Page 23 - 7-1-15 Friday's Edition

Recipes
Happy 4th Of July
Star Sugar Cookies
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 jars of White icing
Red and Blue food coloring
DIRECTIONS: In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, grad- ually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dust- ing dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to pre- pared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks.
Prepare icing for cookies. Tint one jar with red food coloring and one jar with blue food col- oring. Leave one jar white. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. To serve, arrange cookies on tray in stars and stripes design.
Cook's Notes: Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin.
Independence Day only comes once a year, so make it count and invite your favorite guests over for a memorable event. You’ll go out with a bang when you serve up these patriotic party pleasing goodies.
Bang Bang Chicken Kabobs
3-4 boneless skinless chicken breasts cut in 1” chunks
1 red bell pepper cut into 1” chunks
1 medium yellow onion cut into 1” chunks
Bamboo wood skewers
Olive oil, salt, black pepper
1/4 cup mayo
1/4 cup Thai Sweet Chili Sauce
5-6+ drops of Sriracha Hot Sauce (Use this to taste- if
you like things spicy, add more. If you don’t, add a
few drops, then taste) 1/4 teaspoon dried parsley
DIRECTIONS Soak your bamboo wood skewers in water for about 15 minutes so that they don’t burn on the grill.
Season the chicken and veggies with salt and pepper to taste, then drizzle with about 1 tablespoon olive oil. Skewer the chicken, then skewer the red peppers and onions.
Pre-heat your grill or grill pan to medium high heat then add the chicken and veggies to the pan. Rotate the meat and veggies every couple of minutes so that everything cooks evenly. When the veggies are tender, remove them from the grill.
While the chicken is cooking, in a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth.
When the chicken is almost completely cooked through (after about 10-12 minutes), use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Remove from grill and allow to rest for a few minutes before serving.
Dipped Ice Cream Cones
1 bag(12ounces)WhiteCandyMeltsCandy Sugar ice cream cones
Red, White & Blue Mix Sprinkle Assortment Vanilla ice cream
DIRECTIONS: Melt candy in microwave safe bowl. Dip cones about 1 inch deep around opening of cone. Cut small hole in tip of bag and drizzle melted candy 1 inch deep around opening of cone. Tap cone lightly to smooth, and sprinkle with jimmies. Position cone in cone rack. Let chill, about 10–15 minutes.
Add ice cream scoops at party and serve in cone rack.
Red, White & Blue Layered Drink For The Kids
Use your kids favorite flavors to make this drink, or try these: cranberry juice, pina colada flavored drink & blue Gatorade.
DIRECTIONS: Start by pouring a small amount of the beverage that has the most sugar in it. Then add ice cubes.
Slowly pour the next sugariest drink directly on top of the ice. If you pour too fast, you may acci- dentally mix the 2 liquids together.
Add the one with the least amount of sugar at the very top. The trick is to buy juices, sports drinks, etc. that all have different amount of sugars in them. You want the one with the most sugar at the bottom.
Red, White & Blue Sangria For The Adults
Strawberries, sliced Blueberries
Pineapple, cut into star shapes 2 bottles dry white wine
1 cup Triple Sec
1/2 Cup berry-flavored vodka 1/2 cup fresh lemon juice
1/2 cup simple syrup
DIRECTIONS: Combine the ingredi- ents in a large pitcher and stir.
Chill in the refrigerator for at least four hours.
FRIDAY, JUNE 3, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 11-B
From Tonia Turner