Shortcake

Shortcake

Ingredients/Components

• sugar - 1/2 c
• butter - 3 Tbsp
• buttermilk - 3/4 c
• baking powder - 2 tsp
• baking soda - 1/2 tsp
• whipping cream - 1 pt
• cream of tartar - 1/4 tsp
• Crisco shortening - 3 Tbsp
• flour plain - 2 2
• Cut in butter and shortening

How to make shortcake:

Sift 2 cups flour with other dry ingredients. Cut in butter and shortening. Mix in buttermilk. Add remaining 1/2-cup flour if mixture seems too wet. Knead 10 times. Pat out on a floured board about 1-inch thick. Cut into four pieces and shape in circles. Place apart on an ungreased cookie sheet. Sprinkle tops with sugar. Bake at 425° for 15 to 20 minutes. Cool on pan. Split each cake and lightly spread each with butter. Top with strawberry filling and whipped cream.Strawberry Shortcake Filling:2 c. fresh strawberries, cut into 1-inch slices1 c. sugar1 pt. whipping cream Grandma: Preheat oven to 350°. Line 3 cookie sheets with foil. Beat 3 egg whites until stiff but not dry. Beat in (a little at a time) 1 cup sugar. Beat until smooth and not gritty.

#1 Grandchild: Add 1 generous cup chopped pecans.

#2 Grandchild: Add 1 generous cup chocolate chips.

#3 Grandchild: Add 1 generous cup chopped dates.

Grandma: Fold these ingredients into egg whites.

Everyone: Drop cookies onto cookie sheets by teaspoonful at a time.

Grandma: Place cookie sheets in preheated oven. Close oven door. Immediately turn oven off. "GO TO BED". Leave cookies overnight.

Recipe categories: Desserts, Grains, Pasta, rice and grains.