June 12, 2008

• Requests for Recipes

  empress8411  asked “What’s a shortcake and how do you make it?”  I honestly thought that everyone knew what strawberry shortcake was.  I don’t eat it myself (allergic to strawberries) but I have made literally hundreds of them in my life.  That is a favorite of my father and my husband.  My daughter has been known to eat herself silly when strawberries are in season. 

  So here goes:  Strawberry Shortcake

  6 c. fresh strawberries, sliced  (more if you have people like my daughter around)

  1/4 c sugar

  2 c all purpose flour

  2 tbl sugar

  1 tbl baking powder

  1/2 tsp salt

  1/2 c butter or margarine

  1 beaten egg

  2/3 c milk

  1 c whipping cream

  2 tbl sugar                                  Oven 450

  Stir together strawberries and 1/4 c sugar; set aside.  For shortcake, thorougly stir together flour, 2 tbl sugar, baking powder, and salt.  cut in the 1/2 c butter or margarine till mixture resembles coarse crumbs.  Combine beaten egg and milk; add all at once to dry ingredients and stir just to moisten.  Spread in a greased 8 x 1 1/2-inch round baking pan, building up edges slightly.  Bake in a 450 oven for 15-18 minutes.  Cool in pan 10 minutes.  Remove from pan.  Cut into serving size pieces.  Spoon berries on top of shortcake.  Top with whipped cream

  Whipped Cream

  whip cream with 2 tbl sugar just to soft peaks.  (Watch carefully so that it doesn’t go too far and turn into butter)

   

  Now when I make my Raspberry Hazelnut Trifle I usually make two.  One to serve and one to give away.  After you taste how rich it is you may want to do the same. 

  Mix 3 boxes instant vanilla pudding mix with 3 c Hazelnut coffee creamer and 3 c cold milk.  Beat with a balloon whisk and refrigerate until the cake is done and cool.

  You also need to buy 3-4 cans of Raspberry pie filling.  I use more because we like a lot of raspberries but you may use less if you don’t.  You also need 1/2 pint fresh raspberries for the top.

  Raspberry Pound Cake

  3 c all-purpose flour     2 c sugar       3 tsp baking powder          1/2 tsp salt       2 c (4 sticks) butter (leave butter on the counter to bring it up to room temp.  This is an important step)

  1/2 c milk        1 tsp vanilla      1 tsp raspberry extract          6 eggs ( the eggs have to be at room temperature also)

  combine dry ingredients in mixer bowl.  Add butter, milk, vanilla, and raspberry extract.  Attach bowl and flat beater to mixer.  Turn to slow speed and mix about 1 minute.  Stop and scrape bowl.  Turn to med-high and beat about 2 minutes.  Stop and scrape bowl.  Turn down to low speed and add aggs, one at a time, mixing after each one.  Turn to med speed and mix about 1 minute more.

  Pour batter into VERY WELL GREASED 10-inch tube pan.  Bake at 350 for 1 hour 15 minutes, or until toothpick inserted in center comes out clean.  Cool 10 minutes and turn out onto a plate.

  When cake is completely cool crumble up and layer cake, pudding and raspberry pie filling in a trifle dish.  (a clear glass bowl with straight sides)  When you get to the top layer I leave the raspberry filling only in the center instead of spreading it out to the sides.  Then I sprinkle on the fresh berries.  Refrigerate for about 1 hr. so that everything can get cold again.  Serve. 

  I hope that this answers what a shortcake is and I hope if you try these you will enjoy them.  I know that PG OBrien will when he gets home.

  • 10:51 pm
  • 5 Comments