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Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.
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Get Vanilla Cupcakes Recipe from Food Network
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Get Lemon Ginger Mousse and Homemade Fortune Cookie Recipe from Food Network
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Get Steak Salad Recipe from Food Network
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This chai sufganiyot recipe takes sugarcoated Hanukkah donuts and fills them with a spiced pumpkin buttercream.
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Chicken thighs are marinated in lime, ginger, and mayonnaise, skewered, and grilled to perfection. Combine with homemade peanut sauce for dipping.
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Get Pumpkin Chocolate Chip Cake with Beurre Noisette Buttercream for the Yule Log Tree Stump Recipe from Food Network
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Before she opened Vergennes Laundry, Julianne Jones sold savory tarts at the local farmers' market. This one is made with the vegetables that are in ratatouille.
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Get Radicchio, Pear and Arugula Salad Recipe from Food Network
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Get Biscotti with Caramelized Hazelnuts Recipe from Food Network
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This Chicken Noodle Casserole is sure to hit the spot, especially if you’re looking to feed a family, satisfy that comfort food craving, or have leftovers to last the week. No canned cream of anything in this casserole. It’s from scratch and 100 percent delicious.
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Get Sticky Buns Recipe from Food Network