HOLIDAYS
HOLIDAYS
Spark up your Fourth of July Party with patriotic desserts like a Red, White, and Blue Lemonade Bundt Cake, Chocolate Cherry Cupcakes, and Hot Cinnamon Cookies.
With all the fresh red and blue fruit available to dress up July 4th desserts, it's the perfect time to try one of these fab new recipes.
A moist Bundt cake made with America's favorite summertime beverage, lemonade, will be a big hit at a Fourth of July party!
- 1 Cup unsalted butter, melted, cooled
- 2 cups sugar
- 5 large eggs
- 1 Cup milk
- 1/2 Cup lemonade
- 2 tablespoons fresh grated lemon zest
- 3 1/4 cups cake flour
- 1/2 Teaspoon salt
- 1/2 Teaspoon baking soda
- 1 Tablespoon baking powder
- 2 cups mixed red and blue berries (strawberries, blueberries, raspberries)
- Preheat oven to 350F (170C). Butter a 12-cup Bundt pan.
- Beat butter and sugar in a large bowl until combined. Add eggs, milk, lemonade, and zest and beat until smooth. Sift together dry ingredients and beat into mixture until blended. Pour into prepared pan. Bake for 45-50 minutes or until knife inserted comes out clean. Cool in pan for 5 minutes and invert cake on to wire rack. Cool completely.
- Place cake on serving dish and sift powdered sugar on top. Fill center of cake with berries and surround berries around the base of the cake as well.Makes 12 to 15 servings
Cherries and chocolate are simply foodalicious. I've included my favorite chocolate cake recipe from Hershey's, which many home bakers are probably familiar with as it appears on the back of the unsweetened cocoa container. To heighten the fruit flavor, I've amended the recipe a bit by adding a touch of cherry juice.
Recipe adapted from HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake. Visit Hershey's website to see the original recipe.
- 2 cups sugar
- 1 3/4 cups cake flour
- 3/4 Cup HERSHEY'S Cocoa (unsweetened)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 Teaspoon salt
- 2 large eggs
- 3/4 cup plus 2 tablespoons milk
- 2 tablespoons Maraschino cherry juice (from jar of cherries)
- 1/2 Cup vegetable oil
- 2 teaspoons vanilla extract
- 1 Cup boiling water
- Sweetened whipped cream
- 1 large jar red Maraschino cherries
- American flag cupcake picks
- Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, cherry juice, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.
- Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Dollop whipped cream on top and finish it off with a juicy Maraschino cherry. Stick and American flag pick in the cupcake and celebrate!Makes about 30 cupcakes
Cookies dotted with red hot cinnamon candies will be popular with the kids at your July 4th party. The extra crunch in these cinnamon cookies is due to the rice flour. Rice flour can be found in the Asian or Indonesian food section of most grocery stores and adds a light crispness to cookies and crackers. A blend of rice flour and all-purpose flour will yield the best results in your baked goods. Rice flour on its own is very grainy.
- 3/4 Cup vegetable shortening
- 1/2 Cup granulated sugar
- 1 large egg
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon baking powder
- 1 1/2 cups rice flour
- 1/2 Cup Red Hot Candies or Cinnamon Decors
- 1/2 Cup red-colored sugar
- Add the shortening and sugar into a mixing bowl and beat until creamy. Add egg and vanilla and mix well. Sift together dry ingredients and beat into mixture until thoroughly combined. Cover dough with plastic wrap and chill for 1 hour.
- Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Roll out chilled dough on a lightly floured surface to 1/8-inch thickness. Cut out cookies with a 2-inch star shaped cookie cutter. Place 2 inches apart on prepared baking sheet. Dot stars with red hots and sprinkle with red colored sugar. Bake for 12 minutes.
- Remove cookies from oven and cool thoroughly. Makes about 24 cookies
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