Strawberry Shortcake

Sorry it's been awhile! I have been away on vacation and super busy since my return. If you read my personal blog, you know I like to make lists of things to do each season. This summer's list can be found here. As you will see, One of my "to-do's" was to make homemade strawberry shortcake. I made this for our July 4th cookout, and not only was it very simple, it was amazingly delicious!


Strawberry Shortcake

1 1/4 c milk, divided
1/4 c reduced fat sour cream
3 T sugar
2 1/4 c Bisquick
1 pkg instant vanilla pudding
1 8 oz tub Cool Whip, thawed and divided
4 c sliced strawberries (I did 2 c strawberries, 1 c blueberries and 1 c raspberries)
1/3 c sugar

Preheat oven to 425. Beat 1/2 cup of the milk, the sour cream and 3 tablespoons of sugar with a wire whisk until well blended. Stir in Bisquick until just moistened. Spread evenly into a 9 inch round cake pan. Bake 12-15 minutes or until top is golden brown. Remove cake from pan and allow to cool on a wire rack. Add remaining 3/4 cup of milk to the dry pudding mix. Beat with a wire whisk until well blended. Stir in half the Cool Whip. Toss berries in 1/3 c sugar and set aside. Cut cake in half horizontally to make two layers. Place bottom layer on serving plate. Top with half the berry mixture and spread with the pudding mixture. Cover with top cake layer and spread with the remaining Cool Whip. Top with remaining berries.

Homemade Applesauce

Thanks to my produce delivery, I have an abundance of apples. I have always wanted to make Branner some homemade applesauce, now I have my chance!

Homemade Applesauce

8-10 medium apples, peeled, cored and cut into 1 inch chunks--you may use a variety of apples.
2 T lemon juice
3/4 cup water
1 t cinnamon
1/2 t salt

Put apples in a sauce pan and add the lemon juice. Stir them around. Add the water and the cinnamon and salt. Put the pan on high heat until it boils. Lower the heat and cover. Simmer for 20-30 minutes. For smoother applesauce, use a potato masher to mash large chunks. Serve hot or cold.

Note: This will keep in airtight container in the fridge or freeze for up to a year!

Sparkling Fruit Salad

I am making dinner tonight (Chicken and Wild Rice Casserole) for a dear friend who just had a baby girl, and I needed something to go with it. So, I did a quick internet search and found this. It sounds delicious and is the perfect accompaniment for the casserole!

Sparkling Fruit Salad

1 fresh pineapple, cut into chunks (I went with a can to save time)

1 11 oz can mandarin oranges, drained

1 c fresh strawberries, halved

1 c green grapes, halved

1 c white grape juice

1/2 c chilled club soda

In a large serving bowl, combine pineapple, oranges, strawberries and grapes. Combine grape juice and club soda. Pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.