Star-Spangled Black Forest Ice Cream Cake
(Makes about 12 servings)
2 packages (approx. 21 oz each) family-size brownie mix, divided.
Eggs, oil and water to prepare mixes
12 C vanilla ice cream, divided
Patriotic Confetti Sprinkles
Preheat oven to 350°F. Spray Star Pan with vegetable oil. In large bowl, prepare 1 brownie mix following package instructions; pour into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out with just a few crumbs attached. Cool in pan on cooling grid 10 minutes. Remove from pan and cool completely. Spread 6 cups ice cream evenly into star pan. Return cooled brownie to pan; top with remaining ice cream, spreading top smooth. Freeze until firm, at least 4 hours.
Meanwhile, line 13x9-inch baking pan with parchment paper, extending 2 inches above edge of pan; spray with vegetable oil. Prepare remaining brownie mix following package instructions; pour into prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with just a few crumbs attached. Cool completely in pan. Remove brownie from pan using parchment paper to lift from the pan. Cut into star shapes using different sizes of star cutters. To serve, arrange and stack brownies on top of ice cream; add confetti sprinkles and serve with Grilled Northwest Cherries.
Sizzling Grilled Northwest Cherries
(Makes 4 servings)
4 C Northwest fresh sweet cherries,
pitted if desired
3 Tbs packed light brown sugar
2 tsp grated orange zest
2 Tbs orange liqueur or orange juice
Place cherries on large square of heavy-duty aluminum foil. Sprinkle with brown sugar and orange zest. Add orange liqueur. Wrap cherries with double fold. Fold both ends to make tightly sealed packet. Place packet on grill over medium heat. Grill 10-12 minutes or until cherries are thoroughly heated but still firm. Remove cherries from packet and serve with Black Forest Ice Cream Cake. (This recipe may be doubled).
Patriotic Pizzazz Cookie Pops
(Makes about 3 dozen 3-inch cookies)
2¾ C all-purpose flour
2 tsp baking powder
1 tsp salt
1 C (2 sticks) unsalted butter, softened
1½ C granulated sugar
1½ tsp vanilla extract
½ tsp almond extract
White Candy Melts brand confectionery coating, melted
Red and blue colored sugars, patriotic nonpareils,
patriotic sprinkles, flag icing decorations
Preheat oven to 400ºF. In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dip star cookie cutters in flour before each use; cut a variety of star sizes.
Bake cookies on ungreased cookie sheet 6 to 7 minutes for small cookies, 8 to 10 minutes for larger cookies, until cookies are lightly browned. Cool on cookie sheet 2 minutes; remove to cooling grid and cool completely.
Decorate as desired by dipping cooled cookies into melted candy or pipe melted candy along edges of cookies; sprinkle immediately with colored sugars, nonpareils or sprinkles. Attach icing decorations with melted candy; let dry. Attach cookie sticks to backs of cookies with melted candy; let dry.
For more recipes using Northwest Cherries visit: www.nwcherries.com