Shortcake

I have always added sugar to my go-to biscuit recipe instead of making actual shortcakes. Oh man, if I had only known what I was missing. These things are amazing!  We have had an abundance of strawberries from our garden this year and had yet to make Strawberry Shortcake.  I remembered seeing a recipe for shortcakes in the June issue of Better Homes and Gardens magazine and thought I would try something new. Here is the recipe which I have adapted:

1/4 cup cold unsalted butter, cut into cubes

1/4 cups cold shortening, cut into cubes

2 1/4 cups all-purpose flour

3/4 cup sugar

1 Tbsp. baking powder

1/2 tsp. salt

1/2 cup plus 1 Tbsp. whipping cream (I bought a small container of whipping cream and used the rest to make the whipped cream for the Strawberry Shortcake)

1 egg-replacer equivalent

1 tsp vanilla extract

In a small bowl stir together butter and shortening.  Cover; freeze 15 minutes.  In a large bowl stir together the flours, 1/2 cup of the sugar, baking powder and salt.  Once the butter is chilled, rub the butter into the flour mixture with your fingers leaving large pebble size pieces. 

In a medium bowl whisk together the 1/2 cup cream, egg-replacer, and vanilla.  Add this to the flour mixture.  Stir with a fork until combined.  Gently knead until smooth, about 1 minute (dough should hold its shape without falling apart.  Transfer the dough to a lightly floured surface.  Roll until 1 inch thick.  Using a 2 1/2-inch cutter, cut 6 rounds, re-rolling scraps as necessary.  Transfer the cakes to a parchment-lined baking sheet. Freeze for 15 minutes.  While the cakes are freezing, preheat the oven to 400 degrees Fahrenheit.

Measure the 1 Tbsp. of cream into a small bowl.  Brush the tops of the cakes with the cream and sprinkle them with sugar.  

Bake 20-25 minutes or until golden brown and a toothpick inserted near centers come out clean.

Remove and cool completely before serving.

Here are the Strawberry Shortcakes we had over the weekend: 

Eggless Cherry Cheesecake

8" pie-size cheesecake

Crust:

1 1/2 cups graham cracker crumbs

1/3 cup melted butter

Combine graham crackers and butter in the bottom of an 8" spring form or pie dish. Press firmly to line the bottom of the dish evenly.

Filling:

16 oz. sour cream

8 oz. cream cheese, room temperature

2 tbs. corn starch

2 tbs. lemon juice

1 cup sugar

1 tsp vanilla

Combine all ingredients and beat on high until smooth. There shouldn't be any lumps.

Pour onto the crust.

Bake at 375 degrees for 30 minutes or until top starts to lightly brown in some spots.

Let cool and then refrigerate overnight.

Topping:

1/2 lb sour pie cherries (fresh or frozen)

1/2 cup sugar

2 tbs. corn starch dissolved in 1 Tbs. water

Heat the cherries with the sugar in a medium sauce pan until they start to simmer and slowly add the corn starch mixture stirring constantly. Let simmer for 1 minute and remove from heat and let cool completely before pouring onto chilled cheesecake.

King Cake

King Cake is a traditional New Orleans cake served at Mardi Gras parties.

Pastry:

1/2 cup milk

2 tablespoons butter

1 (.25 ounce) package active dry yeast

1/3 cup warm water (110 degrees F/45 degrees C)

1/4 cup white sugar

1 egg-replacer

3/4 teaspoon salt

1/4 teaspoon grated nutmeg

2 3/4 cups all-purpose flour

Filling:

1 (8 oz) package cream cheese, softened

1/3 cup powdered sugar

2 teaspoons cinnamon

1/2 cup pecans, chopped

Frosting:

1/2 cup powdered sugar

1-1/2 teaspoons water

Colored Sugar:

Purple, Green & Gold

Directions:

Scald milk in microwave for 2 minutes then add butter and let cool until lukewarm.

In mixing bowl combine warm water, 1 tablespoon sugar and yeast. Let sit for 5 minutes until bubbly. Add lukewarm milk mixture, the egg replacer, salt, nutmeg and remaining sugar to yeast mixture.

Add the flour 1 cup at a time to the wet ingredients.

Once combined kneed with mixer or by hand for 8 to 10 minutes until the dough is very elastic.

Place the dough in an oiled bowl, cover, and let rise in a warm place until doubled (approx. 1 hour).

Make the filling by combining the cream cheese, powdered sugar, cinnamon and pecans.

Roll the dough into a rectangle measuring approx. 14x20".

Spread the filling mixture on the dough to within about 1/4" of the sides.

Roll the dough up length-wise and pinch the seam to seal.

Pinch the ends of the roll together to create an oval.

Place the oval on a backing sheet that is greased or lined with parchment paper, cover and let rise in a warm place for approx. 45 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake for 30 mintues.

Forst while the cake is still warm and sprinkle with alternating stripes of purple, green and gold colored sugar.

Wild Alaskan Blueberry Buckle

My cousin-in-law is a native Alaskan and her mother shipped a BIG bag of wild Alaskan blueberries to her. We just had to make something delicious with them. We are about to go back for seconds it's so good!

I also make this recipe with regular frozen blueberries and it is always a big hit.

Topping:
1/2 cup brown sugar
1/4 cup flour
1/4 cup butter, room temperature
1 teaspoon cinnamon

Combine in a small bowl with a fork until crumbly.

Cake:
1 1/2 cups flour
2 1/2 tsps baking powder
1/2 tsp salt
1 dollop sour cream
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
1 cup blueberries fresh or frozen

Mix dry ingredients.
Beat together sour cream, sugar and butter. Add milk and vanilla.
Mix dry ingredients into sugar mixture.
Pour into a greased and floured 9" square pan.
Sprinkle top of batter with blueberries, and then with topping.
Bake at 375 degrees F for 30 to 35 minutes or until a toothpick inserted comes out clean.