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Publication: The Daily Recipe
Patriotic cake idea

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NOTE: We'll be off tomorrow for the holiday so no mail
but back in the kitchen again on Monday. With the crazy
skyrocketing cost of fuel these days I'm hearing many
people are even skipping their out-of-town plans and
just sticking by the homefront this year to celebrate.
We trecked out last week the roads were so empty which 
was real nice but we're definitely among the stay-close-to
homers for the weekend. Hope whatever you do you have a
safe one.

One grand finale fireworks dessert recipe ....RED WHITE
AND BLUE CAKE which is easiest when you just decorate it
in the 9x13 inch pan you bake it in. This could get you
more "oooooooo.....s" from your crowd than the fireworks
this 4th!




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You will need the cake ingredients, frosting ingredients, 
two pints of strawberries de-stemmed and cut into halves,
and one pint of blueberries washed and drained on a paper

2 1/4 cups cake flour
1 1/2 cups white sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla extract
4 egg whites (1/2 cup)
Preheat oven to 350 degrees. Grease and flour a 9x13 baking
pan. In a large bowl, Measure flour, sugar, baking powder,
salt, shortening, 2/3 cup of milk and the vanilla into a
large mixing bowl. Beat 2 minutes on high speed, scraping
bowl occasionally. Add remaining milk and the egg whites;
beat 2 minutes high speed scraping bowl occasionally. Pour
batter into pan, Bake for 35 to 40 minutes until a toothpick
inserted into the cake comes out clean.  

1 cup white sugar
1/3 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
confectioners' sugar, if required

Combine sugar, water, corn syrup, and salt in a saucepan;
stir until well blended. Boil slowly without stirring until
mixture will spin a long thread when a little is dropped
from a spoon (hold the spoon high above saucepan). In a
large bowl, beat egg whites with a mixer until they are
stiff, but still moist. Pour hot syrup slowly over egg
whites while beating. Continue until mixture is very
fluffy, and will hold its shape. Add vanilla, and beat
until blended. If icing does not seem stiff enough, beat
in 2 or 3 tablespoons confectioners sugar 1 tablespoon
at a time until stiff enough to hold its shape. Spread
on cake.  

Spread the icing generously over the completely cooled
cake. In the top left hand corner of the frosted cake,
arrange the blueberries into an outline of a rectangle
that is 5 inches wide and 4 inches tall. Press the berries
down into the frosting. Fill the blueberry outline in with
the remaining blueberries. The blueberries will look best
if placed in rows, the icing between them will resemble
stars. Place strawberry halves cut side down in rows going
across the cake horizontally. The bottom stripe of the flag
is red, so start the first row at the bottom. Be sure to
press the berries down into the frosting so the stripes
will not be raised above the fluffy frosting. Serve any
leftover berries with the sliced cake and ice cream. 

Categories: Desserts, Holiday
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                 MARZEE'S CORNER


                 FIREWORKS TREATS

Watching the fireworks is the highlight of every 4th
of July holiday, but there is one thing that makes
watching the fireworks even more enjoyable - the treats!
By the time the fireworks extravaganza begins, everyone's
taste buds are hoping for something small and scrumptious
to munch! The fireworks show is a perfect opportunity to
wow your guests by pulling together a small, portable
array of late night snacks. Make a fireworks snack box
or baggie full of treats that guests old and young can
carry with them to the perfect spot for viewing the


Enjoy fresher, cleaner and healthier air...


          Viral Videos on the Net at EVTV1.com

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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 

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