Kids in the Kitchen

Hey kids, team up with mom for some star-spangled fun! Try these festive ideas for celebrating the Fourth of July.

Red, White, and Blueberry Sparkler
(12- servings)

• 4 cups fresh or frozen blueberries
• 4 cups fresh or frozen red raspberries
• 2 cups granulated sugar
• 2 lemons, halved
• 1 quart white grape juice
• 64-ounces sparkling water
• Crushed ice
  

1. First, toss the blueberries and raspberries together with the sugar in a bowl. Squeeze in the lemon juice and then transfer to the bowl of a food processor fitted with a metal blade; pulse until well-blended. Whisk the grape juice into the berry mixture and refrigerate over night.
2. Second, force the berry mixture through a fine sieve, pressing firmly with a rubber spatula to extract all of the juices; discard the pulp. If taking along on a picnic, pack the flavored syrup separately from the sparkling water.
3. Third, fill tall glasses with crushed ice, and then pour in enough syrup to fill halfway. Top off the glasses with sparkling water and garnish each drink, if desired, with additional fresh berries and mint sprigs.
   

Firecrackers
(makes 12 firecrackers)

• 5 cups flaked coconut
• Red food coloring (tinting coconut below)
• 24 cupcakes, cooled
• 5 cups vanilla butter cream frosting (below)
• Blue decorating gel (for piping stars)
• Red sugar crystals (for garnish)
• Blue sprinkles (for garnish)
• Red string licorice (for fuses)
  

1. Tint coconut with red food coloring.
2. Trim any “lips” off top edge of cupcakes.
3. Using small amount of frosting, attach bottoms of two cupcakes together. Repeat with remaining cupcakes.
4. Stand attached cupcakes on one end on serving tray; frost. Pat coconut onto tops and sides. Repeat with remaining cupcakes, frosting, and coconut to make twelve firecrackers.
5. Using decorating gel, draw a star on top of each firecracker. Sprinkle with red sugar crystals and blue sprinkles. Insert licorice for fuses.
   

To tint coconut:
Place 1 cup flaked coconut in a plastic bag. Dilute a few drops of food coloring with ½ teaspoon water and add to coconut. Close the bag securely and shake until the coconut is evenly tinted. Repeat with more food coloring and water for a darker shade, if desired. For more intense colors, use paste food coloring mixed with water. It can be found at baking and kitchen specialty stores.

Vanilla Butter Cream Frosting
(makes about 2 ½ cups)

• 1 package (16-ounces) powdered sugar (about 4 cups)
• ½ cup (1 stick) margarine of butter, softened
• 3 tablespoons milk
• 2 teaspoons vanilla
  

1. Beat sugar, margarine, milk, and vanilla with electric mixer on low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until of spreading consistency.