Although President’s Day is officially George Washington’s and Abraham Lincoln’s birthdays, we now observe it more as an all-encompassing celebration of the birthdays and lives of our forty-four US presidents.
Join us in a simple celebration of our country’s past and present leaders by creating a patriotic dessert and taking a little RRD shopping spree on this frigid winter holiday!
1 can (14 ounces) sweetened condensed milk
1-1/2 cups 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
1/2 cup sour cream
2 cups fresh blueberries
2 cups fresh raspberries
1 tablespoon lemon juice
1 package (16 ounces) frozen pound cake, thawed and cubed
1 container (8 ounces) frozen whipped topping, thawed
Additional blueberries and raspberries, optional
In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice.
In a greased 9-in. springform pan, layer half of each of the following: cake cubes, berry mixture and pudding mixture. Repeat. Refrigerate, covered, at least 2 hours before serving.
To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries.
(I simplified this version by including pre-made pie crust instead of creating one from scratch.)
2 Deep Dish 9” Pie Crusts
5 cups fresh raspberries
2 teaspoons lemon juice
1/4 teaspoon almond extract
1 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon 2% milk
Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat.
Place filling in one of the pie crusts. Roll 2nd crust to a 1/8-in. thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts.
Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
1-1/2 cups butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
1/4 cup thawed orange juice concentrate
1 teaspoon vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups confectioners' sugar
1/4 cup butter, melted
1-1/2 teaspoons thawed orange juice concentrate
1 teaspoon vanilla extract
3 to 4 tablespoons whole milk
Food coloring and sprinkles or colored sugar, optional
In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 2 hours.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350° until edges are firm, 7-8 minutes. Remove to wire racks to cool.
For frosting, combine the confectioners' sugar, butter, orange juice concentrate, vanilla and enough milk to reach spreading consistency. Tint with food coloring if desired. Frost cookies; decorate as desired.
FLAG DISPLAY CASES
Our beautiful flag cases, available in a variety of solid woods and stains, are handcrafted by our very talented Amish woodworkers.The finished size of each is 28”W x 4”D x 14.5”H. What a wonderful way to showcase your distinguished veteran’s flag!
FLAG CUTTING BOARDS
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FRAMED HOME OF THE BRAVE
Hand-lettered and drawn by our on-site graphics artist, these 8” x 10”Home of the Brave prints convey BRAVERY, COMMITMENT, and SACRIFICE. Constructed in solid, reclaimed poplar wood or painted red by our Amish woodworkers in Ohio, we personalize each one to your soldier’s specifications. What a magnificent addition to any military home!