RECIPE #4850 - FOURTH OF JULY RECIPES, Friday, June 29, 2012

RECIPE #4850 - FOURTH OF JULY RECIPES, Friday, June 29, 2012

CREATED Jun 29, 2012


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8 Servings Prep: 35 min. Bake: 1-1/4 hours + cooling


                     2-1/4 cups all-purpose flour

                     2 teaspoons sugar

                     3/4 teaspoon kosher salt

                     1 cup cold unsalted butter, cubed

                     6 to 8 tablespoons ice water


                     5 medium Braeburn apples (about 1-1/2 pounds), peeled   and cut into 1/4-in. slices

                     4 medium Granny Smith apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices

                     1/2 cup sugar

                     3 tablespoons lemon juice

                     2 tablespoons all-purpose flour

                     1/2 teaspoon kosher salt

                     3/4 teaspoon ground cinnamon

                     Dash ground nutmeg

                     3 tablespoons unsalted butter, cut into pieces

                     1 egg, lightly beaten

                     1 to 2 tablespoons superfine sugar


 In a large bowl, mix the flour, sugar and salt; cut in butter until

crumbly. Gradually add water, tossing with a fork until dough holds

together when pressed. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap.

Refrigerate for 1 hour or until easy to handle.


In a large bowl, combine the apples, sugar, lemon juice, flour, salt, cinnamon and nutmeg.


On a lightly floured surface, roll out larger portion of dough to

1/8-in. thick circle. Transfer to a 9-in. pie plate, trimming even

with edge. Fill with apple mixture, mounding in the center.


Dot apples with butter. Lightly brush rim of pastry with some of the beaten egg.


Roll out remaining dough to fit top of pie; place over filling. Trim,

seal and flute edges. Cut slits in pastry. Brush top with egg;

sprinkle with superfine sugar. Place on a foil-lined

15-in. x 10-in.x 1-in. baking pan.


Bake at 425° for 20 minutes. Reduce heat to 375°. Bake 50-60

minutes longer or until crust is golden brown and filling is bubbly.

Cool on a wire rack for 2 hours before serving. Yield: 8 servings.


Nutrition Facts: 1 piece equals 526 calories, 28 g fat (17 g saturated fat), 98 mg cholesterol, 337 mg sodium, 66 g carbohydrate, 4 g fiber, 5 g protein.




 4 Servings Prep: 15 min. Cook: 15 min.


                     2 cups all-purpose flour

                     1 tablespoon dried thyme

                     1 tablespoon paprika

                     2 teaspoons salt

                     1 teaspoon pepper

                     1/3 cup whole milk

                     1 egg

                     2 tablespoons lemon juice

                     1 broiler/fryer chicken (3 to 4 pounds), cut up

                     Oil for deep-fat frying


In a shallow bowl, mix the first five ingredients. In a separate

shallow bowl, whisk the milk, egg and lemon juice. Coat chicken

pieces, one at a time, with flour mixture; dip in milk mixture, then

coat again with flour mixture.


In an electric skillet or deep-fat fryer, heat oil to 375°. Fry

chicken, a few pieces at a time, for 6-10 minutes on each side or

until chicken juices run clear. Drain on paper towels. Yield: 4



Nutrition Facts: 1 serving equals 811 calories, 57 g fat (9 g saturated fat), 176 mg cholesterol, 725 mg sodium, 26 g carbohydrate, 2 g fiber, 47 g protein



 24 Servings Prep: 35 min. + chilling Bake: 10 min


                     1 cup butter, softened

                     1 cup packed brown sugar

                     3/4 cup sugar

                     2 eggs

                     1-1/2 teaspoons vanilla extract

                     2-2/3 cups all-purpose flour

                     1-1/4 teaspoons baking soda

                     1 teaspoon salt

                     1 package (12 ounces) semisweet chocolate chips

                     2 cups coarsely chopped walnuts, toasted


In a large bowl, cream the butter, brown sugar and sugar until light and fluffy.

 Beat in eggs and vanilla. Combine the flour, baking soda

            and salt; gradually add to creamed mixture and mix well. Stir in

            chocolate chips and walnuts.

             Shape quarter cupfuls of dough into balls. Place in an airtight

            container, separating layers with waxed or parchment paper; cover and refrigerate overnight.

             To bake, place dough balls 3 in. apart on parchment paper-lined

            baking sheets. Press a shallow indentation in the center of each

            with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes.

 Bake at 400° for 10-12 minutes or until edges are golden brown.

Cool for 2 minutes before removing from pans to wire racks; cool.

Yield: 2 dozen.


Nutrition Facts: 1 cookie equals 311 calories, 19 g fat (8 g saturated fat), 38 mg cholesterol, 229 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.