Happy Fourth of July to our U.S. Friends!

Welcome back to Muskoka our best friends and neighbors! Picnics galore today to celebrate Independence Day either beachside like Gov Christie or lakeside like us. Here are some of our favourite recipes.

 

Mom’s Coleslaw (so easy)

Ingredients:

One head of green cabbage, sliced into ribbons

One carrot, peeled into strips

1 cup mayonnaise (I use the olive oil kind)

1/4 cup white vinegar

1 tablespoon of sugar

Salt and pepper to taste

Instructions:

Mix all of the ingredients in a large bowl and let marinate, stirring once in a while, for at least 3 hours before stirring. May be made the night before your picnic.

Devilled Eggs

devilled eggs

Instructions
  1. Cut eggs in half lengthwise.
  2. Remove yolks and place in medium bowl; set egg whites aside.
  3. Mash yolks with fork; stir in mayonnaise, Dijon mustard, salt and pepper.
  4. Spoon or pipe yolk mixture into egg white halves.
  5. Sprinkle paprika over top, if desired. Or add red caviar eggs for a festive touch.
  6. Serve immediately or cover and store in refrigerator.

 

Martha Stewart’s Famous Flag Cake

Ingredients

  • 18 tablespoons (2 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour, plus more for pan
  • 3 cups sugar
  • 6 large eggs
 flagcake.jpg
  •  1/4 cups sour cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon finely grated lemon zest (1 lemon)
  • 1/3 cup cornstarch
  • 1 teaspoon table salt
  • 1 teaspoon baking soda
  • Cream Cheese Frosting for Flag Cake
  • 1 half-pint blueberries
  • 3 half-pints raspberries

Directions

  1. Preheat oven to 350 degrees. Butter and flour an 18-by-12-by-1-inch rimmed baking pan. If you use parchment, butter pan, line, then butter and flour parchment.

  2. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on high until light and fluffy, scraping bowl as needed. Reduce speed to medium; add eggs two at a time, incorporating each addition before proceeding. Add sour cream, vanilla, and lemon zest; beat until incorporated, scraping down sides of bowl as needed.

  3. Sift together flour, cornstarch, salt, and baking soda. Reduce speed to low; slowly add flour mixture to butter mixture; beat until just combined. Pour batter into pan; smooth to level. Bake until a tester inserted in center comes out clean, 25 to 35 minutes. Transfer to a wire rack to cool. Unmold; transfer to a board to decorate.

  4. Spread three-quarters of frosting over top of cooled cake with an offset spatula. Place remaining frosting in a large pastry bag with a large star tip. Outline a flag on cake with toothpick. Fill upper left-hand corner with a layer of blueberries. Place two rows of raspberries across top of cake to form first red stripe. Pipe two rows of stars just below raspberries to create first white stripe. Repeat with remaining raspberries and frosting until all stripes are formed. Pipe stars on blueberries; serve.

Photo and Recipe credit:  Martha Stewart

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