It's almost the fourth of july

As you read this our family will be joining other family members and close friends for an early Fourth of July festivities and traditional reunion in the Midwest. Although the years have flown, every time we gather I am reminded that freedom is not free. Uncles, cousins and in-laws have fought in every battle that reined in their lifetime. As we are reminded of our freedoms, we may also be reminded that our culture is one of inclusion, not exclusion. More than many other countries we adopt and adapt.

America as a melting pot of cultures and traditions is as reflected in our foods as in almost every other area of life.

Here are some new favorites and some old stand-bys from a few years ago that may make your Fourth of July sparkle just a bit.Simplicity is often a key to a bang-up summer dessert and few would be as simple as a fruit parfait or simply a trio of fruit bowls of the “red, white and blue” of our flag.

Adroit flavorings of the fruits and topping can be as neutral or creative as you like. I’d enjoy a hint of almond in the strawberries, lemon in the blueberries and vanilla in the whipped cream. Then again, if the fruit is at its all-time flavor peak, just go au natural and lightly sugar.

One preparation hint: The fruit may be cleaned in advance and refrigerated. However, slice, sweeten and flavor the fruits just minutes before serving.

2 cups strawberries

2 cups whipped cream, vanilla yogurt, frozen yogurt or homemade ice cream

2 cups blueberries

Sugar

Flavorings (optional): almond, lemon rind and vanilla

Sprigs of mint

Gently wash and dry strawberries and remove stems. Set aside.

Wash and dry blueberries, removing stems, and set aside.

Just before assembling, slice strawberries. Sweeten to taste and flavor with a few drops of almond extract, if desired.

Mix 1 tbsp. sugar and 1 tsp. fresh grated lemon rind. Toss 2 cups blueberries.

Layer blueberries, whipped cream (or yogurt, frozen yogurt or ice cream) and strawberries in parfait glasses. Garnish with a sprig of mint. Serve immediately.

Some creations such as custards and cheesecakes are excellent on their own…and are also like a blank canvas that beckons the artist to embellish.

This custard-like cake is certainly a good example. It is wonderfully fresh and and satisfying au natural…yet how elegantly it becomes garnished with summer fruit. And for the Fourth of July…well, what would be better than strawberries and blueberries?

I created this cake especially for those who are limiting their ingestion of processed carbs….yet who has to know? I’d just make it and enjoy it and not necessarily tell a soul. The sweetening comes from a granular sugar sweetener called Splenda. It is not a sweet cake. It is moist, satisfying and was eaten in a flash by the testing group. Need I say more?

8 eggs

1 ½ cups Splenda, granular no-calorie sweetener

1 ½ tsp. vanilla

1 (32-oz.) carton whole milk ricotta cheese

Garnish: strawberries, blueberries

Beat eggs well and beat in Splenda. Add vanilla. Blend in ricotta cheese.

Turn into a 9-inch springform pan that is at least 3 inches deep. Bake in a 375-degree oven for 25 minutes. Reduce the heat to 325 and continue to bake for 25 minutes. Remove to a wire rack. Cool 30 minutes. Then, put in refrigerator, uncovered, to cool completely.

Gently run a thin serrated knife around the edge of cake to loosen from pan. Release springform and remove cake to a serving platter, leaving bottom support in place. Garnish if desired with strawberries, blueberries and squirts or dollops of whipped cream.

Recipes have been printed on boxes of food ingredients for many years. The Splenda company includes this muffin recipe on their large box meant for those who want to cook with the product. As the product is suitable, the box says, for those with diabetes, this recipe might be a reasonable choice bread or treat. You do need to know that the product is not cheap.

With blueberries plentiful and value-priced, you might consider splurging on a basket of blueberry muffins to accompany a fruit plate, a dish of cottage cheese garnished with strawberries or the breadstuff for a weekend brunch.

2 cups flour

2 tsp. baking powder

¾ tsp. salt

½ cup light margarine, softened

1 cup Splenda

¼ cup honey

2 eggs

1 tsp. vanilla

½ cup nonfat milk

1 cup blueberries, fresh or frozen

Line 20 muffin cups with paper liners.

Sift together flour, baking powder and salt and set aside. Beat together margarine, Splenda and honey with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Alternately stir in flour mixture and milk, beginning and ending with flour mixture. Fold in berries. Spoon batter into paper-lined muffin cups. Bake in a 350-degree oven until golden brown and an inserted wooden pick comes out clean, about 25-30 minutes. Cool in pan on a wire rack. Remove muffins from pan. Cool completely on wire rack.

Chili and corn are natural flavormates. Here they team in a casual casserole that is perfect for a family dinner. A bright green garnish of chopped cilantro adds a special flavor and color.

1 lb. turkey sausage

1 onion, chopped

1 clove garlic, minced

2 cans (15-oz. each) chili-style beans

½ tsp. paprika

1 egg

2/3 cup milk

2 ½ tbsp. water

¼ tsp. chili powder (or to taste)

1 pkg. (about 12 oz.) corn muffin mix

2 tbsp. freshly chopped cilantro

Sauté sausage in a skillet until lightly browned, breaking it into small pieces as it is sautéed. Remove with a slotted spoon and set aside. Add onion and garlic and cook until onion is transparent. Stir in beans, sauce, water and paprika. Turn mixture into a 2-qt. casserole. Combine muffin mix, milk, egg and chili powder. Mix just until blended. Spoon mixture around top edge of casserole. Bake in a 350-degree oven for 40 minutes. Garnish with chopped cilantro and serve.

Kneading bread is fun if you know how. It’s not fun if you don’t. Here is a simple no-knead yeast bread that might be a good choice for the novice bread baker. Who knows? Success at this recipe may be so encouraging you’ll venture further into the realm of baking. This is also a good recipe for the busy cook…it’s made one day, refrigerated overnight and baked the next.

½ cup butter

2/3 cup boiling water

½ cup brown sugar, firmly packed

1 ½ tsp. salt

½ cup whole bran cereal

1 envelope active dry yeast

2 eggs, slightly beaten

3 cups flour

Combine butter and boiling water in a large bowl. When butter has melted, add sugar, salt and cereal. Let stand 5 minutes. Stir and then add yeast. Stir until dissolved. Stir in eggs until blended. With wooden spoon, stir in flour until a soft dough forms. Cover and refrigerate overnight.

Shape into 16 round rolls. Place in well greased muffin cups. Let rise in a warm place for 30 minutes or until doubled. Bake in a 375-degree oven about 15 minutes or until puffed and browned. Serve warm. Makes 16 rolls.