We're Sweet on Canada Day
Strawberry Lady Legs
It’s Canada Day and Summer to boot! So let’s get our Strawberry Lady Legs on and enjoy some fresh fruit, and sweet treats that are the perfect way to dine in Summer…on-a-stick. This alternative take on Strawberry Shortcake will provide just the twist or Joie de vivre you’re looking for in your next fun dessert. We’re keeping this one simple with ingredients and work.
Friendly reminder, you will need wooden disposable skewers to hold the Strawberry Lady Legs in place for your ease of enjoying the treat as planned.
Prep Time: 15 minutes
3 tablespoons Sugar
3 tablespoons Butter
2 1/3 cup Original Bisquick mix
Grab your favorite mixing bowl and combine your shortcake ingredients. Mix the sugar, Bisquick mix and butter until you have a soft dough. Break these up into 20 silver dollar sized patties by scooping on greased cookie sheet and flattening with a spoon evenly around.
Heat oven to 400 degrees and cook for 8-10 minutes or until lightly golden. Let cool and sift confectioners’ sugar over shortcake medallions.
Cheaters Tip: A small loaf of pound cake may be cut into squares and replace the medallions.
Strawberries & Crème Ingredients
6 tablespoons Confectioners’ Sugar
2 Cups Whipped Crème
8 Whole Strawberries
Slowly whip your confectioners sugar into your whip cream to stabilize for lady legs usage on a wood skewer. Once all sugar has been whipped into crème, place in freezer for 30 minutes.
Prepare your strawberries by cleaning, pruning and slicing in half. Once your crème is ready, assembly begins. Invite the kids here as this is a fun and simple assembly. Each lady leg starts with a shortcake medallion, ½ strawberry, scoop of crème, and another medallion. Repeat this process 4 times on each skewer. Each skewer will have 5 shortcake pieces, 4 strawberry halves and 4 scoops of sweet crème.
Once all of your Strawberry lady legs are assembled, refrigerate until ready to serve. Prior to serving dust with powder sugar and voila, Strawberry Lady Legs.
In honor of our national holiday we celebrate with the cake that shows our maple. We will use a simple yellow cake mix recipe. Any brand and any kind. Select a round cake pan and grease prior to pouring your yellow cake mix batter in and ready to bake.
Use a maple leaf stencil, and well, if you don’t happen to have one handy, you can download a stencil Canada Cakes Maple Leaf Stencil and print it out. Once you print, cut it out carefully, not too much attention to edges as we’re dusting with powder sugar after all. It won’t have fine details.
Now when you pop your cake out of the pan (because you greased it well), you will want to keep it baked side bottom; meaning the side that touched the pan while baking stays on the bottom of your cake plate. You have a cake plate, right? If not, we’re handy and will get you set up making your cakes look fancy. Riccardo 9" Pedestal Cake Stand (in stock now)>>
Now place cut out stencil on the shiny top side of the cake and sift ¼ cup of confectioner’s sugar over the entire cake. When fully covered over stencil, carefully remove stencil from cake and you are ready to serve.
Red velvet cake has become the new classic, little black dress. And just with the dress, it’s how you dress it up that decides how the people react. So let’s get our Betty Crocker cake mix out and have some simple fun. Mix all ingredients as prescribed by Betty. She’s keen to how it works.
Betty Crocker Cake Mix Additional Ingredients
1 ¼ cups water
½ cup vegetable oil
Fill 14-19 cupcakes 2/3 full in cupcake liners and bake as directed. Let cool 30 minutes prior to frosting. For 24 capacity muffin tins, see Jones Rose aluminum muffin pan (in stock now)>>
The Best Frosting Ever
As proclaimed by the recipe author, this is the best frosting ever. And of course saying that must be followed by, this is not a calorie counting recipe.
3 sticks of butter (sliced into 24 pieces at room temperature)
1 1/2 cups milk (I use 1% or 2%)
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Combine the dry ingredients, flour, sugar, salt and cornstarch in a small bowl. Whisk milk in slowly until well combined. Use fine mesh strainer to pour ingredients into a sauce pan where you will cook for 10-15 minutes. You will want to stir the ingredients over medium heat until the mixture boils and has thickened considerably.
Transfer mixture to a clean bowl and let cool to room temperature. This is pointed out to be very important or the frosting wont beat up properly.
Now add in vanilla and a slice of butter at a time beating it in. Should take approximately 2 minutes for all butter to be absorbed and now speed your mixer up a bit and let it whip for 5 minutes. Your frosting should now be light and fluffy and ready to adorn your velvet turtles.
Strawberry Cheesecake Pots
An old favourite of many, this classic can be made with any berry of choice; in honor of Canada Day, Strawberries it will be. A quick no-bake recipe at your disposal, so that at a moment’s notice you can be preparing a treat you won’t forget. Below you will find all the details you need to delight your family and friends. Fido-friendly recipe coming soon.
1 (8 oz) package of Philadelphia Cream Cheese
2 tablespoons sugar
1 teaspoon vanilla
8 graham crackers
2 baskets of fresh strawberries
4 Extremely adorable jars of your preference
Mix your cream cheese, sugar, and vanilla together. Cover and let set in refrigerator for 30 minutes.
Meanwhile, ground your graham crackers into crumbs by breaking into small pieces in a bowl. Use spoon to continue to mash crackers until full crumb formation. Pour crumbs in bottom of jar in equal fourths. Pour refrigerated cream cheese mixture on top of crumbs equally. Pour fresh strawberries on top of cheese cake filling.
Fresh raspberries upon a crème pillow sounds delightful this Summer. We’re recommending a Krafty option provided by Kraft to save you time and keep you spending more time in life.
1 package Jello instant Vanilla pudding
1 cup cold milk
½ cup thawed Cool Whip whipped topping
2 cups fresh raspberries
1 package ready-to-use refrigerated pie crusts (2 per package)
Cut pie crusts into 12 individual pieces (24 total). Spray 24 muffin cups and mold pie crust dough into each cup. Bake at 450 for 10 – 12 minutes.
While tarte crusts are cooling, make vanilla pudding filling. Once pudding is complete, whish in defrosted cool whip. Refrigerate for 15 minutes.
Fill pie crusts and top with berries accordingly. If you have Canadian toothpick flags available, this will be the perfect finale.
Cheers to a SWEET 2018 Canada Day!