Red White And Blue Berry Delight Food

RED, WHITE AND BLUE BERRY DELIGHT

Steps:

• Place cut strawberries into a medium bowl.
• In a small bowl, mix together the orange juice, sugar and Blue Curaçao.
• Pour over the strawberries and gently toss to completely coat.
• Cover and refrigerate at least two hours before using.
• Preheat oven to 325 degrees F.
• Prepare a 9 X 5-inch loaf pan by spraying with with cooking spray and lightly flouring it.
• Cream the butter.
• Slowly add the sugar and beat until light.
• Add the eggs, one at a time and beat until well incorporated.
• Add the vanilla.
• Stir in the flour and salt and mix well.
• Pour into prepared pan.
• Bake for 1 1/4 to 1 1/2 hours or until a toothpick inserted into the middle comes out clean.
• Cool in the pan for 5 minutes.
• Then run a knife around the sides of the cake to loosen it before turning it out on a wire rack to cool completely.
• Cut half the loaf into one inch cubes.
• Pour the whipping cream into a mixer and beat at medium for about 3 minutes until soft to medium peaks form. Gradually add sugar while beating.
• In a trifle bowl, place a single layer of poundcake cubes on the bottom.
• Cover with a third of the Strawberries Lenox and remember to use that juice!
• Sprinkle with 1/3 of the blueberries.
• Evenly spread 1/3 of the whipped cream to cover the bottom layer.
• Repeat process until reaching the top of the bowl.
• Top with remaining whipped cream, sprinkle with a few blueberries and seal the deal with those whole strawberries.
• Refrigerate until serving.

RED, WHITE AND BLUEBERRY TRIFLE

Steps:

• Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool.
• Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.
• To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners' sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.

RED, WHITE AND BLUEBERRY COLESLAW

Steps:

• Toss the cabbage, onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours.
• Stir in the pecans and season with salt and pepper just before serving. Sprinkle with reserved the bacon, berries and nuts.

RED, WHITE AND BLUE DESSERT

Steps:

• In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish., Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.

RED WHITE AND BLUE DELIGHT

Steps:

• Combine graham cracker crumbs, sugar and butter; press firmly into bottom of ungreased 12X7-inch or 13X9-inch baking dish.
• Combine sweetened condensed milk, lemon juice, yogurt, marshmallows and nuts in large bowl. Spread half of the mixture over crust. Top with half of the bertries, remaining yogurt mixture then remaining berries.
• Cover: Freeze 6 hours or until firm. Let stand 10 mintes; cut into squares.

RED, WHITE AND BLUE PARFAIT

Steps:

• Cap strawberries, cut into bite-size pieces and place them in small mixing bowl.
• Sprinkle sugar over berries and stir. Use spoon to crush berries slightly so they will release juice. Set aside.
• Place cookies in zipper-top plastic bag and use rolling pin to crush them finely. Set aside.
• In small bowl or 2-cup measure, stir together 1/2 C of whipped topping and yogurt until well blended. Set aside.
• Divide cookie crumbs evenly in bottom of 4 parfait glasses or other dessert dishes (that hold at least 1 cup).
• Spoon strawberry mixture evenly over crumbs.
• Spoon yogurt mixture evenly over strawberries.
• Divide blueberries evenly, and scatter them over yogurt mixture in each dish.
• The dishes may be served at once or covered with plastic wrap and refrigerated until ready to serve, up to 3 hours.
• Just before serving, dollop 1 tsp of whipped topping on top of each dish as a garnish.
• Note: Plain shortbread cookies, vanilla wafers or butter cookies may be substituted for the pecan sandies.

BLUEBERRY DELIGHT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.