THE GRAND FINALE

Red, white and blue and nostalgic, too, these treats just might steal the show.

Jazz up your July Fourth bash with red, white and blue desserts.

BERRIES & CREAM TORTE

It’s easy to see why this fruity dessert always impresses dinner guests.

Try it with sliced bananas, too! —Tina Sawchuk, Ardmore, AB Prep: 40 min. Bake: 10 min./batch + • chilling Makes: 12 servings

•

1 cup butter, softened

1 cup sugar

2 large eggs, room temperature 2 cups all-purpose flour

2 tsp. baking powder

¹ ₂ tsp. salt

FILLING

¹ ₂ cup sugar

4¹ ₂ tsp. confectioners’ sugar

4¹ ₂ tsp. cornstarch

3 cups heavy whipping cream 4 cups sliced fresh strawberries 2 cups fresh blueberries

2 cups fresh raspberries

1. Preheat oven to 350°. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.

2. Line two baking sheets with greased aluminum foil or parchment paper; draw a9³₄-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly to within ¹₄ in. of edge. Bake until edges are golden brown, 8-10 minutes. Remove to wire racks to cool. Repeat with remaining batter.

3. For filling, combine sugars and the cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place a cookie layer on a large serving plate. Top with 1¹₂ cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice.

Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.

Per serving: 572 cal., 39g fat (23g sat. fat), 158mg chol., 354mg sod., 54g carb. (33g sugars, 4g fiber), 5g pro.

BOMB POP COOKIES

At the sound of the ice cream truck, even my husband goes running out to the curb with money in hand. Our neighborhood has a big potluck on the Fourth of July, so I decided to make cookies that resemble Bomb Pops.

—Darlene Brenden, Salem, OR Prep: 30 min. + chilling Bake: 10 min./

• batch + cooling Makes: about 3 dozen •

¹₂ cup butter, softened

¹₂ cup confectioners’ sugar

¹₂ cup granulated sugar

1 large egg, room temperature ¹₃ cup canola oil

2³ ₄ to 3 cups all-purpose flour

¹₂ tsp. baking soda

¹₂ tsp. cream of tartar

¹₄ tsp. salt

Red and blue paste food coloring ¹₂ tsp. each cherry, raspberry

and lemon extract 1. Cream butter and sugars until light and fluffy. Add egg and oil, beating well. In another bowl, whisk 2³₄ cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball.

2. Divide dough into three portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry extract to second portion. Add lemon extract to untinted portion.

3. Shape each portion into a 10-in.-long log. Place red, white and blue logs side by side. Lightly press together. Wrap in plastic; refrigerate until firm, 30 minutes.

4. Preheat oven to 350°. Unwrap and cut dough crosswise into ¹₄-in. slices. Place 1 in. apart on parchment paper-lined baking sheets. To create ridges, lightly press the cookies with a fork. Bake until edges just start to brown, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

Per single cookie: 86 cal., 4g fat (2g sat. fat), 11mg chol., 51mg sod., 11g carb.

(4g sugars, 0 fiber), 1g pro.

Don’t flour the counter; it could dull the colors of the cookies. Since the dough contains oil, it shouldn’t stick.