Star Spangled Sweet Treats

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What You’ll Need

  • Variation of red, white and blue fruit
  • Strawberries
  • Raspberries
  • Blueberries
  • Blackberries
  • Bananas
  • Mini marshmallows

Instructions

Add a red, white and blue variation of fruit to the patriotic skewers included in your box

Display on your USA paper trays & enjoy!

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What You’ll Need

  • 1 cup vanilla Greek yogurt
  • 1 pint of washed blueberries, patted dry or set to drain on paper towels
  • 2 tablespoons honey
  • If desired you can also add in chunks of strawberries, raspberries & blackberries

Instructions

  1. Mix the honey into the yogurt.
  2. Gently stir in a dozen blueberries at a time into the mixture, being careful not to crush them!
  3. Take them out one at a time with a fork, gently placing them on a parchment-lined cookie sheet.
  4. When the sheet is covered in dipped berries, place it, uncovered, in the freezer for about 2 hours, or until the berries are hard. Then, remove them from the sheet carefully with a spatula, and place in an air-tight freezable container so that they don't get crushed. They can store in the freezer for up to a month!
  5. To eat, take them out and let them soften for about 1 min. Enjoy!
  6. Serve these up with a variation on the fruit (chunks of strawberries, raspberries, and blackberries) for a red, white, and blue theme for the 4th of July!

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What You’ll Need

Shortbread Crust

  • 1 cup (16 Tbsp; 226g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups + 2 Tablespoons (265g)

Lemon Filling

  • 2 cups (400g) granulated sugar
  • 6 Tablespoons (46g) all-purpose flour
  • 6 large eggs
  • 1 cup (240ml) lemon juice (about 4 lemons)

Instructions

  1. Use a 9x13-inch glass pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
  2. Best with fresh lemon juice!
  3. Prepare the crust: Mix all of the shortbread crust ingredients together, then press firmly into a 9×13 inch glass baking pan lined with parchment paper.
  4. Pre-bake: Pre-baking the crust guarantees it will hold up under the lemon layer.
  5. Prepare the filling: Whisk all of the filling ingredients together.
  6. Bake: Pour the filling on the warm pre-baked crust, then bake at 325°F for around 20 minutes or until the center is just about set.
  7. Cool: Cool the lemon bars for about 1 hour at room temperature, then stick the whole pan in the refrigerator for 1-2 more hours until relatively chilled. Lift the parchment paper out of the pan and cut into squares. They’re delicious served cold and with a dusting of confectioners’ sugar on top!
  8. Extra: Top with half a strawberry for added color!

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What You’ll Need

Instructions