Wave Your Flag Cake

Ingredients
1 qt. strawberries, divided
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Slice 1 cup of the strawberries; set aside. Halve remaining 3 cups strawberries; set aside.

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).

Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.

Refrigereate 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator.

Healthy Living
Trim 20 calories and 4 grams of fat per serving by preparing with fat free pound cake and COOL WHIP LITE Whipped Topping.

Ingredients
1 pound Cake
7 large Egg Whites
1/4 tsp Salt
3/4 cup and 3 Tbs fine granulated Sugar
1 quart Vanilla Ice Cream

Directions
Slice the pound cake into 3/4 inch slices and set aside. Whip up the egg whites with the salt until they are foamy and can hold their shape. Gradually add 3/4 cup of the sugar as you continue whipping, until the egg whites become shiny and stand in stiff peaks.

Line the bottom of a 12 to 14 inch oval pan with some of the cake slices. Scoop the ice cream onto the cake slices in an oval shape. Put the rest of the cake slices around the sides and top of the ice cream. Cover the ice cream and cake with the whipped whites, using all but one cup. Smooth out the egg whites with a spatula. Whip the remaining egg whites with 3 tablespoons of sugar and put into a pastry bag fitted with a small nozzle.

Brown the Alaska quickly under a broiler flame or in a hot preheated 450° F oven for 4 minutes. Decorate with the remaining egg white and serve, using 2 large spoons to scoop out each portion.  Serves 6.

Ingredients
CREPE BATTER:
3/4 cup Flour
1 tsp Sugar
1/2 tsp Salt
2 whole Eggs
1-1/2 cups Milk, scalded
1-1/2 Tbs Butter

Sift the flour into a mixing bowl, add the salt, two whole eggs, and half the milk. Whisk thoroughly, add the remaining milk, and whisk some more. Let it rest. Just before making the crepes, melt 1-1/2 tablespoons butter and whisk into the batter.

PREPARATION OF CREPES:
1 stick Butter
Crepe Batter

Melt butter in a small pan to use in coating the crepe pan. The crepe pan should have a base of about 6 inches. Heat the bottom and sides of the crepe pan very well, then spoon some melted butter into the pan to coat the bottom and sides. Pour the excess butter back into the butter pan. Pour three tablespoons batter into the pan. tilt the pan from side to side to completely coat the bottom. Use a knife blade to push down any batter which may cling to the sides of the pan. When the batter in the pan all becomes dry, flip the crepe and cook for about 30 seconds on the other side.

Place the cooked crepes one on the other on a dish and cover with a damp cloth.  Makes about 15 crepes.

FILLING:
1/2 cup powdered Sugar
2 Tbs grated Orange Rind
1 Tbs Vanilla
2 Tbs Orange Juice
1 Tbs Lemon Juice
2 Tbs Brandy
2 Tbs melted Butter

Combine all ingredients and keep at room temperature.

LIQUEURS FOR BURNING:
5 ounces Orange Curacao
3 ounces Triple Sec
3 ounces Marashino Liqueur
3 ounces Kirsh

Combine all liqueurs.

Directions
Spread each crepe, using 2 per person, with 1 tablespoon of the filing and roll up. Place the twelve crepes in a chafing dish and pour in the liqueur mixture. Heat over a flame until hot, and ignite with a match. Spoon the flaming liqueurs over the crepes until the fire goes out. Serve 2 crepes per person with some of the liqueurs poured over.  Serves 6.

Ingredients
Three 1-ounce squares Unsweetened Chocolate
1 cup boiling Water
1 tsp Red Food Color
1-1/2 tsp Baking Soda
1/2 cup Shortening
2 cups Sugar
1/2 tsp Salt
3 Eggs
2-1/2 cups sifted Cake Flour
1 cup Sour Cream

Directions
Melt chocolate in boiling water. Cool. Add food color and baking soda. Cream shortening, sugar, salt and eggs until fluffy. Add flour alternately with cream. Add chocolate mixture and beat at medium speed on electric mixer for 1 minute, or by hand for 150 strokes. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes. Delicious with chocolate or Caramel Icing.

CARAMEL ICING:
2 cups Brown Sugar
1/4 tsp Salt
1/4 cup Butter
2/3 cup Milk
2 tsp Vanilla
2 Tbs Cream

Combine sugar, salt, butter and milk. Stir until it boils. Continue boiling to soft ball stage (234°). Cool to lukewarm. Put into small mixing bowl. Beat until thickened. Add vanilla and cream. Continue beating until of spreading consistency. If a thicker icing is desired, beat in a little sifted confectioners sugar.

Ingredients
1 tsp Vinegar
1 tsp Baking Soda
1/2 cup Shortening
1-1/2 cups Sugar
2 Eggs
1 tsp Salt
1 tsp Cocoa
1 tsp Vanilla
2 ounces Red Food Color
2-1/4 cups sifted Cake Flour
1 cup Buttermilk

Directions
Mix vinegar and baking soda and let settle. Beat shortening, sugar, eggs, salt, cocoa and vanilla until light. Beat in food color. Alternately beat in flour and buttermilk, Fold in vinegar-baking soda mixture. Pour into 2 greased 9-inch round pans. Bake at 350° for 30 to 35 minutes. Cool and split layers to make 4 layers. Spread Chalk White Frosting between layers, on top and sides.

CHALK WHITE FROSTING:
1-1/2 cups Milk
1/2 cup of Cake Flour
1-1/2 cup Sugar
1-1/2 cups Butter
1 Tbs Vanilla

Stir milk and flour over medium heat until thick. Cool. Beat sugar and butter until fluffy. Add cooked mixture, 1 tsp at a time, beating at high speed with electric mixer until smooth. Beat in Vanilla. Frosting should be consistency of whipped cream. After cake is frosted, keep in the refrigerator.

Ingredients
Lemon Surprise Cake:
4 well-beaten Eggs
1 box Deluxe Yellow Cake Mix
1 box Lemon Instant Pudding Mix
1 cup Water
1/2 cup Salad Oil

Directions
Add all ingredients to well-beaten eggs. Beat until well blended. Pour into greased and floured 10-inch tube pan. Bake at 325° about 1 hour, or until center springs back when touched lightly. Cool right side up for 15 minutes.


Mix 1/3 cup Orange Juice, 1/3 cup Rum and 2/3 cup Sugar. Let stand to dissolve sugar. When cake is done, instead of removing from pan, run knife around sides and center of pan. While cake is hot, drizzle mixture over entire cake. Make at least 1 day before serving and store in pan, covered with plastic wrap, until ready to serve.

Cinnamon Apple Cream

Ingredients
Combine 1 cup Mott's Cinnamon Apple Sauce with 2 cups light sour cream.
Refrigerate 30 minutes
Use to top pumpkin pie, fruit pie or spice cake.