Red White And Blue Stars Food

RED, WHITE, AND BLUE STARS

Red, White, and Blue Stars image

Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 40 sandwich cookies

Number Of Ingredients 11

Ingredients

5 cups cake flour (not self-rising), plus more for surface
2 teaspoons baking powder
1 1/2 teaspoons salt
12 ounces (3 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
4 large egg yolks
1 tablespoon pure vanilla extract
2 tablespoons heavy cream, plus more for brushing
3/4 cup raspberry jam
3/4 cup blueberry jam
2 tablespoons sanding sugar

Steps:

Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).
On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.
Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.
Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.
Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.

RED, WHITE AND BLUE GELATIN FLAG

Red, White and Blue Gelatin Flag image

Provided by Food Network Kitchen

Categories dessert

Time 2h45m

Yield 20 to 24 servings

Number Of Ingredients 14

Ingredients

Cooking spray
8 cups boiling water
5 plain gelatin packets
4 strawberry gelatin packets
Sliced strawberries, if desired
3 cups heated sweetened coconut milk
3 cups heated unsweetened coconut milk
2 cups cold whole milk
8 plain gelatin packets
4 1/2 cups boiling water
4 blue gelatin packets
2 plain gelatin packets
Whipped cream, in a pastry bag fitted with star tip, for topping
Blueberries, for garnish

Steps:

Spray two half baking sheets and a quarter baking sheet with cooking spray. Set aside in the refrigerator.
For the strawberry layer: Combine the hot water, plain and strawberry gelatin. Once thoroughly combined, pour the strawberry layer into one of the half baking sheets in the refrigerator. After 15 minutes of cooling, add some strawberry slices, if desired. Allow the gelatin to cool until set, about 2 hours.
For the white layer: Combine the hot water, sweetened and unsweetened coconut milk, whole milk and plain gelatin. Once thoroughly combined, pour the white layer into the other half baking sheet in the refrigerator. Allow to cool until set, about 2 hours.
For the blue layer: Combine the hot water and the blue and plain gelatin. Once thoroughly combined, pour the blue layer into the quarter baking sheet in the refrigerator.
Once the layers are set, remove them from the refrigerator.
Turn the red layer out onto a parchment-lined platter or cutting board. Slice two-thirds of the white layer into strips and reserve the remaining third to punch out stars with a star-shaped cookie cutter. Top the red layer with the white stripes. With the widest side of the blue layer facing you, cut the layer in half from the top of the baking sheet to the bottom. Add one portion of the blue layer on top of the white stripes on the top left portion of the flag. Top the blue layer with the white stars. Using a piping bag fitted with a star tip, pipe out a whipped cream border and top with blueberries.

JELL-O RED, WHITE AND BLUE STARS

JELL-O Red, White and Blue Stars image

Have them seeing stars-in a good way! These JELL-O Red, White and Blue Stars are the perfect addition to your patriotic holiday menus.

Provided by My Food and Family

Categories Home

Time 3h45m

Yield 24 servings

Number Of Ingredients 6

Ingredients

2-2/3 cups boiling water, divided
2 pkg. (3 oz. each) JELL-O Berry Blue Flavor Gelatin
2 env. (1/4 oz. each) KNOX Unflavored Gelatine
2 cups milk, divided
1/2 cup sugar
2 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin

Steps:

Add 1-1/3 cups boiling water to blue gelatin mixes in small bowl; stir 3 min. until completely dissolved. Pour into 13x9-inch dish sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set, but not firm.
Sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to boil in saucepan. Remove from heat; stir in sugar. Add to gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min. Pour over blue gelatin. Refrigerate 30 min. or until gelatine is set, but not firm.
Add remaining boiling water to cherry gelatin mixes in separate small bowl; stir 3 min. until completely dissolved. Cool 10 min. Pour over gelatine layer in dish. Refrigerate 2 hours or until firm. Cut into 24 stars with 2-inch cookie cutter.

Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 17 g, Protein 2 g

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