Red White Blue Cups Recipes
RED WHITE AND BLUE JELL-O CUPS
Provided by Jenn
Number Of Ingredients 7
Steps:
- Clear a space in your refrigerator for 2 regular size muffin pans. Lay cups in the muffin tin on an angle.
- In a large measuring cup with a spout, add 1 cup of boiling water and stir in 1 package of blue jello.
- Mix well, for about 2 minutes, or until completely dissolved.
- Add 1 cup of cold water and mix well.
- Pour a small amount into each cup and lay on an angle in the muffin tin.
- Refrigerate until firm, about an hour.
- In a measuring bowl with a spout, add 1/2 cup of cold water and 2 packages of unflavored gelatin. Let set for about 5 minutes or until thick.
- Stir in 1-1/2 cups boiling water and mix until smooth.
- Pour in sweetened condensed milk and mix well.
- Let set to cool.
- Remove cups from refrigerator and tilt the cups in the opposite direction.
- Fill each cup with sweetened condensed milk and return to the refrigerator until firm, about an hour.
- Remove cups from the refrigerator and stand them up on a flat surface, or place them, right side up, into a 9x13 baking pan.
- In a large measuring cup with a spout, add 1 cup of boiling water and stir in 1 package of red jello. Mix well, for about 2 minutes, or until completely dissolved.
- Add 1 cup of cold water and mix well.
- Pour into cups, filling to the top.
- Refrigerate until firm, about an hour.
- Before serving, top with whipped topping and sprinkles.
RED, WHITE, AND BLUE FRUIT CUPS
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream.
RED, WHITE & BLUE CUPS
Steps:
- Using a 3-inch bowl or cookie cutter, draw 8 circles on a sheet of parchment paper. Turn the paper over, and place on a baking sheet; set aside.
- Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on medium-low speed until soft peaks form, about 1 1/2 minutes. Reduce to low speed, and gradually sprinkle sugar over whites. Increase speed to high and beat until stiff glossy peaks form, 2 to 3 minutes. Remove from mixer; sift cornstarch over, and fold to combine.
- Fit a pastry bag with a plain pastry tip with a 1/2-inch opening (Ateco #6), and fill bag with meringue. Beginning in the center of one of the circles, cover with an even layer of meringue. Pipe around the perimeter to form a 1-inch collar. Repeat process with remaining circles.
- Transfer baking sheet to oven, and bake for 1 hour. Reduce heat to 175 degrees and bake until meringue has dried but is still white, about 1 hour more. Transfer to a wire rack to cool.
- Place a meringue on a dessert plate. Fill with a scoop of sorbet, and drizzle with blueberry sauce. Serve immediately.
RED, WHITE AND BLUE CUPCAKES
This Fourth of July look no further for the perfect party dessert than these festive red, white and blue cupcakes. They're made with Betty Crocker™ Super Moist™ white cake mix and topped with tinted Betty Crocker™ whipped fluffy white frosting, so you know you can count on them to come out perfectly tender and utterly irresistible. What your friends and family won't be expecting from these cupcakes is the delightful sweet-but-tart raspberry-jam swirled center!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups.
- Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 teaspoons raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.
Nutrition Facts : ServingSize 1 Serving
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.
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