Red, White, and Blue-Misu
- 1 cup heavy cream
- 16 ounces mascarpone cheese
- 5 cups frozen strawberries, thawed
- 1 ¼ cups frozen blueberries, thawed
- 1 (9-inch) angel food cake, cut into 1-inch cubes
- 1 (4-ounce) bar dark chocolate
- In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
- Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
- Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
- When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.
Classic American Pie
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 to 7 cups thinly sliced peeled tart apples
- 1 tablespoon lemon juice
- Pastry for double-crust pie (9 inches)
- 1 tablespoon butter
- 1 large egg white
- Additional sugar
- In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
- Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
- Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
- Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Red, White & Blueberry Poke Cake
- 1 package white cake mix (regular size)
- 1-1/4 cups water
- 2 eggs
- 1/4 cup canola oil
- 1 cup fresh strawberries
- 2/3 cup sugar
- 1/4 cup water
- 2-1/4 teaspoons strawberry gelatin
- 3/4 cup fresh blueberries
- 1/2 cup water
- 4-1/2 teaspoons sugar
- 4-1/2 teaspoons berry blue gelatin
Frosting & Filling
- 2-1/2 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- Preheat oven to 350°. Line bottoms of two 9-in. round baking pans with parchment or waxed paper; coat paper with cooking spray. In a large bowl, combine cake mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes.
- Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks.
- For strawberry gelatin, in a small saucepan, combine strawberries, sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until berries are soft. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room temperature. Repeat steps to make blueberry gelatin.
- Using a wooden skewer, pierce tops of cakes to within 1 inch of edge; twist skewer gently to make slightly larger holes. Gradually pour cooled strawberry mixture over one cake, being careful to fill each hole. Repeat with blueberry mixture and remaining cake. Refrigerate, covered, overnight.
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
- Run a knife around sides of pans to loosen cakes. Remove strawberry cake from pan; remove paper. Place cake on a serving plate. Spread with 1 cup whipped cream.
- Remove blueberry cake from pan; remove paper. Place cake over whipped cream layer. Frost top and sides with remaining cream. Refrigerate at least 1 hour before serving. Yield: 12 servings.