Tuesday, June 30, 2009

Desserts For the 4th of July

STRAWBERRY SHORTCAKE
Today, strawberry shortcakes are made from every recipe from biscuits to white cake and angel food cake but the original recipes always called for biscuits. This is an original biscuit-like shortcake made richer with dairy products and sugar. It is rich, tender, and flaky.
INGREDIENTS
2 cups all-purpose flour or more to make the right consistency of dough 1/4 cup sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/3 cup cold butter cut into chunks 1 large egg 3/4 cup cream 1 tablespoon melted butter or cream for brushing 2 tablespoons large crystal sugar 2 pints ripe strawberries 1/4 cup sugar 1 cups heavy cream 1 teaspoon vanilla 2-4 tablespoons sugar
DIRECTIONS
For the shortcake:Preheat the oven to 375 degrees.
1. Combine the flour, sugar, baking powder, and salt in a medium bowl. 2. Cut the butter into the dry ingredients with a pastry blender. 3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter. 4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake. For the strawberries: Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.For the whipped cream:Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.To serve:Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.
(CHOCOLATE CARMEL RASPBERRY SHORTCAKE)
INGREDIENTS
1 3/4 cups all-purpose flour
1/4 cup cocoa
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream 1 tablespoon melted butter for brushing
2 tablespoons large crystal sugar such 1 1/2 pints ripe raspberries 1 cup heavy cream 1 teaspoon vanilla
2-4 tablespoons sugar Chocolate syrup
Caramel syrup
DIRECTIONS
For the shortcake: Preheat the oven to 375 degrees. 1. Combine the flour, cocoa, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into dough on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter. Sprinkle the tops with sugar. Bake for about fifteen minutes or until done. Remove to a wire rack. Serve while still fresh and warm.
Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
For the raspberries:
Wash the raspberries. Garnish the dessert with the raspberries. For the whipped cream: Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired. To serve: Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries. Drizzle with chocolate and caramel syrup.
Photobucket
(BLUEBERRY CREAM CHEESE SHORTCAKE)
INGREDIENTS
2 cups all-purpose flour
1/4 cup sugar1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream 1 tablespoon melted butter or cream for brushing 1 1/2 pints ripe blueberries2 tablespoons sugar 2/3 cup heavy cream 1 eight-ounce package cream cheese
2/3 cup powdered sugar
1 teaspoon lemon zest
DIRECTIONS
For the shortcake: Preheat the oven to 375 degrees. 1. Combine the flour, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm. Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
For the blueberries: Wash the blueberries. In a small bowl, smash the berries, add the sugar, and stir. Cover the bowl and heat it in the microwave until the berries are hot and starting to bubble. For the whipped cream: Pour the whipped cream into a chilled bowl. Whip on medium speed until soft peaks form. Add the cream cheese, powdered sugar, and lemon zest and beat until combined and fluffy. To serve: Split the warm biscuits open. Fill with whipped filling. Top with additional whipped filling and berries.

1 comment:

With Loving Stitches said...

Devine!! I just love true down home cooking. Nothing says home like a belly full of family cookin'

:)