Happy Birthday America!!
Why not get creative and fun this 4th of July with patriotic desserts? They’re easy to do, and great family fun.
Fourth of July Desserts – American Flag Tart
35 minute prep time, 10 minute cook time
- 1 package of sugar-cookie cookie dough, refrigerated
- 2 to 3 tablespoons milk
- 2 tablespoons softened butter
- 8 ounces softened cream cheese
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- Fresh strawberries, cut in half lengthwise
- Fresh blueberries
Preheat oven to 350 degrees and lightly grease a cookie sheet.
Press and stretch the raw cookie dough into the rectangular shape of the cookie sheet until it’s about 1/8 inch thick. Use your thumbs to create a scalloped border.
Bake 8 to 10 minutes – or until the edges begin to brown.
Remove the cookie sheet from the oven and let the cooked dough cool completely.
Mix the milk, butter, cream cheese, powdered sugar and lemon juice in a medium sized bowl. Beat together until fluffy. Add more milk if needed to help reach a good consistency for spreading.
Spread the mixture all over the cooled cookie dough except for on the scalloped border.
Now it’s time for the fruit. This part is simple and kids really seem to enjoy doing it.
Using the blueberries, create a square of stars in the upper left hand corner – just like an American Flag.
Next place the strawberries, flat side down, on the tart and arrange them into the 13 horizontal red stripes.
For an added touch, fill in the remaining white area in between the rows of strawberries with whipped cream (it’s easiest of you use the kind that comes in a can).
Cut into squares and enjoy. Serves 12.
When I think of a trifle, I think of the one Jennifer Aniston’s character Rachel Green made on Friends. This red, white, and blue trifle is nothing like that one, and tastes way better. And it doesn’t require cooking so it’s safe for children to help make.
Fourth of July Desserts – Red White and Blue Trifle
20 minute prep time, 0 minute cook time
- 1 1/2 cups whole milk, cold
- 4 serving size packages of instant pudding mix, cheesecake flavor
- 8 ounces frozen whipped topping, thawed
- 1 frozen loaf of pound cake, thawed
- 2 cups sliced strawberries or pitted cherries
- 1 cup raspberries
- 1 cup blueberries
- 1 cup sliced bananas
- 1/2 cup sliced toasted almonds
Combine the milk and pudding mix in a bowl and beat with an egg beater for 1 to 2 minutes, or until smooth. Fold in the thawed whipped topping.
Cut the thawed loaf of pound cake into 1/2 inch cubes. Place half of the cut cubes in the bottom of a glass serving bowl.
Layer half of the fruit and half of the pudding mixture onto the pound cake cubes.
Refrigerate for a least 2 hours before serving.
Sprinkle on the toasted almond slices. Serves 12.
Fourth of July Desserts – Patriotic Cupcakes
15 minute prep time, 35 minute cook time
- 1 package white cake mix, French vanilla is best
- 3 eggs
- 1 cup water
- 8 ounces room temperature cream cheese
- 1/2 cup confectioner’s sugar
- 1 teaspoon pure vanilla extract
- 2 cups fresh blueberries, the smaller the better
- 1/2 cup dried cherries
- 1/2 cup applesauce
- 1 roll of red fruit roll-up or fruit leather
Start by soaking the 1/2 cup of dried cherries in hot water for about 15 minutes, until they plump up. Drain thoroughly then dry with paper towels. Set aside.
Fill two muffin cooking sheets (to make 24 cupcakes) with muffin cups and preheat the oven to 350 degrees.
In a bowl, combine the cake mix, eggs, water, and applesauce. Mix with an electric blender on low for 30 seconds. Increase the speed to medium, beat for another 2 minutes.
Carefully fold in the rinsed, dried cherries.
Distribute the batter evenly among the 24 muffin cups. Place 5 blueberries on top of each uncooked cupcake, being careful not to mix or press the blueberries into the batter.
Bake for 18 to 20 minutes, or until lightly browned.
Very carefully remove each cupcake from the muffin sheet and place on wire racks. Set aside and cool to room temperature.
Beat the confectioner’s sugar and vanilla extract with the cream cheese until smooth. Spread the mixture on top of each cooled cupcake.
Use the remaining blueberries to create the American Flag’s stars in the upper left quarter of each cupcake.
To make the red stripes, cut the fruit roll up into strips 2 inches in length and 1/8 inch wide then place them on the cupcakes in rows.
Refrigerate until the frosting has set.
Have a great 4th of July and remember to BE SAFE!!