Happy Flag Day!

According to the Federal Citizen Information Center the first national observance of Flag Day was June 14, 1777, one hundred years after the Second Continental Congress authorized the Stars and Stripes as the new flag of the newly formed United States of America.  In 1949 Congress made this day a permanent observance, but not a federal holiday. 

This year I am celebrating by flying the flag (of course I do that every day!), but also with a little bit of good food and fun. 

Aren’t these plates and napkins cute?  They are part of Target’s line of July Fourth/Peanuts products for summer.  I placed them on a plastic plate from the dollar store for extra stability and color (a tip I recently learned from my Aunt). They are just waiting for some hamburgers, hot dogs and corn on the cob and of course, cake!

This cake is part of my Flag Day and Independence Day celebrations just about every year.  The star pan is by Wilton purchased from Michaels several years ago. The recipe is from The Better Homes and Gardens Simple Everyday Diabetic Meals Cookbook.  I bake it with a diabetic relative in mind but as it is very light and tasty, it is a crowd pleaser even with those who do not necessarily need to watch their sugar. I use the frosting recipe even when not baking for the sugar-free family member.  

Frosting

Whisk a four serving size package of fat-free, sugar-free instant white chocolate pudding mix with a cup of skim milk.  Fold in an 8 ounce container of frozen light whipped dessert topping (I use Cool Whip), thawed.  Immediately spread on cake as desired.  I made the stars and border using a large star tip in a pastry bag.  Refrigerate until serving time. 

Print Recipe Here: 

I hope that you have a very Happy Flag Day and come back to visit soon!

Cynthia