Memorial Day Essentials: Top Five Desserts

food4 Memorial Day Essentials: Top Five Desserts

Photo by: Spencer Platt/Getty Images

Want to make your Memorial Day one to remember? If you add these delicious treats to your menu, you can’t go wrong! Find out how to make your desserts a hit amongst all your guest.

food1 Memorial Day Essentials: Top Five Desserts

Photo by: Mario Tama/Getty Images

Stars and Stripes Grand Finale Cake

Ingredients

  • 2 pints fresh strawberries, hulled and sliced
  • 1/2 cup white sugar
  • 1 (.25 ounce) envelope plain unflavored gelatin
  • 2 pints fresh blueberries
  • 1/2 cup white sugar
  • 1 (.25 ounce) envelope plain unflavored gelatin
  • 2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
  • 2 (8 ounce) tubs frozen whipped topping, thawed

Directions

  1. Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.
  2. In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.
  3. Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
  4. Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.
  5. The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
  6. Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.
112756042 Memorial Day Essentials: Top Five Desserts

By: John Sciulli / Getty Images

Creamy Berry Topped Dessert

Ingredients

  • 3 cups flour
  • 1/4 teaspoon baking soda
  • 1 cup butter or margarine, softened
  • 2 1/4 cups sugar
  • 2 tablespoons vanilla
  • 6 eggs
  • 1 (16 ounce) container BREAKSTONE’S Sour Cream
  • 1/4 cup packed light brown sugar
  • 2 cups fresh strawberries, sliced
  • 1/4 cup strawberry preserves
  • 2 cups blueberries

Directions

  1. Preheat over to 325 degrees F.
  2. Prepare cake batter: mix flour and baking soda until well blended; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture alternately with 1 cup of sour cream, beating until well blended after each addition.
  3. Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  4. Bake 1 hour 15 minutes or until toothpick inserted near center comes out clean.
  5. Meanwhile mix remaining sour cream and sugar. Refrigerate until ready to serve.
  6. Combine strawberries and preserves. Let stand at room temperature 30 min.
  7. Spoon sour cream mixture over cake slices just before serving; top with strawberry mixture and blueberries.
food31 Memorial Day Essentials: Top Five Desserts

Photo by: David Klein/Getty Images

Strawberry Upside Down Cake

Ingredients

  • 2 cups crushed fresh strawberries
  • 1 (6 ounce) package strawberry flavored gelatin mix
  • 3 cups miniature marshmallows
  • 1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread crushed strawberries on the bottom of a 9×13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
  3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
cupcake yellow Memorial Day Essentials: Top Five Desserts

Photo by: Alex Stegall

Pineapple Cakes

Ingredients

  • 6 sheets heavy duty aluminum foil (10×12-inch)
  • 1 (12 ounce) package prepared sponge cake shells
  • cooking spray
  • 1 (20 ounce) can crushed pineapple, drained, juice reserved
  • 2 tablespoons brown sugar, divided
  • 1/3 cup chopped pecans, divided
  • 18 maraschino cherries

Directions

  1. Spray the aluminum sheets with cooking spray, and place a sponge cake shell in the center of each sheet. Spoon the crushed pineapple into the cakes, dividing it equally, and sprinkle each cake with about 1 teaspoon of brown sugar and about 2 teaspoons of nuts. Top each cake with 3 maraschino cherries, and drizzle 1 to 2 teaspoons of the pineapple juice over each cake.
  2. Wrap the cakes in the foil, leaving some room at the top for air circulation. Place the foil packs onto the embers of a campfire until the cakes are hot and bubbling, about 10 minutes.
cupcake decor1 Memorial Day Essentials: Top Five Desserts

Photo by: Alex Stegall

Cheese Cake Pies

Ingredients

  • 8 sheets phyllo dough
  • 1/4 cup butter, melted
  • 2 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups fresh blueberries
  • 1/2 cup strawberry jelly

Directions

  1. On a flat surface, place one sheet phyllo dough. Brush it with melted butter or margarine, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12 to 13 inch circle. Carefully press circle into a greased 9 inch pie plate; gently fan edges. Bake at 425 degrees F (220 degrees C) until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack.
  2. In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.
  3. Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent over browning of crust, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
  4. In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.
Comments

Leave a Reply

Fill in your details below or click an icon to log in:

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

More From Fresh 102.7

Komen Race For The Cure
Radio.com App
Podcasts

Listen Live