Posted 12:04 am Wednesday, June 27, 2012
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Star-Spangled Desserts
By CHRISTINE GARDNER
Food Editor
Celebrate the Fourth of July with some spectacular patriotic sweets that proudly display stars, stripes and red, white and blue.
Pies, ice cream, cherries and berries are traditional favorites that make a hot summer celebration sweet, cool and refreshing.
With these recipes your dessert becomes part of your patriotic décor and the ooh's and aah's you hear from your guests will be because of the dessert and not the fireworks.
Food Editor
Celebrate the Fourth of July with some spectacular patriotic sweets that proudly display stars, stripes and red, white and blue.
Pies, ice cream, cherries and berries are traditional favorites that make a hot summer celebration sweet, cool and refreshing.
With these recipes your dessert becomes part of your patriotic décor and the ooh's and aah's you hear from your guests will be because of the dessert and not the fireworks.
Chocolate Raspberry Ice Cream Cannolis
INGREDIENTS
1/2 gallon chocolate chip ice cream
1 cup raspberries
1 cup semi-sweet chocolate chips
1 box large cannoli shells
DIRECTIONS
Cut six of the raspberries in half and set aside. With the remaining raspberries, cut them into fourths. Allow the ice cream to soften on the counter for about an hour. Stir in the quartered raspberries and refreeze. Meanwhile, melt the chocolate chips in the microwave for 30 seconds. Stir until completely melted. Using a basting brush, paint the chocolate on the inside and around the edges of the cannolis. Refrigerate until chocolate is set. Using a small spoon, place the refrozen ice cream into each end of the cannolis until they are filled. Press the halved raspberries into the ice cream on each end of the cannolis. Freeze for at least an hour before serving.
1/2 gallon chocolate chip ice cream
1 cup raspberries
1 cup semi-sweet chocolate chips
1 box large cannoli shells
DIRECTIONS
Cut six of the raspberries in half and set aside. With the remaining raspberries, cut them into fourths. Allow the ice cream to soften on the counter for about an hour. Stir in the quartered raspberries and refreeze. Meanwhile, melt the chocolate chips in the microwave for 30 seconds. Stir until completely melted. Using a basting brush, paint the chocolate on the inside and around the edges of the cannolis. Refrigerate until chocolate is set. Using a small spoon, place the refrozen ice cream into each end of the cannolis until they are filled. Press the halved raspberries into the ice cream on each end of the cannolis. Freeze for at least an hour before serving.
Chocolate Cherry Brownies
INGREDIENTS
1 box brownie mix
1 cup cherries, pitted and quartered
1/2 cup cherry preserves
1 to 2 dozen whole pitted cherries
DIRECTIONS
Mix brownies according to package directions. Place the cherry preserves in a small bowl. Microwave for 20 seconds and stir to loosen. Add the preserves and the chopped cherries to the brownie mix and pour into a prepared 9 by 13 pan. Bake for 40 minutes at 350 degrees. Allow brownies to cool and place in the refrigerator for several hours or overnight. Carefully turn the brownies out of the pan onto a work surface and flip upright. Using a star shaped cookie cutter cut the brownies into a star. Top each star with a whole cherry. Garnish with powdered sugar.
1 box brownie mix
1 cup cherries, pitted and quartered
1/2 cup cherry preserves
1 to 2 dozen whole pitted cherries
DIRECTIONS
Mix brownies according to package directions. Place the cherry preserves in a small bowl. Microwave for 20 seconds and stir to loosen. Add the preserves and the chopped cherries to the brownie mix and pour into a prepared 9 by 13 pan. Bake for 40 minutes at 350 degrees. Allow brownies to cool and place in the refrigerator for several hours or overnight. Carefully turn the brownies out of the pan onto a work surface and flip upright. Using a star shaped cookie cutter cut the brownies into a star. Top each star with a whole cherry. Garnish with powdered sugar.
Strawberry-Blueberry Patriotic Pie
INGREDIENTS
1 sheet puff pastry
2 cups fresh blueberries
2 cups fresh strawberries, sliced
1/3 cup sugar
1 tablespoon lemon juice
2 tablespoons flour
1 egg
1 tablespoon water
DIRECTIONS
Thaw puff pastry according to package directions. On a floured work surface unfold the pastry sheet and roll out to a 14 inch by 14 inch square. Trim off any excess pastry and save the scraps. Place the dough in a pie plate and prick the dough with a fork all around the bottom and sides. In a large bowl combine the blueberries, strawberries, sugar, lemon juice and flour. Toss to combine. Pour the berry mixture into the pie plate. Take the corners of the dough and fold them up to meet in the middle. Press the folded edges together. Using the dough scraps, in the middle of the pie construct a star. Combine the egg and water in a small bowl and brush the top of the pie with the egg wash. Cut a few slits in the top of the pie for steam to release. Bake at 375 degrees for 30 to 45 minutes until crust is golden brown.
1 sheet puff pastry
2 cups fresh blueberries
2 cups fresh strawberries, sliced
1/3 cup sugar
1 tablespoon lemon juice
2 tablespoons flour
1 egg
1 tablespoon water
DIRECTIONS
Thaw puff pastry according to package directions. On a floured work surface unfold the pastry sheet and roll out to a 14 inch by 14 inch square. Trim off any excess pastry and save the scraps. Place the dough in a pie plate and prick the dough with a fork all around the bottom and sides. In a large bowl combine the blueberries, strawberries, sugar, lemon juice and flour. Toss to combine. Pour the berry mixture into the pie plate. Take the corners of the dough and fold them up to meet in the middle. Press the folded edges together. Using the dough scraps, in the middle of the pie construct a star. Combine the egg and water in a small bowl and brush the top of the pie with the egg wash. Cut a few slits in the top of the pie for steam to release. Bake at 375 degrees for 30 to 45 minutes until crust is golden brown.
Stars & Stripes Pillar Cakes
INGREDIENTS
3 boxes Duncan Hines Classic White cake mix
2 containers white frosting
Red & Blue food coloring
DIRECTIONS
Prepare cake mixes according to package directions. Leave one mix white, color another one red, and another one blue. Several drops of food coloring will need to be used to achieve the desired color. Pour the batter into 9x13 pans that have been greased and floured or lined on the bottom with wax paper. Bake until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool and then place in the refrigerator for several hours or overnight. Turn the cakes out onto a large, clean work surface. Using a serrated knife level off the top of the cakes and make each cake an even height. Using a three inch biscuit cutter cut the cakes into individual rounds. Place all of the blue rounds on a cutting board. Ice the tops of the blue cakes. Place the white round on top of the icing and ice the top of the white cakes, as well. Place the red rounds on top of the icing. Insert a wooden skewer that has been cut to the height of each pillar into the middle of the cakes to keep them from leaning. Place the remaining frosting in a piping bag fitted with a fluted tip. Using a cookie cutter as your guide, pipe a star on the top of each cake. Top with sprinkles or other patriotic decorations. Refrigerate until ready to serve so that the icing has a chance to set.
3 boxes Duncan Hines Classic White cake mix
2 containers white frosting
Red & Blue food coloring
DIRECTIONS
Prepare cake mixes according to package directions. Leave one mix white, color another one red, and another one blue. Several drops of food coloring will need to be used to achieve the desired color. Pour the batter into 9x13 pans that have been greased and floured or lined on the bottom with wax paper. Bake until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool and then place in the refrigerator for several hours or overnight. Turn the cakes out onto a large, clean work surface. Using a serrated knife level off the top of the cakes and make each cake an even height. Using a three inch biscuit cutter cut the cakes into individual rounds. Place all of the blue rounds on a cutting board. Ice the tops of the blue cakes. Place the white round on top of the icing and ice the top of the white cakes, as well. Place the red rounds on top of the icing. Insert a wooden skewer that has been cut to the height of each pillar into the middle of the cakes to keep them from leaning. Place the remaining frosting in a piping bag fitted with a fluted tip. Using a cookie cutter as your guide, pipe a star on the top of each cake. Top with sprinkles or other patriotic decorations. Refrigerate until ready to serve so that the icing has a chance to set.
Chocolate Cherry Brownies
INGREDIENTS
1 box brownie mix
1 cup cherries, pitted and quartered
1/2 cup cherry preserves
1 to 2 dozen whole pitted cherries
DIRECTIONS
Mix brownies according to package directions. Place the cherry preserves in a small bowl. Microwave for 20 seconds and stir to loosen. Add the preserves and the chopped cherries to the brownie mix and pour into a prepared 9 by 13 pan. Bake for 40 minutes at 350 degrees. Allow brownies to cool and place in the refrigerator for several hours or overnight. Carefully turn the brownies out of the pan onto a work surface and flip upright. Using a star shaped cookie cutter cut the brownies into a star. Top each star with a whole cherry. Garnish with powdered sugar.
Recipes by Christine Gardner
1 box brownie mix
1 cup cherries, pitted and quartered
1/2 cup cherry preserves
1 to 2 dozen whole pitted cherries
DIRECTIONS
Mix brownies according to package directions. Place the cherry preserves in a small bowl. Microwave for 20 seconds and stir to loosen. Add the preserves and the chopped cherries to the brownie mix and pour into a prepared 9 by 13 pan. Bake for 40 minutes at 350 degrees. Allow brownies to cool and place in the refrigerator for several hours or overnight. Carefully turn the brownies out of the pan onto a work surface and flip upright. Using a star shaped cookie cutter cut the brownies into a star. Top each star with a whole cherry. Garnish with powdered sugar.
Recipes by Christine Gardner
