There’s nothing like getting together with family and celebrating the 4th of July. We always go the extra mile to entertain our guest. If you do the same, then you’ll want to add these recipes to your dessert table.
▪ 1/4 cup Cocoa
▪ 1 cup Hot Water
▪ 3/4 cup Butter
▪ 2 1/2 cups Flour
▪ 1 tsp. Baking Soda
▪ 1/2 tsp. Salt
▪ 2 cups Sugar
▪ 2 Eggs (slightly beaten)
▪ 1/2 cup Buttermilk
▪ 1 tsp. Vanilla
▪ 1 cup Nuts (chopped)
1. Combine cocoa and hot water. Stir in butter; let cool.
2. Sift dry ingredients, including sugar; stir into cocoa mixture. Add eggs.
3. Beat in buttermilk, then vanilla. Add nuts.
4. Spread into greased 15 x 10 x 1 inch jelly roll pan.
5. Bake at 375 degrees for 20 minutes.
▪ 5 tbsp. Butter
▪ 6 tbsp. Milk
▪ 1 1/2 cup Sugar
▪ 1/2 cup Chocolate Chips
1. In saucepan, combine butter, milk, and sugar.
2. Bring to boil over low heat, stirring constantly. Boil for 30 seconds; remove from heat.
3. Blend in chocolate chips; stir until smooth and thickened.
4. Spread over brownies.
Ashley Conrad, Just Us Cowgirls Cookbook Brazos Trails Cowboy Church
▪ 1 Box Strawberry Cake Mix
▪ 2 Cartons of Frozen Strawberry's (or Fresh Strawberry's if preferred)
▪ 1 Regular Tub of Cool Whip
▪ 1 large box of strawberry jello
1. Prepare Cake Mix then cut 1 container of your frozen or fresh strawberry and add to the batter and bake according to Box instructions.
2. Prepare jello just before you take the cake out of the oven. (Jello calls for 2 cups cold and 2 cups hot water. I reduce this to 1 cup each...makes it a little sweeter).
3. As soon as the cake is out of the oven, poke holes with a large fork or knife all over the cake. Then very slowly pour your Jello liquid into each of the holes in the cake.
4. Then refrigerate for 2 or 3 hours or overnight.
5. Take remaining strawberry's and cut them up and mix them with your cool whip. (I save a few to put on top for decoration).
6. Then spread over cold cake.
Becky Grainger, 3 Chilies and a Bean The Cookbook Volume I
Red, White & Blueberry Creme Fraiche Puffs
▪ 1 pkg. (10 oz.) Pepperidge Farm Puff Pastry Shells (6 count)
▪ 1 c. heavy cream
▪ 1/3 c. confectioners' sugar
▪ 1/4 c. creme fraiche
▪ 1 1/2 c. assorted berries (raspberries, blueberries, and blackberries)
1. Prepare the pastry shells according to package directions.
2. Beat the cream and confectioners' sugar in a large bowl with an electric mixer on high speed until stiff peaks form.
3. Fold in creme Fraiche.
4. Spoon 2 tablespoons whipped cream mixture into each pastry shell.
5. Top each with equal amounts of berries. Sprinkle with additional confectioners' sugar.
Cheryl Caudill, 3 Chilies and a Bean The Cookbook Volume 1
Cream Cheese Strawberries
▪ 2 (8 oz) packages Cream Cheese, softened
▪ 1 c. Confectioners Sugar
▪ 2 tsp Almond Extract
▪ 2 qt. Fresh Whole Strawberries, capped
1. In a medium bowl, beat cream cheese, sugar, and almond extract until smooth.
2. Spoon mixture into a pastry bag with a medium star tip or spoon into a zip-top freezer bag. Chill 1 hour. If using a zip-top bag, clip corner after it is chilled.
3. Quarter strawberries fro top to stem end without cutting through stem end.
4. Pipe cream mixture into strawberries. Chill until ready to serve.
Joyce Bohannon, Cook...Bake...Love From Our Hearts to Your Table North Main Church of God
▪ 1 c. Sugar
▪ 1/4 c. Flour
▪ 1/2 tsp. Cinnamon
▪ 1 can Red Cherries
▪ 5 tbsp. Butter
▪ 1/4 tsp. Almond Extract
▪ Red Food Coloring
▪ 2 Pie Crust
1. Mix sugar, flour, and cinnamon. Pour in juice from cherries. Stir and cook until dissolved.
2. Add cherries, food color, almond extract, and butter. Cook and stir over medium heat until thick.
3. Pour in pie crust and cover with second pie crust.
4. Bake in oven for 40-50 minutes.
Jean Terrovona, Cook...Bake...Love From Our Hearts to Your Table North Main Church of God