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Monday, June 29, 2009

4th Of July Desserts and Sweet Treats

Each week I look forward to my emails from Taste of Home - their recipes are what I call perfect MOMMYstewart - Simple, Fun,Yummy and even look like Martha made them. Yet we busy moms can actually create them for our families successfully. I'm obviously no Martha Stewart so, I need the MOMMYstewart ideas from Taste of Home.

Today I discovered some perfect 4th of July recipes that are simple and we MOMMYstewarts can create. Now to decide which one I will make for our 4th of July Celebration.

Patriotic Ice Cream Cupcakes

Taste of Home's Cupcake of the Week Newsletter - sign up FREE today!

These red, white & blue cupcakes are perfect for your next Fourth of July get-together. Red velvet cupcakes are layered with blue ice cream and frozen whipped cream topping -- a festive way to turn cake and ice cream into a hand-held dessert! —Taste of Home Food Styling Team


METHOD: Freezer

TIME: Prep: 30 min. + freezing Bake: 15 min. + cooling


  • 1 package (18-1/4 ounces) red velvet cake mix
  • 1 quart blue moon ice cream, softened
  • 3 cups heavy whipping cream
  • 1-1/2 cups marshmallow creme
  • Red, white and blue sprinkles
  • Blue colored sugar


Prepare cake mix batter according to package directions. Fill paper-lined muffin cups half full. Bake at 350° for 11-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour. In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm. Yield: 3 dozen. Editor’s Note: As a substitute for blue moon ice cream, tint softened vanilla ice cream
with blue food coloring.

Fourth of July Jell-O

This recipe is Simple and festive for the 4th of July celebration.


TIME: Prep: 15 min. + chilling


  • 1 package (3 ounces) berry blue gelatin
  • 2 cups boiling water, divided
  • 1/2 cup cold water, divided
  • 1 package (3 ounces) strawberry gelatin
  • 1 can (15 ounces) pear halves, drained and cubed


In a large bowl, dissolve the berry gelatin in 1 cup boiling water. Stir in 1/4 cup cold water. Pour into an ungreased 9-in. x 5-in. loaf pan. Refrigerate until firm. Repeat with strawberry gelatin and remaining boiling and cold water.
When gelatin is set, cut into cubes. Just before serving, gently combine gelatin cubes and pears in a large glass bowl or individual dishes. Yield: 6-8 servings.

Stars and Stripes Forever Dessert

Taste of Home - try a FREE ISSUE today!

Does it get any more patriotic then this? a perfect yummy dessert all will enjoy.



TIME: Prep: 30 min. Bake: 10 min. + cooling


  • 1 sheet frozen puff pastry, thawed
  • 1 to 2 tablespoons water
  • 1 tablespoon coarse sugar
  • 2 cups sliced fresh strawberries
  • 1-1/2 cups fresh raspberries
  • 1 cup fresh blueberries
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 1/2 cup heavy whipping cream
  • 1 cup (8 ounces) sour cream


On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut with floured star-shaped cookie cutters. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with coarse sugar. Cool.
In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream.
Place bowl on a serving platter. Spoon berry mixture onto platter; top with pastry stars. Yield: 8 servings.

Lemon Nut Star Cookies

Taste of Home's Holiday & Celebrations Cookbook
Try a FREE ISSUE of Taste of Home!

Family and friends will say "Hooray!" when they see these star-spangled cookies from the Taste of Home Test Kitchen. Make these treats throughout the year by using different cookie cutter and food coloring.



TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 eggs
  • 2 tablespoons lemon juice
  • 4 teaspoons half-and-half cream
  • 2 teaspoons grated lemon peel
  • 3-1/4 cups all-purpose flour
  • 1/2 cup ground almonds
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons lemon juice
  • Red and blue food coloring


In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel. Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, in a small bowl, combine the confectioners' sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion plain. Spread over cookies; let stand overnight for glaze to harden. Yield: about 5-1/2 dozen.

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Blogger Night Owl Mama said...

What cute yummy treat ideas I love the 4th especially since my birthday is the 3rd. :)
I'll have to make some for the kids.
(kids: code for ME

June 29, 2009 at 7:38 PM  
Blogger Night Owl Mama said...

took your button for my site :)

June 29, 2009 at 7:50 PM  
Anonymous yvonne said...

these were so cute, the lemon gives it a great flavor and the icing with the karo syrup is setting up nicely, they will be very festive for the 4th.

July 2, 2011 at 9:22 PM  

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