Tuesday, Jun. 30, 2009

Fireworks and compliments will fly when serving these desserts

Now is the time to be picking through your recipes as you plan for a Fourth of July celebration this Saturday.

If ever there was a division of labor, it may be during any outdoor get-together: The guys like to congregate outside around the grill, occasionally lifting the lid to check on the ribs, steak, hamburgers, etc. It makes me think there must be some ancient gene carried over the centuries when men stood around the fire and admired the bison they'd brought back to the cave.

Mostly, women already have dessert prepared and in the fridge. It's not usually a last-minute part of the meal.

Most of the requests I get for holiday meals involve something sweet. I suppose that's because families already know what kind of meat and side dishes they like best. But, with dessert there is always room for a little experimenting. After all, how wrong can you go when a recipe involves fresh fruit, chocolate, cake, frozen treats on a stick and caramel topping?

So, here is a handful of summer treats from Kraft foods and Land O Lakes butter to try for the weekend. Fireworks and compliments should fly.

This shortcake-style sheet cake is topped with a luscious almond buttercream frosting and fresh fruits of summer.

ALMOND CELEBRATION CAKE

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 1/3 cups sugar

1/2 butter, softened

3 eggs

1/2 teaspoon almond extract

3/4 cup milk

1/3 cup sliced almonds, toasted, finely chopped

Frosting:

1 cup milk

3 tablespoons all-purpose flour

1/2 teaspoon salt

1 cup butter, softened

1 cup sugar

1/2 teaspoon almond extract

Topping:

Fresh raspberries and blueberries

Sliced almonds

Heat oven to 350 degrees. Grease and flour 15-by-10-by-1-inch jelly-roll pan; set aside.

Combine 2 1/4 cups flour and baking powder in medium bowl; set aside.

Combine 1 1/3 cups sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add almond extract. Reduce speed to low; add flour mixture alternately with 3/4 cup milk, beating well after each addition, just until mixed. Stir in toasted chopped almonds.

Spread batter into prepared pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Combine 1 cup milk, 3 tablespoons flour and salt in 1-quart saucepan. Stir with wire whisk until smooth. Cook over medium heat, whisking constantly, until mixture thickens and just starts to boil (4 to 5 minutes). Remove from heat. Set aside; cool 15 minutes.

Combine 1 cup butter, 1 cup sugar and almond extract in medium bowl. Beat at medium speed until creamy. Continue beating, gradually adding 1 tablespoon warm milk mixture at a time, until light and creamy and sugar is completely dissolved. Frost cooled cake. Decorate with fresh berries and sliced almonds.

Yield: 24 servings, each with 220 calories, 13 grams fat, 60 mg cholesterol, 200 mg sodium, 25 grams carbohydrates, 3 grams protein.

Recipe tip: To toast almonds, spread almonds in single layer on ungreased baking sheet. Bake at 325 degrees for 8 to 10 minutes or until lightly browned.

Nothing is better than a great buttercream frosting. Be sure to follow directions carefully when cooking the flour-milk mixture. In addition, it is important to beat the frosting until all the sugar has dissolved to avoid lumps in the frosting.

Patriotic Poke Cake

2 baked round white cake layers (9 inch), cooled

2 cups boiling water, divided

1 package (4-serving size) strawberry flavor gelatin, or any other red flavor

1 package (4-serving size) blueberry flavor gelatin

1 tub (8 ounces) whipped topping, thawed, divided

Place cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.

Stir 1 cup of the boiling water into each flavor dry gelatin mix in separate small bowls 2 min. until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer. Refrigerate 3 hours.

Dip one cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Cut into 16 slices to serve. Store leftover cake in refrigerator.

Alternative: Serve with colorful fresh berries, such as blueberries, strawberries and raspberries.

Substitute: Prepare as directed, using light whipped topping.

Tip: Patriotic Poke Cake with Cream Cheese Frosting: Pour gelatin over cake layers and refrigerate as directed. Unmold 1 of the layers onto serving plate; set aside. Beat 2 package (8 ounces each) softened cream cheese and 2 cups powdered sugar in large bowl with electric mixer on medium speed or wire whisk until well blended. Gently stir in whipped topping until well blended. Spread onto cake layer on plate as directed; top with second cake layer. Continue as directed.

Strawberry Delight Squares

1 1/2 cups finely crushed graham crackers (about 10 grahams)

1/2 cup sugar, divided

6 tablespoons butter or margarine, melted

1 1/2 package (8 ounces each) low-fat cream cheese, softened

2 tablespoons milk

1 cup thawed light whipped topping

2 cups boiling water

1 package (8-serving size) strawberry flavor sugar-free gelatin

1 1/2 cups cold water

2 cans (8-1/4 ounces each) mandarin orange segments, drained

Mix graham crumbs, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13-by-9-inch pan. Set aside.

Beat cream cheese, remaining 1/4 cup sugar and the milk in medium bowl with wire whisk until well blended. Stir in whipped topping; spread over crust. Refrigerate until ready to use.

Meanwhile, stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in oranges. Spoon over cream cheese layer.

Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftover dessert in refrigerator.

Watermelon Pops

1 cup sugar, divided

1 package (3 ounces lime flavor gelatin

2 cups boiling water, divided

Ice cubes

1 cup cold water, divided

1 package (3 ounces) strawberry flavor gelatin

3 tablespoons miniature semi-sweet chocolate chips

1/2 package (4 ounces) cream cheese, softened

1 1/2 cups thawed whipped topping

Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 minutes until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 minutes.

Meanwhile, repeat the above step using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-ounces) paper cups. Freeze 20 minutes. Stir 1/2 teaspoon chocolate chips into gelatin in each cup.

Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in whipped topping; spread over gelatin in cups.

Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Tips: Look for wooden pop sticks in craft or hobby stores. If you don't have pop sticks, you can use plastic spoons for handles instead. To easily remove frozen pops from cups, dip cups in warm water for 15 seconds Peel off cups. (Do not twist or pull pop sticks.)

Substitutions: Substitute fat-free cream cheese, sugar-free gelatin and Splenda. It isn't necessary to add sugar to the sugar-free gelatin,, plus try adding just 1/4 cup Splenda to the cream cheese mixture.

Nice and neat: Use an extra popsicle stick to clean up around the edges before pouring in the green gelatin..

RHUBARB CRISP PARFAITS

Sauce:

5 cups chopped fresh or frozen rhubarb

1 cup sugar

1/3 cup water

1 tablespoon cornstarch

1 teaspoon freshly grated orange peel

Streusel:

1/2 cup firmly packed brown sugar

1/4 cup butter

cup uncooked quick-cooking oats

1/2 teaspoon ground cinnamon

Cream:

1 cup whipping cream

2 tablespoons sugar

Combine all sauce ingredients in 6-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (10 to 12 minutes). Reduce heat to medium. Cook, stirring often, until mixture is thickened (5 to 6 minutes). Spoon sauce into bowl. Let cool 30 minutes. Cover; chill at least 1 hour.

Meanwhile, heat oven to 350 degrees. Combine brown sugar and butter in 4-quart saucepan. Cook over medium heat until butter is melted (4 to 5 minutes). Remove from heat. Stir in oats and cinnamon.

Spread oat mixture onto ungreased 15-by-10-by-1-inch jelly-roll pan. Bake for 10 to 15 minutes or until browned, stirring once or twice. Let streusel stand in pan, stirring occasionally, until cooled (30 minutes). Store in container with tight-fitting lid until ready to assemble parfaits.

Beat whipping cream in small bowl at high speed until soft peaks form. Add 2 tablespoons sugar; continue beating until stiff peaks form.

To assemble parfaits, layer 1/4 cup sauce, 2 tablespoons streusel and 2 tablespoons whipped cream in each of eight (6 to 8-ounce) parfait glasses. Repeat layers twice, ending with whipped cream.

Yield: 8 servings, each with 410 calories, 18 grams fat, 55 mg cholesterol, 20 mg sodium, 61 grams carbohydrates, 4 grams fiber, 4 grams protein.

ULTIMATE TURTLE DESSERT

Crust:

2 cups (about 12) finely crushed chocolate chocolate-chip cookies

1/4 cup butter, softened

Filling:

1 1/3 cups chopped pecans

2 cups caramel ice cream topping

1 1/2 cups hot fudge ice cream topping

1 1/2 quarts vanilla ice cream, slightly softened

Garnish:

Whipped cream

Combine all crust ingredients in small bowl. Press onto bottom of ungreased 13-by-9-inch pan. Freeze 10 minutes.

Sprinkle 1/2 cup pecans over crust.

Microwave 3/4 cup caramel topping in microwave-safe bowl on high until warm (20 to 30 seconds). Drizzle over pecans.

Microwave 1/2 cup fudge topping in microwave-safe bowl on high until warm (20 to 30 seconds). Drizzle over caramel. Cover completely with half of ice cream; freeze 30 minutes.

Repeat layer with 1/2 cup pecans, 3/4 cup caramel topping, 1/2 cup fudge topping and remaining ice cream, slightly heating both toppings, if necessary. Freeze until set (2 hours or overnight).

To serve, place each piece on individual plate or in shallow bowl. Microwave both remaining toppings in microwave-safe bowls on high until warm (30 to 60 seconds). Drizzle each serving with ice cream toppings. Top each with dollop of whipped cream. Sprinkle with remaining pecans.

Yield: 20 servings, each with 340 calories, 15 grams fat, 25 mg cholesterol, 260 mg sodium, 49 grams carbohydrates, 2 grams fiber, 4 grams protein.