| Fourth of July Flag Cake 1
1 Cake mix, chocolate or yellow
2 pints of Blueberries, fresh
3 pints of strawberries, fresh
Decorator frosting
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Bake cake according to package directions in 9 x 13 inch pan. Cool. Set on serving platter. Spread frosting evenly around sides of cake. Cut strawberries in half lengthwise. Using a pastry bag, pipe (or dollop and spread with a spatula) rows of frosting alternating with rows of strawberries for the flag stripes. Make a background of blueberries in the upper left-hand corner, then pipe or dollop stars on top to create the star section of the cake. If making cake ahead, arrange fruit several hours before serving. Makes 12 servings.
-= Exported from BigOven =-
Fourth of July Flag Cake 2
Recipe By:
Serving Size: 2
Cuisine: Uncategorized
Main Ingredient: Cake
Categories: Blueberries, Cream, Entertain, Cakes
-= Ingredients =-
1 package of yellow or chocolate cake mix
2 pints of fresh blueberries
3 pints of fresh strawberries
3 cups of whipping Cream (DO NOT use Aerosol can)
1/2 cup of confectioners sugar
-= Instructions =-
Yield: 12 Servings Bake the cake according to the direction (Use the high altitude directions if you need them), in a 9 X 13-inch pan. Cool. (Cake may be made ahead and frozen.) Place on a serving plate or board. Whip the cream with the confectioners sugar. Cut the strawberries in hal lengthwise. Spread the cream evenly around the sides of the cake, saving a little for the top. To decorate: Using a pastry bag, pipe (or dollop and spread with a spatula) rows of cream alternating with rows of strawberries for the flag "stripes". Make a background of the blueberries in the upper left-hand corner, then pipe or dollop stars on top to create the "star" section of the cake. If making cake ahead, arrange fruit several hours before serving. Add the cream up to an hour before serving. From The Food Section Of The Colorado Springs Gazette Telegraph 07-01-92. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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-= Exported from BigOven =-
Fourth of July Fruitcake 3
Recipe By:
Serving Size: 8
Cuisine: Uncategorized
Main Ingredient: Cake
Categories: Grape, Blueberries, Cream, Sour cream, Fruits, Diabetic, Low-cal/fat, Cakes, Holidays
-= Ingredients =-
2 packages of unflavored gelatin
2 1/2 cups of white grape juice
2 Cinnamon sticks, each 1 - 2
1 cup of nonfat sour cream
1 - 3 tablespoons of all fruit
1 cup of fresh or frozen blueberries
1 cup of fresh or frozen raspberries
-= Instructions =-
SOURCE: No Salt, No Sugar, No Fat Cookbook Revised Edition by Jacqueline Williams and Goldie Silverman. copyright 1993, 1981, ISBN #1-55867-085-8. Formatted into MM by Ursula R. Taylor. Soften gelatin in 1/2 cup juice. Set aside. In a small saucepan, combine remaining juice, cinnamon sticks and sweetener. Bring to boil and simmer 5 minutes. Remove cinnamon sticks. Blend in softened gelatin and sour cream alternative. Chill until mixture begins to thicken. Fold in fruits and pour into deep glass bowl or into a 4 cup mold. Chill until firm. NUTRITIONAL INFO per serving: 91 calories, 3.9 g protein, 19.1 g carbo., 0.3 g fat, 1 mg chol., 27 mg sodium. Compliments of: Kathleens Recipe Swap Page recipes@escape.ca http://www.escape.ca/~myhome/recipes Posted to MM-Recipes Digest by Recipes <recipes@escape.ca> on Nov 16, 1999
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 142850 **
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