All-American fare consisting of spirited sips, bbq bites, and Fourth of July dessert delights await patriotic preparation.
Country Living Magazine – Photography by Steven Randazzo
Patriotic picnic provisions.
Cotton Napkins, Buffalo Check Plaid
3ct Checkered Scrunchies by hildie & jo
Summer White Star Basket With Handle
Royal Norfolk Blue Floral Dinner Plate
The Pioneer Woman Heritage Floral Round Bowl
Biltmore® Chateau Serving Platter
Summer Mini Glitter Berry Wreath
Mainstays Unscented Decorative Mottled Pillar Candles Set
Staub Tomato Mini Stoneware Cocotte
These tasty, easy, and 4th of July spectacular recipes can be found by clicking on the link below each image.
Let’s fire up the all-American fare flavor!
Refreshing beverages of the leaded and/or unleaded kind kick off the festivities.
Red, White & Blue Sparkling Juice Recipe
Sparkling Cherry Limeade Recipe
Burgers, barbecued chicken, corn dogs and ribs fire up the crowd and the grill.
Barbecued Picnic Chicken Recipe
State fair approved corn dogs.
BBQ Ribs with Mopping Sauce Recipe
Summer Hoppin’ John Salad Recipe
The taste of home is well-represented.
No photo to share, but trust me on this one; Sue and Gloria’s Baked Beans with Pineapple recipe is all-American fare spectacular.
Ingredients
4 (16 oz) cans baked beans
1 (20 oz) can drained crushed pineapple
1 cup molasses
1 cup bbq sauce
2 tablespoons or yellow mustard brown mustard
6 slices cooked and crumbled bacon
1 (6 oz) can crushed French fried onions
1 tablespoon hot sauce
2 teaspoons garlic powder
So, here’s the deal- I got this recipe for Sue and Gloria’s Baked Beans with Pineapple from an episode of Paula’s Home Cooking and tried it out for the great Fourth of July camping trip of 2008.
Oven baking is not always camping convenient, but the 7 qt. slow cooker I brought from home sure is.
Easy assemble of the recipe ingredients while drinking coffee in the morning matches the easy, slow, and low 6-8 hours cooking time until the goodness comes together for dinner.
If you prefer to oven bake this recipe, you’ll find the instructions by clicking the link above.
Kentucky Butter Cake will be the featured dessert placed front and center on our Fourth of July celebration dessert table.
My paternal grandmother copied the above recipe for pound cake from the Knoxville News Sentinel newspaper years ago.
Delightful as her copied recipe is, I’ve adjusted the recipe and cooking time & temp just a smidge to better suit the taste of the baker.
Grandmother Willie’s Pound Cake Recipe
Ingredients
2 sticks unsalted butter, softened
3 cups sugar
6 large eggs, room temperature
3 Tablespoons vanilla extract
3 Tablespoons almond extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon mace
¾ cup heavy whipping cream
Directions
Generously spray tube pan with cooking spray. In a large bowl, beat butter and sugar with a mixer at medium-high speed until combined. Add eggs, one at a time and mix to incorporate. Add vanilla extract, almond extract, and mace; mixing well.
In separate large bowl whisk together the flour and salt. Gradually add ½ the dry flour mixture to creamed butter and sugar mixture. Mix to combine. Pour in ½ of the heavy whipping cream mixing to combine.
Finish this step with remaining flour mixture and then ending with remaining heavy whipping cream. Spoon batter into sprayed tube pan, and place in cold oven.
Turn oven to 325°; bake until a wooden toothpick inserted in center comes out clean, about 75 minutes. Allow cake to cool in tube pan before turning out onto cake plate.
Top with a generous scoop of Blue Bell vanilla ice cream or my favorite, Mayfield Signature Vanilla ice cream.
Garnish cocktails, punches, salads, and desserts with fresh raspberries, blackberries, and blueberries for a true red, white, and blue all-American fare taste.
Ice cream goes so good with summer and slow cooker peach cobbler.
Slow Cooker Peach Cobbler Recipe
Celebrating the 4th of July with friends and family over good food and good old fun is a let freedom ring and the good times roll summer tradition.
Go fourth and enjoy!
