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red white and blue cake
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Well since Independence Day is upon us this holiday weekend
I thought I would send you a fun dessert recipe...red, white
and blue cake. This is actually perfect for the take-along
dessert department and I love that you can decorate it right
in the 9x13 inch pan you bake it in. This could get you even
more "oooooooos and ahhhhs" from a crowd than the fireworks!
And everyone loves watermelon right? If you have ever been at
all confused about selecting or slicing those you are not
alone and not to worry, I've added some quick and easy tips
for choosing and slicing watermelon for you below too.
And if you happen to be Watching fireworks, there is usually
a lot of hanging around time. Time for treats! By the time
the fireworks extravaganza begins, everyone's taste buds
are hoping for something small and scrumptious to munch!
The fireworks show is a perfect opportunity to wow your
guests by pulling together a small, portable array of late
night snacks. Make a fireworks snack box or baggie full of
treats that guests old and young can carry with them to the
perfect spot for viewing the fireworks! !
Enjoy & have a happy and safe th of July!
RECIPE: RED WHITE AND BLUE CAKE
You will need the cake ingredients, frosting ingredients,
two pints of strawberries de-stemmed and cut into halves,
and one pint of blueberries washed and drained on a paper
2 1/4 cups cake flour
1 1/2 cups white sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla extract
4 egg whites (1/2 cup)
Preheat oven to 350 degrees. Grease and flour a 9x13 baking
pan. In a large bowl, Measure flour, sugar, baking powder,
salt, shortening, 2/3 cup of milk and the vanilla into a
large mixing bowl. Beat 2 minutes on high speed, scraping
bowl occasionally. Add remaining milk and the egg whites;
beat 2 minutes high speed scraping bowl occasionally. Pour
batter into pan, Bake for 35 to 40 minutes until a toothpick
inserted into the cake comes out clean.
1 cup white sugar
1/3 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
confectioners' sugar, if required
Combine sugar, water, corn syrup, and salt in a saucepan;
stir until well blended. Boil slowly without stirring until
mixture will spin a long thread when a little is dropped
from a spoon (hold the spoon high above saucepan). In a
large bowl, beat egg whites with a mixer until they are
stiff, but still moist. Pour hot syrup slowly over egg
whites while beating. Continue until mixture is very fluffy,
and will hold its shape. Add vanilla, and beat until blended.
If icing does not seem stiff enough, beat in 2 or 3 tablespoons
confectioners sugar 1 tablespoon at a time until stiff enough
to hold its shape. Spread on cake.
Spread the icing generously over the completely cooled cake.
In the top left hand corner of the frosted cake, arrange the
blueberries into an outline of a rectangle that is 5 inches
wide and 4 inches tall. Press the berries down into the
frosting. Fill the blueberry outline in with the remaining
blueberries. The blueberries will look best if placed in rows,
the icing between them will resemble stars. Place strawberry
halves cut side down in rows going across the cake horizontally.
The bottom stripe of the flag is red, so start the first row
at the bottom. Be sure to press the berries down into the
frosting so the stripes will not be raised above the fluffy
frosting. Serve any leftover berries with the sliced cake and
Categories: Desserts, Holiday
*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
Tip for the ultimate hot-day treat...watermelon!
All you need is a knife, platter and some napkins.
--> 1st HOW TO SPY A GREAT WATERMELON - 3 things:
1. Choose a firm, symmetrical fruit that is free of
bruises, cuts and dents.
2. Before you buy, pick up your melon. The heavier it
feels, the better -- a good watermelon is 92% water,
which makes up most of its weight.
3. on the underside of the watermelon there should be
a creamy yellow spot from where it sat on the ground
and ripened in the sun.
--> HOW TO CUT A WATERMELON:
Cut watermelon in half lengthwise.
Cut each half in half again lengthwise.
Cut each quarter into slices as pictured above.
DE-SEEDING A WATERMELON:
Cut watermelon in half, then in quarters. Cut through
the flesh of the melon along the seed line with a
paring knife. Now, lift off the piece of the melon
you just cut. Using a fork, scrape the seeds from the
piece you just removed and the remaining flesh on the
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