Desserts for Independence Day, Anyone?

[valchemist]

Anyone care to share what they plan to make for dessert for the Fourth of July?

I will be going to my parents' house for a BBQ and I will be bringing the dessert. But I haven't decided what I want to take yet. I will probably take two things.

I was thinking about taking the Strawberry Pretzel Dessert (posted by Shannon, I think) or some variation of that. But I am quite sure that not everyone in my family will go for that. So I am thinking of taking something else. Maybe I will copy Meg O'C and take some S'mores Bars.

Anyone have other ideas? Has anyone tried (or seen recipes for) any great desserts lately?

[valchemist]

Oh, I just remembered. A recent BA had a yummy looking Red Velvet Cake recipe. It was all dolled up to look very patriotic -- red cake, white cream cheese frosting, and blueberries for garnish.

I have never made a red velvet cake....

hmmm...

editing to add the picture and recipe...

http://food.epicurious.com/db/recipes/photos/108256.jpg

RED VELVET CAKE WITH RASPBERRIES AND BLUEBERRIES

This cake is a southern tradition for festive occasions. It can be completely assembled and chilled one day before serving.

Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar

3 1/2-pint baskets fresh raspberries
3 1/2-pint baskets fresh blueberries

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

Makes 12 servings.


Bon Appétit
June 2003
Adapted from B. Smith

[Chocolate Rose]

Val, that cake looks gorgeous!

I was also planning to make 2 desserts - the Strawberry-Almond Cream Tart and the Cappuccino Fudge Cheesecake

But, I got a call yesterday that someone else is going to be covering the desserts. That's nice because it's less for me to do but those are two recipes I REALLY wanted to try.:D

I did decide that I would make the Low-Fat Kahlua Dip w/strawberries as a snack for sometime during the day, though.:)

[erin elizabeth]

That does look fitting..Ina Garten had a flag cake on the last show I caught. Just a sponge/normal yellow cake in a sheet pan decorated with piped icing, blueberries, and raspberries to resemble a flag. Along those lines, you could make strawberry shortcake with a few blueberries and whipped cream for the red white and blue effect, too. And I am always a big fan of s'mores and a huge cold watermelon--though I know they don't technically fill the definition of "make dessert" :) I can't for the life of me remember what we had last year!

[Linda in MO]

This is yummy! You could always add some blueberries to it.

* Exported from MasterCook *

Strawberry Cheesecake Trifle

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts strawberries -- sliced (2 to 2 1/2)
2 Tablespoons sugar -- (2 to 3)
1 to 3 almond extract -- OPTIONAL (I only like a little or either I just use vanilla)
1 large 10 inch angel food cake -- torn into pieces
2 --8 oz. blocks light cream cheese,
softened
2 cups powdered sugar
1 cup light sour cream
1 large tub or 2 small tubs light Cool Whip
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Mix strawberries with the 2-3 T. sugar and almond extract, if using. Set aside.

Mix cream cheese, sour cream, powdered sugar, vanilla and almond extract. Fold in Cool Whip.

You can either mix everything together at this point or (this is what I do)---layer everything in a large clear glass bowl in this order: 1/2 cake pieces, 1/2 strawberries, 1/2 cream cheese mixture, repeat layers.

You might want to decorate the top with additional strawberries and/or Cool Whip. Refrigerate.


Serving Ideas : You can make individual trifles by making them in 9 oz. clear plastic cups made by Solo. I used a 1/2 flat of strawberries and sugar to taste. I layered strawberries in the bottom of the cup, then the angel food cake mixture, then more strawberries. Garnish with additional Cool Whip if desired. This made a maximum of 26.

NOTES : I have also cut the recipe in half and just used a small angel food cake. I've also substitued 2 cans cherry pie filling for the strawberries, which is good but I like the strawberries better.

[Vicanddi]

Val, that cake looks absolutely scrumptious! I think if you have the time, you should make it. The recipe doesn't sound too difficult, which is surprising after looking at the cake. Think of all the oohs and awes you will get!

Lucky for me, I don't have to make anything for 4th of July. We are going to my DH's hometown, a 10 hour drive away, and that is when his reunion is. So, I get to be off the hook! I'm sure I'll help out with whatever is being planned, but I don't have to bring anything! :D

[valchemist]

I have been wanting to make that strawberry almond tart, actually. thanks for reminding me.

I love how those flag cakes look. I don't like whipped cream type frostings -- too light and fluffy for me. I could always do a cream cheese frosting.

Linda, that trifle looks great. I don't have a trifle bowl. I could do it in any old bowl, but it just wouldn't be the same. (and since I am travelling, I can't do it as parfaits.) but I will save that recipe for "someday."

[funnybone]

I was planning on making that Blueberry no-bake Cheesecake from BA, but it looks like we will be away for the 4th weekend. I'll have to find another time for it.:( :mad:

[sneezles]

I made this one last year and it was very easy and very tasty and disappeared very quickly so I'm thinking of doing it again...it looks long and complicated but it's really not.

http://www.epicurious.com/db/recipes/photos/106760.jpg

BERRY TART WITH GINGER CREAM

Don't worry — you won't need a giant oven for this king-size tart. It's made in 4 quadrants, baked one at a time. And because the recipe uses packaged puff pastry, it's fairly simple to prepare.
Active time: 1 hr Start to finish: 2 1/2 hr

2 large egg yolks
4 tablespoons water
4 (17 1/4-oz) packages frozen puff pastry sheets, thawed but kept chilled
2 (8-oz) packages cream cheese
1/2 cup granulated sugar
1/2 cup chopped crystallized ginger (4 oz)
2 pt strawberries (1 lb), hulled, then halved or quartered if large
3/4 cup red currant jelly
4 pt blueberries (2 1/2 lb)

Garnish: confectioners sugar
Special equipment: parchment paper and a large flat board (at least 20 inches square) for serving

Prepare and bake pastry in 4 quadrants:
Stir together yolks and 2 tablespoons water for egg wash. Put a baking sheet in freezer.

Unfold 1 pastry sheet on a 12-inch square of parchment and brush all over with egg wash. ***** entire surface evenly with a fork.

Unfold a second pastry sheet on a cutting board and cut out a 1 1/4-inch-wide right-angle strip along 2 adjacent edges with a sharp small knife, reserving remaining square for another use. Place right angle on 1 corner on top of 2 adjacent edges of pricked pastry to form first quadrant of tart. Transfer pastry on parchment to baking sheet in freezer and chill until firm, about 10 minutes.

Transfer pastry on parchment from freezer to cutting board and trim a 1/4-inch-wide strip from all 4 edges using tip of small knife and a ruler and cutting all the way through pastry. Make 1/4-inch-long vertical cuts through double layers of edge about 1/2 inch apart (to help sides rise evenly).

Return pastry on parchment to baking sheet in freezer and chill until firm but not solid, about 10 minutes more.

Preheat oven to 450°F and heat another baking sheet on lowest rack in oven until hot, about 2 minutes.

Remove baking sheet from oven and transfer pastry on parchment from freezer to hot sheet. Bake pastry on lowest rack of oven until puffed and deep golden brown (a little darker than usual so double edges are cooked through), 14 to 16 minutes. Transfer pastry on parchment to a rack to cool.

Repeat procedure with remaining 3 packages puff pastry to make remaining 3 quadrants of tart.

Make ginger cream:
Blend cream cheese and granulated sugar in a food processor until sugar is dissolved and mixture is smooth. Add ginger and pulse until finely chopped and mixture is combined well.

Prepare fruit and assemble tart:
If very puffed, gently flatten inner parts of pastry (single layer) slightly with your palm. Fit quadrants together on flat board to form a giant square tart shell, trimming inside edges of each quadrant slightly with a serrated knife to help quadrants fit together smoothly. "Glue" inner edges together with a little ginger cream, then spread remaining ginger cream evenly over tart, leaving double edges as a border.

Arrange strawberries in a decorative pattern over cream. Bring jelly to a boil with remaining 2 tablespoons water, whisking until smooth, then simmer glaze 1 minute. Toss three fourths of glaze with blueberries in a large bowl and spoon blueberries onto tart to cover cream between strawberries, mounding slightly. Brush strawberries with remaining glaze.

Cooks' notes:
• All 4 quadrants of pastry can be prepared (but not baked) 1 day ahead and stacked in freezer between sheets of parchment paper. Let each section stand at room temperature until no longer frozen solid but still firm, about 5 minutes, before baking.
• Ginger cream can be made 1 day ahead and chilled, covered.
• Assembled tart can be kept at cool room temperature 3 hours before serving.

Makes 16 to 24 servings.


Gourmet
July 2002

[wallycat]

My DH loves cherry pie no matter what the occasion :D

I was thinking something light and summery rather than 4th of july-ish...like lemon squares. That should be easy to transport.

Soooo many choices.
I was just watching Nigella Lawson making a blackberry trifle with Lemoncello and mascarpone cheese...mmmmmmmm.

Editing to say I was just craving the Monkey Bars from CL...maybe a double batch of that.
OK, i'm leaving this thread; I'm starting to drool :rolleyes:

[Tina V]

I was wondering for any of you bakers with experience lightening recipes, whether you think there's any way I could lighten the Red Velvet Cake from Bon Apetit that Val posted above? I've never made a cake in myself actually, but I'm pretty tempted to make it for the party I'm having on July 3. I was thinking at the least, maybe subbing in low-fat cream cheese for the frosting? Any other suggestions, or comments on how this might change the consistency?

-Tina

[MiMo]

Val, I have never tried the following recipe, but it's from a friend who loves it. I just can't imagine what this tastes like, but it seems to get raves from a lot of people here on this board and elsewhere. (Please post a review if you try it.)

Strawberry Pretzel Salad

3 cups crushed salted pretzels
1/2 cup (1 stick) melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
2 cups (8 ounces) whipped topping, thawed
2 (3-ounce) packages strawberry gelatin
2 cups boiling water
1 pkg. (16 oz.) sliced frozen strawberries (do NOT thaw)
Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees F.
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 pour over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of whipped topping.

Yield: 8 to 10 servings

[MiMo]

I am taking the following to my friend's Fourth of July BBQ. Not light at all, but I have made this once before and it is delicious and super simple to make.

Tres Leches: Three Milk Cake

1 yellow cake mix (with pudding), baked as directed in 13 by 9-inch pan

For topping mixture:
1 12 oz. can evaporated milk (I used fat free)
1 14 oz. can sweetened condensed milk (I used fat free)
1 pint heavy whipping cream
1/2 cup rum (or to taste)

To finish:
Whipped cream, to cover cake
5 ounces sweetened coconut

Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator (at least two hours).
Cover with whipped cream and sprinkle sweetened coconut over top of cake.

OPTIONAL: Add macadamia nuts, cherries and/or pineapple.

Yield: 10 to 12 servings

[MiMo]

Another NOT LIGHT recipe, but it is good...

Raspberry Cheesecake Bars

2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1/3 cup light corn syrup
2 packages (8 ounces each) cream cheese, softened
3 eggs
1 cup light corn syrup
2 teaspoons vanilla
3/4 cup raspberry or strawberry jam
Powdered sugar, if desired


1. Heat oven to 375ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.

2. Beat flour, granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. Press evenly in pan.

3. Beat cream cheese in medium bowl until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.

4. Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 minutes. Refrigerate at least 3 hours until chilled.

5. For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.

[MiMo]

I haven't found anybody who doesn't love these bars...

Malted Mocha Bars

2/3 cup butter, softened
2/3 cup packed brown sugar
1-1/4 cups all-purpose flour
Nonstick cooking spray
3 eggs, beaten
1/3 cup granulated sugar
4 teaspoons vanilla extract, divided
1-1/2 cups flaked coconut
3/4 cup chocolate malted milk powder
1/4 cup all-purpose flour
2 teaspoons instant espresso powder or instant coffee crystals, divided
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups sifted powdered sugar
3 tablespoons chocolate malted milk powder
1 tablespoon boiling water

Preheat oven to 350 degrees F. In a mixing bowl stir together butter, brown sugar, and the 1-1/4 cups flour until smooth. If necessary, gently knead to blend. Coat a 13x9x2-inch baking pan with nonstick cooking spray; pat flour mixture into the bottom of pan. Bake for 15 minutes or until just set. Meanwhile, beat together eggs, granulated sugar, and 2 teaspoons of the vanilla extract. Stir in coconut, the 3/4 cup malted milk powder, the 1/4 cup flour, 1-1/2 teaspoons of the espresso powder or coffee crystals, baking powder, and salt. Carefully spread mixture on top of baked layer. Bake 20 to 25 minutes more or until set. Cool on a wire rack. In a medium bowl beat together powdered sugar, the 3 tablespoons malted milk powder, the remaining 2 teaspoons vanilla extract, the remaining 1/2 teaspoon espresso powder or coffee crystals, and boiling water. If necessary, beat in a little additional boiling water until icing is of spreading consistency. Spread over cooled bars.

Yield: Makes 36 bars.

[valchemist]

Originally posted by Tina V
I was wondering for any of you bakers with experience lightening recipes, whether you think there's any way I could lighten the Red Velvet Cake from Bon Apetit that Val posted above? I've never made a cake in myself actually, but I'm pretty tempted to make it for the party I'm having on July 3. I was thinking at the least, maybe subbing in low-fat cream cheese for the frosting? Any other suggestions, or comments on how this might change the consistency?

-Tina

I don't usually lighten dessert recipes so I am not the one to answer. But I will throw my 2 cents in anyway. I noticed that the reviews for this cake on the Epicurious website were mainly VERY good. A few people, though, said the cake was a bit dry and one or two people actually added a bit of oil or extra eggs to the cake. I personally wouldn't try to lighten this cake other than to sub lowfat cream cheese in the frosting.

[valchemist]

MiMo,
those recipes really look great! thanks for sharing them. I will put them in my "to try" file.
Val

[Peggy C.]

Val I made strawberry shortcake a few weeks ago for father's day. I made a blueberry sauce from this months BA to go on it. Very yummy. The recipe is here somewhere. If you need it and can't find it let me know. But if you're making the pretzel salad (which is really yummy!) than you probably don't want to do another fruit dessert.

[valchemist]

Peggy,
that sounds like a great idea for the 4th. I am sure it would go over well. I think I will take one berry type dessert and one other dessert. not sure which berry dessert I will choose. there are so many good ones.
Val

[MiMo]

The following recipe is from the Cake Mix Doctor. It's not exactly 100% homemade, but it sounds pretty good. (I haven't tried it, so I cannot vouch for it.) I bet they would be really cute topped with blueberries, raspberries, or strawberries.

Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting

24 paper liners for muffin pans
1 package German chocolate cake mix with pudding -- (18.25 ounces)
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
3 large eggs
1 bottle red food coloring -- (1 ounce)
1 teaspoon pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 muffin cups with paper liners. Set the pans aside.
2. Place the cake mix, sour cream, water, oil, eggs, food coloring, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Spoon the batter into the lined muffin cups, filling each liner two thirds of the way full. Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

4. Meanwhile, prepare the White Chocolate Cream Cheese Frosting.

5. With a long metal spatula, spread a heaping tablespoon of frosting on each cupcake until smooth. Serve. Place these cupcakes, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then store them, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week.


White Chocolate Cream Cheese Frosting

6 ounces white chocolate -- coarsely chopped
1 package cream cheese -- (8 ounces) at room
temperature
4 tablespoons butter -- (1/2 stick) at room
temperature
1 teaspoon pure vanilla extract
3 cups confectioners' sugar -- sifted

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the vanilla and 2 1/2 cups of the confectioners' sugar, and blend on low speed until the sugar is incorporated, 30 seconds more. Add more sugar as needed to make the frosting spreadable. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more.

[claire797]

Mimo,

I've tried that Cake Mix Doctor recipe. It's pretty good, but it's more like a chocolate cake than a red velvet cake. There's another red velvet cake in The Chocolate Cake Mix Doctor that's even better. She uses white cake as a base, some cocoa, and either sour cream or buttermilk. In fact, I think I may have posted it before. I'll try to find it.

Tina V, I've not yet found a light red velvet cake, but I did find these light red velvet brownies. The recipe sounds pretty good.

http://www.bellaonline.com/articles/art5871.asp

[kristalsnow7]

Originally posted by Tina V
I was wondering for any of you bakers with experience lightening recipes, whether you think there's any way I could lighten the Red Velvet Cake from Bon Apetit that Val posted above? I've never made a cake in myself actually, but I'm pretty tempted to make it for the party I'm having on July 3. I was thinking at the least, maybe subbing in low-fat cream cheese for the frosting? Any other suggestions, or comments on how this might change the consistency?

-Tina

That picture had me drooling (!) and I wondered the same thing, too. I found a recipe for a Red Velvet Cake from Cooking Light, and the reviews were favorable. Maybe you could make the CL cake, and tinker with the frosting from the BA recipe? Has anyone on the BB made the CL Red Velvet Cake? I'm thinking of trying it....

Here's a link to the recipe and reviews.

Red Velvet Cake (http://recipe.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=223468)

Kristal

[MiMo]

Originally posted by claire797
Mimo,

I've tried that Cake Mix Doctor recipe. It's pretty good, but it's more like a chocolate cake than a red velvet cake. There's another red velvet cake in The Chocolate Cake Mix Doctor that's even better. She uses white cake as a base, some cocoa, and either sour cream or buttermilk. In fact, I think I may have posted it before. I'll try to find it.

Tina V, I've not yet found a light red velvet cake, but I did find these light red velvet brownies. The recipe sounds pretty good.

http://www.bellaonline.com/articles/art5871.asp

Claire,

Those brownies sound good and quite unique...that's why I have a mission to make them now. Now I just have to nab some prune baby food the next time I go to my friend's house. :D

[valchemist]

MiMo,
those Malted Mocha Bars sound so good. I was looking for the chocolate malt powder in the store but couldn't find it. :( I just could find the regular malt powder. do you find the chocolate kind easily?
Val

[claire797]

Originally posted by MiMo


Claire,

Those brownies sound good and quite unique...that's why I have a mission to make them now. Now I just have to nab some prune baby food the next time I go to my friend's house. :D

Mimo, I will be quite interested in hearing how they turn out! I've been intrigued by that recipe for awhile now.

Val, I've seen Carnation Chocolate Malted Milk powder in the cocoa aisle with the regular malted milk powder. Your store may not sell it.

[lonetree1353]

valchemist
Could you use Ovaltine Chocolate malt drink mix? In British Columbia this is the only "malt powder" that I have been able to find.

Maureen

[valchemist]

I have bought carnation brand regular malt powder in the past, but I haven't seen the chocolate kind. I actually have ovaltine in my cupboard (DH likes it). I didn't even know that was "malty" since I never have had it.

[kima]

Originally posted by lonetree1353
valchemist
Could you use Ovaltine Chocolate malt drink mix? In British Columbia this is the only "malt powder" that I have been able to find.

Maureen


Another Maureen in Victoria????? I am not alone anymore!!! Welcome to the BB lonetree1353!!!!


yep my name is Maureen and I do live in our fair city!!! I 'd love to see you around here ALOT!!!:)

[lonetree1353]

Thanks so much for the welcome, Kima....

[claire797]

Originally posted by valchemist
I have bought carnation brand regular malt powder in the past, but I haven't seen the chocolate kind. I actually have ovaltine in my cupboard (DH likes it). I didn't even know that was "malty" since I never have had it.

Val, there's regular Ovaltine and then there's Ovalitine malt powder. I think you might have regular Ovaltine.

If your store sells Carnation Chocolate Malt Powder, you will find it right next to the regular flavored Carnation Malt Powder. Jar looks the same.

[Meg O'C]

Wow, Val! That cake is gorgeous! I will have to try it sometime soon while the berries are still in season. Lots of good ideas on this thread!

Since we're having a fairly large crowd (25+) for our bbq I am planning on desserts that I can really stretch for many people. I am going to make one or two of the wonderful s'mores desserts offered up in response to my inquiry earlier this week. I was also planning on doing something with Knox gelatin - some sort of fruity red jello in a 9X13 pan that I can top with blueberries and whipped cream for a flag look - I've seen this done before but don't really have a recipe so I'll be winging it. My nephews are big jello fans so that dessert is really geared toward the kids. Also my sister is bringing rice krispie treats. I think I'll be covered with the s'mores dessert(s), rice krispie treats and jello thing. I will probably cut up some watermelon and serve that too.

[matt]

Last year or the year before i made the Rasberry Tart. You use pound cake or angle food cake. You create a layered effect. You use amaretto and blueberries and rasberries and the cake looks like the american flag.. It is actually quite easy and very very yummie. I can provide the recipe if anyone is interested. I am at a friends house baby siting however i will check in the morning. It is from the 97 annual if i remember right.
Matt

[Chocolate Rose]

Val, I was going over my notes for the 4th and I had forgotten that I had originally planned a third dessert: the Raspberry Sorbet amd Meringue Sandwiches from 7/03. I was thinking of just making mass quantities of them the day before and leaving them in the freezer til they were wanted. I thought they'd be a fun, late night, before or after fireworks kind of thing.

[MiMo]

Originally posted by valchemist
MiMo,
those Malted Mocha Bars sound so good. I was looking for the chocolate malt powder in the store but couldn't find it. :( I just could find the regular malt powder. do you find the chocolate kind easily?
Val

Is there such a thing as "chocolate" malted milk powder? I thought the wording was weird, but that's how the recipe was written. I've always just used regular malt powder...that's the only kind I've ever seen in the grocery store I usually go to.

I hope these turn out well for you. I did use double-strength vanilla extract and espresso powder instead of instant coffee crystals.

[MiMo]

Originally posted by claire797


Mimo, I will be quite interested in hearing how they turn out! I've been intrigued by that recipe for awhile now.

Once I nab the baby food, I'll report back. (Hey, I babysit her kid for free...it's the least she can give me. :D )

[valchemist]

Originally posted by MiMo


Is there such a thing as "chocolate" malted milk powder? I thought the wording was weird, but that's how the recipe was written. I've always just used regular malt powder...that's the only kind I've ever seen in the grocery store I usually go to.



mocha is chocolate and coffee. there would be no chocolate (and therefore no mocha) if you used plain malt powder. but I am glad to know it is still good -- I may end up trying them that way!

[MiMo]

Originally posted by valchemist


mocha is chocolate and coffee. there would be no chocolate (and therefore no mocha) if you used plain malt powder. but I am glad to know it is still good -- I may end up trying them that way!
Okay, so I thought that I had regular malted milk powder in my cupboard. Turns out it is indeed chocolate malted milk powder. (It's all the way in the back of my cupboard since I haven't used any of it since I made these bars many months ago.) I knew that these bars had a faint chocolate taste, but I could have sworn it was regular malted milk powder I used. Maybe you could mix a few teaspoons of cocoa into the regular malt powder (???) :confused:

[valchemist]

Originally posted by MiMo

Okay, so I thought that I had regular malted milk powder in my cupboard. Turns out it is indeed chocolate malted milk powder. (It's all the way in the back of my cupboard since I haven't used any of it since I made these bars many months ago.) I knew that these bars had a faint chocolate taste, but I could have sworn it was regular malted milk powder I used. Maybe you could mix a few teaspoons of cocoa into the regular malt powder (???) :confused:

oh darn. oh well. yes, I was thinking I could mix in cocoa or use ovaltine. but I want them to be as good as you say they are. I have asked mom to be on the look out for the chocolate stuff (she lives an hour away in Mass). if she finds it, maybe I can make them correctly.

[mom2garret]

Triple Berry Dessert:

1. Beat 1 package 8oz. cream cheese (softened) with 1/4 cup sugar until smooth.
2. Add juice and grated rind of 1 lemon.
Fold in 1 cup thawed cool whipped topping.
3. Dissolve 1 pack (4-serving size) strawberry gelatin dessert in 3/4 cup boiling water. Stir in 2 cups ice cubes stirring until the mixture is slightly thickend (take out any unmelted cubes).
4. Add 2 cups sliced strawberries. raspberries and blueberries.
5. Pour half of jelly mixture into a 10 in. sponge cake. Spoon over cream cheese filling. Top with remaing gelatin mix.
6. Refrigerate.

I have used blackberries for blueberries and I used less ice cubes and it was yummy! I also left out the grated lemon grind and just used the juice. I got this receipe at a party where it had been served. I think she said it is from Kraft or something of that nature.
Enjoy, anytime I make it people enjoy it :D

[Froster]

I vote for the red velvet cake too - since I will be attending the 4th of July event. I can't wait...too bad I am flying in too late to contribute my own recipe. I guess I'll just have to help Mom out. But mainly I'll be spending my time doting over my beautiful niece Julia!!

[Lynn B]

Jusy adding my 2 cents worth... the Strawberry Pretzel Salad posted by MiMo is WONDERFUL! I have made it several times. I add chopped walnuts to the pretzel base and I "mash" the strawberries slightly with a potato masher. Everyone LOVES it!

Lynn

BTW -- just so you all know -- this thread has me salivating like Pavlov's dog! :)

[schuh]

Here's what I'm planning to make for the two parties I'm going to...

I'm planning to dip strawberries in white chocolate, then dip the ends in blue sprinkles. I saw this in a magazine and they looked cute.

I'm also planning to dip pretzel rods in white chocolate then sprinkle with red, white & blue sprinkles.

I'm a sucker for theme desserts...

[valchemist]

Originally posted by Froster
I vote for the red velvet cake too - since I will be attending the 4th of July event. I can't wait...too bad I am flying in too late to contribute my own recipe. I guess I'll just have to help Mom out. But mainly I'll be spending my time doting over my beautiful niece Julia!!

I'd like to make it, but I probably won't due to transportation issues. And also because I don't want to have to worry about how the frosting is going to handle the heat.

the jury is still out on what I will make.

[chefjon]

I'm doing one of my favorites and I think fitting for the Fourth...

Banana Split Cake

Ingredients:

2 Tbs. sugar
1 stick melted butter
2 cups graham cracker crumbs or oreo cookies for crust(I do Oreos)
2 8-oz. packages of cream cheese or lite cream cheese, softened
3 cups powdered sugar
1 tsp. vanilla
5 to 6 bananas, sliced
1 20-oz. or three 8-oz. cans of crushed pineapple, drained well
1 10 to 12 oz. container of Cool Whip
Maraschino cherries, drained and quartered, as many as you want as a topping
Chopped pecans as a topping
Hershey's syrup as a topping

Though my original recipe didn't call for it, I also slice fresh srawberries for one layer of the cake.

Use a 9 x 13 glass dish or maybe another suitable serving dish. You want ot be able to see the cake layers. Combine the first 3 ingredients and, using a fork, make a crust in the pan. Combine cream cheese, powdered sugar and vanilla and beat until creamy.
Spoon on top of crust. Take bananas and put on top of cream cheese mixture. Put crushed pineapple on top of bananas. Next, I put a layer of strawberries. Put Cool Whip on top of pineapple. All of this can be done the night before. Day of...Take cherries and nuts and put on top of Cool Whip. If desired, drizzle chocolate on top.
Chill.

The only reason I leaver off the cherries, etc. is because the cherry juice and seep into the Cool Whip if you do it too far ahead of time, and kinda mess up the presentation.

Beleive me, kids and adults alike will love this!

[krissylou]

Last year I made CL's Triple Berry Crisp (July '02) for the Fourth, and it was amazingly delicious. Not very difficult either (I used the "quick" streusel rather than the meringue).

I would strongly recommend that if blackberries are accessible in your area. At the time I lived in Chicago and now I live in Boston and have no trouble getting blackberries in either place, but when I was visiting my parents' for the holiday it was Quite A Hunt to find fresh blackberries.

KrissyLou

[aquinas_chris]

Schuh-
I am doing those strawberries, too! I saw those in an old issue of Family Fun- too cute!
I may have to add the pretzels, too- thanks for the idea!

C<><

[valchemist]

Originally posted by Linda in MO
This is yummy! You could always add some blueberries to it.

* Exported from MasterCook *

Strawberry Cheesecake Trifle

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts strawberries -- sliced (2 to 2 1/2)
2 Tablespoons sugar -- (2 to 3)
1 to 3 almond extract -- OPTIONAL (I only like a little or either I just use vanilla)
1 large 10 inch angel food cake -- torn into pieces
2 --8 oz. blocks light cream cheese,
softened
2 cups powdered sugar
1 cup light sour cream
1 large tub or 2 small tubs light Cool Whip
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Mix strawberries with the 2-3 T. sugar and almond extract, if using. Set aside.

Mix cream cheese, sour cream, powdered sugar, vanilla and almond extract. Fold in Cool Whip.

You can either mix everything together at this point or (this is what I do)---layer everything in a large clear glass bowl in this order: 1/2 cake pieces, 1/2 strawberries, 1/2 cream cheese mixture, repeat layers.

You might want to decorate the top with additional strawberries and/or Cool Whip. Refrigerate.


Serving Ideas : You can make individual trifles by making them in 9 oz. clear plastic cups made by Solo. I used a 1/2 flat of strawberries and sugar to taste. I layered strawberries in the bottom of the cup, then the angel food cake mixture, then more strawberries. Garnish with additional Cool Whip if desired. This made a maximum of 26.

NOTES : I have also cut the recipe in half and just used a small angel food cake. I've also substitued 2 cans cherry pie filling for the strawberries, which is good but I like the strawberries better.

Linda,

how far in advance should you (or can you) make this? would it be just as good or better with poundcake?

Val

[Laurielee]

do you think you could make the red velvet cake from BA using frozen blueberries and rasberries, it calls for 3 1/2 pints a pice which would cost a fortune. The price of our fresh berries would be about 20$ just for berries
Laurie

[Linda in MO]

Originally posted by valchemist


Linda,

how far in advance should you (or can you) make this? would it be just as good or better with poundcake?

Val

Oh gosh...probably a day or two. I'm not one to make things too far in advance. I'm always paranoid it won't taste fresh. With a trifle though, I think a day or two (max.) in advance would be fine. I've never made it with poundcake, but I don't know why it wouldn't work. Traditional trifles are made with poundcake. I think it would just taste "heavier".

[Tizzylish]

Linda, is the almond/vanilla extract 1 -2 tsp or tablespoons? This sounds perfect for us for the 4th. :D

[Linda in MO]

Originally posted by Tizzylish
Linda, is the almond/vanilla extract 1 -2 tsp or tablespoons? This sounds perfect for us for the 4th. :D

Oops! Sorry about that! It's supposed to be 1-3 teaspoons of almond extract, but that is too much for my tastes. A little bit of almond extract goes a long way with me. I think the original recipe called for 3 teaspoons. I don't like amaretto, but I bet that would work too.

[kristalsnow7]

Originally posted by Laurielee
do you think you could make the red velvet cake from BA using frozen blueberries and rasberries, it calls for 3 1/2 pints a pice which would cost a fortune. The price of our fresh berries would be about 20$ just for berries
Laurie

I personally would prefer fresh berries on top of the cake, but that is just me. Maybe you could use frozen berries in between the layers, and just use a scant amount of fresh ones on top? I'm thinking of making the cake, but using less berries to decorate on top. I'm sure it would still look pretty.

[Laurielee]

Thanks Krystal, think you are right that you dont need that many on top, just for the effect since it has the berries in the filling, the frozen berries might get too mushy or maybe they would be good in the middle kind of like jams that in the middle of cakes
Laurie

[jmarie]

I am having the RED VELVET cake. I am going to do something with blueberries to make it more of a red, white and blue. My neighbor makes a red velvet cake to DIE FOR! So, whenever I need one, I just order one up. Best $12.00 I will ever spend!:D
Joyce

[valchemist]

Well, I have finally made my decision. I am going with the Strawberry Cheesecake Trifle (for the fruit lovers) and a Mississippi Mudcake for the Chocoholics. Of course most people (including me) will want to try both.

I went out and bought a very nice trifle bowl at Bed, Bath and Beyond for $10. I have always wanted a trifle bowl and I figured this was a good excuse to get one.

Here is the recipe for the mudcake, by the way. I got it from the Food and Wine Best of the Best cookbook mentioned on this thread (http://community.cookinglight.com/showthread.php?s=&threadid=43132).


* Exported from MasterCook *

Mississippi Mud Cake

This has to be the richest cake in all creation, a chocoholic's idea of bliss. I first encountered Mississippi Mud Cake in the 1970s in Jackson, Mississippi, but I am told it is popular up and down the Mississippi, particularly from St. Louis south. This recipe is adapted from Martha White's Southern Sampler (1989). Note that this cake has no leavening.

Recipe By :The American Century Cookbook by Jean Anderson
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c sifted all purpose flour
1/3 c unsweetened cocoa powder
1/2 tsp salt
1 c vegetable shortening
1 1/2 c granulated sugar
4 eggs
2 tsps vanilla
1 c coarsely chopped pecans
2 c miniature marshmallows
icing:
1 c butter -- melted
1/3 c unsweetened cocoa powder
1/2 c evaporated milk
4 c sifted powdered sugar
1 tsp vanilla
1/2 c coarsely chopped pecans

Preheat oven to 325. Grease and flour a 13x9 baking pan; set aside. Sift flour with cocoa and salt onto wax paper and set aside. Cream shortening and sugar in a large mixing bowl at moderate speed until fluffy-light, 6 to 7 minutes. Add eggs, one at a time, beating well after eaach addition. Beat in vanilla. Mix sifted dry ingredients into batter, then fold in pecans.

Scrape into pan, spreading to corners, and bake 30 to 35 minutes, until cake begins to pull from sides of pan and toothpick insretedin center comes out clean. Remove pan from oven and scatter marshmallows evenly over cake. Return to oven and bake 10 minutes more, until marshmallows melt. (I think 10 minutes is too long!! here are some directions from another recipe I found: Return cake to oven 2 to 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer.)

Cool cake in pan on a wire rack. Cake will sink as it cools but this is what give it its "mississippi mud" texture.

Icing: blend melted butter and cocoa in medium mixing bowl. Beat in evaporated milk, then gradually mix in powdered sugar and beat until smooth. Stir in vanilla and nuts. Spread smoothly over cake and let harden before cutting into bars. Make the pieces small; this cake is rich.

Source:
"Food & Wine's Best of the Best Cookbook"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 318 Calories; 18g Fat (49.1% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.

[KristinK]

Val, I hear you! I've finally made my decision too.

Friday, we're having a barbecue, and I'm going to make the No-Bake Blueberry Cheesecake (http://community.cookinglight.com/showthread.php?s=&threadid=42595&highlight=nobake) that Terry posted from BA. And I'll also make the Vanilla Cake from How It All Vegan (for my brother) - which I'll top with the same blueberry mixture from the cheesecake.

Saturday is "Family Day" at the beach for my Mom's side of the family. I'm making the Cocoa Banana Brownies (http://community.cookinglight.com/showthread.php?s=&threadid=43000&highlight=cocoa+banana) that Kari posted, along with the Icebox Sugar Cookies from CL Complete.

That, on top of most of the barbecue meal too :rolleyes:

[brykate]

Originally posted by schuh
I'm planning to dip strawberries in white chocolate, then dip the ends in blue sprinkles. I saw this in a magazine and they looked cute.
I'm also planning to dip pretzel rods in white chocolate then sprinkle with red, white & blue sprinkles.

Cute! :D This sounds perfect! I also will be making these. I've been asked to bring a salad, but thought I'd try to bring something fun too. Ok - I took my white chocolate out of the freezer now!

:) katie

[Peggy C.]

I did the dipped strawberries last year and they were a huge hit! I'm doing them again since I got some pretty cute red-white and blue sprinkles a couple of months ago.

Now I just need to figure out what apps. I'm making for 70 people at my Dad's annual cook-out! Yikes, he invited a lot more people this year!

[TPorter2]

Here is one that is not light, but is a lot of fun especially for kids.

Buy a box of Ho-Hos or similar cylinder shaped chocolate cakes. Roll one of the ends of the Ho-Ho in 4th of July colored sprinkles. Stand straight up on a cake plate and put a candle in the top. They look like firecrackers!

[CompassRose]

Tina, if you look at the recipe, it's really not that bad anyway. A half-cup of butter for 12 servings? There's CL recipes that use more than that. You could:
- use a low-fat or fat-free buttermilk (shouldn't make any difference at all)
- use light butter -- I haven't found that makes any difference, either, although I've never found unsalted light butter, so I would cut out the extra salt if I did that
- maybe use egg sub or egg whites, although in the grand scheme of things 150 calories worth of egg is no big deal
- were it me, I'd drop the sugar, probably by a quarter to a third of a cup... but I find almost all American dessert recipes tooth-curlingly sweet

The real heavy hitter is the icing. Y'know, I'm kind of ashamed to admit this, but my best lightened version of cream cheese icing is the following:
light cream cheese or Quark cheese, about 1/2 to 2/3 of what the recipe calls for
maybe a tablespoon or two of softened light butter, just for the flavour
confectioners' sugar, usually about a quarter of what the recipe calls for (but I hate sickly sweet stuff!)
vanilla, lemon extracts, lemon juice, flavouring -- whatever, according to recipe
an equal amount of thawed ultra-light Cool Whip to the cream cheese

Beat together the cream cheese/Quark, softened butter, sugar and extracts; fold in the Cool Whip. Much lighter, tasty, and holds together way better than many other lightened frostings (especially beaten egg-white ones) without getting runny. (Ah, artificial stabilizers!) :D

[pambrack]

I am making a little different flag cake. I baked a brownie mix on my large stone (always use parchment paper when doing this) according to the brownie mix directions and I will decorate it tomorrow. The frosting or white part of the flag is two packages cream cheese softened and 2/3 cup sugar added. Mix well and spread over entire brownie. Top with blueberries for the stars in one corner and then slice strawberries and run rows of them across for the red stripes of the flag. I got the idea off from the top of the new coolwhip container if you need a visual, but this recipe does not use coolwhip. It is really yummy and feeds many. (a hint is to slice the brownie in wedges before you decorate, then serving is easy and doesn't destroy the whole design when serving.

Thanks for the Maple Ice Cream recipes Val, I plan to use the second one. Happy 4th to everyone.

[kristalsnow7]

I made the Red Velvet Cake for a potluck today. I used the CL recipe, then lightened the BA frosting. It looked spectacular--just like the picture! I didn't even use all the berries called for--I used 2 1/2 pints instead of 3. Anyway, the cake was good, but it was a tad dry. I don't know if you've made it yet, Tina, but you might want to do the BA recipe, or add a bit more buttermilk to the CL batter. And maybe take it out of the oven a little before 28 minutes. Don't get me wrong, it was good, but I think the BA recipe would be even better.

[jm1717]

Linda, Thanks for the Strawberry Cheesecake Trifle recipe. I've had a trifle bowl for several years now and have yet to come across a trifle recipe that I actually wanted to try. This one sounds delicious.

[eadie]

This isn't light nor very patriotic, but since blueberries are in season here, I'm making this. Its great!! (From Bon Apetit)

LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE FROSTING


Buttermilk makes the cake tender, and cream cheese adds great texture to the frosting.

Cake
3 1/3 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 teaspoon (packed) grated lemon peel
4 large eggs
1 cup plus 2 tablespoons buttermilk
2 1/2 cups fresh blueberries

Frosting
11 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice

Additional blueberries (optional)
Lemon slices (optional)

For cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.
Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.
For frosting: Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.
Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired. (Can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 1 hour before serving.)

[Laurielee]

krystalsnow, thanks for the advice on the CL red velvet cake, I was planning on making it tomorrow, but now I may try the bon appetite one
Laurie

[Linda in MO]

Originally posted by jm1717
Linda, Thanks for the Strawberry Cheesecake Trifle recipe. I've had a trifle bowl for several years now and have yet to come across a trifle recipe that I actually wanted to try. This one sounds delicious.

You're welcome! Hope you enjoy it! :)

[maizeyoats]

hi linda,

it's me, val. I am posting from mom's house, so it looks like I am maizeyoats. anyway, I just got done making the trifle here. I am spending the night at my parents' and we will dig into it tomorrow. it looks great!

val

[Linda in MO]

Originally posted by maizeyoats
hi linda,

it's me, val. I am posting from mom's house, so it looks like I am maizeyoats. anyway, I just got done making the trifle here. I am spending the night at my parents' and we will dig into it tomorrow. it looks great!

val

Oooh, I hope you all like it! It's always been a hit for me. Did you end up using angelfood cake or pound cake?

[Gilgamesh37]

Well, no offense, but I hate you all .

My best girlfriend in the world is coming to visit *next* week, and I know we'll eat eat EAT (her dad asked her what we planned on doing for the whole week, and she gleefully said "Gil's going to FEED ME " So I had planned on being O So Good this weekend. Abstemious. Clean Eating. Ahem.

But now....I want to make EVERYTHING in this thread, and then some. I bought the ingredients for hte Cookies and Cream ice cream (with the coffee oreos). I'm planning the Chocolate Eclair Refrigerator Dessert. And next weekend when she is here, I'm going to make peach pie with fresh peach ice cream

Hate. You. All. :p

[MaryH]

From a few years ago. I just made this today. Excellent, not too sweet.

Apricot-Almond Tart

1 unbaked "Perfect Ten" Tart crust
4 cups halved, pitted apricots (fresh or frozen/defrosted)
2 large eggs
1/2 cup sugar
3 tblsp. unbleached white flour
1/4 tsp. salt
3/4 cup ground almonds
1/4 milk or cream
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup thinly sliced almonds

Prepare the "Perfect Ten" crust, and fit it into a 9 or 10-inch tart pan. Place the tart pan on a baking tray for easy handling.

Preheat the oven to 375ºF. Arrange the apricot halves facedown in the unbaked crust.

Place the eggs and sugar in a medium-sized bowl, and whisk them together until light and fluffy. Gradually sprinkle in the flour, salt, ground almonds, milk or cream and extracts. Keep whisking for a minute or two, or until everything is incorporated. Pour this mixture over the apricots, and sprinkle the top with the sliced almonds.

Bake in the center of the oven for 45 to 55 minutes, or ountil golden brown. (For a crispier crust, transfer the tray to the bottom rack of the oven for the last 10 minutes of baking). Serve warm or at room temperature - plain, or with confectioner's sugar sprinkled on top and whipped cream or vanilla yogurt on the side.

Yield: 4 to 6 servings I sliced the tart into 8 servings and that was plenty after a big meal, particularly with the added sweetness and intensity of the Muscat. ALso, did not serve it with any cream or yogurt- the custard filling is enough creaminess, IMO.

"Perfect Ten" Tart Crust

1-1/2 cups unbleached white flour
a pinch of salt
1/2 cup (1 stick) cold butter
1 to 3 tablespoons cold water

Place the flour and salt in the bowl of a food processor fitted with the steel blade. Cut in the butter in slices, and buzz several times until the mixture is uniform and resembles coarse meal.

Continue to process in quick spurts as you add the ewater, 1 tablespoon at a time. As soon as the dough adheres to itself when pinched together, stop adding water, turn it out onto a floured surface, and push it together into a ball.

Roll the dough into an 11-inch or so circle (slightly bigger than a 10 inch round). Lift the dough into the tart pan, nudging it gently into the corners, and use your hands to form an even edge all the way around. Wrap tightly and store in the refrigerator or freezer until use. I roll my crust out on a Silpat, lay the tart/pie pan gently on the Silpat and flip upside-down to transfer- it slips into the pan without any breakage/falling apart of the crust. TG for Silpats!!

Notes: The crust can be made way ahead and stored in the freezer in a sealed plstic bag. No need to defrost before assembling the tart.

If you are using frozen apricots, defrost them first.

You can use canned apricots (packed in juice) if you're in a pinch. Drain them before using.

[maizeyoats]

Originally posted by Linda in MO


Oooh, I hope you all like it! It's always been a hit for me. Did you end up using angelfood cake or pound cake?

angel food.

[Tina V]

I made CL's Red Velvet Cake recipe on Wed with BA's frosting (using low fat cream cheese) just like Kristal did. We had it last night and I had the same outcome - it looked lovely, but the cake itself was a little dry and bland. The up side I guess is that it makes the cake not as rich and heavy, but then what's the fun? :)

Tina

[Laurielee]

Tina and Krystal - I just made the CL version of the red velvet cake and took it our at 23 minutes after reading your post - then I couldnt get the one out of the pan so it crumbled quite a bit - so I had bite, way to dry, then I walked out of the room for just a sec and my dog got it!, so I have guests coming over in 4 hours no dessert yet,and I am panicking maybe I will just use the one layer that came out okay and the dog didnt get.
Laurie

[Hoodone]

Val,

I looked for a trifle bowl at Bed, Bath and Beyond and couldn't find one. Where do they keep those things?

[valchemist]

I had a hard time finding it, too. it was among the dinnerware/china.

[valchemist]

Linda,

the trifle was a huge hit! there were 12 adults at my parents house and all but one or two small servings of the trifle are left. and that was one BIG trifle, let me tell you. (I didn't halve it). thanks for the recipe!

Val

[ErinM]

I made the famed Blueberry Lemon Poundcake using half raspberries and half blueberries for a red, white and blue effect. I also baked it as a layer cake rather than a pound cake in a tube pan because that was all I had.

Everyone really enjoyed it! It was the first poundcake I'd ever made. It was heavy though (I thought) so when I do make it again, I think I may want to use the proper pan.

Oh, and very special thanks go to yorkshirepud for all of her gracious help in brainstorming substitutions!!! :)

[KathrynY]

Another big thumbs up for the Strawberry Cheesecake Trifle - I took it to a cookout yesterday and everyone loved it. Thank you so much Linda for sharing the recipe! :)

[Goldie]

chefjon, thanks for posting the Banana Split Cake recipe!

I made it yesterday in addition to 2 berry pies DH requested for his birthday. Well, whoda thunk that there were so many people who didn't care for berry pie? (Personally it's a favorite of mine!) They LOVED the banana dessert.

It was wonderful and definitely a repeater. Especially good for summertime, since it's so cool and fruity. I used the graham cracker crumbs instead of Oreo crumbs, and really liked it that way.

[Linda in MO]

Val and Kathryn, so glad you all enjoyed the trifle! :D

[chefjon]

Thanks, Goldie, glad the Banana Split Cake was a hit. It was at my celebration as well, with extra servings being taken home for later. The one persistent problem I have, however, is that my crust sticks to the bottom of the glass serving bowl, and is tough to scoop up. And I don't press it down hard either. Maybe I should spray the bottom with Pam first and give that a try.

[kristalsnow7]

Originally posted by Laurielee
Tina and Krystal - I just made the CL version of the red velvet cake and took it our at 23 minutes after reading your post - then I couldnt get the one out of the pan so it crumbled quite a bit - so I had bite, way to dry, then I walked out of the room for just a sec and my dog got it!, so I have guests coming over in 4 hours no dessert yet,and I am panicking maybe I will just use the one layer that came out okay and the dog didnt get.
Laurie

Oh no! :eek:

Well, I guess the dog didn't think it was too dry. :p

What did you end up serving, Laurie?

[Laurielee]

kyrstal, I was actually able to salvage the cake and it ended up pretty good, had to run to the store for other things so bought a cake mix (choc)whipped it up real quick and cut off the half the dog ate pasted the chocolate piece on one side of the bottom, I took part of BAs recipe and put blueberrries and rasberries in the middle, They were frozen so I think the juice made the cake moist. I had Peggy (viscountess tigerlily) and her family over so I wasnt too worried about the presentation since I screw up recipes with her a lot.
Laurie

[alicerh]

I have to share the cake that my Mom had for her birthday-July 4 and by the way she was 100! The cake made at the assisted living where she lives was just gorgeous. A one layer sheet cake, very moist like apricot nector had been poured overit. It was frosted in a creamy white frosting. Along each top edge and around the botton were lined up blueberries. Along the side "walls" between the blueberry rows were strawberry halves. They were also around the top next to the top row of bberries. There were some red roses at the corners and Happy Birthday spelled out in blueberries. Really special!
Alice

[dsmith]

just wanted to thank Linda in MO, she posted the strawberry cheesecake trifle recipe. Made this for the fourth and it was wonderful, everyone loved it. The longer it sat in the fridge the better it tasted. Try it you'll like it.
:D

[brykate]

And I just want to chime in and thank *schuh* for the RED WHITE AND BLUE STRAWBERRY idea. They were a hit at our party, and everyone was so impressed with the festivness! :cool: That and the homemade Frappacino Ice Cream Cookie Sandwhiches (used starbucks fraps out of the bottles - mm! to make ice cream) It was fun dessert.

~katie

ps - alicerh; Happy Birthday to your mother! :)

[valchemist]

Originally posted by alicerh
I have to share the cake that my Mom had for her birthday-July 4 and by the way she was 100! The cake made at the assisted living where she lives was just gorgeous. A one layer sheet cake, very moist like apricot nector had been poured overit. It was frosted in a creamy white frosting. Along each top edge and around the botton were lined up blueberries. Along the side "walls" between the blueberry rows were strawberry halves. They were also around the top next to the top row of bberries. There were some red roses at the corners and Happy Birthday spelled out in blueberries. Really special!
Alice

wow!

(wow to the cake and wow that your mom turned 100!!)

[schuh]

Katie,
I'm glad you liked the strawberries! I did them too and they were a hit as well. I also did pretzel logs dipped in white chocolate with RW&B sprinkles and the kids loved them.
Tracy