22 Fabulous 4th of July Recipes

Ricotta Cheesecake

Strawberry Tart

Berry Filled Cookies

Compliments of Delish.com and the incomparable Martha Stewart, here are just a few fabulous July 4th recipes to wow any party ... from cookies, parfaits, pies, tarts and cakes ... one or all will tantalize your taste buds.

Just click on this link, http://www.delish.com/entertaining-ideas/holidays/july-4th/red-white-blue-berry-desserts

Enjoy and have a wonderful, safe and memorable holiday!

Lemon Cake Roll

Ingredients                                     

• 3 eggs
• 1 cup sugar
• 3 tablespoons cold water
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt 
• FILLING:
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 egg, lightly beaten
• 3/4 cup water
• 1/4 cup lemon juice

Directions

• Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
• Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes.
• Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature.

Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator. Yield: 10-12 servings.

Recipe compliments of http://www.tasteofhome.com/Recipes/Lemon-Cake-Roll 

No Bake Cake Truffles

• ½ cup unsalted butter, softened
• ½ cup white sugar
• 1 ½ cups flour
• 1 cup yellow cake mix
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 3-4 Tablespoons milk
• 2 Tablespoons sprinkles

Truffle Coating:

• 16 ounces (8 squares) almond bark (or white candy melts)
• 4 Tablespoons yellow cake mix
• sprinkles

Beat together butter and sugar using an electric mixer until combined. Blend in vanilla.  Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.


While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. {Note: for smoother looking truffles, don't add cake mix to melted chocolate, just leave it by itself}

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

 Recipe from: The Girl Who Ate Everything    

Pink Almond Petit Fours For Spring

Ingredients

 6 tablespoon(s) unsalted butter, softened, plus more
    for baking sheet
 1 1/4 cup(s) cake flour (not self-rising), plus more for
     baking sheet
    3/4 teaspoon(s) baking powder
    1/4 teaspoon(s) baking soda
    1/4 teaspoon(s) salt
    1 cup(s) sugar
    1/2 cup(s) almond paste
    4 large eggs, separated
    1/2 teaspoon(s) pure vanilla extract
    1/2 cup(s) whole milk
    1/2 cup(s) cherry preserves, processed in a food processor
    Sugar Glaze
    Gum paste cherry blossoms (available at Gum Paste Flower Store)

Directions

    Preheat oven to 350 degrees. Butter a 12- by 17-inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.

    Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.

    Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.

    Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.

    Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 1 1/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms. Cakes can be refrigerated up to 2 days.

Compliments of Martha Stewart Living

Decadent Carrot Cake

Most of us generally serve the traditional pies over the holidays and even though Carrot Cake is a popular item, many stay away from it because it's high in fat and calories.  I found a recipe you won't feel guilty about using some great substitutions and it's just as delicious.

Ingredients:

Cake

• 20-ounce can crushed pineapple
• 2 cups whole-wheat pastry flour, (see Ingredient Note)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs
• 1-1/2 cups granulated sugar
• 3/4 cup nonfat buttermilk, (see Tip)
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups grated carrots, (4-6 medium)
• 1/4 cup unsweetened flaked coconut
• 1/2 cup chopped walnuts, toasted (see Tip)

Frosting

• 12 ounces reduced-fat cream cheese softened
• 1/2 cup confectioners’ sugar, sifted
• 1-1/2 teaspoons vanilla extract
• 2 tablespoons coconut chips to sprinkle on top if you like

Preparation:

To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.

Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.

Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.

Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

To prepare frosting & finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk. Whole-wheat pastry flour is lower in protein than regular whole-wheat flour which has less gluten-forming potential, making it a better choice for tender baked goods.

Scrumptious Honey Oat Bread

Thanks to my friends over at Lifescript.com here's a bread recipe you might want to consider baking up this holiday season because it's not only different but, quick to prepare, sweet, moist and nutritional.

Ingredients
2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
1-1/3 cups whole-wheat flour, or white whole-wheat flour
1 cup all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1-1/4 teaspoons salt
8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup clover honey, or other mild honey
3/4 cup nonfat or low-fat milk

Preparation
1. Position rack in middle of oven; preheat to 375°F. Generously coat a 9”x 5” (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.

2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not over-mixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.

3. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40-50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

Enjoy!