Sunday, July 04, 2010

Happy 4th of July!

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I have just finished making some sugary strawberry mush and shortcakes for a new-to-me recipe; Old-Fashioned Strawberry Shortcake. We will be visiting our friends Courtney, Andrew, and their daughter for 4th of July grilling and firework watching.

My mom suggested I use a star shaped cookie cutter for the shortcake. I was delighted to find one during a quick trip to a dollar store on Friday. What can I say, sometimes the starts align just for me. (Yuck, yuck, yuck) Brilliant idea mom!

I hope to take some photos tonight of the dessert being eaten. Mmmmm strawberry shortcake says summer to me. Here is the recipe I used:

Old-Fashioned Strawberry Shortcake
Cooking Light, June 1998

Yield:
6 servings

Ingredients

  • 3 1/2 cups halved strawberries, divided
  • 1/3 cup sugar
  • 1/3 cup orange juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons chilled stick margarine or butter, cut into small pieces
  • 1/2 cup low-fat buttermilk
  • Cooking spray
  • 6 tablespoons frozen reduced-calorie whipped topping, thawed
  • Whole strawberries (optional)

Preparation

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.

Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.



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1 comment:

Anonymous said...

That looks patriotic AND delicious!!! Can't wait to try it myself!