Delicious 4th of July Patriotic Recipe Ideas
Red White and Blueberry Pound Cake
1 package (10-3/4 ounces) frozen pound cake
Raspberry-Orange Sauce (recipe follows)
1 container (8-ounces) whipped cream cheese
3 Tbs powdered sugar
2 Tbs orange juice
1-1/2 cups fresh blueberries, divided
1 cup sliced fresh strawberries
Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.
Makes about 1 cup
Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended. To assemble cake: Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce.
Colorful 4th of July Cocktail
1 1/2 ounce vodka
1/2 ounce triple sec
1/2 ounce sweet & sour
1/2 ounce blue curacao
1 dash grenadine
Mix all ingredients, except grenadine, in a shaker and chill. Serve in a martini glass. Add grenadine.
Paula Deen's Cream Cheese Pound Cake
1 1/2 cups (3 sticks) butter, at room temperatureDirections
1 (8 ounce) package low fat cream cheese, at room temperature
3 cups granulated white sugar
6 large eggs
3 cups cake flour, sifted twice after measuring
pinch of salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan (I like to use the nonstick spray that is especially for baking... with the flour mixed into it).
In a large bowl, cream together butter and cream cheese with an electric mixer until well combined. Add in sugar and continue to mix for about 6 minutes, until fluffy. Add eggs, one at a time, beating after each addition, until well blended. Gradually add the flour, beating and scraping down the sides until it is all incorporated. Mix in salt and extracts.
Pour into prepared pan. Hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets. Bake for about 1 1/2 hours. The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.
Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before serving.