Perfect 4th of July Desserts
I love cooking desserts! I love cooking desserts especially for holidays. I was searching the web to find a really good dessert recipe for the 4th of July, and I thought since I’m searching for a dessert to cook, I might as well share the dessert recipes with you. I mean I cannot be the only one looking for a delicious dessert for our Independence day!
Makes: 35 servings
Zest and juice of 2 lemons
2 18 1/4 ounce boxes white cake mix
6 egg whites
1 teaspoon lemon extract
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup solid vegetable shortening, at room temperature
2 1 pound boxes confectioners’ sugar
4 tablespoons milk
2 tablespoons lemon juice
3/4 cup fresh blueberries, washed and dried
3 cups fresh large raspberries, washed and dried
1.Heat oven to 350 degrees. Coat two 15 x 10-inch jelly-roll pans with nonstick cooking spray. Pour lemon juice into 4-cup measuring cup; add enough water to equal 2-2/3 cups.
2.In large bowl, beat cake mixes, egg whites, lemon zest, juice-water mixture and lemon extract to blend, about 3 minutes. Divide evenly between two prepared pans; smooth tops.
3.Bake at 350 degrees until cake springs back when lightly touched, about 20 minutes. Let cool on wire racks 10 minutes. Place rack over each cake. Carefully invert cakes and racks and remove pans from cakes. Let cool to room temperature. If making ahead, wrap cooled layers in plastic wrap; refrigerate for several days. Bring to room temperature before proceeding.
4.Beat butter and shortening in large bowl 1 to 2 minutes, until fluffy. Add confectioners sugar, milk and lemon juice. Continue beating on low until well blended and good spreading consistency, adding more milk a teaspoon at a time.
5.Place one layer on serving tray. Reserve 1 cup frosting for piping. Frost layer with 1 cup frosting; top with second layer; frost top and sides. Place reserved frosting in pastry bag with a star tip.
6.Mark off a field for stars with toothpicks6 inches across and 5 inches down. Fill in with blueberries.
7.Place seven red stripes of raspberries on cake as shown, leaving equal spacing for 6 white stripes between them. Carefully pipe white frosting stripes between the rows of raspberries.
Refrigerate uncovered to set frosting, then loosely cover with nonstick aluminum foil. Refrigerate until ready to serve. Let stand at room temperature for about 20 minutes before serving.
This is a great recipe that the kids can help you make
1 Wafer ice cream cone
Blue fruit leather
Red and blue decorating gels
Red and blue M&M’s
Canister of ready-made whipped cream Instructions
1. Place a scoop of vanilla ice cream on a plate and return it to the freezer to harden. Meanwhile, construct an Uncle Sam hat out of a wafer ice cream cone.
2. Uncle Sam Ice Cream Cones – Step 2 Use frosting to attach a blue band of fruit leather around the bottom of the cone. Squirt vertical stripes of red decorating gel down the sides and blue gel on the top.
3. Using a star tip, squirt on white frosting stars around the blue fruit leather, if desired.
TIP: To avoid smudging the Uncle Sam hat design, have your child hold the cone from the inside while decorating it with fruit leather and icing.
4. Remove the ice cream-scoop “head” from the freezer and top with the Uncle Sam hat. Working quickly so the ice cream doesn’t melt, add blue M&M’s eyes and a red M&M’s nose.
Finally, add a whipped cream beard. To do this, have your child hold the canister upside down while squirting on a long white beard.
5. Serve up your Uncle Sam ice cream cone immediately.
1 box red velvet cake mix, about 18 ounces (if you can’t find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
1 (16-ounce) tub whipped topping
2 pints blueberries
1 pint strawberries, tops removed
Bake the red velvet cake mix according to package directions and allow to cool.
Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.
Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.
Layer about 1 1/2 pints of the blueberries on top of whipped topping.
Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.
Using a spatula, spread remaining whipped topping over the cakes pieces.
Decorate the perimeter with the strawberries; placing the strawberries cut side down.
Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.
Watch Sandra Lee make the trifle here.
8 sheets phyllo dough
1/4 cup butter, melted
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups fresh blueberries
1/2 cup strawberry jelly
1. On a flat surface, place one sheet phyllo dough. Brush it with melted butter or margarine, and cover with another piece of phyllo.
Repeat until all 8 sheets are used.
Using kitchen scissors, cut layered phyllo into a 12 to 13 inch circle. Carefully press circle into a greased 9 inch pie plate; gently fan edges.
Bake at 425 degrees F (220 degrees C) until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack.
2. In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.
3. Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent over browning of crust, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
4. In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
1 cup sugar, divided 2 cups boiling water, divided
2 cups cold water, divided
1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Combine dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.
Meanwhile, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.
Spoon about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm.
Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight.
To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.)
Store leftover pops in freezer.
You cannot go wrong with Rice Krispies!
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
Canned frosting or decorating gel
1. In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg’s® Rice Krispies® cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into eight rectangles. Decorate with frosting and/or candies. Best if served the same day.
In microwave-safe bowl, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
NOTE For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced-calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by waxed paper in airtight container. Freeze for up to six weeks. Let stand at room temperature for 15 minutes before serving.