4th of July Poke Cake

2 baked 9-inch round white cake layers, cooled still in pans
2 cups boiling water
1- 3 ounce package red gelatin
1- 3 ounce package blue gelatin
1 – 8 ounce container whipped topping, thawed

Leave the cakes in their pans and then poke the cakes with a large fork all over.
Stir 1 cup of the boiling water into red gelatin and 1 cup boiling water in blue gelatin in separate bowls until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over second cake layer. Refrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup
of the whipped topping. Remove second cake from pan and carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping.

Refrigerate 1 hour or until ready to serve.

3 cups all purpose flour
1 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
2/3 cup vegetable oil
2 large eggs
1 cup frozen blueberries
1 cup frozen strawberries
4 teaspoons sugar

Instructions:

Place the flour, 1 cup of sugar, baking powder and salt into a large mixing bowl. Mix a little to combine ingredients. Make a well in the center of the ingredients. In a separate bowl mix the milk, oil and eggs together. Slowly add to the dry ingredients place the liquid into the well made in the dry ingredients. Carefully fold together until dry ingredients are just moistened through. Divide batter into two bowls. Add the blueberries to one and the strawberries to the other. Mix them in well. Preheat the oven to 400 degrees. Grease 12 muffin tin cups or use baking cups. Fill each full with batter. Six blueberry muffins and six strawberry muffins. Sprinkle the tops with the 4 teaspoons of sugar. Bake 23 minutes or until a toothpick inserted comes out clean. The tops should be light brown. Remove from tin immediately and cool on a wire rack.

1/3 cup butter, melted
1 teaspoon cinnamon
1 pound Golden Delicious apples, cored, cut into 1/2 inch slices (6 cups)
1 pound Granny Smith apples, cored, cut into 1/2 inch slices (6 cups)
1 (15 ounce 2 crust) package refrigerator piecrust
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1 egg, lightly beaten
1 tablespoon water
1 (12 ounce) jar caramel ice cream topping

Instructions:

Combine butter and cinnamon together in a large mixing bowl. Add both types of apples and toss to coat. Line two large baking pans with aluminum foil. Heat oven to 475 degrees. Roast apples one pan at a time for 5 minutes turning once while roasting. The apples should just start to brown around the edges. Allow the apples to cool right in the pans. Reduce oven heat to 375. Bring piecrust dough to room temperature. Place one crust in the bottom of a 9 inch pie plate. In a mixing bowl combine the brown sugar, flour and salt. Place the roasted apples, both pans juice included into the bowl with the brown sugar mixture. Coat the apples well. Place the apples in the pie plate. Flour a flat surface and roll the second dough out to a 14 inch circle. Cut 4 slits in the dough. Place the dough over the top of the apples. Cut dough to 1/2 inch beyond plate. Crimp edges. Place the lightly beaten egg in a bowl. Add the water and mix together. Brush the top of the pie with the egg mixture. Place aluminum foil around the edge of the pie to keep the crust from browning too much and becoming hard. Bake 30 minutes. Remove the aluminum foil from the edges and bake 35 minutes longer. The top should be a golden brown and the filling bubbly. Drizzle with the caramel topping as soon as you take the pie from the oven. Cool.