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

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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

SERVINGS: 36

METHOD: Freezer

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

Ingredients:

• 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

Directions:

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.

SERVINGS: 6-8

TIME: Prep: 15 min. + chilling

Ingredients:

• 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

Directions:

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

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

SERVINGS: 8

METHOD: Baked

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

Ingredients:

• 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

Directions:

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

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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.

SERVINGS: 33

METHOD: Baked

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

Ingredients:

• 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

Directions:

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.