Get a band out of these crackers and cupcakes.
By Donna ZitterĀ Bordelon
Happy Birthday, America! And we just happen to be located smack dab in the center of where the USA began. Beginning with the first July 4 festivities in 1777, the nation has been celebrating with music, parades, parties, food and fireworks. Philadelphia is no exception.
The use of fireworks in celebrations likely began with the Chinese. But, for the last 241 years in this country, they have had a distinctive red, white and blue American flavor. Red, white and blue foods may also decorate the table for theĀ holiday.
Youāll get a bang out of these crackers. Theyāre hot, hot, hot. My preference is to use the Italian dressing mix and Club crackers, but whichever way you choose to do it will be good. These are an inexpensive snack treat that requires no cooking but are deliciously addictive.
FOURTH OF JULY FIRECRACKER CRACKERS
1 or 2 Tbsp. crushed red pepper flakes (how hot do you likeĀ it?)
1 Tbsp. chiliĀ powder
1 tsp. garlicĀ powder
1 tsp. onionĀ powder
Ā½ tsp. blackĀ pepper
1 envelope of powdered Italian salad dressing mix or ranch dressingĀ mix
Ā¾ cup oliveĀ oil
Ā¼ cup canolaĀ oil
1 full box (lb.) of Club crackers or saltines, regular or wholeĀ wheat
Into the bottom of a 2-gallon zip lock bag, put the pepper flakes, chili powder, garlic powder, onion powder, pepper and your choice of powdered dressing mix. MixĀ well.
Pour the oils directly into the bag and over the spices. Stir and mix well, making sure the oil and spices are combined.
Add the crackers to the bag and seal theĀ bag.
Gently turn the bag over several times, coating all the crackers with the oil-spice. Move the crackers around gently in the bag so all areĀ coated.
Allow the bag to sit for a few hours or overnight.
Serve with plain sour cream as a dip, ifĀ desired.
Use your favorite cupcake recipe or try the following chocolate cupcake recipe to make this red, white and blue firecracker dessert.
FOURTH OF JULY FIRECRACKER CUPCAKES
24 cupcakes, baked,Ā cooled
5 cupsĀ coconut
Red foodĀ coloring
3 cups whipping cream, Ā¼ cup granulated sugar and Ā½ tsp.Ā vanilla
OR use Cool Whip Whipped Topping,Ā thawed
String licorice
Blue decorating gel and blue sprinkles
After cupcakesĀ cool:
In a bowl, tint the coconut using a few drops of red food coloring.
In another bowl, beat the cream until soft peaks form then gradually add the sugar and vanilla. Beat until stiff peaks form. Alternately, use CoolĀ Whip.
Use a small amount of cream to attach the bottoms of 2 cupcakes together.
Repeat with additional cupcakes. Stand attached cupcakes on one end on aĀ tray.
Frost cupcakes on top and sides. Press coconut ontoĀ sides.
Use decorator gel to draw a star on top and sprinkle with a little red/blue sprinkles.
Push a 3-inch piece of red or black licorice string into center of cupcakes.
Refrigerate or freeze flat until ready toĀ serve.
This is an easy, quick, sturdy, delicious chocolate cupcake recipe that works well with the above firecracker recipe.
GRAMāS CHOCOLATE CUPCAKES
2 cupsĀ flour
2 cupsĀ sugar
1 cupĀ water
Ā¾ cup sourĀ cream
Ā¼ cup Crisco shortening
1Ā¼ tsp. bakingĀ soda
1 tsp.Ā salt
1 tsp.Ā vanilla
Ā½ tsp. bakingĀ powder
2 eggs
4 oz. unsweetened chocolate, melted
Preheat oven to 350Ā degrees.
Grease and flour (or use cupcake liners) muffinĀ tins.
In a large mixing bowl, put all of the above ingredients.
Mix Ā½ minute on low speed, scraping the bowl constantly.
Beat an additional 3 minutes on high speed, scraping bowl occasionally.
Fill muffin cups 1/2 to 2/3 full, and bake 30 minutes or until toothpick inserted into center comes outĀ clean.
Makes 2Ā½ dozen cupcakes.
Eat well, live long,Ā enjoy!
(QuesĀtions or tips can be sent to Donna ZitĀter BorĀdeĀlon at [email protected] or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJĀ 08002)
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