Five Desserts for a Fabulous Fourth

1. Flag Cake.

This recipe from Food Network chef Ina Garten uses fresh ingredients and in-season produce for a cake that is both star-spangled and scrumptious.

Ingredients

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature

3 cups sugar

6 extra-large eggs at room temperature

1 cup sour cream at room temperature

1 1/2 teaspoons pure vanilla extract

3 cups flour

1/3 cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

For the icing: 1 pound (4 sticks) unsalted butter at room temperature

1 1/2 pounds cream cheese at room temperature

1 pound confectioners' sugar, sifted

1 1/2 teaspoons pure vanilla extract

To assemble:

2 half-pints blueberries

3 half-pints raspberries

Directions

Heat the oven to 350 degrees.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy.

On medium speed, add the eggs, two at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl.

With the mixer on low speed, add the flour mixture to the butter mixture until just combined.

Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three-fourths of the icing on the top of the cooled sheet cake.

Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

2. Red, White and Blue Trifle.

This recipe from Food Network chef Sandra Lee is in line with her famous semi-homemade style, mixing prepackaged ingredients with fresh produce. It’s both yummy and gorgeous when served in a glass dish.

Ingredients

1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)

1 (16-ounce) tub whipped topping

2 pints blueberries

1 pint strawberries, tops removed

Directions

Bake the red velvet cake mix according to package directions and allow to cool.

Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.

Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.

Layer about 1 1/2 pints of the blueberries on top of whipped topping.

Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.

Using a spatula, spread remaining whipped topping over the cakes pieces.

Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

3. Strawberry Pretzel Salad.

This recipe from Food Network chef Paula Deen adds in crushed pineapple to a local favorite seen on many Peters Patch picnic tables. It’s hard to go wrong with salt, sugar and whipped cream in Southwestern Pennsylvania.

Ingredients

2 cups crushed pretzels

3/4 cup melted butter

3 tablespoons sugar, plus 3/4 cup sugar

1 (8-ounce) package cream cheese

1 (8-ounce) container whipped topping

2 (3-ounce) packages strawberry gelatin dessert mix

2 cups boiling water

2 (10-ounce) packages frozen strawberries

1 (8-ounce) can crushed pineapple Whipped topping or whipped cream, to garnish

Directions

Preheat oven to 400 degrees.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.

Press this mixture into a 9 by 13-inch pan and bake for 7 minutes.

Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust.

Refrigerate until well chilled. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture.

Refrigerate until serving time. To serve, cut slices and serve with a dollop of whipped topping.

4. Fruit Tart Flag.

This recipe from Food Network Magazine is the perfect pot-luck partner when you’re pressed for time. These little cups of fruit and cream are heavenly and will be gobbled up by guests quickly.

Directions

Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream (recipe below), then arrange on a tray and top with blueberries and halved strawberry slices to create stars and stripes.

Mascarpone Cream: Beat an 8-ounce container of mascarpone cheese and 3 tablespoons confectioners' sugar with a mixer until smooth. Gently fold in 1/2 cup freshly whipped cream.

5. Blueberry Buckle.

This recipe from Food Network chef Alton Brown combines sweet blueberries with a touch of savory nutmeg for a dessert that can easily be enjoyed alongside hot coffee or iced tea.

Ingredients For the cake:

Nonstick cooking spray

9 ounces cake flour

approximately 2 cups

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon ground ginger

2 ounces unsalted butter, room temperature

5 1/4 ounces sugar

approximately 3/4 cup

1 large egg

1/2 cup whole milk

15 ounces fresh whole blueberries, approximately 3 cups

For the topping:

3 1/2 ounces sugar (approximately 1/2 cup)

1 1/2 ounces cake flour (approximately 1/3 cup)

1/2 teaspoon freshly ground nutmeg

2 ounces unsalted butter, chilled and cubed

Directions

For the cake: Preheat the oven to 375 degrees.

Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.

In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.

In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute.

Add the egg and beat until well incorporated, approximately 30 seconds.

Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of themilk and beat until incorporated.

Repeat, alternating flour and milk until everything has combined.

Gently stir in the blueberries and pour the mixture into the prepared baking dish

For the topping:

In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture.

Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

Related Topics: , , and