"I Believe In My Country..."

After a blogging hiatus, I decided there was no better way to return to the blogosphere than a post in preparation for the Fourth of July! While the colors red and white rarely frequent Auburn tailgates (unless your hospitality extends to rivals), in non-football season months, these two colors accompanied by blue create a most patriotic combination! "I believe in my Country, because it is a land of freedom and because it is my own home, and that I can best serve that country by "doing justly, loving mercy, and walking humbly with my God," or by serving one of these patriotic desserts! Whether you are at the lake, a picnic, Olympics watching party, or just love America; these treats are a patriot pleaser!

War Damn America!


Use a 3-inch star-shape cookie cutter to cut slices of homemade pound cake and use a 1-inch star-shape cookie cutter to cut strawberries. To make the star-shape strawberries, cut off the green tops, slice them in half top to bottom, and cut with the 1-inch cookie cutter. Drizzle the star cakes with a store-bought sugar glaze, top with fresh blueberries, and serve

Pound Cake Recipe http://www.bhg.com/recipe/pound-cakes/classic-pound-cake/
(Better Homes and Gardens Recipe)

RED WHITE AND BLUE TART                            
1- 18 oz roll refrigerated sugar cookie dough
1- 14 oz can sweet condensed milk
1/2 cup dairy sour cream
1/2 teaspoon finely shredded lemon or lime peel
1/3 cup lemon or lime juice
1 cup fresh blueberries
2 cups fresh strawberry halves

 Preheat oven to 375 degree F. For crust, generously grease the bottom of an 11x8x1-1/2-inch rectangular tart pan with a removable bottom or an 11- to 12-inch pizza pan; lightly grease sides. With floured hands, pat half of the dough onto bottom and up the side of the pan.

For cookies, on a lightly floured surface roll out the remaining half of the dough to 1/8- to 1/4-inch thickness. Using small star cutters, cut into shapes. Place cutouts on an ungreased baking sheet. Reroll trimmings and cut. Sprinkle half with coarse sugar.

Bake crust and cookies until golden, allowing 4 to 5 minutes for small cookies and 12 minutes for crust. Cool on a wire rack.

For filling, in a mixing bowl combine condensed milk, sour cream, lemon or lime peel, and juice. Stir about 3 minutes or until mixture is thickened. Cover and chill until ready to assemble tart.

To assemble tart, loosen and remove sides of pan from crust. Transfer crust to a platter, leaving bottom of pan under crust. Before serving, spread filling onto crust. Top with berries and cookies. Cut into squares. Makes 12 servings. (Better Homes and Gardens Recipe)

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