Red, White And Blue Recipes
- lia
- Jul 3, 2017
- 3 min read
Happy 4th of July! The birth of the American Independence.
A day to be celebrated with fireworks and festivities, and with food too because why not.
I found these amazing and easy recipes for you guys to try. Let's start with this colorful popsicles that will cool you down.
1. Firecracker Ice Pops
Total Time: 0:10
Prep: 0:10
Level: Easy
Yield: 10
Ingredients:
- 1/2 lb. strawberries
- 1/4 c. sugar
- 1/2 lb. blueberries
- 1 1/4 c. low-flat plain yogurt
Directions:
1. In a food processor, purée strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, purée blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).
2. Fourth Of July Eton Mess
Level: Easy
Serves: 4
Ingredients:
- 10 oz. strawberries
- 7 oz. blueberries
- 1/3 c. bluberries
- 1/3 c. sugar
- 2 tbsp. sugar
- 2 tbps. water
- 3 oz. meringue, crushed
- 1 1/2 c. heavy cream
Directions:
1. Place strawberries and 1 tablespoon sugar and water in bowl; set aside for 10 minutes to macerate.
2. Place strawberries and 1 tablespoon sugar and water in bowl; set aside for 10 minutes to macerate.
3. Place blueberries and 1 tablespoon sugar and water in small saucepan and bring to boil. Lower heat and simmer until mixture is reduced by half, about 5-7 minutes.
4. Set aside to cool to room temperature, about an hour.
5. To make whipped cream: Place heavy cream in chilled bowl and beat until soft peaks form. Gradually add in sugar and beat until well combined and medium stiff peaks from.
6. To assemble: Layer glass with whipped cream, strawberry and blueberry syrup and crushed meringue.
3. America Cake
Total Time: 0:50
Prep: 0:15
Cook: 0:35
Level: Easy
Serves: 6
Ingredients:
- 8 oz. butter, plus more for buttering pan
- flour, for dusting
- 1 box red velvet cake mix
- 1 box white cake mix
- blue food coloring
- 8 oz. cream cheese
- 3 c. confectioners' sugar
- 1 tsp. vanilla
- red, white and blue sprinkles
Directions:
1. Preheat the oven to 350 degrees F. Butter an 8-inch round baking pan and line with parchment paper. Butter the bottom and sides of the pan and dust with flour.
2. Prepare boxed cake mixes according to package instructions. Divide the white cake batter in half in two separate bowls. Stir in about 6 drops of blue food coloring into one of the bowls.
3. Divide the there colored batters evenly between three squeeze bottles. (You can also use liquid measuring cups.) You will only need about half of the prepared red velvet batter. Use the rest for cupcakes.
4. Start with red. Squeeze about a 1/4 cup of batter into the pan. Then squeeze about the same amount of the white batter directly on top of the red, followed by an equal pour of the blue batter. Continue alternating between the three batters, making a bulls-eye pattern, gradually decreasing the amount of batter you pour.
5. Bake for 30-35 minutes until a toothpick inserted in the middle of the cakes comes out clean. Let cool in pan for 10 minutes, then transfer to cooling rack to cool completely.
6. Make the Frosting: Beat together butter and cream cheese until combined. Add the sugar and vanilla and beat until fluffy, 3-5 minutes.
7. Frost the cake and decorate with sprinkles. Slice and be amazed.
4. Firecracker Strawberries
Total Time: 0:10
Prep: 0:10
Level: Easy
Serves: 10
Ingredients:
- 3 c. strawberries
- 4 c. vodka
- 1 1/2 c. marshmallow Fluff
- 1 c. blue pop rocks
Directions:
1. Place strawberries in a large bowl and pour over vodka until the berries are fully submerged.
2. Place in refrigerator and let soak for at least an hour. Drain strawberries, reserving vodka for future use.
3. Pat berries dry with a paper towel. Microwave marshmallow fluff for 10 seconds. Dip berries first in fluff, then into pop rocks. Serve.
Xx, ♥️
Happy blogging & lots of love
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