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Post by thelustywench on Jul 9, 2003 10:25:23 GMT -6
On this page: www.aliciasrecipes.com/blackberry.htm, under the recipe for Old Fashioned Berry Shortcake, the instructions for making the berry topping are missing. Does anyone know what to do? Here's the recipe: OLD FASHIONED BERRY SHORTCAKE SHORTCAKE: 2 c. sifted all purpose flour 1/4 c. granulated sugar 3 tsp. baking powder 1/2 tsp. salt 1/2 c. butter or margarine 3/4 c. milk BERRY TOPPING: 1 1/2 qts. raspberries, blackberries, or sliced strawberries 3/4 c. granulated sugar 1 c. heavy cream 2 tbsp. confectioners' sugar Make Shortcake Preheat oven to 450 degrees. Lightly grease an 8"x8"x2" pan. Into medium mixing bowl, sift together flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarsely cornmeal. Make a well in center of flour mixture. Pour in milk all at once; mix with fork just until all flour is moistened. Dough will be lumpy. Spoon dough into prepared pan; then press with fingers to fit pan. Bake 12 to 15 minutes or until golden and a cake tester inserted in center comes out clean. Cool partially; cut into 9 squares. (Shortcakes can be served warm or cold.) ?? Now what ??
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Post by cuteascountry_Shortcake on Jul 9, 2003 11:51:49 GMT -6
Hello and Welcome to Nancy's Kitchen Recipe Message Board. After reading through the recipe and checking the link you so thoughtfully provided (Thank you!) I believe that the recipe calls for the blackberries or raspberries to be left whole and sugared, or the strawberries to be sliced and sugared with the 3/4 cup sugar. You may even wish to use a combination of all three varieties of the berries to make up the 1 1/2 quarts total berries. After sugaring, they should be set aside for several hours to enable them to produce some juice. I prefer to refrigerate them while they being sweetened and making juice. You may want to occasionally stir them gently to make sure the granulated sugar dissolves and is well distributed for best results. The 1 cup heavy cream should be whipped with the 2 Tablespoons of confectioner's sugar until of topping consistency. The berries and whipped cream should be refrigerated until the shortcakes are ready to be served. Then spoon berries with juice over the shortcakes and top with whipped cream. My berry best, -Shortcake (Moderator)
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