Best Spring Recipes for Entertaining at the Lake

April 22, 2019

As the weather warms up, the lake thaws and the songbirds return, we get excited about heading back to the lake and cooking our favourite Spring recipes. These snacks and meals are a delicious way to relax after setting up the dock and putting comfortable chairs around the campfire!

parsley & green pea hummus recipe Parsley & Green Pea Hummus Recipe

1 cup chopped fresh flat-leaf parsley
2 2/3 cups thawed frozen green peas (or fresh)
1 cup tahini
½ cup warm water
4 tbsp extra-virgin olive oil
4 tbsp fresh lemon juice
1 ½ tsp kosher salt
4 garlic cloves
A variety of raw vegetables

Place parsley, peas, tahini, 1/2 cup warm water, olive oil, lemon juice, salt, and garlic in a food processor; process until smooth. (Blend in more water, 1 tbsp. at a time, if hummus is too thick.) Serve with tons of raw vegetables.



Cucumber Salad Recipe garden cucumber salad recipe

3 large cucumbers sliced very thin
1 tbsp  salt
1/2 cup water
3 tbsp  apple cider vinegar

1 tsp sugar
paprika, as much as you wish for flavour & colour
minced green onions

Place sliced cucumbers in a bowl. With your hands, mix the salt into the cucumber. Cover and let stand for at least thirty minutes. While the cucumbers are marinating, prepare the dressing which consists of water, vinegar, sugar and paprika. Squeeze out all the juice from the cucumbers AND RINSE WELL to remove excess salt. Mix the dressing into the cucumbers.  Sprinkle the green onions over the cucumbers. This will keep for several days in the fridge.

Cheat Slow Cooked Ribs Recipe

2 racks of pork back ribs
4 tsp mesquite or Cajun seasoning
salt + pepper
2 cups ketchup
½ cup wine vinegar (or cider vinegar)
4 tbsp granulated sugar
2 tbsp soy sauce

Cut ribs into single-rib portions; place in large shallow glass dish. Rub mesquite seasoning, salt and pepper over ribs. Place dish under broiler, on high, until browned, about 5 minutes per side. Transfer ribs to slow cooker. In a bowl, mix all other ingredients together and add to slow cooker, stirring to coat ribs. Cover and cook on low until tender, 6 to 8 hours.

feta, spinach & rice salad recipe

Feta, Spinach & Rice Salad Recipe

4 cups cooked rice
3 cups baby spinach leaves, chopped
2 cups crumbled feta cheese
½ red onion, diced
1 tsp Italian seasoning
1/4 cup olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Combine rice, spinach, feta, onion and italian seasoning in a large bowl.  Toss with olive oil, balsamic vinegar, salt and pepper. Refrigerate and serve cold, or alternatively, serve warm or at room temperature.


Warm Apple Pudding Cake Recipe

Cake Recipe

1 cup packed brown sugar
½ cup butter, softened
1 egg
1 cup flour
1 tsp baking soda
1 tsp cinnamon
½  tsp nutmeg
1/ tsp salt
2 cups chopped apples (or 1 cup apples, 1 cup raisins)

Sauce Recipe

1/3 cup butter
2/3 cup sugar
½ cup half-and-half or whole milk
½ tsp cinnamon

Heat oven to 350 degrees F. Grease a bundt pan. In a large bowl, mix brown sugar and ¼ cup butter until fluffy. Beat in egg. Stir in flour, baking soda, cinnamon, nutmeg and salt.  Stir in apples/raisins. Spread batter in pan. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, heat all sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.

Lakestyle is a company founded on a desire to help people fulfill their lake life dreams. By utilizing easy to maintain dock systems and accessories, people are able to spend less time working and more time having fun! Lakestyle is the exclusive Canadian retailer of Tommy Docks, beautiful and easy to install, quality docking system. Check us out at, follow us on Facebook, Instagram and Twitter @LakestyleCA!

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Winter Recipes & Meals at the Cabin

February 04, 2019

We love cosy weekend escapes to the cabin during the winter months. Spending those dark, cold days snuggled up in a winter wonderland is exactly what city slickers/cabin folk need to rejuvenate during the winter months.

Typically, we do less entertaining at the cabin during wintertime, so our winter meals at the cabin tend to be more casual and family-style, that warm the belly after snowshoeing, cross country skiing, ice fishing or skating on the lake, compared to our favourite fresh summer recipes.

Here are a few of Lakestyle’s Winter Recipe Meal favourites, something great for lunch, dinner and even a little low maintenance dessert.

Creamy Tomato Soup Recipe

Once you make this tomato soup, you’ll never reach for the canned stuff again!  We don’t bother peeling the tomatoes as we like the extra texture it provides to the soup. The soup may be a little thicker, so you may want to add a little extra water or vegetable stock.

Creamy Tomato Soup Recipe from Lakestyle Ingredients

8 medium tomatoes
2 Tbsp extra virgin olive oil
Salt + Pepper
1 Tbsp butter
1 onion, chopped
3 garlic cloves
1 medium carrot, diced
1/8 tsp red pepper flakes
1/3 cup heavy cream
1 Tbsp chopped fresh basil or parsley





Preheat the oven broiler.

Cut the tomatoes in half and squeeze juice out of tomatoes, reserve juice.  Spread tomatoes over a small rimmed baking sheet. Drizzle with 1 Tbsp of oil and season with salt and pepper.  Broil until the tomatoes begin to caramelize, about 10 minutes.

In a large pot, heat the remaining 1 Tbsp oil and the butter over medium heat.  Add the onion, garlic, and carrot and cook until softened, about 10 minutes. Add the roasted tomatoes, reserved juices, and red pepper flakes and simmer for 15 minutes.

Stir in cream and remove from the heat.  Puree soup until smooth.

Garnish with basil or parsley and serve immediately.  Cooled soup can be stored in the fridge for up to 3 days, or soup can be frozen for up to 1 month.

Short Rib Bourguignon Recipe

This is a lovely winter recipe to have simmering in the oven, while you enjoy your outdoor winter activities or are curled up with a good book by the fire.  Serve it with mashed potatoes or rice for dinner.

Short Rib Bourguignon Recipe from Lakestyle Ingredients

2 cups all-purpose flour
1 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper
3 to 4 pounds beef short ribs, cut into thirds
3 to 4 tablespoons unsalted butter
1/2 cup bacon, diced
2 large white onions, sliced
4 shallots, quartered
1 pound mushrooms
1 cup celery, diced
1/2 cup carrots, diced
2 cups red wine

4 cups beef stock or to cover


Preheat oven to 350 degrees F.

Combine flour, paprika, cayenne pepper and black pepper.  Add the short ribs, coating them lightly in the flour mixture.  In a large Dutch oven or deep oven-proof pot melt butter over medium heat until golden.  Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs around covering them with the butter.

In the same potsauté the bacon for 2 to 3 minutes, then add the onions, shallots, mushrooms, celery and carrots and sauté until golden.  Deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer.  Once the liquid has come to a simmer, cover and cook in the oven for 2 to 3 hours. Season to taste.

Slow Cooker Chocolate Bread Pudding Recipe

Sometimes, a dessert is born out of “extra” ingredients.  If you’re like us, we often have leftover bread and buns at the lake!  This warm, gooey dessert is a perfect end to another winter day at the lake.  Of course we topped it off with a scoop of vanilla ice cream.

Slow Cooker Chocolate Bread Pudding Recipe from Lakestyle Ingredients

6 cups Dried Bread Cubes or leftover day old bread/buns
4 cups whole milk (or 3 cups milk + 1 cup cream)
4 eggs
2 Tbsp. butter, me
1 tsp. vanilla extra
1/2 cup sugar
1-1/2 cups chocolate chips
1 cup Skor bits (optional)

1 tsp vanilla
1/2 cup water
1/4 cup brown sugar
1/2 cup butter or margarine

Spray slow cooker with cooking spray.  Place bread cubes in slow cooker. Mix together milk with eggs, butter, vanilla extract and sugar. Pour over bread cubes in slow cooker.  Fold in chocolate chips.

Cook on High for 2 hours.  At end of cooking time, mix together vanilla, water, brown sugar and butter in small pan on stove top and bring to a quick boil, removing immediately after sauce comes to a boil.

Pour over cooked slow cooker bread pudding and remove to individual serving dishes.  Can also be served with vanilla ice cream or whipping cream, sprinkled with icing sugar.


Lakestyle is a company founded on a desire to help people fulfill their lake life dreams. By utilizing easy to maintain dock systems and accessories, people are able to spend less time working and more time having fun!  Lakestyle is the exclusive Canadian retailer of Tommy Docks, beautiful and easy to install, quality docking system.Check us out at, follow us on Facebook, Instagram and Twitter @LakestyleCA!

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3 Recipes with Fresh Fruits

August 31, 2018

summer treats at the lake The weather is getting cooler, and the leaves are already starting to change, but we’re enjoying the last of summer for the long weekend with all the summer tastes. Nothing says summer at the lake like a bowl of freshly picked raspberries, strawberries, saskatoons, or anything with rhubarb!

Keeping the Fresh Summer Tastes at the Lake

Here at Lakestyle, it isn’t uncommon to send the kids outside when they wake up, with a bucket each, to pick a fresh supply of raspberries for breakfast. When the kids were younger, they would return with sticky sweet faces, full bellies and a few squashed berries at the bottom of their buckets. Perfect way to make lake memories. As the kids have grown, they have started returning to the cabin with fuller buckets, but they haven’t completely lost the habit of snacking during the pick. The comments upon returning often involve the notion of “one for the bucket, two for me”.

Berries on ice cream, mixed into muffins or baked into a pie…. Everyone has a favourite way to enjoy the bounty of summer at the lake. Whether you are entertaining guests on your sunny dock or sitting around a great campfire, here are a few of our best recipes to share with your family and guests in that will remind you of summer tastes at the lake all year long!

Raspberry Muffin Recipe

Makes 12 muffins
Prep Time 25 minutes
Baking Time 18-25 minutes

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
2 cups cups fresh raspberries (frozen works too!)
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Powdered sugar (optional)

Preheat oven to 350 degrees F. Grease muffin tin or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
In a large mixing bowl, cream together until light and fluffy, the ½ butter and the 1 cup granulated sugar. Beat in eggs and vanilla just until combined. Alternately add flour mixture and sour cream, stirring just until mixture is moistened.
Spoon half of the batter into the prepared muffin cups, filling each about one-third full. Top with half of the berries. Spoon the remaining batter into cups, filling each about two-thirds full. Top with the remaining berries. In a small bowl stir together the 1 tablespoon granulated sugar and the cinnamon; sprinkle evenly over muffin batter.
Bake for 18 to 25 minutes or until golden brown and tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, sprinkle with powdered sugar. Serve them warm for extra yummy-ness.
Let muffins cool on a wire rack. Store cooled muffins in an airtight container in the refrigerator for up to 3 days. To reheat, wrap muffins in foil. Heat in a 350 degrees F oven for 12 to 15 minutes or until heated through.

Strawberry Raspberry Cobbler Recipe

Serves 12
Prep Time 25 minutes
Baking Time 60 minutes

3 cups strawberries, thickly sliced
2 cups raspberries
2 Tablespoons sugar
4 Tablespoons butter
2 cups flour
2 teaspoon baking powder
1 ½ cups sugar
2 cups milk

Grease a 9×13″ pan. Place sliced the strawberries and the raspberries in the pan. Sprinkle berries with 2 Tablespoons of sugar. Dot the berries with small pieces of butter.
In a medium bowl, mix the flour, baking powder, sugar, and milk until just combined. Pour the batter evenly over the berries.
Bake at 350 for 1 hour, until golden brown. Serve warm with a big scoop of vanilla ice cream.

Rhubarb Pie Recipe

Pie Crust Ingredients:
3 cups all-purpose flour
1 teaspoon sugar
½ cup cold solid vegetable shortening, cut into 4 pieces
½ cold butter, cut into 8 pieces pieces
½ cup plus 1 tablespoon ice water

Filling Ingredients:
1/4 cup plus 2 tablespoons quick-cooking tapioca
1 1/2 cups sugar
Pinch of freshly grated nutmeg
2 pounds rhubarb (stalks only), cut into 1-inch lengths
1/2 teaspoon finely grated lemon zest
2 tablespoons unsalted butter, cut into small pieces

Directions for Pie Crust:
Using a pastry tool or food processor, combine the flour, sugar and salt.. Add the vegetable shortening and cut/combine, until the shortening is the size of peas. Add the butter andcut.combine, until the butter is the size of peas. Pour the ice water evenly over the top. Replace the lid andcut/combine, just until moistened.
Transfer the pastry to a lightly floured work surface and knead several times, just until it comes together. Divide the pastry in half and pat it into two 6-inch disks; wrap the disks in plastic and refrigerate until firm, at least 30 minutes, or overnight, or freeze.

Directions for Filling and Pie Assembly:
Preheat the oven to 350°. Set a baking sheet lined with foil on the bottom rack. Mix together the tapioca, sugar and nutmeg in a small bowl.
In a large bowl, toss the rhubarb with the tapioca mixture, lemon zest and the remaining 1 1/4 cups of sugar. Let stand for 10 minutes, or until slightly juicy.
Spoon the rhubarb and any accumulated juices into a 9-inch glass pie plate lined with 1 round of the Pie Crust. Dot the filling with the butter. Lightly brush the rim of the pastry with water. Position the rolled-out top crust over the filling; press the edges together to seal. Trim the overhang to 1/2 inch, fold it under itself and crimp decoratively. Make sure to add some decorative vents to the top crust to allow steam/moisture to vent adequately from this pie.
Bake the pie in the center of the oven for 1 1/2 hours, or until the filling is bubbling and the crust golden. Cover the edge with foil strips halfway through to prevent overbrowning. Transfer to a wire rack and let cool for at least 4 hours.

Happy Cooking from Lakestyle!

Enjoy your time and fresh tastes  with these recipes while living your lake life!

Lakestyle is a company founded on a desire to help people fulfill their lake lifestyle dreams. By utilizing easy to maintain dock systems and accessories, people are able to spend less time working and more time having fun! Check us out at, follow us on Facebook, Instagram and Twitter @LakestyleCA!

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