Happy Labor Day!
Princess Odette can't wait to start the Labor Day fun this month and even has some tasty ideas and great activities for your celebrations!
This month, we are also focusing on Swantastic Style!
Create your own style, like Mia's beautiful handmade skirt and jacket, with Swan Princess fabric.
Remember to share your creations on social media using #swanprincessofficial
Strut your stuff with our swantastic new range of stylish clothing and accessories - available in many sizes and colors!
Are you in search of a pretty skirt for a fun day out?
Perhaps you need a brand new apron for when you cook up a treat in the kitchen?
Maybe you simply would like to show your love for The Swan Princess with cute accessories?
Whatever you need - we have something for you!
Red, White & Blue Pies
Celebrate labor day with these lip smacking labor day pies! Enjoy them with cream or ice cream like Princess Odette and Alise or perhaps use Prince Derek's suggestion of custard!
Makes 8 pies
• 15 oz refrigerated rolled piecrusts
• Flour (or dusting work surface)
• 1 egg, beaten
• 1/4 c. plus 1 tbsp sugar, divided
• 1.5 c. fresh blueberries
• 1.5 c. fresh chopped strawberries
• 1.25 c. fresh raspberries
• 1.5 tbsp. cornstarch
• Pinch of kosher salt
• 3 inch pie tins
1. Roll out one piecrust dough on a lightly floured work surface (it's easier to do this with one piecrust at a time so that you can roll the dough out with plenty of room) to 1/8 inch thickness.
2. Cut out four circles from the dough and place the scraps to one side. Repeat the process with the remaining dough (4 circles from each piecrust), reserving the scraps each time.
3. Take your scraps and bring them together. Then roll the dough out on a lightly floured surface to approximately a 1/8 inch thickness.
4. Cut out stars from the 'scrap circles using your cookie cutters. Keep bringing the scraps together and cutting out stars until you have used up all of the dough.
5. Now place your dough rounds into the pie tins and crimp the edges so they remain in place. Make sure the dough takes the shape of the tin so you have plenty of room for the delicious filling!
6. Transfer the pie tins to a lined baking sheet, along with the stars you cut out earlier. The stars should be separate to the tins but can go on the same sheet if you have room.
7. Brush the edges of the pies and the stars with egg.
8. Sprinkle approximately 1 tablespoon of sugar over the pie edges and stars (don't full the pies with sugar just the edges).
9. Chill the pies and stars for 30 minutes.
10. Whilst they are chilling, preheat the oven to 375°F.
11. In a bowl, combine the blueberries, raspberries, strawberries, cornstarch, salt and the remaining 1/4 cup sugar and carefully toss together. Allow the fruit to stand for 10 minutes, tossing occasionally.
12. Take the piecrusts out of the fridge and fill each pie with 1/2 cup of the fruit mixture.
13. Add your stars to the top of each pie.
14. Bake for 30 minutes until the crust is golden brown and the fruit is bubbling.
15. Serve from the oven whilst they are still nice and warm!
Alise and Odette love cooking this extremely sweet recipe - and those in the palace with a sweet tooth enjoy eating it! It's a delicious treat made up of shortbread, caramel and chocolate!
For the Shortbread:
• 2 cups (250g) plain flour
• 2/3 cup (75g) caster sugar
• 1.5 cups (175g) butter, softened
For the Caramel:
• 3/4 cup (100g) butter or margarine
• 3/4 cup (100g) light muscovado sugar
• 14 oz (397g) can condensed milk
For the Topping
• 1 2/3 cup (200g) plain or milk chocolate, broken into pieces
1. Preheat the oven to 350F (180C/160C fan/gas 4).
2. Line a 8 inch (20cm) square or rectangular baking tin (make sure it has a lip of at least 1.5inch/3cm).
3. To make the first layer (shortbread), mix the plain flour and caster sugar together in a bowl.
4. Use your fingers to rub in the softened butter, the mixture should look like fine breadcrumbs.
5. Knead the 'breadcrumb' mix together to form a dough.
6. Firmly press the dough into the base of the prepared tin.
7. Prick the shortbread lightly with a fork and bake for 20 minutes, it should be firm and lightly browned.
8. Allow the shortbread to cool in the tin whilst you make the next layer.
9. Whilst the shortbread cools, let's move on to the second component. To make the caramel the butter/margarine, light muscovado sugar and the can of condensed milk in a pan and heat gently until all of the sugar has dissolved. Make sure that you keep stirring the mix with a spatula to make sure no sugar sticks to the bottom of the pan.
10. Turn up the heat to medium high, stirring constantly, and carefully bring the mixture to the boil, then lower the heat back to low (keep stirring) for about 5-10 minutes or until the mixture has thickened slightly.
11. Pour the caramel over the now cooled shortbread and leave to allow the caramel to now set too.
12. For the final layer, melt the chocolate slowly in a bowl over a pan of hot water until smooth and runny.
13. Pour the melted chocolate over the now cold caramel and leave to set.
14. When the chocolate has set, cut the millionaire's shortbread into squares or bars (you may need to use a hot knife to do this).
Labor Day Wreath
This is a fantastic activity to keep children busy whilst you prepare the food for your Labor Day celebrations. It also gives them the opportunity to be involved with the organizing of the day, whilst still having lots of fun!
All you need is a cardboard ring (this can be as wide and as big you like just make sure there is a good size circle in the middle to give the wreath effect) - the rest is up to you!
Paint your wreath with red, white and blue paint, adding 50 stars when the paint is dry to match the US flag!
Why not use one of Princess Odette's favorite craft supplies - glitter! Use patriotic colors and hang your wreath creation up to see it sparkle in the light!
Alise uses tulips to make designs on her wreaths, glueing and winding flowers around the wreath to make a beautiful floral display.