lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, August 30, 2010

Strawberry Shortcake

My intended dessert for my girls dinner party was a big ole strawberry cheesecake. I whipped it up, baked it, set it out to cool and went to bed. I woke up at 6 am with the sad reliazation that the cheesecake had never been put in the refrigerator. Whoops! These shortcakes are easy to make ahead, just whip the cream when you are ready to serve. Everything else can be done in advance. Or just make a cheesecake and abide by proper food safety rules.
Strawberry Shortcake
makes one dozen

6 cups sliced strawberries
¼ cup sugar
4 cups flour
2 tablespoons baking powder
1 ½ teaspoons salt
2/3 cup sugar
½ cup butter
1 ½ cup half and half
Melted butter to brush shortcakes
whipped cream

Preheat oven to 400 degrees.

In a medium bowl, stir together the berries and sugar. Set berries aside to macerate while you prepare the shortcakes. In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown.

To serve, split the biscuit in two, spoon the berry mixture over the bottom half top with whipped cream and the other half of the biscuit.
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