4th Of July Recipes

Order This Ebook Today For More 4th Of July Recipes In Just $ 1 Dollar



American Ice Cream Cake

Vanilla Ice Cream 1 1/2 cups sugar 1 cup oil 2 eggs 1 cup buttermilk 2 tablespoons red food coloring 2 tablespoons cocoa powder 1 teaspoon salt 2 1/4 cups cake flour 1 tablespoon vinegar 1 teaspoon baking soda 2 pounds cream cheese, softened 1/2 to 1 1/2 cups powdered sugar, to taste 1 teaspoon vanilla extract Blackberry jam

Preheat oven to 375° F.

Grease and flour a 10-inch springform pan. In a large bowl, beat together sugar, oil and eggs. Whisk in buttermilk. In a small bowl, combine food coloring and cocoa. Add to egg mixture. Sift salt and flour into batter and mix well. Combine vinegar and baking soda in a small bowl and add to batter. Immediately pour batter into prepared pan and bake 30-40 minutes. Cool cake in the pan for 10 minutes, then remove from pan and cool completely. Whip cream cheese until light and fluffy. Add sugar and vanilla. Mix well. Slice cake horizontally into three equal layers. Place bottom layer back into springform pan. Spread with approximately 1 cup of softened ice cream to make a 1-inch layer. Freeze until solid. Spread blackberry jam on top of ice cream layer and place second cake layer on top. Spread with another layer of ice cream and freeze. Top with jam and last cake layer. Freeze until solid. Unmold the cake onto a platter and coat with cream cheese frosting. Freeze until 15 minutes before serving time. Use a knife dipped in hot water to cut slices.

Almond-Strawberry Shortcake Stars

2 C. flour 2 tsp. baking powder 1/2 tsp. salt 1/2 C. (1 stick) unsalted butter 1 (7 oz.) roll almond paste, grated 1/4 C. heavy cream Preheat oven to 400F. Lightly grease a baking sheet. Sift the flour with the baking powder and salt into a food processor or large bowl. Using a food processor fitted with a metal blade, or with a pastry cutter and bowl, cut the butter into the flour mixture until crumbly. Mix in the grated almond paste completely with the flour, until the mixture has the texture of instant oatmeal. Pour int he heavy cream and process, or mix with a spoon, until the shortcake forms a ball. Turn out onto a lightly floured work table and knead one minute. Roll out to a 1/4-inch thickness; cut into stars or circles as desired, and lay on the baking sheet. Gather up leftover dough and re-roll, to cut out more stars. Bake for 13 to 15 minutes until done and slightly golden around the tips. Makes 13 stars, about 3 1/2 inches across.

American Flag Cookies

1 C. butter 1 egg white -- whipped 2 t. pure vanilla extract 2 1/2 C. flour 1 1/2 C. sugar 1 1/2 t. baking powder 1 t. red food coloring 1 t. blue food coloring Preheat oven to 350°F. In a mixing bowl, combine butter, egg white, and vanilla extract. In a separate bowl, combine flour, sugar, and baking powder. Mix wet ingredients with dry until just moistened. Divide cookie dough into three equal portions. Tint 1 portion with the red food coloring; and another portion with the blue food coloring. Mix thoroughly Form each portion into long bars and stack bars on top of each other using alternating colors (red, white, blue). Wrap finished cookies in waxed paper and place in the refrigerator for about an hour. Cut cookies into 1/4" thick bars. Place on greased baking sheet and bake for 10 to 12 minutes.

American Trifle

4 cups boiling water 1 pkg. (8-serving size) any red flavor gelatin 1 pkg. (8-serving size) any blue flavor gelatin 2 cups cold water 1 pkg. (10.75 oz.) frozen pound cake, thawed and cut into cubes (4 cups) 1 tub (8 oz.) frozen whipped topping, thawed 2 cups strawberries, sliced OR Or use 3 medium bananas, sliced Stir 2 cups of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13x9-inch pans. Refrigerate 3 hours or until firm. Cut each pan into 1/2-inch cubes. Place red gelatin cubes in 3-1/2-quart bowl or trifle bowl. Layer with cake cubes, 1/2 of the whipped topping and strawberries. Cover with blue gelatin cubes. Garnish with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.