Strawberry preserves
Grated Zest of 1 orange
1 heaping Tbsp Course sparkling sugar (the ones that like like little square flecks)
1/2 c whipping cream or cook whip
2 tsp powdered sugar
1/4 tsp vanilla, if desired
1 1/2 pints fresh strawberries, sliced
Toss Arange zest and course sugar tofether in a small plastic bag. Set aside. Heat oven to 350 and grease a cookie sheet. Cut each biscuit in half (so it looks like 2 half-circles). Take the 2 halves and place the rounded sides of each half so they are overlapping a little (so it looks a little like a butterfly); press together where rounded edges touch. Spread a little bit of preserves on the tops of the "wings" and sprinkle with the orange zest/sugar mix. Bake 12-15 min or until golden brown. Cool 5 minutes. Meanwhile beat whipped cream and add powdered sugar and vanilla. Spread a small amout of preserves on the "butterflies" amd arrange strawberry slices on top. Pipe whipeed cream to form body and antenna on each "butterfly".
Courtesy of: Pierco Cockerham & Mandy Archibald
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