Red, White, and Blue Stars

Red, White, and Blue Stars

From MarthaStewart.com

Ingredients

5 cups cake flour (not self-rising), plus more for surface
2 teaspoons baking powder
1 1/2 teaspoons salt
12 ounces (3 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
4 large egg yolks
1 tablespoon pure vanilla extract
2 tablespoons heavy cream, plus more for brushing
3/4 cup raspberry jam
3/4 cup blueberry jam
2 tablespoons sanding sugar

Directions

Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).

On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.

Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.

Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.

Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.

Red, White, and Blue Parfaits

Red, White, and Blue Parfaits

From MarthaSteward.com

Ingredients

4 1/2 pounds fresh red currants, stemmed
3 cups sugar
3 envelopes unflavored gelatin (about 6 3/4 teaspoons)
2 envelopes unflavored gelatin (about 4 1/2 teaspoons)
3 1/2 cups whole milk
1 cup heavy cream
3/4 cup sugar
1 1/2 pounds fresh blueberries
2 ounces fresh currants, on the stem

Directions

Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.

Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.

Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.

Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.

Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.

Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.

To serve, top each parfait with blueberries and currants, dividing evenly.

Blueberry Tart

Blueberry Tart

From RealSimple.com

Ingredients
flour for the work surface
1 8-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons confectioners' sugar
2 cups blueberries

Directions
Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.

Berry Shortcakes

Berry Shortcakes
From RealSimple.com

Ingredients
2 pounds berries (such as raspberries, blueberries, or sliced strawberries)
1/3 cup plus 2 tablespoons granulated sugar
1 cup heavy cream
8 biscuits, store-bought or made from a mix

Directions
In a large bowl, toss the berries and 1/3 cup of the sugar. Let sit for at least 15 minutes (and up to 4 hours, refrigerated).
In a medium bowl, beat the cream and the remaining 2 tablespoons of sugar until soft peaks form.
Split the biscuits in half. Spoon the berries and whipped cream on the bottom halves and sandwich with the tops.

KFC Potato Salad

KFC Potato Salad
By: Todd Wilbur

Here's a simple clone for the potato salad that is purchased as a side dish from America's largest fast food chicken chain. Some of the skin is left on the potatoes in the real thing, so you don't have to peel them too thoroughly (great news for lazy cooks like me!). Just be sure to chop your potatoes into cubes that are approximately 1/2-inch thick, and then let the salad marinate for at least 4 hours so that the flavors can properly develop. If you let the salad chill overnight, it tastes even better. Tune in for more KFC clone recipes each week this month!

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper dash salt

1. Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7-10 minutes. The potato chucks should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water.
2. In a medium bowl, combine remaining ingredients and whisk until smooth.
3. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well-combined.
4. Cover and chill for at least 4 hours. Overnight is best. (http://www.topsecretrecipes.com) Makes 6 cups (about 8 servings).

Patriotic Frozen Delight

Patriotic Frozen Delight
by: Taste of Home

SERVINGS: 12
TIME: Prep: 10 min. + freezing

Ingredients:
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups (16 ounces) plain yogurt
2 cups miniature marshmallows
1/2 cup chopped pecans
1 cup sliced fresh strawberries
1 cup fresh blueberries

Directions:
In a bowl, combine milk, lemon juice and peel. Stir in yogurt, marshmallows and pecans. Spread half into an ungreased 11-in. x 7-in. dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries. Cover and freeze. Remove from the freezer 15-20 minutes before serving.

Nutrition Facts
One serving:(prepared with fat-free sweetened condensed milk and nonfat yogurt)
Calories: 185
Fat:4 g
Saturated Fat:0 g
Cholesterol:3 mg
Sodium:71 mg
Carbohydrate:34 g
Fiber:0 g
Protein:6 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.

Patriotic Gelatin Salad

Patriotic Gelatin Salad
from: Taste of Home
Almost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme. —Sue Gronholz, Columbus, Ohio

SERVINGS: 16
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 20 min. + chilling

Ingredients:
2 packages (3 ounces each) berry blue gelatin
2 packages (3 ounces each) strawberry gelatin
4 cups boiling water, divided
2-1/2 cups cold water, divided
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar
2 cups (16 ounces) sour cream
2 teaspoons vanilla extract

Directions:
In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight.

Yield: 16 servings.

Nutrition Facts
One serving:1 piece (prepared with sugar-free gelatins, sugar substitute, fat-free milk and reduced-fat sour cream)
Calories: 69
Fat:3 g
Saturated Fat:2 g
Cholesterol:11 mg
Sodium:84 mg
Carbohydrate:5 g
Fiber:0 g
Protein:5 g
Diabetic Exchange:1/2 starch, 1/2 fat.

Patriotic Taco Salad

Patriotic Taco Salad
from: Taste of Home's Holiday & Celebrations Cookbook
One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville, California


SERVINGS: 8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 20 min.

Ingredients:
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. x 2-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings. *Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

Patriotic and Therapeutic Strawberry Preserves (crockpot)

Patriotic and Therapeutic Strawberry Preserves Recipe
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist
by:cdkitchen.com

Ingredients:
1 1/2 quart red, ripe strawberries
5 cups sugar
1/3 cup lemon juice

Directions:

Wash and remove stems from strawberries. Place in crockpot. Stir in sugar and lemon juice. Cover and cook on HIGH for 2 1/2 hours, stirring twice.

Uncover, and cook additional 2 hours, or until preserves have thickened. Stir occasionally. Store preserves in sealed container in refrigerator for up to 2 weeks, or in freezer for up to 2 months.

Red, White and Blue Shortcake Stars

Red, White and Blue Shortcake Stars
Celebrate with strawberry, blueberry and whipped cream shortcakes, family fun for patriotic holidays or any occasion.
by: Betty Crocker

Prep Time:15 min
Start to Finish:1 hr 25 min
Makes:12 servings

1 1/2 quarts strawberries, sliced (6 cups)
1 1/2 cups granulated sugar
4 2/3 cups Original Bisquick® mix
1 cup milk
1/2 cup chopped dried cherries
6 tablespoons granulated sugar
6 tablespoons butter or margarine, melted
2 cups blueberries
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar

1. Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
2. Heat oven to 425ºF. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms.
3. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
4. Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.

Nutrition Information

1 Serving: Calories 460 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 20 mg; Sodium 750 mg; Total Carbohydrate 72 g (Dietary Fiber 3 g); Protein 5 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 84 %; Calcium 12 %; Iron 10 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Do-Ahead Tip
Get a jump start on making shortcake! Before baking, cover and refrigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours.

Substitution
Try fresh raspberries instead of strawberries, or ditch the red, white and blue theme and use blackberries, sliced peaches or even sliced plums!

Success
Shortcakes contain a lot of sugar, so having a dark bottom crust is normal. Be sure to place the cookie sheet in the center of the oven to ensure even browning.

Red, White and Blue Cookies

Red, White and Blue Cookies
Show your colors rolled up in an easy buttery cookie.
by: Betty Crocker

Prep Time:1 hr 10 min
Start to Finish:2 hr 20 min
Makes:6 dozen cookies

1 cup granulated sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups Gold Medal® all-purpose flour
2 tablespoons red colored sugars
2 tablespoons blue colored sugars

1. Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
2. Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
3. Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
4. Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Information

1 Serving: Calories 50 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 20 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Stars and Stripes Cake

Stars and Stripes Cake
Ready, set, celebrate! An all-American cake like this is all the reason you need for a get-together.
by: Betty Crocker

Prep Time:10 min
Start to Finish:2 hr
Makes:12 servings


1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint fresh strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
2. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Nutrition Information

1 Serving: Calories 430 (Calories from Fat 170); Total Fat 19g (Saturated Fat 5g, Trans Fat 4g); Cholesterol 55mg; Sodium 390mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 43g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 15%; Calcium 8%; Iron 6% Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

4th of July Trifle

4th of July Trifle
by: Julia Jezowski

Ingredients:
Vanilla Pudding (you can use instant)
Whipping Cream (whipped)
ANgel Food Cake (broken into pieces)
strawberries (cut up)
blueberries

Directions:
You will layer these ingredients into the clear class bowl. First put a layer of angel food cake, after that leayer some vanilla pudding, then comes strawberries. Next put more angel food cake, then vanilla pudding, and then blueberries. Repeat until you reach the top! For your last layer put the angel food cake, then whipped cream and on the top, we usually make a flag with the strawberries and blueberries. It is a family favorite!

Easy Flag Cake

Easy Flag Cake
from: Rebecca McGuigan

2 pints of strawberries
1 recipe of your favorite white or yellow cake (mix or from scratch, your choice)
1 1/3 C of blueberries
1 tub of whipped topping

Serves 12

Mix up and bake your favorite cake mix or recipe. Let cool.

Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.

Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.