Red White And Blue Berry Rolls Recipe By Tasty

Steps:

• Make the dough: in a large bowl, combine the warm milk, melted butter, and granulated sugar.
• Add the yeast, baking powder, salt, and 2 cups (250 g) of flour. Stir to combine.
• Add 2 more cups (250 g) of flour and stir until the dough comes together.
• Flour a clean surface with the remaining cup of flour. Coat your hands with flour. Dump the dough out onto the floured surface and knead until smooth, about 10 minutes.
• Place the dough in a large oiled bowl, cover with plastic wrap, and let rise for 2 hours in a warm area until it's doubled in size.
• Make the filling: in a medium bowl, combine the cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
• In a medium bowl, combine the raspberry jam with one tablespoon of the cream cheese filling.
• In a small bowl, combine the blueberry jam with one teaspoon of the cream cheese filling.
• Once the dough has risen, lightly flour a clean surface and roll the dough out to a 10x15-inch (25x38-cm) rectangle, about ¼ inch (6 mm) thick.
• Brush about 5 inches (13 cm) of the roll with the cream cheese filling, about 8 inches (20 cm) of the roll with the raspberry filling, and about 1½ inches (3 cm) with the blueberry filling. Set aside the leftover cream cheese filling.
• Starting from the bottom, roll up the dough and cut into 9 equal pieces.
• Grease a 9-inch (23 cm) square baking dish with nonstick spray and line with parchment paper.
• Place the rolls in the pan, with the blueberry roll and 2 raspberry rolls in the top row, 3 cream cheese rolls in the middle row, and 3 raspberry rolls in the bottom row, to look like an American flag.
• Cover the rolls with a kitchen towel and let rise for 1 hour in a warm area, until doubled in size.
• Preheat the oven to 350°F (180°C).
• Bake the rolls for 25 minutes, or until golden brown on top.
• Remove the rolls from the baking dish.
• Microwave the reserved cream cheese filling for about 30 seconds, until pourable. Drizzle on top of the rolls.
• Enjoy!

Steps:

• In a large bowl, combine the cake mix, flour, water, and yeast.
• Pour mixture onto a lightly-floured surface and knead until smooth for 5 minutes.
• Place dough in a large oiled bowl, brush the top of the dough lightly with oil, and let rise for an hour in a warm area.
• Punch down the dough and roll out on a floured surface to a rectangular shape about 1 centimeter (½ inch) thick.
• Brush the melted butter evenly over the dough until covered.
• In a small bowl, combine the brown sugar and cinnamon.
• Sprinkle the cinnamon sugar evenly over the dough.
• Roll up the dough from the bottom to the top.
• Cut the dough into nine even pieces and place them in a 9-inch (23 cm) square baking pan greased with nonstick spray.
• Let the dough rise for another hour.
• Preheat the oven to 350°F (180°C).
• Bake the cinnamon rolls for 30 minutes until toothpick comes out clean.
• Release the cinnamon rolls from the pan and place on a wire rack set over a baking sheet.
• Pour the cream cheese frosting evenly over the top.
• Enjoy!

Steps:

• In a large saucepan, combine sugar and gelatin. Add 1 cup cranberry-peach juice; cook and stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from the heat; stir in lemon juice and remaining cranberry-peach juice., Place strawberries in an 8-cup ring mold coated with cooking spray; add 2 cups gelatin mixture. Refrigerate until set but not firm, about 30 minutes. Set aside remaining gelatin mixture., Stir blueberries into remaining gelatin mixture; spoon over strawberry layer. Refrigerate overnight. Unmold onto a serving platter., In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Serve with gelatin.

Steps:

• Pre-heat oven according to the cinnamon roll package instructions.
• Cut cinnamon rolls into bite-size pieces and set aside.
• In a bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined.
• Place cut up cinnamon rolls into an 8 inch x 8 inch (20 cm x 20 cm) baking dish. Pour blueberries on top followed by the milk mixture.
• Bake for 40-45 minutes or until fully cooked. If the top is looking too brown, cover with foil for the remaining time.
• Slice then garnish with icing and serve.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C). Grease a 13 x 18-inch rimmed baking sheet with nonstick spray and line with parchment paper.
• In a medium bowl, whip the egg whites with an electric hand mixer on high speed until they are light and foamy and hold soft peaks, 3-4 minutes. With the mixer running, slowly pour in ⅓ cup granulated sugar. Continue mixing for 2-3 minutes more, until the whites hold medium peaks.
• Add the egg yolks and remaining ⅔ cup (135 g) granulated sugar to a large bowl. Beat with an electric hand mixer on high speed until pale yellow, 3-4 minutes. Add 2 teaspoons of vanilla and mix until combined, about 1 minute.
• Add half the whipped egg whites to the egg yolk mixture. Gently fold with a rubber spatula until mostly combined. Add the remaining egg whites and fold until evenly distributed.
• Sift in ½ cup flour and the salt. Fold until the batter is mostly smooth. Sift in the remaining ½ cup (60 g) flour and fold until combined.
• Divide the batter evenly between 3 medium bowls. Add the red food coloring to one bowl and the blue food coloring to another and mix until combined.
• Starting in one corner of the prepared baking sheet, scoop ¼ cup red batter, then scoop ¼ cup blue batter onto the center of the red batter, then scoop ¼ cup white batter onto the center of the blue batter to make a bullseye. Make another bullseye directly next to the first, beginning with blue batter, then white, then red. Make the next bullseye beginning with white batter, then red, then blue. Repeat, alternating colors and working around the pan until completely covered and all of the batter is used. If there are any gaps in the batter, use a knife to carefully nudge the batter to fill in.
• Starting in the center of each bullseye, use a knife to drag the batter outwards 5-6 times to create a tie-dye effect.
• Bake for 11-13 minutes, until fluffy and the cake springs back when gently pressed. Remove from the oven and run a knife around the edge of the pan to loosen the cake. Let cool for exactly 10 minutes.
• Drape a kitchen towel over the cake and dust with 1 tablespoon of powdered sugar. Flip the towel over, dust with another tablespoon of powdered sugar, and set a wire rack or large cutting board on top. Carefully invert the cake onto the rack, peel back the parchment from the bottom. Starting from a short end, carefully roll the cake into a log with the towel inside. Refrigerate the cake for 1 hour.
• While the cake is chilling, make the whipped cream filling: Add the heavy cream to a medium bowl. Whip with an electric hand mixer on medium speed for 3-4 minutes, until medium peaks form. Add the remaining ⅔ cup powdered sugar and remaining 2 teaspoons vanilla. Mix for 30-60 seconds more, until combined and just stiff. Transfer ½ cup of the whipped cream to a piping bag fitted with a medium open star tip and refrigerate until ready to use.
• Carefully unroll the cooled cake. Spread the remaining whipped cream evenly over the cake. Sprinkle 2 tablespoons of sprinkles over the whipped cream. Roll the cake up again, leaving the towel behind. Chill the cake for at least 1 hour, or up to 12 hours, to set.
• Transfer the cake to a serving platter. Use a serrated knife to trim about 1 inch (2.54 cm) off each end to expose the spiral (save the scraps for snacking). Use the piping bag filled with whipped cream to pipe a coil of whipped cream down the center of the top of the cake, about 1½ inches (3.8 cm) wide. Sprinkle the remaining 2 tablespoons of sprinkles over the whipped cream.
• When ready to serve, cut with a serrated knife, cleaning the blade between each slice.
• Enjoy!

Steps:

• On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in gelatin until dissolved. Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside., Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over blueberry layer. Refrigerate until filling is set, about 2 hours. , Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours.