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  2. 40 of the Best Patriotic Gluten-Free Desserts for Fourth of ...

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    From berries and candies, to sprinkles, to a few drops of food coloring, get ready for an explosion of colors and flavors with 40 of the best patriotic and gluten-free desserts for the Fourth of July.

  3. 31 Spectacular Fourth of July Desserts - AOL

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    Kick Fourth of July fun up a notch with delicious, creative recipes for cakes, cookies, pies, and other treats for summer's loudest, most fun holiday. Skip to main content. 24/7 Help. For premium ...

  4. 48 Fourth of July desserts for a sweet Independence Day - AOL

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    Poke cakes are an easy dessert made by poking holes into a baked cake, and pouring a liquid or filling over the top. In doing so, the cake ends up moister and even more flavorful.

  5. 150 Red, White & Blue Desserts for the 4th of July - AOL

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    Nothing says "Happy Birthday, America" like a patriotic dessert.

  6. Kissel - Wikipedia

    en.wikipedia.org/wiki/Kissel

    Kissel or kisel [a] is a simple dish with the consistency of a thick gel, and made of sweet fruit, berry, grains (oatmeal, rye, wheat), peas, or from milk. [1] It belongs to the group of cold- solidified desserts, [ 2 ] although it can be served warm.

  7. Whip Up a Grand Finale-Worthy 4th of July Dessert! - AOL

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    Create fireworks in the kitchen with these all-American 4th of July dessert recipes. Add some red, white, and blue to your plates with these patriotic sweets.

  8. List of American desserts - Wikipedia

    en.wikipedia.org/wiki/List_of_American_desserts

    Glorified rice is a dessert salad served in Minnesota and other states in the Upper Midwest Gooey butter cake is a type of cake traditionally made in the American Midwest city of St. Louis. [5] German chocolate cake; Gingerbread; Glorified rice; Golden Opulence Sundae; Gooey butter cake; Grape pie; Grasshopper pie

  9. Mont Blanc (dessert) - Wikipedia

    en.wikipedia.org/wiki/Mont_Blanc_(dessert)

    A similar recipe appears in Bartolomeo Scappi's cookbook Opera dell'arte del cucinare in 1570, as torta di castagne. [10] [11] Sugar is a standard ingredient in this version. Another similar recipe is titled "chesnut pudding" in the 1747 English cookbook The Art of Cookery Made Plain and Easy. [12]