 oz. packages Cherry Jello

6 cups Boiling water

13”x9”x3” pan, lightly spray with vegetable oil, this insures easy release.

Star shaped metal free-standing cookie cutter.

Kitchen timer. Timing is of the essence with the layers.

Begin with the Berry Blue Stripe.

Berry Blue Stripe

Dissolve 2 packages Berry Blue Jello and 1 envelope of unflavored gelatin in 2 cups of hot water. Pour mixture into lightly oiled pan and place in refrigerator on flat shelf. Chill until almost firm,set the timer, about 20 minutes.

Note: If a layer is too firm, the next layer will slide off and not adhere.

White Stripe

Dissolve 4 envelopes of unflavored gelatin in ¾ of a cup of hot water, add ¼ cup of cold water. n a separate bowl, mix the condensed milk with 1 cup of hot water; mix well. Add condensed-milk mixture to unflavored gelatin, mix well.

When Berry Blue layer is almost firm, pour White Stripe, 1 cup at a time, carefully. Time, about 20 minutes.

When White Stripe is almost firm. Start Red Stripe.

Cherry Stripe

Dissolve 2 packages Cherry Jello and 1 envelope unflavored gelatin in 2 cups hot water. Pour Cherry Stripe mixture over the top, a cup at a time, carefully.

Chill. Allow to set at least ½ hour.

Use a star-shaped cookie cutter to make Stars.

© Italian Handful

If you’re going to a friend’s house, why not whip them up a cute American flag washcloth in our Cotton Candy yarn? Knit washcloths are a fantastic gift as they last forever and are incredibly useful. Get the pattern here.

© Emily Jagos

Or a pair of patriotic socks, perhaps? Free pattern here.

© Helene Rush

And finally, what’s the 4th of July without a traditional apple pie from our friends at Williams Sonoma?

© Williams Sonoma

Ingredients:

For the pastry:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 2 Tbs. sugar
  • 10 Tbs. (1 1/4 sticks) cold unsalted butter,
    cut into pieces
  • 10 Tbs. cold vegetable shortening, cut into
    pieces
  • 7 Tbs. ice water
  • 1 tsp. distilled white vinegar

For the filling:

  • 2 1/2 lb. baking apples, peeled, cored,
    quartered and cut lengthwise into slices 1/2
    inch thick
  • 1/2 cup sugar, plus more as needed
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. unsalted butter, cut into pieces
  • 1 egg yolk
  • 1 Tbs. heavy cream

To make the pastry, in a large bowl, stir together the flour, salt and sugar. Make a well in the center, add the butter and shortening and, using your fingertips, rub them into the flour mixture until small, flat pieces form. In a cup or small bowl, combine the water and vinegar. Using a fork, gently mix just enough of the liquid into the flour mixture so it comes together in a rough ball; do not overwork. Discard the remaining liquid. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for 2 hours.

To make the filling, in a bowl, toss together the apples, the 1/2 cup sugar (adding more to taste if the apples are tart), cinnamon, nutmeg and lemon juice.

Preheat an oven to 400°F.

On a lightly floured work surface, roll out half of the dough (leave the other half refrigerated) into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch pie dish. Unfold and gently press into the bottom and sides of the dish. Trim the edges even with the rim. Roll out the remaining dough into a 10-inch round about 1/8 inch thick.

Turn the apples into the pastry-lined pan, mounding them slightly in the center. Dot evenly with the butter. Brush the edges of the dough with water. Fold the dough round into quarters and unfold over the apples. Press together the top and bottom crusts to seal, then trim the edges flush with the rim of the dish and crimp to form an attractive edge. In a small bowl, beat together the egg yolk and cream and brush over the pastry. Make a few slits near the center to allow steam to escape.

Bake for 25 minutes. Reduce the oven temperature to 350°F and continue to bake until the apples are tender (insert a knife blade through a slit) and the top is golden brown, 15 to 20 minutes more. Transfer the dish to a wire rack and let the pie cool for at least 20 minutes before serving.

Happy 4th of July!


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