Flag Cake

Ingredients

• 18 tablespoons unsalted butter, at room temperature
• 3 cups sugar
• 6 extra-large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 cups flour
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

For the icing

• 1 lb unsalted butter, at room temperature
• 1 1/2 lbs cream cheese, at room temperature
• 1 lb confectioners' sugar, sifted
• 1 1/2 teaspoons pure vanilla extract

To assemble

• 1 pint blueberries
• 1 1/2 pints raspberries

Directions

1. Heat the oven to 350 degrees F.
2. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy.
4. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla.
5. Scrape down the sides and stir until smooth.
6. Sift together the flour, cornstarch, salt, and baking soda in a bowl.

7. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
8. Pour into the prepared pan.
9. Smooth the top with a spatula.
10. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean.
11. Cool to room temperature.
12. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
13. Spread three-fourths of the icing on the top of the cooled sheet cake.
14. Outline the flag on the top of the cake with a toothpick.
15. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe.
16. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed.
17. Pipe stars on top of the blueberries.
18. Ina serves this cake right in the pan.
19. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

S’mores Pizza Roll-Up

Ingredients

1 can  refrigerated classic pizza crust

1/2 cup finely crushed graham cracker crumbs

1/2 cup quick-cooking oats

1/4 cup packed brown sugar

1/4 cup butter, melted

7 tablespoons marshmallow creme

1 cup chocolate chips

Directions

1. Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
2. Unroll pizza crust onto cookie sheet. Press out into about 14x9-inch rectangle. Bake 8 minutes. Meanwhile, in small bowl, stir together graham cracker crumbs, oats, brown sugar and melted butter; set aside.
3. Remove crust from oven; cool slightly.
4. Spread 4 tablespoons of the marshmallow creme in thin layer over crust. Pile remaining 3 tablespoons in line along 1 short edge of crust (this will become the gooey marshmallow center). Sprinkle graham cracker mixture evenly over marshmallow; sprinkle with chocolate chips.
5. Starting with edge that has thick marshmallow, carefully roll up crust. Do not squeeze or marshmallow will ooze out. Place seam side down in ungreased 9x5-inch loaf pan.
6. Bake 8 minutes longer. Remove from pan to serving plate or cutting board. Cut into 1-inch-thick slices.

Stuffed Cabbage Rolls

Ingredients

• 1 large head of cabbage, cored
• 1 tablespoon butter
• 2 medium onions, chopped
• 3/4 lb lean beef, ground
• 1/4 lb pork sausage, ground
• 1 cup white rice or 1 cup brown rice, cooked
• 1/2 teaspoon allspice
• 1 (28 ounce) cans tomatoes
• 1 (8 ounce) cans tomato sauce
• 1 (6 ounce) cans tomato paste
• 1 teaspoon salt
• 1/2 teaspoon garlic salt
• 1 teaspoon thyme
• to taste sour cream

Directions

1. Preheat oven to 350.
2. In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away.
3. Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden.
4. Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands.
5. To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, salt and seasonings.
6. Simmer for 15 minutes.
7. Place a small amount of meat mixture on each cabbage leaf.
8. Fold leaf over to enclose meat and starting at the stem end, roll up.
9. Place rolls, seam side down in a buttered baking dish.
10. Cover with tomato mixture and bake, uncovered for 1 hour.
11. Serve with sour cream.