PEACH-MANGO SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚ F. Make the shortcakes: Pulse the flour, granulated sugar, baking powder, allspice, ginger, nutmeg and salt in a food processor. Pulse in the butter until it is in pea-size pieces, then pulse in the heavy cream and egg until the dough comes together.
- Bake the shortcakes: Drop 6 scoops of dough onto a baking sheet, brush with heavy cream and sprinkle with coarse sugar. Bake until golden, 20 to 25 minutes. Let cool, then split in half.
- Make the filling: Toss the peaches and mango with the granulated sugar and lime juice. Beat the heavy cream with the confectioners' sugar until stiff peaks form; fold in the rum and vanilla. Fill the shortcakes with the fruit and whipped cream.
SUMMERY LIME-MANGO SHORTCAKES
I came up with this recipe to enter in a mango contest at the fair. With the sunny flavors of lime, mangoes, coconut, and berries, it is perfect for summer!
Provided by larkspur
Categories Desserts Cakes Shortcake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine mango, blueberries, and strawberries in a large bowl. Drizzle with lime juice and honey; mix well. Cover; reserve in refrigerator.
- Sprinkle the gelatin over the water in a large heatproof glass or metal bowl. Let soak for 5 minutes. Place bowl over a pan of simmering water, stirring often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes. Beat cream in the large bowl with an electric mixer. When cream begins to thicken, sprinkle in confectioners' sugar and coconut extract. Mix in cooled gelatin all at once. Whip until soft peaks form. Cover and refrigerate.
- Whisk flour, baking powder, white sugar, lime zest, poppy seeds, and salt in a large bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Beat the egg and buttermilk in a small bowl, lightly stir into flour mixture just until moistened. Turn out onto a floured work surface; knead 3 to 4 times, or until dough just comes together. Roll to 1/2 inch thickness; cut with a 3 inch round biscuit cutter. Place on prepared baking sheet.
- Bake shortcakes in preheated oven until golden brown, about 15 to 18 minutes. Allow to cool slightly; split each cake in half horizontally.
- To assemble, arrange fruit on the bottom half of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 35.6 g, Cholesterol 41.6 mg, Fat 17.1 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 7 g, Sodium 468.8 mg, Sugar 13.3 g
MANGO-LIME SHORTCAKES
Enjoy this tropical dessert made using Bisquick Heart Smart® mix. Shortcakes full of mango-pudding mixture, topped with whipped cream - a mouth-watering treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, sugar, 1 teaspoon lime peel, the milk and oil until soft dough forms. Drop dough by 2 spoonfuls onto cookie sheet.
- Bake 9 to 12 minutes or until golden brown. Cool 10 minutes.
- Meanwhile, in small bowl, mix pudding, lime juice and 1/2 teaspoon lime peel until well blended.
- Split warm shortcakes. Fill and top with mango and pudding mixture. Top with whipped topping.
Nutrition Facts : Calories 330, Carbohydrate 57 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 29 g, TransFat 0 g
MANGO RASPBERRY SHORTCAKES
This fruity shortcake recipe made with Gold Medal® all-purpose flour is an anytime dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Grease bottom and sides of square pan, 9x9x2 inches, with shortening; lightly flour.
- Beat eggs in small bowl with electric mixer on high speed until very thick and lemon colored. Gradually beat in sugar on medium speed. Beat in flour, baking powder and salt on low speed. Gradually beat in water and vanilla on low speed. Pour into pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. For 9 servings, cut shortcake into 3 rows by 3 rows. Split shortcakes; fill with sorbet. Top with whipped cream and raspberries.
Nutrition Facts : Calories 270, Carbohydrate 59 g, Cholesterol 75 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg
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