Monthly Archives: June 2014

Red, White and Blue Layered Flag Cake Recipe

Layered Flag Cake

 

 

 

 

 

Serve up something special for your hungry patriotic guest with this Flag Cake Recipe.

Ingredients

Red Cake Layers

1         box Betty Crocker  SuperMoist  white cake mix

1         pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups

1/3      cup vegetable oil

3         egg whites

1         teaspoon red paste food color

Blue Cake Layer

1/2      box Betty Crocker  SuperMoist white cake mix (about 1 2/3 cups dry mix)

1/2      cup blueberries, pureed in blender or food processor

3         tablespoons vegetable oil

2         whole eggs

1/2      teaspoon blue paste food color

3         tablespoons Betty Crocker  white star-shaped candy sprinkles or nonpareils

White Cake Layer

1/2       box Betty Crocker  SuperMoist white cake mix (about 1 2/3 cups dry mix)

1/2       cup water

2          tablespoons vegetable oil

2          egg whites

Frosting and Sprinkles

3          containers Betty Crocker  Whipped fluffy white frosting Betty Crocker  red, white and blue sprinkles, as desired

 

Directions

    1. To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.

    2. To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.

    3. To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.

    4. To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

Find this and other wonderful recipes at www.bettycrocker.com

Sheila’s Cheesy Potato Soup Recipe

Recipe from The RV Centennial Cookbook – Celebrating 100 Years RVing, Page 55

 

Submitted by – Sheila Boggess of Prairie Hill, Texas – In her youth, Sheila camped with neighbors who owned a pop-up RV.  She recalls even now…. her memories of RVing are still her favorites, after all these years.  

Sheila’s Cheesy Potato Soup

Ingredients:

-6 or 7 medium potatoes, peeled and cubed
-water to cover potatoes while cooking
-1 pint sour cream (note: using fat-free sour cream does not make the soup as smooth, but it tastes the same and is healthier)
-1 lb. Mexican Velveeta, cubed; regular Velveeta can be used, if preferred
-real bacon bits or crumble several slices of cooked bacon
-green onions (chopped)

Instructions:
Cover peeled, cubed potatoes with water in a large pot or Dutch oven. (Use more water for thinner soup.) When potatoes are tender, add sour cream and cubes of Velveeta. Heat over low heat, stirring nonstop. When cheese is melted, soup is ready. Add green onions and bacon bits just before serving.

 

Note from Lady E Cooper: I personally have made this potato soup many times. Not only does it taste delicious….it is easy for the RV kitchen – only 20 minutes cooking time. Plus, it’s one of my favorites for the cooler months. I hope it will become one of your favorite RV recipes, as well.  My personal tip is to serve this soup up in to your favorite bread bowl… then sit around the campfire to enjoy!

 

The RV Centennial Cookbook is available for purchase on Amazon.com