4 Easy Treats for the 4th of July

Casual and colorful desserts made easy

Family Features | 6/24/2015, 8:10 p.m. | Updated on 6/24/2015, 8:10 p.m.
Everyone will be bringing something to the 4th of July picnic, but you can bring the grand finale. Each of ...

10             drops Creamy Vanilla Custard Treatology Flavor Concentrate

1/4             teaspoon salt

10             cups crisped rice cereal

1             bag (10 ounces) mini marshmallows, divided

1 1/4             cups Light Cocoa Candy Melts candy, divided

Prepare 13-by-9-inch baking pan with vegetable spray.

In very large saucepan, melt butter over medium high heat until it smells nutty and browns slightly. Reduce heat to medium low; stir in regular marshmallows, warm cinnamon graham and creamy vanilla custard flavors, and salt. Cook, stirring constantly, until melted and smooth.

Remove from heat; stir in cereal, 3 cups mini marshmallows and 3/4 cup light cocoa candy. Press into prepared pan. Sprinkle with remaining mini marshmallows and press lightly to adhere.

In small microwave-safe bowl, microwave remaining 1/2 cup candy on 50 percent power in 30-second intervals, stirring between each, until candy is almost melted. Stir thoroughly until smooth and drizzle over treats. Let cool completely.

Creamy Coconut Cookie Flag

Yield: About 3 dozen 3-inch cookies

Cookies

1             cup (2 sticks) unsalted butter, softened

1 1/2             cups granulated sugar

1             egg

1/4             teaspoon Toasted Coconut Treatology Flavor Concentrate

8             drops Creamy Vanilla Custard Treatology Flavor Concentrate

3            cups all-purpose flour

1             teaspoon baking powder

1             teaspoon salt

Icing

3/4             cup + 3 teaspoons water

12             cups (about 3 pounds) confectioner’s sugar, sifted

6             tablespoons Color Flow Mix

Color Right Performance Color System (see colors tinted below)

Icing Colors

Red (formula 32): 1 1/2 cups icing + 62 R + 8 O

Deep Blue (formula 647): 1/2 cup icing + 27 B + 5 P + 6 R

White: Reserve 2 cups icing

Note: Make and decorate cookies 1 day in advance to allow for drying time.

Heat oven to 350°F.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and flavors. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.

On floured surface with rolling pin, roll each ball into a circle approximately 12 inches in diameter by 1/8 inch thick. Cut cookies with star nesting metal cookie cutter. Dip cutter in flour before each use.

Bake cookies on ungreased cookie sheet 8–11 minutes or until cookies are lightly browned.

Prepare Color Flow icing. Tint icing following color formulas above. Use tip 3, a parchment bag and full-strength icing to outline cookies: 32 in red, 21 in white and 16 in blue. Let cookies dry 1–2 hours.

Thin 1 cup red, 1/4 cup blue and 1 cup white icing. Use thinned icing and disposable decorating bag to fill in cookies. Fill in 8 of blue outlined cookies with white icing and remaining cookies with matching outline color. Let dry 8–12 hours.

To serve, arrange cookies on tray in stars and stripes design.

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