Conference turris::cooks

    Try the Fruit Pizza recipe in NOTE 349.  I made it on Father's Day
    and it was wonderful.  It's red, white and blue.  Has bananas,
    blueberries and strawberries.
    
    Jeannie

    Hi, I am new to the conference, but would like to add my two cents.....
    
    A cheese cake made in a 9"x13" pan and decorated with the design of a
    flag is always nice.  Rasberries with or instead of strawberries is one
    of my favorites.  Putting a sour cream on top makes the fruit stay on
    nicely.  Blueberries and bannanas are the other fruits of course.
    
    You might also try a large sheet cake (flavor of your choice) cut into
    thirds and shaped askew makes a nice waving flag as well.  Cut the
    sheet cake into thirds widthwise and take the far left side and move it
    up one third of the length, keep the center piece in place, then move
    the right piece down a third of the way.  Frost with whipped cream and
    decorate with the fruit as a flag.  The result is quite interesting.
    
    Hope they are okay.
    
    ida

    
    My mom makes a Strawberry Cake that is great for this.  I don't know
    the exact recipe but here is the basic idea...
    
    Buy (or make) an Angel Food Cake.  Cut the cake in half and dig out
    the center of the bottom half (like a moat).
    
    Mix chopped strawberries (fresh or frozen) with jello.  (Make jello
    according to directions and add strawberries and then let set).
    
    Once this mixture is firm add the strawberry/jello mixture to the 
    'moat' you've made and replace cake top.  Cover cake with whipped creme
    (we use le creme) and put whole strawberries and blueberries on the top.
    
    Keep cake chilled (jello will melt).  Usually it's eaten so quickly
    that there is never any left to melt.
    
    If you want the exact recipe, I can call mom....
    
    Kristen
                                                                           

    In an attempt to get away from the heathbar truffle I substituted
    a few things and came up with a pina colada truffle.  
    
    I used white cake mix, vanilla pudding, crushed pineapples and 
    coconut.  Along with cool whip!
    
    I basically follow the same directions but changed the ingredients.
    It recieved rave reviews!
    
    anna
    

    Gail,
    
    I called mom anyhow and good thing.  My directions were not completely
    accurate.
    
    When you cut the angel food cake, TURN THE CAKE OVER and 
    cut about 3/4 inch from the top.  The bottom will be bigger.  This will 
    allow you to put more jello strawberry mixture into the cake.
    
    STRAWBERRY MIXTURE:
    
    	Strawberry Jell-O
    	1 cup boiling water (from tea kettle works)
    	3 cups FROZEN strawberries
    
    Add the hot water to the JELL-O and add the strawberries.  Having them
    frozen helps gel the JELL-O. Mix.  Add the pieces you dug out of the
    cake to the JELL-O.   You don't want it to set too long, you
    want it loose so the jell-o isn't real firm
    
    Spoon the mixture into the cake and replace the top and gently push
    together to try to make it whole.
    
    Cover with the whipped creme (le creme) and blueberries and
    strawberries.
    
    Enjoy!
    
    Kristen

    I saw a regular two layer round cake with white frosting, then straight
    candy canes were set into the side around it \/\/\/\/ and cherries set
    at the points where they met - looked like a drum.
    
    Terry

    I made this one time and it was a hit.
    
    2 packages frozen strawberries (fresh in the summer)
    2 cans blueberry pie filling   (fresh in the summer)
    2 boxes Jell-o cheesecake
    
    In blender roughly puree' strawberries and 1/2 cup granulated sugar
    Mix up cheesecake mixture
    
    In parfait glasses put a layer of the strawberry mixture on the bottom 
    - then a thick layer of the cheesecake mixture - top with spoonfulls of 
    blueberry mixture.
    
    On top - cut a strawberry in half and arrange on top of blueberry's
    - add a little green leaf and a small dollup of whipped cream.
    
              
    I have made this entire dish from scratch (cheesecake)....but to be
    honest I got more compliments with this 'quick' recipe instead.
    
    Very festive looking - delicious - and adults and kids alike really
    enjoyed this light, cool and summary dessert.
    
    Marilyn
    

    Similar to .-1 but a bit simpler: layer blueberries, vanilla yogurt, and
    raspberries in a parfait glass. Gorgeous, easy, and very tasty... [For
    variety, use whipped cream or ice cream instead of the yogurt.]
    
    -b

    
    Make a yellow cake in a 13"x9"pan.  Frost with whipped cream.  I
    decorated it to look like a flag using blueberries and piped whipped
    with a star tip to make the stars and strawberries and piped whipped
    cream for the stripes.  It came out good.  Not too sweet or heavy.
    
    In one of the Womens magazines, there is a picture/recipe for something
    similar.  I can't remember which one.  (Womens Day or Family Circle).

    
    I always make one that I got out of Good Housekeeping or another
    magazine a few years ago.  From memory:
    
    Bake two rectangular sheet cakes, made from yellow cake mix
    Whip 2 pints of whipping cream
    Chop 1/2 pint strawberries, and slice the other 1/2 lengthwise
    Slice about 2 bananas and shake with lemon juice to avoid browning.
    
    combine about 1/3 of the whipped cream and the CHOPPED strawberries
    and use this mixture as the filling between the two layer cakes.
    
    Use the remaining whipped cream to frost the cake.  Use blueberries
    to make the stars of the flag on top, then use the sliced bananas and
    strawberries to simulate the stripes.  Ican't always fit 50 stars or
    13 stripes, but the cake is always a hit!
    
    Bev

    This is my easy favorite that can be used with either whipped topping
    or sour cream.
    
    				5 IN 1 SALAD
    
    1 Can Pineapple Tidbits or Chunks, drained (save juice for another use)
    1 Can Mandarin Orange Slices, drained (save juice for another use)
    1 Bag Miniature Marshmallows
    1 Bag Shredded Coconut (reserve a handful to toast for topping)
    1 Container Sour Cream or Whipped Topping
    
    Fold all ingredients together in a large bowl with a spatula until
    well mixed.  (1/2 Cup Marachino Cherries can also be added for color)
    Spoon mixture into a serving bowl, (sprinkle toasted coconut on top),
    cover with plastic wrap and chill in refrigerator for several hours 
    or overnight.
    
    Enjoy!
    Mona
    
    
    

Since the fourth of July is just around the corner, I thought I'd post this
delicious-looking no-bake cheesecake recipe.  Although the recipe is long, it
is actually very easy to make.

STARS & STRIPES CHEESECAKE
--------------------------

Crust:

1 1/3 cups graham cracker crumbs (1 cellophane pkg. of 12 rectangular crackers)
6 TBS unsalted butter, cut into pats
1/4 cup sugar
1 tsp. ground ginger

Filling:

2 envelopes unflavored gelatin
3/4 cup sugar
3/4 cup water
1 16 oz. container cottage cheese
1 pkg. Neufchatel OR light cream cheese
1 TBS grated lemon zest 
2 TBS fresh lemon juice
1 cup half-and-half
1/2 cup blueberry preserves
blue food coloring
red food coloring
whipped ream
fresh blueberries
fresh raspberries

1.  Prepare the crust:  Combine the graham cracker crumbs with the butter, 
sugar, and ginger in the container of a food processor or electric blender.
Pulse until the butter is incorporated and the ingredients are blended.  Press
the crust into an even layer across the bottom of an 8 1/2-inch springform pan.
Chill the crust.

2.  Prepare the filling:  Combine the gelatin with the sugar in a saucepan.  Add
the water and cook over medium eat, stirring to dissolve the gelatin.

3.  Place the cottage cheese in the processor container.  Whirl until the 
cottage cheese is very smooth, for about 2 minutes.  Add the Neufchatel or light
cream cheese, the lemon zest and lemon juice.  Whirl until the cheese mixture is
smooth.  With the machine running, add the gelatin mixture.  Scrape the gelatin-
cheese mixture into a large bowl.  Stir in the half-and-half; you should have
about 5 cups of cream-cheese mixture.

4.  Place 1 2/3 cups of the cream-cheese mixture in the processor container
along with 1/4 cup of the blueberry preserves.  Whirl until the blueberry
mixture is smooth.  Add about 24 drops of blue food coloring, and whirl until
the coloring is evenly blended.  Pour the blue mixture over the crust.  Chill
the blue layer in the freezer for 10 minutes, or just until the blue layer is
beginning to set.

5.  Gently pour 1 2/3 cups of the cream-cheese mixture over a wide rubber
spatula onto the blue layer; pouring over the spatula will help retain an even
layering.  Chill the white layer in the freezer for 10 minutes, or just until
the white layer is beginning to set on top.

6.  Scrape the remaining cream-cheese mixture into the processor container
along with the remaining 1/4 cup blueberry preserves.  Whirl until the mixture
is smooth.  Add about 24 drops of red food coloring, and whirl until the 
coloring is evenly blended.  Gently pour the red mixture over the rubber spatula
onto the white layer.  Cover the pan, and refrigerate the cheesecake until set,
for up to 24 hours.

7.  (This step is optional)  Using a 5-inch star-shaped cookie cutter or
pattern cut out of wax paper, mark a star in the center of the cheesecake; if
using a wax paper pattern, place the pattern lightly on the cheesecake and
score around the pattern with a knife.  Fill a pastry bag fitted with a medium
star tip with the whipped cream, and pipe the star's outline.  Outline the 
star's inner edge with the blueberries.  Fill the center of the star with the
raspberries.  Pipe 5 rosettes around the edge of the cheesecake between the
points of the star.  Place a raspberry on top of each rosette.  Serve the
cheesecake cold.

STARS & STRIPES TART
--------------------

Crust:

1 cup butter or margarine, softened
1/2 cup sugar
2 1/2 cups all-purpose flour
1/3 cup milk

Filling:

3 (3 oz.) pkg. cream cheese, softened
3/4 cup powdered sugar
1 tsp. grated orange peel
1 TBS orange juice

Topping:

1 pt. strawberries, hulled, sliced
1/2 pt. blueberries
1/4 cup apple jelly, melted


Heat oven to 400 degrees F.  In large mixer bowl combine butter and sugar.  Beat
at medium speed, scraping bowl often, until light and fluffy (1-2 min.).  Add
flour and milk; beat at low speed until well mixed.  Press dough on bottom and
1/2" up sides of 13 x 9" baking pan.  Prick bottom with fork.  Bake for 14-18
minutes or until lightly browned.  Cool.  In small mixer bowl combine all 
filling ingredients; beat at medium speed, scraping bowl often, until light and
fluffy (1-2 min.).  Spread over top of cooled crust.  Refrigerate 1 hour or 
until firm.  Just before serving, arrange fruit on filling in design of American
flag using strawberry slices for stripes and blueberries for stars.  Brush fruit
and filling with melted apple jelly.

***Note:  4 cups of your favorite fruit (kiwi, mandarin orange segments,
          pineapple, etc.), arranged in any design can be substituted for
          strawberries and blueberries.

From Cooking Light Magazine...

RED, WHITE, AND BLUEBERRY SUNDAES
---------------------------------

2 cups fresh blueberries
2 TBS unsweetened apple juice
1 TBS sugar
3 cups strawberry low-fat frozen yogurt
2 TBS shredded coconut


Combine first 3 ingredients in a saucepan.  Cook over medium heat 14 minutes
or until thickened, stirring frequently.  Spoon into a bowl; cover, and chill.
Spoon 1/2 cup frozen yogurt into each of 6 dessert compotes; top with 3 TBS
blueberry mixture, and 1 tsp. coconut.  Yield:  6 servings.

Calories 143 (18% from fat)/protein 3.3g/fat 2.8g (SAT 2g, MONO 0.1g, POLY 
0.7g)/carb 27.7g/fiber 2.3g/chol 10mg/iron 0.1mg/sodium 42mg/calcium 99mg.