Our good friends, the Thompsons came for a visit in the beginning of July. They were here for 2 short weeks and still didn't get in all the sites! They were our own personal tour guides (they did a short internship here years ago) and helped us appreciate even more how amazing it is to live in an area full of such rich history! We are now seasoned tour guides and ready to take reservations for anyone willing to blow their budget and come for a visit! We promise we won't get lost on your guided tour because we will soon be equipped with a GPS system, a necessity (we've now learned) for these parts! Just be prepared to gain at least 5 pounds, because I really like to feed my guests good! There's a lot of walking, so you can walk it off as you go! Just get ready for a finger lickin' site seein' good time! Anyone...anyone? Maybe this will entice you...
This is Aimee's 4th of July tradition - I always feel like the biggest copycat around her, but I don't care because this is the best fruit pizza I've ever had! She adds a little gourmet splash at the end, and drizzles raspberry sauce over each slice! To die for! It was such a hit, we had to make another one!
STAR SPANGLED FRUIT PIZZA
adapted from Aimee
1 cup butter - room temp.
1 cup powdered sugar
1/3 cup sugar
1 egg
2 1/2 cups flour
2 1/2 tsp baking soda
2 1/2 tsp cream of tartar
1/2 tsp pure vanilla
1/4 tsp almond extract - optional - I don't care much for it-I know, I'm not normal!
In a mixer cream butter and sugars, add egg and vanilla mixing to combine. Add the additional ingredients, mix well-it will be sticky. Patiently :) spread mixture evenly into a lightly sprayed rimmed cookie sheet.
Bake @ 325 Degrees for 12-15 minutes-don't over bake! The top should be just starting to brown. Let cool completely.
FROSTING
1 1/2 blocks (12 oz) cream cheese
1 cup powdered sugar
1 1/4 tsp pure vanilla
In a mixer, mix until nice and creamy and spread over cooled cookie.
STAR SPANGLED FRUIT PIZZA
adapted from Aimee
1 cup butter - room temp.
1 cup powdered sugar
1/3 cup sugar
1 egg
2 1/2 cups flour
2 1/2 tsp baking soda
2 1/2 tsp cream of tartar
1/2 tsp pure vanilla
1/4 tsp almond extract - optional - I don't care much for it-I know, I'm not normal!
In a mixer cream butter and sugars, add egg and vanilla mixing to combine. Add the additional ingredients, mix well-it will be sticky. Patiently :) spread mixture evenly into a lightly sprayed rimmed cookie sheet.
Bake @ 325 Degrees for 12-15 minutes-don't over bake! The top should be just starting to brown. Let cool completely.
FROSTING
1 1/2 blocks (12 oz) cream cheese
1 cup powdered sugar
1 1/4 tsp pure vanilla
In a mixer, mix until nice and creamy and spread over cooled cookie.
RASPBERRY SAUCE
1 small container of frozen SWEETENED raspberries (in freezer section by the frozen fruit)
Puree in a blender or food processor. Drizzle over each slice! This really makes it!!!!
