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Recipe Name: All About Shortcakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
=== SHORTCAKE DOUGH ===
2 Cup(s) Unbleached all-purpose flour
1/3 Cup(s) Sugar
1 Tablespoon(s) Baking Powder
1 Teaspoon(s) Salt
1 Stick Unsalted Butter
1 Egg
1/2 Cup(s) Heavy whipping cream
Sugar for sprinkling the
biscuit s
Fruit Filling, see below
=== WHIPPED CREAM ===
1 1/2 Cup(s) Heavy whipping cream, ice
cold
1 Teaspoon(s) Vanilla extract
Directions:
Preheat oven to 400 degrees and set a rack in the middle level. For a
large shortcake, butter an 8-inch round pan and line the bottom with a
disk of parchment or wax paper, cut to fit. For individual shortcakes,
line a cookie sheet with parchment or foil. For the dough, combine dry
ingredients in a mixing bowl and stir well to mix. Add butter and rub
in finely with fingertips, until mixture resembles coarse meal. Beat
together egg and cream and stir into flour and butter mixture to make
a soft dough. For large shortcake, spread the dough evenly in the
prepared pan. For individual shortcakes, place dough on a floured
surface and fold over on itself 3 or 4 times. Pat out dough about
1/2-inch thick. Cut out individual biscuits with a 2 2/3-inch cutter.
Sprinkle top(s) of shortcake(s) with sugar. Bake about 25 minutes for
large one, or until a knife or skewer inserted in center emerges
clean. Bake individuals about 15 minutes. Cool the biscuit(s) on a
rack. For the whipped cream, combine all ingredients and whip by hand
or by machine until cream holds soft peaks. Set aside refrigerated
until needed. To assemble shortcake(s) split biscuit(s) horizontally
and place large one on a platter and individual ones on dessert
plates. Spoon filling on bottom of large shortcake or divide among
bottoms on individual ones. Top with whipped cream and biscuit top(s).
This recipe yields 6 to 8 servings. SHORTCAKE FILLINGS Strawberry: 3
cups sliced strawberries mixed with 1/4 cup sugar and 1 teaspoon lemon
juice. Raspberry: Substitute raspberries for strawberries, above.
Blueberry: Bring 1 cup blueberries to a simmer in a saucepan over low
heat with 1/4 cup sugar and 1 teaspoon lemon juice. Remove from heat,
cool and add 2 cups blueberries and 1/2 teaspoon cinnamon. Peach:
Substitute sliced peaches for blueberries, above. Omit cinnamon and
add a pinch of nutmeg. Recipe Source: COOKING LIVE with Sara Moulton
From the TV FOOD NETWORK - (Show # CL-8672) Formatted for MasterCook
by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net 03-08-1999 Recipe by: Sara Moulton Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 438
Calories From Fat: 210
Total Fat: 23.9g
Cholesterol: 98.8mg
Sodium: 653.9mg
Potassium: 77.4mg
Carbohydrates: 50.6g
Fiber: 1.1g
Sugar: 17.6g
Protein: 5.9g


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