OLD-FASHIONED SHORTCAKE
Mom was always on the lookout for recipes. She got this one from a leaflet by Carnation Milk. I remember her making this one and it was delightful. It is a true "short cake" the old fashioned way. Topped with strawberries, or any fruit, it is excellent. The short cake is crumbly, the fruit is sweet, the whipped evaporated milk is...
Provided by Marcia McCance
Categories Fruit Desserts
Number Of Ingredients 16
Steps:
- 1. FRUIT: Prepare fruit by washing and cutting as needed. Sprinkle with sugar and set aside. (May use any that you like: strawberry, blueberry, peaches, apricot, raspberry, cherry -- even canned if you're in a pinch, but fresh is SO much better)
- 2. SHORTCAKE: Sift the dry ingredients. Cut in shortening until resembles coarse corn meal.
- 3. NOTE: If you use self-rising flour, omit baking powder and salt, and decrease liquid if necessary
- 4. Combine milk and water and add to dry ingredients all at once. Mix with a fork until moistened.
- 5. Turn out on lightly floured surface and knead 10 to 15 times.
- 6. Roll or pat 1/2-inch thick, cut with floured biscuit cutter (or drinking glass)--(should get about 6 individual shortcakes -- form scraps into one more if possible -- can make more with smaller diameter glass for smaller portions)
- 7. Bake 450 F on ungreased baking sheet for 10-12 minutes
- 8. WHIPPED TOPPING: Put milk in a covered mixing bowl and place in freezer for 15-20 minutes (until soft crystals form in the milk)
- 9. Remove from freezer and whip until stiff (about 1 minute) (if you've never done this before, you'll be surprised at how wonderfully well it whips)
- 10. Add lemon juice and continue whipping until VERY stiff. (It will triple in volume)
- 11. Beat in sugar and vanilla.
- 12. ASSEMBLY: Split shortcakes in half with a fork or knife. Place half on plate and cover with fruit. Top with other biscuit half, and more fruit. Spoon the whipped topping over all and serve immediately.
- 13. Some people like to put a little butter on the biscuit before putting the fruit on. Even a sprinkle of cinnamon sugar with the butter -- Up to you!
- 14. For a nice video on whipping evaporated milk watch this: http://www.southernplate.com/2013/10/how-to-make-whipped-cream-with-canned-evaporated-milk.html
BUCKWHEAT SHORTCAKES WITH EARL-GREY APRICOT COMPOTE AND WHIPPED CREAM
Provided by Alice Medrich
Categories Cake Tea Dessert Kid-Friendly Apricot Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the shortcakes:
- Position a rack in the center of the oven and preheat the oven to 425°F. Line a baking sheet with two layers of parchment paper.
- In a large bowl, thoroughly whisk the flours, sugar, baking powder, and salt. Make a well in the center and pour the cream into it (set the measuring cup aside) and add the grated frozen butter. Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a ball and knead it gently against the sides of the bowl five or so times, pressing loose pieces into the dough, until it just holds together (it should not be smooth) and the bowl is fairly clean.
- Turn the dough out onto a lightly floured board and pat into a circle about 3/4-inch thick. Using the biscuit cutter or an overturned glass, and re-patting the dough as needed, cut the dough into 8 even rounds. Place them at least 1 inch apart on the baking sheet. Brush the tops with the cream left in the bottom of the measuring cup or with a little milk, and sprinkle generously with turbinado sugar.
- Bake the shortcakes until the tops are just barely golden brown, 10 to 12 minutes. Immediately transfer to a wire rack to cool.
- Make the filling:
- Set a medium saucepan with 2 cups water over high heat and bring to a boil. Remove from heat, add tea bags, and let steep 3 minutes. Remove tea bags and add apricots, honey, and vanilla bean. Return to stove and bring to a simmer over medium-low heat; cook until the apricots are soft and the liquid has reduced to a thick syrup, 15 to 20 minutes. Remove vanilla bean.
- Meanwhile, in the chilled bowl of a stand mixer fitted with the whisk attachment, or using a medium mixing bowl and a handheld electric mixer or a whisk, whip the cream, adding the sugar as it begins to thicken. Continue beating until it holds a soft shape-not too stiff. (The cream can be covered and refrigerated for up to several hours. If liquid separates from the cream, whisk briefly before using.)
- Assemble the Dessert:
- To assemble the shortcakes, gently pull each shortcake apart horizontally into two equal halves. Place the bottom halves on serving plates. Top each with a generous scoop of apricot compote (about 2 tablespoons) and a dollop of whipped cream. Cover with the tops of the biscuits and serve.
APRICOT NECTARINE SHORTCAKE WITH VANILLA WHIPPED CREAM
Steps:
- Preheat the oven to 425 degrees F.
- In the food processor combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter and pulse until the mixture looks like grated Parmesan cheese. Add the cream and pulse until the mixture looks very crumbly but sticks together.
- Remove the blade from the processor and form craggy looking dough balls about the size of a small tennis ball. Put the dough balls on a baking sheet lined with a silpat or parchment paper. Sprinkle each ball with a little sugar. Bake in the preheated oven for about 11 to 12 minutes. Remove from the oven and let cool.
- Add the butter to a saute pan and melt it over medium heat. Add the fruit and saute for 2 to 3 minutes. Sprinkle in the sugar and saute for another 2 to 3 minutes.
- In a mixing bowl combine the cream and vanilla. Using a whisk or hand beater, beat the cream until it starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks.
- Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and garnish with the vanilla whipped cream.
APRICOT SHORTCAKE (SPC)
I found this recipe on the back of a can of SPC Apricots. My whole family loves it. Great for morning or afternoon tea. The kids love this in their lunch boxes or eating it warm. Healthy and nice.
Provided by frogmum
Categories Dessert
Time 35m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 Degrees Celsius.
- Mix first 7 ingredients together in a large bowl until combined.
- Spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan.
- Sprinkle over extra oats or sunflower seeds.
- Bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean.
- Remove, stand for 10 minutes, turn onto a wire rack and cool.
- VARIATION:Omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool.
Nutrition Facts : Calories 182.8, Fat 11.1, SaturatedFat 7.3, Cholesterol 41.6, Sodium 87, Carbohydrate 20.4, Fiber 1.2, Sugar 16.7, Protein 1.7
SHORTCAKE WITH MASCARPONE AND BRANDIED APRICOTS
Steps:
- In a large bowl, whisk mascarpone cheese to loosen. Add half of a container of whipped topping, almond extract, salt and lemon zest. Stir to combine.
- Fill each sponge cake with cheese mixture. In a small saucepan over high heat, combine reserved apricot syrup and brandy, reduce until thick. Add apricot halves. Spoon apricot mixture over each sponge cake. Garnish with remaining whipped topping and toasted almond slivers.
- NOTE: If sponge cakes are not available, use sliced pound cake.
APRICOT SHORTBREAD
Give homemade biscuits a fruity spin by sandwiching a layer of apricots in between two layers of buttery tray-baked shortbread
Provided by Cassie Best
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 16 squares
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease and line a 20cm square shallow cake tin with baking parchment. Put the apricots and conserve in a small pan with 4 tbsp water, simmer over a medium heat until thick, then mash the apricots a little with a fork and set aside to cool.
- Tip the butter, sugar and vanilla into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour and ground rice, using a wooden spoon and then your hands to bring the mixture together as a dough. Divide into 2 pieces.
- Use your fingers to spread 1 piece of shortbread dough over the bottom of the tin. Spread the apricots over the top, leaving a small border around the edge. Roll out the remaining dough to a 20cm square and place on top of the apricot filling. Use your finger to make an indent all around the edges of the shortbread, then prick the top all over with a fork. Bake for 25-30 mins until the edges are just starting to turn golden. Leave to cool in the tin, then sprinkle with caster sugar and cut into 16 squares.
Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
FRUITY OAT SHORTCAKES
Who says shortcake is just for summer and strawberries? We've fused it with fall and the great flavors of a warm fruit pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In large bowl, mix Bisquick mix, oats, brown sugar, milk and butter until soft dough forms. Drop dough by 6 spoonfuls onto ungreased cookie sheet. Sprinkle with additional brown sugar and oats if desired.
- Bake 8 to 10 minutes or until light golden brown.
- In 2-quart saucepan, heat pears, cranberries, orange juice and cinnamon to boiling; reduce heat. Simmer uncovered 3 to 4 minutes, stirring occasionally, just until cranberries pop. Stir in pie filling. Split warm shortcakes; fill and top with fruit mixture.
Nutrition Facts : Calories 440, Carbohydrate 76 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 42 g, TransFat 1 g
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