E) Desserts
Below are my choice of desserts
10. Blueberry Cobbler
To prepare a Blueberry Cobbler, start by preheating your oven to 350°F (175°C) and placing ½ cup (1 stick) of butter in a 9×13-inch baking dish; let it melt in the warming oven.
In a separate bowl, combine 1 cup of sugar, 1 cup of self-rising flour, and 1 cup of milk, mixing until smooth. Once the butter has melted, remove the baking dish from the oven and pour the batter over the butter without stirring.
Evenly distribute 2 cups of fresh or frozen blueberries over the batter, again avoiding any stirring. Bake for about 50-60 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean.
This method allows the batter to rise up around the fruit, creating a delicious, cake-like topping with a slightly crispy crust and soft center
11. Patriotic Ice Cream Cupcakes
For Patriotic Ice Cream Cupcakes, begin by preparing a red velvet cake mix according to the package instructions. Line cupcake tins with paper liners and fill each about halfway with the batter.
Bake at 350°F (175°C) for 11-14 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on wire racks. Once cooled, soften blue moon or vanilla ice cream slightly and spread a layer over each cupcake, filling the liners to the top.
Place the cupcakes in the freezer until the ice cream is firm, at least 1 hour. In a large bowl, combine marshmallow creme and whipping cream, beating until stiff peaks form. Pipe or spread this mixture over the frozen cupcakes and decorate with red, white, and blue sprinkles.
Serve immediately or keep frozen until ready to enjoy. Now let us look at the vegetarian options to consider.
