Hello Dear Friends,
Isn’t this table fun!!!
I LOVE to find fun recipes for holidays!! I hope these inspire you!! 🙂
Oh, and don’t forget the Rainbow Cakes in jars I previously posted. FUN!!!
I will try to add some fun new ones…a little each day!!
Have a wonderful day in the Lord,
Red, White, and Blue Ice Cream Pie
From Good Housekeeping
Cook Time: 10 min
- 1 pint(s) strawberry ice cream
- 1 (10-inch) ready-to-use graham-cracker piecrust
- 1 pint(s) vanilla ice cream
- 1 pint(s) raspberry sorbet
- 1/4 cup(s) sugar
- 1/4 cup(s) water
- 1 pint(s) blueberries
- 1 teaspoon(s) fresh lemon juice
- Blueberries and mint, for garnish
- Make pie: Place strawberry ice cream in microwave oven and heat on High 20 seconds to soften slightly, or place in refrigerator 30 minutes. Spoon strawberry ice cream into pie crust and spread evenly. Freeze until firm, about 15 minutes. Repeat with remaining ice cream and sorbet. Cover pie and freeze, at least 4 hours or overnight, until firm.
- Make blueberry sauce: Before serving, in 3-quart saucepan, combine sugar, water, and 2 cups blueberries; heat to boiling over high heat. Reduce heat to low and simmer 5 minutes or until blueberries soften and sauce thickens slightly, stirring occasionally. Stir in lemon juice. Let sauce cool until warm, then stir in remaining blueberries. Makes about 2 cups.
- To serve, let frozen pie stand at room temperature 10 minutes for easier slicing. Garnish pie with blueberries and mint leaves. Serve with blueberry sauce.
Each 1/4 cup sauce: About 45 calories, 0 g protein, 11 g carbohydrate, 0 g total fat,1 g fiber, 0 mg cholesterol, 0 mg sodium.
Cupcake Flag with Berries and Coconut
A portable version of the popular Flag Cake, this American themed treat is designed to inspire.
Yields: 20 cupcakes
Total Time: 1 hr
Oven Temp: 350
- 2 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1 cup(s) granulated sugar
- 1 1/2 stick(s) (12 tablespoons) butter or margarine, softened
- 1 lemon
- 3 large eggs
- 1 cup(s) low-fat buttermilk
- 8 ounce(s) reduced-fat cream cheese (Neufchatel), softened
- 1 cup(s) confectioner’s sugar
- 1/2 pint(s) blueberries
- 1 pint(s) raspberries
- 1 cup(s) sweetened flaked coconut
- Prepare cupcakes: Preheat oven to 350 degrees F. Line 20 muffin-pan cups with cupcake liners.
- On sheet of waxed paper, combine flour, baking powder, baking soda, and salt; set aside. In large bowl, with mixer on medium-high speed, beat granulated sugar and 8 tablespoons butter 5 minutes or until pale and fluffy, scraping bowl with rubber spatula. From lemon, grate 3 teaspoons peel; reserve 1 teaspoon peel and set aside. With mixer on medium-high speed, add remaining 2 teaspoons peel to butter mixture and beat 1 minute. Add eggs 1 at a time, beating well after each addition and scraping bowl with rubber spatula. With mixer on low speed, add flour mixture into egg mixture alternately with buttermilk, beginning and ending with flour mixture, just until blended.
- Divide batter evenly among cupcake liners. Bake 18 to 20 minutes or until golden brown and toothpick inserted into center of cupcake comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks. (Cupcakes can be stored, well-wrapped, at room temperature up to 2 days, or in freezer up to 1 month.)
- Prepare frosting: In bowl, with mixer on low speed, blend cream cheese, confectioners’ sugar, remaining 4 tablespoons butter, and remaining 1 teaspoon lemon peel. Increase speed to high; beat 3 to 5 minutes or until pale and fluffy.
- Spread frosting on cupcakes. Top 4 cupcakes with blueberries, 8 with raspberries, and 8 with coconut; arrange on platter to resemble American flag.
EACH BERRY CUPCAKE: About 240 calories, 4 g protein, 32 g carbohydrate, 11 g total fat (7 g saturated), 2 g fiber, 61 mg cholesterol, 245 mg sodium.
EACH COCONUT CUPCAKE: About 260 calories, 4 g protein, 30 g carbohydrate, 14 g total fat (9 g saturated), 1 g fiber, 61 mg cholesterol, 240 mg sodium.