Honoring Those Who Bravely Serve

Today we honor and salute the United States Coast Guard. Of the five branches of the Military, the Coast Guard is the 4th to be formed. It’s actually older than the Air Force, almost as old as the country itself.

What we have come to know as the Coast Guard was first established on August 4, 1790 as the U.S. Revenue Cutter Service. It wasn’t until January 28, 1915 that this branch became knows as the Coast Guard. While every branch of the service is for the defense of our nation, the Coast Guard; is for maritime laws enforcement, but more specifically for search and rescue. There are nearly 90,000 active members. Their motto is Semper Paratus – Always Ready!

While we don’t always think of the Coast Guard as a military fighting force, the Coast Guard has participated in every war from 1790 through current operations today. The Coast Guard has the unique status of being a multi-mission service. Their first responsibility is that of maritime law enforcement, with jurisdiction both domestically and internationally. It is this domestic role that separated the Coast Guard from our Navy. The Coast Guard now falls under the control of the Department of Homeland Security, while at the readiness by order of the President or Congress to be deployed in times of war.

In addition to all the obvious duties of protecting our Nation’s Coast and inland waterways, the Coast Guard has also been responsible for manning and maintaining our Lighthouses since July of 1939. The guard has even had a Horse Patrol during World War II.

We should be proud of their history, their service and protection. To the brave men and women who serve, we salute you!

Patriotic Cupcakes
Cupcakes
1 box French Vanilla Cake Mix
1 cup Milk
3 Eggs
1/3 cup Vegetable Oil

Heat oven to 325-degrees. Line 2 (12 cup) muffin tins with Patriotic Cupcake Liners, set aside.

Blend cake mix, milk, eggs and oil in a large bowl at low speed until moist, about 30 seconds. Increas speed to medium, beat for 2 minutes.

Using a cupcake spook, fill each cupcake tin about three-quarters full. Place cupcakes in the heated oven and bake for about 12 minutes. Cupcakes should spring back when touched and the tester should come out clean.

Place pans on a cooling rack, let cool for 15 minutes. Carefully remove cupcakes, let cool completely before frosting.

Buttercream Frosting
¾ cup Butter
¾ cup Butter Flavored Crisco Shortening
1-1/2 teaspoons Vanilla
6 cups Powdered Sugar, sifted
4 tablespoons Milk or Heavy Cream
3 tablespoons Light Corn Syrup or as needed
Blue Food Coloring as desired

Cream butter and shortening in a mixing bowl. Add vanilla, beat until light and smooth.

In a separate bowl, sift powdered sugar. Add sugar to the creamed butter mixture about a cup at a time, blending completely before adding next cup. Whip, scraping down the sides of the bowl as necessary, until all the powdered sugar has been added. Frosting will appear dry and stiff.

Add milk, whip until smooth. Add corn syrup, one tablespoon at a time, until desired consistency is reached. Add food coloring, whip until color is uniformed.

Place frosting in a pastry bag fitted with a large star tip. Pipe frosting as desired on top of each cupcake.

Finishing Touches
12 Strawberries
24 American Flags

Cut tops from cleaned strawberries. Cut berries in half and set aside.

Just before serving, garnish each cupcake with a half a strawberry and 2 flags. Arrange on raised serving platters as desired.

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Alleluia, alleluia
The word of the Lord remains true forever
Alleluia, alleluia