Graces 4th Of July Flag Fudge Recipes

4TH OF JULY FRUIT FLAG

Steps:

• Hull and halve 29 large strawberries and set them aside.
• Arrange 30 large blackberries in the upper left corner of a serving tray or cutting board (it should be at least 8 by 13 inches).
• Cut 58 banana slices, 3/4-inch-thick, into a bowl. Sprinkle on lemon juice and toss the slices gently with a rubber spatula to keep them from browning.
• Assemble the banana slices in rows to resemble a flag and top each slice with a strawberry half.

FOURTH OF JULY RED WHITE AND BLUE FUDGE!!!

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
• Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.
• Add almonds, blueberries, cranberries and orange peel; stir until well blended.
• Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
• Lift fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.).

4TH OF JULY FLAG CAKE

Steps:

• Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.
• Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9x13-inch baking dish and push down to create an even crust.
• Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.

JULY 4TH CUPCAKES

Steps:

• Yellow Buttermilk Cupcakes: Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. (Cupcakes can be frozen up to 2 months, in airtight containers.)
• Swiss Meringue Buttercream: Combine egg whites, sugar, and salt in a heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
• Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
• With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
• Decorating: Tint 1 cup buttercream bright blue with gel-paste food color. Transfer to a pastry bag fitted with a small plain tip (#4). Using an offset spatula, spread each cupcake with a smooth layer of untinted buttercream. (Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before decorating.)
• To finish, cut licorice laces into seventy-two 1 1/2-inch-long pieces and seventy-two 3/4-inch-long pieces. Arrange three longer pieces and three shorter pieces to form a flag pattern on each cupcake. With blue frosting, pipe nine dots in each open corner to form "stars."