June 26, 2002 Canada Day Cake Posted by Kelly This is the easiest, quickest and cheapest fish recipe I know. Even my fussy kids ask for seconds. By the Canadian Living Test Kitchen Fireworks, friends and food. Throw a party for Canada Day and serve this special strawberry maple-leaf flag cake. Start with a 13- x 9-inch (3.5 L) sponge cake (recipe follows), or use your favourite recipe for white cake of that size, and completely cover it with whipped cream. Then form the outside red borders and distinctive maple leaf with sliced strawberries. Be sure to refrigerate the cake until sparkler time, then cut it and toast our 132nd birthday. Sponge Cake: 1-1/2 cups Cake-and- pastry flour 375 mL 1/4 tsp Salt 1 mL 5 Eggs, separated 5 Pinch Cream of tartar Pinch 1-1/2 cups Granulated sugar 375 mL 3/4 tsp Finely grated orange rind 4mL 1/3 cup Orange juice 75 mL Filling and decoration: 8 cups Strawberries 2 L 3 cups Whipping cream 750 mL 1/4 cup Icing sugar 50 mL 1 tsp Vanilla (or 2 tbsp/25 mL orange liqueur) 5 mL Cake: Sift together flour and salt. Return to sifter and set aside. In large bowl, beat egg whites until foamy: sprinkle with cream of tartar and beat until soft peaks form. Gradually add half of the sugar, beating until stiff glossy peaks form. In large bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice. Fold into egg whites. Sift flour, a third at a time, over egg mixture, gently folding in each addition. Transfer to ungreased 13- x 9-inch (3.5 L) cake pan and bake in 350°F (180°C) oven for 20 to 25 minutes or until spongy to a light touch. Let cool in pan for 10 minutes; turn out onto wire rack to cool completely. If possible, wrap and store for 1 day. (Cake can be frozen for up to 2 months.) Filling and Decoration: Hull and slice about one-quarter of the strawberries. Whip cream; stir in icing sugar and vanilla. With long serrated knife, cut cake horizontally in half. Set 1 layer, cut side up, on serving tray. Spread with about one-third of the whipped cream mixture; cover with single layer of sliced strawberries. Set top layer, cut side down, over berries. Spread remaining cream over top and sides. Cut remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre. Arrange remaining berries as garnish around sides of cake. Makes enough for 18 patriotic celebrants. All American Dessert Posted by Mai 1 lg Berry blue jello 1 lg Red jello, any flavor 4 c Water; boiling 2 c Water; cold 8 oz Cool Whip; thawed 4 c Angel food cake, cubed 2 c Strawberries; sliced 1/2 c Blueberries Dissolve berry blue jello in 2 cups of boing water. In a separate bowl, dissolve the cherry jello. Stir 1 cup of cold water into each bowl. Pour into separate 9x13" pans. Refrigerate at least 3 hours until firm. Cut into 1/2" cubes. Place blue jello cubes in bottom of clear glass trifle bowl. Top with 1/3 of the Cool Whip. Add cake cubes, then sliced strawberries. Top with another 1/3 Cool Whip. Add the red jello cubes and then the remaining Cool Whip. Sprinkle blueberries over top. Pineapple Cheesecake Posted by Jeanne Don't know about you, but cheesecake is one of my favourite desserts. This cake is not only tasty but low fat- only 196 calories per slice with 5 grams of fat. No guilt here! What you need: Crust: 1/2 cup of low-fat granola Filling: 1 container (16 ounces) low-fat cottage cheese 1 package (8ounces) light cream cheese (Neufchatel) softened 1/4 cup plus 2 tablespoons of all-purpose flour. 1 1/4 cups of granulated sugar 1/4 teaspoon salt 4 egg whites 1 teaspoon of vanilla 1 cup of canned unsweetened crushed pineapple, drained What to do: Preheat oven to 325 degrees Prepare crust: Whirl granola in food processor (or blender) until slightly ground. Coat 8-inch springform pan with vegetable-oil cooking spray. Coat inside of pan with granola. Prepare filling: Process cottage cheese and cream cheese in food processor (or use your electric mix master)) until smooth. Add flour, sugar, salt, egg whites, and vanilla. Whirl until blended. Stir in pineapple. Pour into prepared pan. Place on baking sheet. Bake in preheated 325 degree oven for 1 hour. Turn off oven. Let cheesecake stand in oven with door slightly open for 1 hour. Remove pan to rack to cool completely. Gently loosen sides of the cake. Remove sides of pan. Firecracker Punch Posted by Starr For Canada Day and 4th of July... 6 cups Orange juice 20 oz can Frozen strawberries in syrup 2 cups Cranberry juice cocktail 3 cups Ginger ale Blend together the orange juice, strawberries, and cranberry juice cocktail. Add chilled ginger ale immediately before serving drinks. Makes 18 servings. ENJOY will watching the night sky light up!!! *HUGS* Strawberry Sunset Posted by Sheri INGREDIENTS: 1/2 cup milk 1/4 cup MALIBU® coconut-flavoured white rum 2 teaspoons grenadine syrup 1 pint (2 cups) Häagen-Dazs® Strawberry Ice Cream, slightly softened* 2 Fresh strawberries, if desired PREPARATION: In blender container, combine all ingredients, except strawberry garnish; blend at medium speed for 30 to 40 seconds or until smooth. Garnish with strawberry or as desired. 2 servings TIPS: To soften ice cream, place container in the refrigerator for 15 to 20 minutes OR until easy to scoop. NUTRITION INFORMATION PER SERVING: Serving Size: 1/2 of Recipe CALORIES: 630 CALORIES FROM FAT: 310 Total Fat 34g Saturated Fat 20g Cholesterol 165mg Sodium 170mg Total Carbohydrates 54mg Dietary Fibre 2g Sugars 49g Protein 10g Vitamin A 25% Vitamin C 40% Calcium 35% Iron 4% Dietary Exchanges: 3 Starch, 1/2 Fruit, 8 Fat OR 3 Carbohydrates, 8 Fat