5 Patriotic Recipes


Let me start this post off by saying this is picture and
content OVERLOAD.  I’m really sorry, but
these are a bunch of my 4th of July recipes that I jam packed into one
post, there’s two more from yesterday and one tomorrow.  Each dessert will have its own
recipe underneath it’s pictures.  I
figured it would be easier to separate them that way, rather than adding all of
the recipes at the end and just confusing everyone, including myself.  To keep it simple each two pictures will have
the recipe for all of them.  There’s
quite a few recipes here so please bare with me with this post!  I wanted to test out some recipes for when I
go to upstate NY with boyfriend and his family because apparently 4th
of July is the biggest event up there for them. 
I also want to apologize in advance because I didn’t take pictures while
baking since SO much was going on, so I don’t have tutorials, just the recipes.

Flag Cake

To be honest, I’m not a huge fan of cake.  I am extremely particular when it comes to
cake, unless it’s ice cream cake, as long as it has caramel crunchies in the
middle it’s fine.  This cake was a little
dry, at least for my taste but like I said I’m really picky.  I decided to switch it up a bit from the
picture I saw and I cut it in half and put some yellow (for our troops) cream
cheese frosting in between the layers. 
Below are the ingredients and recipe:
For a 13X9 baking pan-but I doubled the amounts from the
original recipe so I had some extra for cake pops
  • 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!

RECIPE TWO:  Cake Pops

  • 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
  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
  5. You can also see that I put different color sprinkles on

This was probably my least favorite when it came to
taste.  I’m not sure why because I
usually like fudge, maybe it’s because at that point I had already made a few
things so I just didn’t even want to taste test anything haha!  This original recipe I got from here.
  • 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.

Mason Jars

This is pretty self explanatory.  I just took red and blue colored Jello, added
some fruits (strawberries and blueberries) to it let the blue jello sit
overnight then added the red the next day and once that cooled I added cool
whip.  That’s really all it is.  Extremely easy recipe if you ask me!

I hope these spark some interest for all of you who aren’t
sure what to make for 4th of July. 
I love the creative behind all of these Patriotic desserts.  Also, don’t forget to take a look at the
Patriotic Trifle I made for Memorial Day here.