STARS AND STRIPES GRAND FINALE CAKE
This beautiful red, white, and blue cake is perfect for any 4th of July gathering. This fun recipe is a great make ahead dessert; strawberries, blueberries, whipped cream, and angel food cake are layered and refrigerated to set overnight. The cake can be made with any macerated fruit.
Provided by Robin Lee Starnes
Categories Desserts Cakes Blueberry Cake Recipes
Time 8h45m
Yield 16
Number Of Ingredients 8
Steps:
- Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.
- In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.
- Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
- Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.
- The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
- Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 50.5 g, Fat 7.8 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 295.2 mg, Sugar 25.3 g
STARS & STRIPES TART
Steps:
- Heat oven to 400°F.
- Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and milk; beat at low speed until well mixed.
- Press dough onto bottom and 1/2 inch up sides of ungreased 13x9-inch baking pan. Prick bottom with fork. Bake 14-18 minutes or until lightly browned. Cool completely.
- Combine all filling ingredients in bowl. Beat at medium speed, scraping bowl often, until creamy. Spread over top of cooled crust. Cover; refrigerate 1-2 hours or until firm.
- Arrange fruit on filling in design of American flag just before serving, using strawberry halves for stripes and blueberries for stars. Brush fruit and filling with apple jelly.
Nutrition Facts : Calories 320 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 160 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
STARS AND STRIPES CAKE
Provided by Food Network
Categories dessert
Time 1h5m
Yield one 9 by 13 by 2-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and set a rack in the middle level. Butter and flour a 9 by 13 by 2-inch pan.
- Beat the butter by machine with the sugar. Beat in eggs one at a time. Beat in the extract. Mix the flour with the salt and baking soda and add it alternately to the batter with the sour cream, beginning and ending with the flour. Scrape down bowl and beater often during this stage of mixing.
- Scrape the batter into the prepared pan and bake the cake about 40 minutes, or until it is well risen and deep golden and a toothpick inserted in the center emerges clean.
- Cool the cake in the pan on a rack for a few minutes, then unmold and cool completely. Wrap cake tightly in plastic wrap for storage.
- For the whipped cream, combine all ingredients and whip on medium speed until stiff.
- To finish the cake, place the layer on a cardboard or platter and spread with the cream. Arrange the blueberries in the upper left corner of the cake, as on the starred field of a flag, then use the raspberries or strawberries to make the red stripes, leaving stripes of uncovered whipped cream between the stripes of berries. Chill cake until just before serving.
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
STARS AND STRIPES S'MORES CUPS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, mini marshmallows, graham cracker cereal, marshmallow fluff, red food coloring, blue food coloring, milk chocolate chips, red, white, and blue mixed sprinkles, red, white, and blue sparkler birthday candle
Provided by Jordan Kenna
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
Steps:
- Spray a 12-cup muffin tin with nonstick spray.
- In a large pot, melt the butter over medium heat.
- Add the marshmallows, and stir with a silicone spoon until completely melted.
- Add the graham cereal, and stir until evenly coated.
- Decrease the heat to low and leave the pot on the burner to keep the mixture warm.
- Using a 2-ounce ice cream scoop, transfer one scoop of the cereal mixture to a muffin cup. Let stand for 20 seconds to cool enough to handle, then use your fingers to press the ball into the bottom and up the side to mold it to the shape of the cup.
- Repeat with the remaining cereal mixture, working with one scoop at a time, then let all the cereal cups cool to room temperature. You will have about 2 scoops-worth of cereal mixture leftover. Discard or save for another use.
- Divide the marshmallow fluff evenly among 3 small bowls. Stir 1 teaspoon of water into each bowl of fluff. Stir the red food coloring into one bowl, and stir the blue food coloring into a second bowl. The third bowl will be plain white.
- Transfer each bowl of fluff to a small piping bag or plastic zip-top bag.
- Cut the bottoms or corners off each bag and fill 4 cereal cups with each color.
- Place the chocolate chips in a heatproof bowl and microwave until melted. Transfer the melted chocolate to a small piping bag or plastic zip-top bag.
- Cut the bottom or corner off the bag and drizzle the chocolate in a zigzag pattern over the top of each cup.
- Scatter the sprinkles evenly over each cup then refrigerate the cups to set the fluff filling, at least 30 minutes or up to 1 day.
- Stand a sparkler candle in the center of each cup, if you like, and light on fire just before serving.
- Enjoy!
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