HAPPY 4TH OF JULY TO ALL!
July is National Hot Dog Month, National Ice Cream Month, National Blueberry Month, National Anti-Boredom Month, also Chocolate Day on July 7th and Pecan Pie Day on July 12th!
CELEBRATE JULY WITH THESE TIMELY RECIPES SAUCY HOT DOGS
2 tablespoons prepared mustard
2 8-ounce can tomato sauce
½ cup dark corn syrup
½ cup minced onion
2 tablespoon Worcestershire sauce
½ teaspoon celery seed
2 pounds all beef hot dogs
In large skillet, blend mustard with small amount of tomato sauce; add remaining tomato sauce along with other ingredients except hot dogs. Cook over medium heat, stirring frequently until mixture comes to a boil; reduce heat and simmer gently for 30 minutes. Add hot dogs; cook until hot dogs are hot and plump. Serve in warm hot dog buns.
GERT’S ICE CREAM DESSERT
½ cup (1 stick) butter
½ cup slivered almonds
1 cup packed light brown sugar
1 cup flaked coconut
2½ cups Rice Chex, crushed fine
½ gallon softened vanilla ice cream
Melt butter in saucepan over low heat. Brown almonds in butter. Add brown sugar and stir until melted. Add coconut and crushed Rice Chex. Put half of the crumb mixture in the bottom of a 2-quart oblong dish. Spoon softened ice cream over crumbs. Sprinkle with remaining crumbs. Cover with foil and freeze. Recipe makes 12 servings. On National Pecan Pie Day July 12th, do make this pecan pie, a recipe from my microwave classes in the 70’s.
MICROWAVE PEACAN PIE
1 9-inch baked pie shell
¼ cup butter (1/2 stick)
3 large eggs
1 cup dark corn syrup
1/3 cup packed light brown sugar
1 tablespoons flour
1 teaspoon pure vanilla extract
1½ cups pecan halves
Put butter in a large glass bowl. Microwave on high ½ to1 minute to melt butter. Add eggs; quickly beat with a fork to mix well. Blend in corn syrup, brown sugar, flour and vanilla. Stir in pecan halves. Pouf filling into baked crust. Microwave on 50 percent power 9 to 12 minutes or until top surface is dry and puffed. If center is not completely set, it will firm up as it cools. Let pie cool to room temperature before cutting.
On National Chocolate Day July 7th nothing beats Death by Chocolate Cake!
DEATH BY CHOCOLATE CAKE
2-layer chocolate cake mix
¼ cup vegetable oil (like canola)
2 eggs
1 1/3 cup water
12-ounce package semi-sweet chocolate chips
12-ounce jar Smucker’s chocolate fudge topping
1 8-ounce container whipped topping, thawed
Chopped nuts, either pecans or walnuts (optional)
Pour oil into 9×13-inch baking pan. Whisk together cake mix, eggs and water until blended. Stir into oil. Sprinkle chocolate chips over top of the cake. Bake 30 to 35 minutes or until done in preheated 350ºF oven. Remove from oven and cool on rack for 5 minutes. With the handle of a wooden spoon, punch holes over surface of cake. Cool completely. Then carefully spread fudge topping over surface. Frost with whipped topping and sprinkle with nuts if using.
For National Blueberry Month do make a summer favorite, Blueberry Buckle.
BLUEBERRY BUCKLE
½ cup butter, softened
¾ cup sugar
1 large egg
1¾ cup unsifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk (whatever kind you use)
2 cups (I pint) blueberries, sorted, cleaned and well drained
Crumb topping
Cream butter and sugar together until light and fluffy. Add egg and beat well. Add dry ingredients alternately with milk, beating until smooth. Gently fold in blueberries. Spoon into well buttered 9x9x2″ baking pan. Sprinkle with crumbs. To make topping, blend together ¼ cup cold butter, ½ cup sugar, 1/3 cup flour and ½ teaspoon cinnamon. Bake in preheated 375ºF oven for 30 to 35 minutes. Note: Bake a double recipe in a 10×15-inch jelly roll pan.