Patriotic Fruit Pizza

1 (16 1/2 oz.) pkg. refrigerated sugar cookie dough
1 C of sugar, divided
2 T of cornstarch
1/2 C of orange juice
1/4 C of lemon juice
1 (8 oz.) pkg. cream cheese, room temperature
1 T of milk
1 t orange peel, grated
2/3 C of heavy whipping cream
1 apple, peeled and sliced thin
1 1/2 C of fresh strawberries, halved
1 C seedless dark purple grapes, halved
1 banana, sliced thin
1 C of fresh raspberries
1/2 C of fresh blueberries

Preheat oven to 350 degrees.  Remove the cookie dough and let it stand at room temperature for 10 minutes.

Carefully spread the dough onto an ungreased pizza pan.  Bake the dough 15 minutes or until a golden brown.  Remove and allow the dough to cool on the pan.

Dump half of the sugar into a small saucepan.  Add the cornstarch and toss slightly to combine.  Pour the orange and lemon juice into the mixture.

Place the pan over medium heat bringing the mixture to a steady boil.
Continue boiling for 2 minutes stirring constantly then remove the pan from the heat, setting aside to cool.  Cube the cream cheese and place in a large mixing bowl.  Pour the milk over the cream cheese.  Add the orange peel and the remaining sugar.  Beat the mixture until blended together well and smooth.

Place the whipping cream into a small mixing bowl.  Beat the whipping cream until soft peaks begin to form.  Fold the whipping cream into the cream cheese mixture until blended in well.  Spread the mixture over the cooled crust.  Place the apple slices around the outside edge of the crust.

Next layer the strawberry halves around the crust.   Circle the halved grapes on next.  Add the bananas to the ring.  Place the raspberries onto the crust next.  Finish the ring with the blueberries.  Spread the reserved glaze evenly over the all the fruit.  Place covered in the refrigerator for about 1 hour or until chilled.

Makes 12 servings

Preparation Time:  approximately 30 minutes
Baking Time:  approximately 15 minutes
Chilling Time:  approximately 1 hour
Total Time:  approximately 1 hour 45 minutes

This is an all time favorite fruit pizza to serve at your July 4th celebration.  The crust is a snap to create and the citrus glaze gives this pizza a pretty sheen.  The fruit can be arranged however you prefer to give it your own special touch. 


Flag Cake

2 fresh lemons zest and juice only
2 (18.25 oz.) boxes of white cake mix
6 large egg whites
1 tsp lemon extract
1/2 C seedless raspberry jam
1 stick unsalted butter, softened
1/2 C sold shortening, softened
2 (1 lb.) boxes confectioners’ sugar
4 T of milk
2 T of lemon juice
3/4 C fresh blueberries, rinsed and dried
3 C large fresh raspberries, rinsed and dried

Preheat oven to 350 degrees.  Lightly spray 2 15X10 inch jelly roll pans with a non stick cooking spray.

Squeeze the lemons juice into a measuring cup adding enough water to make 2 2/3 C of liquid.  Dump the cake mixes into a large mixing bowl.  Beat in the egg whites, lemon zest, lemon juice mixture and the lemon extract 3 minutes or until the cake mix is completely moistened.  Fold in the raspberry jam.  Pour the batter into the 2 prepared cake pans.

Bake 20 minutes or until the top springs back when lightly touched.  Cool the cake in the pan for 10 minutes then invert onto the wire rack and continue cooling to room temperature.

Place the butter and shortening into a large bowl and beat 2 minutes or until fluffy.  Dump the confectioners' sugar into the butter mixture.  Add the milk and lemon juice and beat the mixture on low until well blend and smooth.
More milk may be added 1 t at a time if necessary to reach a spreadable consistency.

Remove 1 C of the frosting and set aside.  Place one cake layer on a cake platter and frost lightly with the frosting.  Lay the second layer on top and frost the sides and top evenly.  Place the reserved frosting into a pastry bag with a star tip.

Using toothpicks mark off a 6 inch X 5 inch section on the top left corner for the stars.  Place seven red stripes of raspberries across the cake being sure to start and end with a red stripe line and leaving spaces between each row for the white stripes.  Gently pipe the white stripes between each red stripe.
Place the blueberries in the sectioned area of the cake.

Place the uncovered cake in the refrigerator until the ice is set then cover loosely with foil until ready to serve.  Remove the cake from the refrigerator and allow it to stand at room temperature 20 minutes before serving.

Makes 35 servings

Preparation Time:  approximately 15 minutes
Baking Time:  approximately 20 minutes
Decorating Time:  approximately 30 minutes
Total Time:  approximately 1 hour 5 minutes

There is no better way to celebrate this country's birth than by serving this flag cake.  It takes a little time to prepare but everyone will love the effect and the effort.  Small strawberries can be used in place of the raspberries if you prefer.


Patriotic Peppermint Brownies

1/3 C of shortening
1 C of sugar
1/2 t vanilla extract
2 eggs
2 (1 oz.) squares unsweetened chocolate, melted and cooled
1 T half and half cream
2/3 C of flour
1/4 t of salt
1/3 C of walnuts, chopped
1/4 C of raisins
1 1/2 C of confectioners’ sugar
2 T of hot milk
1 t butter, melted
3/4 t peppermint extract
Red and blue food coloring

Preset the oven temperature to 350 degrees allowing the oven to preheat.
Grease and lightly flour two 9 inch square pans.

Cream the shortening, sugar and vanilla together in a large mixing bowl.
Add both eggs and blend in well.  Blend in the melted chocolate and cream until completely combined.

Toss together the flour and salt in a mixing bowl.  Add the flour mixture to the creamed mixture and stir until moistened.  Fold in the walnuts and raisins.  Spread the batter evenly in the two prepared pans.

Bake 18 minutes or until a toothpick inserted in the center comes out clean.
Cool 10 minutes in the pans then invert on to wire racks to continue cooling.

Dump the confectioners’ sugar into a large mixing bowl and add the hot milk.  Stir in the peppermint extract until all the ingredients are combined well.  Divide 2/3 of the filling between two bowls 1/3 in each.  Tint one bowl with the red food coloring and one with the blue food coloring.

When the brownies have cooled spread the red filling over 1/3 of 1 brownie.
Spread the white filling on the next 1/3 of the brownie.  Finish with the blue filling.  Place the second brownie on top of the filling and cut into equal size squares.

Makes 2 dozen brownies

These dessert brownies have just a hint of peppermint taste.  The walnuts and raisins are optional. 


Festive Fourth of July Gelatin

2 C of cranberry juice, boiling
2 (3 oz.) pkgs. strawberry gelatin
1 1/2 C club soda, chilled
1 t lemon juice
1 1/2 C of fresh blueberries, divided
1 1/2 C of fresh raspberries, divided
1 C of fresh strawberries, sliced
1/2 C of fresh whole strawberries
1 (8 oz.) container of whipped topping, thawed

Pour the boiling cranberry juice into a large mixing bowl.  Sprinkle the gelatin into the boiling juice and carefully stir until the gelatin has completely dissolved.  Let the mixture stand for 10 minutes.  Stir in the club soda and lemon juice until blended in well.

Cover and chill for 45 minutes or until the gelatin is just beginning to set.
Gently fold in 1 C of the blueberries, 1 C of the raspberries and the sliced strawberries.

Spray a 6 C ring mold with a non stick cooking spray.  Pour the gelatin into the mold and chill for 4 hours or until firm.  To serve, place lettuce leaves on a serving platter.    Unmold the gelatin onto the lettuce leaves.  Fill the center of the mold with the remaining blueberries, raspberries and whole strawberries.  Dot the top of the mold with dollops of the whipped topping and serve.

Makes 8 servings

Preparation Time:  approximately 15 minutes
Chilling Time:  approximately 4 hours 45 minutes
Total Time:  approximately 5 hours

This pretty gelatin mold is a refreshing treat on a hot July day.  Blue gelatin can be used in place of the strawberry gelatin if you prefer.


Firecracker Cupcakes

1 (18 oz. ) box of devils food cake mix
1 1/4 C of sour cream
3 eggs
1/3 C of canola oil
2 T instant coffee crystals
1/2 t ground chipotle chili pepper
1 (11.5 oz.) pkg. semisweet chocolate chunks
2 t flour
1 (8 oz.) pkg. cream cheese, room temperature
1/2 C butter, room temperature
1/2 t vanilla
2 1/2 C of powdered sugar
Red and blue food coloring
2 oz. semi sweet chocolate, chopped
1/4 C of whipping cream

Preheat oven to 350 degrees.

Line 24 muffin cups with paper liners.  Dump the devils food cake mix into a large mixing bowl.  Add in the sour cream, eggs, and oil.  Sprinkle in the coffee crystals and pepper.

With an electric mixer on low speed beat the ingredients for 45 seconds.
Adjust the speed to medium and continue beating 2 minutes making the batter thick.

Place the flour in a small bowl.  Add the chocolate chunks and toss to coat.
Fold the chocolate into the cupcake batter.   Fill the prepared muffin cups 3/4 full of the batter.

Bake 20 minutes or until the tops bounce back when lightly touched.  Cool in the pan for 5 minutes then remove to wire racks to continue cooling.

Place the cream cheese and the butter into a mixing bowl and beat on medium speed for 30 seconds.  Add the vanilla and beat until combined.
Slowly beat in the powdered sugar until the mixture reaches a frosting consistency. 

Separate the frosting into 3 small bowls and tint one bowl with the red food coloring and 1 bowl with the blue food coloring.  Frost the cupcakes dividing between the 3 different colors.

Place the chopped chocolate into a small mixing bowl.  Heat the whipping cream in a saucepan over low heat to just boiling.  Let the mixture stand for 5 minutes then whisk until smooth.

Place the mixture into a sealable baggie.  Snip one corner of the baggie and drizzle the chocolate over the frosted cupcakes.

Makes 24 cupcakes


Patriotic Star Pastries

1 (15 oz.) pkg. refrigerated pie dough
2 T butter, melted
2 T + 2 1/2 t sugar
1/2 t ground cinnamon
1/3 C of red, white and blue baking chips

Preheat oven to 400 degrees.  Coat a cookie sheet with a non stick cooking spray.

Roll the pie dough onto a lightly floured flour surface.  Using a star shaped cookie cutter cut the dough being sure to reroll the scraps until all the dough is used.  Place the stars on the prepared cookie sheet 1 inch apart.  Brush each star generously with the melted butter.

Place the sugar into a small mixing bowl.  Add the cinnamon and stir until blended in well.  Sprinkle the stars evenly with the sugar mixture.  Place the red, white and blue baking chips on the top of each star.

Bake 7 minutes or until the edges just begin to turn a golden brown.  Remove the stars to wire racks to cool.

Makes 4 dozen

Preparation Time:  approximately 15 minutes
Baking Time:  approximately 7 minutes per batch
Total Time:  approximately 22 minutes

It's easy to create these star shaped pastries.  Can't find red, white and blue baking chips then use colored sugar instead.  Substitute the colored sugar for the regular sugar and cinnamon and sprinkle each star evenly before baking.