RED, WHITE AND BLUE DESSERT
I changed a recipe I found and ended up with this rich, fresh-tasting dessert. Decorated to resemble a flag, it's perfect for the Fourth of July or any other patriotic occasion. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish., Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.
Nutrition Facts : Calories 168 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 44mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 3g fiber), Protein 2g protein.
STARS AND STRIPES CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
- Make the cupcakes: Whisk the flour, baking powder and salt in a medium bowl. Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until pale and thick, about 2 minutes. Beat in the melted butter and vanilla until smooth. Reduce the mixer to low speed; beat in half of the flour mixture, the milk, then the remaining flour mixture until smooth.
- Divide the batter among the prepared muffin cups and bake until a toothpick comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
- Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Gradually beat in the confectioners' sugar until smooth, then beat in the vanilla and raspberry extracts. Beat in the milk, 1 tablespoon at a time, until creamy. Transfer half of the frosting to a separate bowl and tint red with food coloring. Put the white and red frosting in separate zip-top bags; snip a corner of each. Snip a corner of a larger zip-top bag; put both frosting bags in the larger bag and twist so that they pipe out of the snipped corner. Pipe the frosting onto the cupcakes.
- Make the candy stars: Line a baking sheet with parchment paper. Microwave the candy melts in a microwave-safe bowl in 45-second intervals, stirring, until smooth. Transfer to a small zip-top bag and snip a small corner. Pipe twelve 2- to 3-inch stars onto the parchment, piping double or triple lines for stability. Refrigerate until set, about 10 minutes. Carefully lift the stars from the parchment and insert into the frosting on each cupcake.
STARS AND STRIPES FOREVER DESSERT
From Taste of Home. A neat treat for the 4th of July! "sugared puff pastry stars and a fresh berry medley, served with a creamy dip, make a festive dessert. It's pretty, delicious and easy to prepare for the fourth of July or any summer gathering."
Provided by Courtly
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out pastry to 1/8 inch thickness. Cut with floured star-shaped cookie cutters. Place 1 inch apart on parchment-paper lined baking sheets. Bake at 400 for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with sugar. Cool.
- In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream. Place bowl on a serving platter. Spoon berries onto platter; top with pastry stars.
Nutrition Facts : Calories 342.4, Fat 23.2, SaturatedFat 9.7, Cholesterol 35.3, Sodium 106, Carbohydrate 31.6, Fiber 3.1, Sugar 14.2, Protein 3.8
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- Make sure the butter and heavy cream are at room temperature. The butter should be soft enough to bend without breaking but not so soft that it's melting. Do not warm it in the microwave.
- Whip the butter with an electric or stand mixer until it's creamy and noticeably lighter in color. It should lighten up and become a pale yellow.
- Start adding the powdered confectioners sugar into the whipped butter, make sure it is sifted and free of lumps and start the mixer out on low so that the powdered sugar doesn't go everywere! Gradually increase the speed of the mixer. Add about half of the rest of the powdered sugar then mix it for 3-5 minutes. Then add the remaining powdered sugar and mix it for another 3-5 minutes until it becomes light and fluffly.
- Mix the sugar in very well before adding the heavy cream. The frosting will be quite thick but the cream will loosen it up a bit and the frosting will become silky and lighter in color.
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