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Star Studded Shortcake Recipe, Issue #013, July 3, 2005 --,
July 03, 2005
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In this issue you will find:
1. Star-Spangled Shortcake
2. Our monthly cartoon!
Okay, I admit it....this month I procrastinated a bit and this Fourth of July e-zine is arriving at the very last minute. My apologies, but sometimes the "creative juices" just aren't flowing. I searched high and low for special holiday recipes....ones that would come off with a "bang" (sorry, couldn't resist the pun) this Independence Day!
So here's my best shot. In keeping with my theme of easy strawberry recipes, and my belief that summertime is no time to be slaving over a stove.....picture strawberry shortcake in a new light. Try this easy recipe and I guarantee it will be the show-stopping dessert for your holiday meal.
4 cups all-purpose flour
In a medium bowl, combine flour, 3/4 cup sugar, baking powder and salt. Using a pastry cutter (or two knives), mix in the butter until it resembles coarse crumbs.
Stir 2 cups of heavy cream into the flour. Place the dough on a clean work surface and knead with the heel of your hand just to combine the dough. If the dough is too dry, you can add another tablespoon of cream.
Press the dough into a rectangle about one inch thick. Using a star shaped cookie cutter, cut out six stars. Join them into a ring and place on a parchment lined baking sheet. Brush with egg (mix egg with 2 tablespoons of cream and whisk.) Use any remaining dough to make individual stars for later use.
Refrigerate the dough stars for at least 1 hour. Brush with more egg/cream mixture and sprinkle with 2 tablespoons of granulated sugar.
Preheat your oven to 400F. Bake for 5 minutes, then reduce the heat to 350F and bake until golden (about 25 minutes). Cool on a wire rack.
While the "stars" are baking, combine the berries with 1/4 cup sugar. Toss and let sit in a bowl for 30 minutes.
Cut the cooled dough in half (use a serrated knife). Cut any individual stars in the same way. Place on a serving platter (place individual stars on separate dessert plates for individual servings). Spoon the berry mixture over the bottom half of the dough. Top with whipped cream and then place the top dough on. Sprinkle with confectioners' sugar and serve immediately.
HAPPY FOURTH OF JULY
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Don't forget to check out the progress made on our new sister site, easy-child-crafts.com. There you'll find us busy making real crafts for real kids!
See you next month!
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