Tuesday, July 3, 2012

All American Desserts

Celebrate Fourth of July in style by showing up to your annual party or barbecue in an all American outfit with an all American dessert. You are sure to be the most appreciated guest of the day!

1. Berries with Mascarpone
  • Ingredients:
    • 1/2 cup whipping cream
    • 1 (8-ounce) container mascarpone cheese
    • 3/4 cup powered sugar
    • 1 teaspoon vanilla extract
    • 1 pint blueberries
    • 1 pint rasberries
    • 1 pint blackberries
    • 1 pint gooseberries
  • Recipe:
    • Beat whipping cream with an electric mixer until firm peaks form. Add mascarpone, powdered sugar, and vanilla, beating until well combined. Serve over berries.

2. Triple Berry Tart
  • Ingredients:
    • 1/2 (15-ounce) package refrigerated piecrust
    • 1 cup mascarpone cheese (about 8 ounces), room temperature
    • 1/3 cup heavy whipping cream, chilled
    • 1/4 cup sugar
    • 1 teaspoon vanilla extract
    •  teaspoon grated lemon rind
    • 3/4 cup small strawberries, quartered
    • pint raspberries
    • pint blueberries
    • 1 pint blackberries
  • Recipe:
    • Prepare piecrust according to package directions to fit into a 9-inch tart pan with a removable bottom. Bake until light golden brown. Cool completely.
    • Combine mascarpone and next 4 ingredients in a large bowl, beating with an electric mixer at medium speed until stiff peaks form. Spoon mixture into crust, spreading evenly.
    • Gently combine berries and place on filling. Release sides of pan from bottom before serving.
    • Note: Tart may be assembled two hours ahead and chilled. Bring to room temperature before serving.

3. Celebration Cupcakes
  • Ingredients:
    • 1 cup butter, softened
    • 2 cups sugar
    • egg whites
    • 3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/3 cups milk
    • 1 teaspoon almond extract
    • Food coloring (red and blue)
    • Fluffy White Frosting
    • Garnishes:
      • Colored sprinkles
      • Star cookies
  • Recipe:
    • Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Beat in egg whites.
    • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in extract.
    • Divide batter into 3 bowls. Tint 1 bowl with desired amount red food coloring, and 1 bowl with desired amount blue food coloring. Layer blue, white, and red batter evenly into baking cups in 2 (12-cup) muffin pans. Bake 18 to 20 minutes. Cool in pans 10 minutes; transfer to wire racks to cool completely.
    • Frost cooled cupcakes with Fluffy White Frosting; garnish, if desired


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