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Start an early preparations for the 4th of July with these easy and simple recipes.

BLUEBERRY BUCKLE

Ingedients

* 1/4 cup butter, softened
* 3/4 cup sugar
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 2 cups fresh blueberries
* TOPPING:
* 2/3 cup sugar
* 1/2 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1/3 cup cold butter

Directions

1. In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
2. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

OUR FLAG WAS STILL THERE! CUPCAKES

Ingredients

* Christmas Red Icing Color
* Royal Blue Icing Color
* Buttercream icing
* Your favorite cupcake recipe

Directions

1. Bake cupcakes in Stars & Stripes or Patriotic Themed Standard Baking Cups and cool completely on Cooling Grid.
2. Prepare Buttercream Icing recipe. Tint 1/3 of icing with Royal Blue Icing Color. Tint another 1/3 icing with Christmas Red Icing Color.
3. For fireworks, pipe a ring of fringe around rim of cupcake with blue icing and Multi-Opening Decorating Tip 233. Using same tip, pipe a concentric circle with white icing. Finish by piping red icing fringe in the center and inserting a 4th of July Party Pick.

ENGLISH TRIFLE TO DIE FOR

Ingredients

* 1 (9 inch) sponge cake, cut in cubes
* 1 cup seedless raspberry jam
* 8 ounces fresh raspberries
*
* 10 fluid ounces heavy cream
* 3 egg yolks
* 3 tablespoons white sugar
*
* 10 fluid ounces heavy cream
* 2 ounces sliced almonds

Directions

1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
2. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
3. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

BLUEBERYY CHEESECAKE ICE CREAM

Ingredients

* 1/2 cup sugar
* 1 tablespoon cornstarch
* 1/2 cup water
* 1 1/4 cups fresh or frozen blueberries
* 1 tablespoon lemon juice
* GRAHAM CRACKER MIXTURE:
* 2 1/4 cups graham cracker crumbs
* 2 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup butter, melted
* ICE CREAM:
* 1 1/2 cups sugar
* 1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
* 1 quart heavy whipping cream
* 2 cups milk
* 2 teaspoons vanilla extract

Directions

1. In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
2. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
3. In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

STRAWBERRY ANGEL FOOD DESSERT

Ingredients

* 1 (10 inch) angel food cake
* 2 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 quart fresh strawberries, sliced
* 1 (18 ounce) jar strawberry glaze

Directions

1. Crumble the cake into a 9×13 inch dish.
2. In a medium bowl, cream cream cheese and sugar until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

PRETZEL SPARKLES

Ingredients

* 8 squares (1 ounce each) white baking chocolate
* 1 package (10 ounces) pretzel rods
* Colored candy stars or sprinkles

Directions

Place chocolate in a microwave-safe bowl; heat until melted. Dip each pretzel rod about halfway into chocolate; sprinkle with stars. Place on waxed paper to dry. Yield: about 2 dozen.