Taste of Home
Taste of Home and the USO has teamed up on this wonderful initiative to support our military and their families. By visiting www.tasteofhome.com and viewing the recipe, Taste of Home is donating 10 cents to troops through the USO. 10 cents buys 2 minutes of talk time for these families of military personal. Taste of Home is pledging up to $100,000. Calling home to loved ones in the military is PRICELESS.
1 package (18-1/4 ounces) French vanilla cake mix
1 cup buttermilk
1/3 cup canola oil
1 package (3 ounces) berry blue gelatin
1-1/2 cups boiling water, divided
1 cup cold water, divided
1 package (3 ounces) strawberry gelatin
2/3 cup finely chopped fresh strawberries
1/4 cup fresh blueberries
3/4 cup butter, softened
2 cups confectioners' sugar
2 Tablespoons 2% milk
1 jar (7 ounces) marshmallow creme
Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine the first four ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan. Bake at 350F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Transfer cake to a covered cake board. Cut a 5-in. x 4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border at outside edges of cake. For red stripes, cut seven 1/2-in. wide rows across cake, about 1/2 in. deep, leaving a 1/2-in. border at outside edges of cake.
In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin.
In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate for 20 minutes or just until soft-set (save remaining gelatin for another use).
Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes.
In a large bowl, beat butter until fluffy; beat in the confectioners' sugar and milk until smooth. Add marshmallow creme; beat until light and fluffy. Spread 1 cup over sides and top edge of cake.
Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate for 1-2 hours or until gelatin is set. Yield: 15 servings.
Razzy Jazzy Berry Tarts
1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups fresh blueberries
2/3 cup blueberry preserves
1-1/2 cups fresh raspberries
2/3 cup seedless raspberry jam
In a large bowl, beat butter and cream cheese until smooth; beat in flour and salt. Combine the flour and salt; gradually add to creamed mixture. Drop by scant tablespoonfuls into 36 greased miniature muffin cups. With well-floured hands, press dough onto bottoms and up sides of cups; flute edges if desired.
Bake tarts at 325F for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
On a lightly floured surface, roll remaining dough to 1/8-in. thickness. Cut 36 stars with a floured 1-1/2-in. star-shaped cookie cutter; place on ungreased baking sheets. Bake at 325F for 5-7 minutes or until lightly browned. Remove to wire racks.
In a small bowl, combine blueberries and blueberry preserves; spoon into half of the tarts. In another bowl, combine raspberries and raspberry jam; spoon into remaining tarts. Top with stars. Yield: 3 dozen.
5 red pull-and-peel licorice
6 drops red food coloring
1 cup flaked coconut, divided
4 drops blue food coloring
1 carton (12 ounces) frozen whipped topping, thawed
Assorted red and blue sprinkles, optional
Cut each licorice twist into five pieces; pull apart one end of each to make firecracker fuses. Set aside.
In a resealable plastic bag, combine 1/4 teaspoon water and red food coloring; add 1/2 cup coconut. Seal bag and shake to tint coconut. In another bag, combine 1/4 teaspoon water and blue food coloring; add remaining coconut. Seal bag and shake to tint.
Spread whipped topping over cupcakes; decorate with coconut or sprinkles as desired. Insert firecraker fuses into tops. Refrigerate until serving. Yield: 2 dozen.