5 Patriotic Recipes

• 4 cups flour
• 2 cups sugar (I use less sugar than most, I would suggest 2.5
  or 2 2/3 cups)
• 6 teaspoons baking powder
• 2 teaspoons salt
• 1 cup butter
• 2 cups milk
• 4 teaspoons vanilla
• 4 eggs

1. Preheat to 350.
2. Mix all of the dry ingredients (flour, sugar, baking powder,
   salt) in a large bowl.
3. Add butter, milk, and vanilla,
4. After beating for 2 minutes add eggs and beat for another 30
   seconds more.
5. Bake for 35 minutes and voila you are finished!
6. Once the cake cools cut it in half (I used an old fashioned
   way of “cutting” it with dental floss, it slips right through).  Add the cream cheese frosting to the
   middle.  Once you are finished add the
   cool whip topping, I think for next time I might put more and put some on the
   sides as well.  Then decorate with blueberries
   and strawberries for the festive American flag!

• Vanilla Cake/Cupcakes
• About 1 package Cream Cheese (softened)
• Candy Melts

1. So, I cut off a little bit of the cake from above.  When I was splitting the layers I took the
   middle one and used it for cake pops. 
   Which is also why I baked double what the recipe called for.  You can either take a look at that recipe or
   you can make a vanilla cake/cupcake recipe of your own for cake pops.
2. Once the cake cools take it and break it up into pieces.  After you are done doing that I would take
   about one package of cream cheese and mix it with the cake.  Now I say about because I didn’t actually
   measure it I just kind of threw it in with the cake and hoped that it came out
   ok.  Mix on medium for about 2 minutes.
3. Once this is finished you should have something of a playdoh
   texture.  This is when you start the fun
   part.
4. Mold all of your cake pop balls.  Once you are done melt some candy melts.  Dip the lollipop stick in the candy melts and
   stick it into the cake ball.  Let this
   fully harden.  Once it does dip it in the
   candy melt and make sure you don’t face it up right, right away.  Hold it for a little bit so that none of the
   chocolate melt drips down the lollipop stick. 
   Then just let them all dry while standing in Styrofoam or a cake pop
   stand.
5. You can also see that I put different color sprinkles on
   mine.

• 2 ½ cups sugar
• ½ cup butter
• 5 oz evaporated milk
• 2 cups marshmallow crème
• 8 oz white chocolate chips
• Red and blue food coloring

1. For thinner fudge use an 8X8 inch baking dish.  For thicker fudge use 8X5 inch.
2. Line a baking dish with foil and set aside.
3. In a large pot, combine the sugar, butter, and evaporated
   milk.  Cook over medium heat, stirring
   frequently.  When it comes to a boil,
   stir constantly for 5 minutes.  Add in
   marshmallow crème and the white chocolate chips.  Stir until smooth.
4. Divid the mixture into 3 bowls.  Tint one red, one blue, and keep the third
   white.  Our the red fudge into a prepared
   baking dish, followed by the white, then the blue.  Use a knife to drag through the mixture,
   combining to form the marbled effect.  Let
   cool completely before cutting.

SEE CAKE POPS RECIPE ABOVE FOR THIS ONE TOO!  These were yellow with pink and blue sprinkles for the
little kiddies of our troops, hence the yellow.