Columbia Star

1963        Celebrating 60 Years      2023

Star Chefs

Flag Day

Betsy Ross Pound Cake

Contributed by Pam Edwards

One pound flour Three–fourths pound  butter One pound sugar Twelve eggs

Cream butter and about two–thirds of the flour together. Beat whites of eggs to a stiff froth, beat yolks of eggs and sugar together until very light. Mix thoroughly all the ingredients, stirring in last the loose flour. Bake in a slow oven until done.

Quick Easy Lite Trifle

Contributed by Pam Clark

(feeds 8 to 10 people)1 store bought angel food cake1 large container whipped topping1 pint fresh blueberries (or frozen when out of season) 1 container fresh strawberries (or frozen when out of season)

Rinse and clean lueberries, put in the bottom of a trifle bowl  clear, deep bowl. Cutor tear the angel foodcake into bite size cubes. Layer half the angel foodcake cubes evenly over the blueberries. Spread 3/4 of the whipped topping evenly across the Angel food cake pieces. Clean, slice, and de–stemall but one of the straw-berries. Layer the strawberries evenly over thew hipped topping. Spoon a dollop of whipped cream onto  the center ofthe strawberries. Using the reserved strawberry with the stem left on, place decoratively on top of the whipped topping. Trifle is so versatile, you may substitute the ruit for any of your favorites. Canned or frozen fruit work well.You may also add a layer of your favorite puddingor vary the type of cake.

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