For Easter, I decided to make an old family favorite from the recipe box- Fannie Farmer's Shortcake. This used to be our annual fourth of July dessert and now I see why. It's easy, delicious, and you can add blueberries to complete the colors of the American flag. Since it was Easter, I kept it simple with just the pop of red from the strawberries. It was the perfect follow-up to a wonderful dinner of eggplant parmesan and a mixed green salad.
Ingredients
2 cups flour
4 teaspoons tartrate baking powder
1/2 teaspoon salt
1/3 cup sugar
1/3 cup butter
1 egg
1/3 cup milk
few grains nutmeg
Directions
Preheat oven to 425 F. In a food processor, put flour, baking powder, salt, sugar, and nutmeg. Work in 1/3 cup butter, then add 1 well-beaten egg. Gradually stir in about 1/3 cup milk.
Add enough milk until dough holds together but is still soft.
Turn out dough on floured board and divide into 2 equal parts. Pat or roll into 9-inch rounds. Put one round in the buttered 9" round cake pan. Spread lightly with 2 tablespoons melted butter. (This will allow you to cook the two halves in the same pan, without sticking- great trick!) Place other half on top of melted better.
Bake for 12 minutes or until done. Split carefully. Shh don't tell anyone but the top half broke apart. Best part about this cake though? Just cover it all up with whipped cream. Place on half of cake on plate then cover with layer of whipped cream. Place other half on top and spread again with whipped cream. Top with strawberries or any fruit of your pleasing. Enjoy!
Note: You can also make individual round cakes with a biscuit cutter.
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