food for 4th July – Flag Cake – 4th july desserts | 4th july food ideas

America’s Independence day | Independence day in America Recipes

• Level: Easy

• Total: 1 hr 55 min (includes cooling time)
• Active: 35 min
• Yield: 12 to 16 servings

Ingredients

Cake: 

Nonstick cooking spray, for the pan

2 1/2 cups all-purpose flour

1/3 cup stone-ground white cornmeal

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups granulated sugar

2 sticks (1 cup) unsalted butter, at room temperature

5 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 cup buttermilk

3 tablespoons rainbow or red, white and blue sprinkles

Frosting:

3 sticks (1 1/2 cups) unsalted butter, at room temperature  

1/4 teaspoon kosher salt  

3 ounces chopped white chocolate, melted and cooled slightly   

6 cups confectioners’ sugar  

1 1/2 teaspoons pure vanilla extract

Garnish:

1 cup blueberries

One 16-ounce container strawberries

1 tablespoon apple jelly or apricot jam, melted

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Directions for food for 4th July | 4th July food Flag Cake ( America’s Independence day ) | 4th july food ideas

Special equipment:

 a pastry bag and a rosette tip

1. For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with the spray. 
2. Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Whisk together and set aside.
3. Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 3 minutes. Beat in the eggs, 1 at a time until combined, then beat in the vanilla. Reduce the speed to low and beat in one-third of the flour mixture until just combined. Beat in half the buttermilk and then repeat, adding the flour in 2 more increments and alternating with the second half of the buttermilk. Stir in the sprinkles. Transfer to the prepared pan and spread the batter evenly. Bake until the cake is golden brown and the top springs back to a light touch, 30 to 35 minutes. Cool 15 minutes in the pan.
4. Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely before frosting.
5. For the frosting: Beat the butter and salt in a large bowl with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners’ sugar and vanilla. Increase the speed to medium-high and beat until very smooth and fluffy.
6. Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip. Frost the top and sides of the cake with the remaining frosting.
7. For the garnish: Place the blueberries in 6 rows of 6 berries each in the top left-hand corner of the cake. Trim and halve the strawberries lengthwise and make 4 rows of strawberries across the cake. Pipe stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake. Brush the berries with the melted jelly. Cut and serve.

food for 4th July | 4th July food : Best Backyard Barbecue Recipes

America’s Independence day | Independence day in America Recipes | 4th july food ideas

Delight family and friends at your next cookout by serving up our best barbecue recipes, including ribs, brisket, smoked salmon and more from Food Network.

4th July food – Sweet Cola Ribs

• Level: Easy
• Total: 15 hr 10 min

• Prep: 15 min
• Inactive: 12 hr
• Cook: 2 hr 55 min
• Yield: 4 servings

Ingredients

Sweet Cola Barbecue Sauce:

1 tablespoon vegetable oil

1 medium onion, finely chopped

3 cloves garlic, finely chopped

2 cups ketchup

1 can cola

1/2 cup apple cider vinegar

2 tablespoons brown sugar

1/2 tablespoon freshly ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1/2 tablespoon lemon juice

1 tablespoon Worcestershire sauce

Dry Rub:

2 tablespoons salt

2 tablespoons brown sugar

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon black pepper

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Ribs:

2 racks pork spare ribs (about 3 pound each)

1. For the sauce:
2. In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
3. For the dry rub:
4. Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
5. For the ribs:
6. Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
7. Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
8. Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes.

Cook’s Note

Reserve some of the sauce for dipping when the ribs are served.

4th July food : Old-Fashioned Macaroni Salad | 4th july food ideas

America’s Independence day | Independence day in America Recipes

• Level: Easy
• Total: 2 hr 35 min

• Prep: 15 min
• Inactive: 2 hr
• Cook: 20 min
• Yield: 4 to 6 servings

Ingredients

4 eggs

1 pound large elbow macaroni

4 ounces ham steak, finely chopped

2 stalks chopped celery, including leaves

1 large shallot, chopped

2 tablespoons fresh lemon juice

Dressing:

2/3 cup mayonnaise

2 tablespoons Dijon mustard

1 (4-ounce) jar chopped pimentos, drained

3 tablespoons sweet pickled relish

Kosher salt and pepper

1. To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.
2. While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
3. In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.
4. In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.