Subject: Strawberry Shortcake
From: Unicorn (unicorn@indenial.com)
Date: Fri Sep 22 2000 - 06:36:22 EDT
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F O O D F U N N Y
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Thanks to reader Debra Deszell for this true food funny:
My Sicilian-born grandfather never drove a car so he rode a bike
everywhere. One day while hunting for asparagus and morel mushrooms,
which grow wild in Michigan, the police came by and saw a bike laying
near the road. Not seeing anyone around, they took it. My grandpa
got it back days later. When he went hunting the next time he put a
sign on it which read just like he talked: Tony bike a No Touch! My
nephew was influenced by this story, so now whenever he puts something
in the refrigerator to eat later he puts a sign on it: Jon fooda. No
touch!
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T O D A Y ' S R E C I P E
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The culinary term "short" refers to a pastry or dough that has a high
ratio of fat to flour. Be sure to use real butter for this recipe;
any substitution will be at the sacrifice of both flavor and texture.
Strawberry Shortcake
4 cups (1 L) fresh strawberries, hulled and cut in half
1 cup (250 ml) plus 2 Tbs (30 ml) sugar
2 cups (500 ml) all-purpose flour
3 Tbs (45 ml) baking powder
1/2 tsp (2 ml) salt
1/2 cup (125 ml) unsalted butter
1 cup (250 ml) milk
1/2 tsp (2 ml) vanilla extract
Whipped cream for garnish
Toss the strawberries with 1 cup (250 ml) sugar in a bowl and
refrigerate for at least 1 hour. In a separate bowl combine the 2
tablespoons sugar, flour, baking powder, and salt. Blend in the
butter. Add the milk and vanilla and mix well. Grease two 8-inch (20
cm) round cake pans and divide the batter between them. Bake in a
preheated 450F (230C) oven for 12 to 15 minutes, until golden brown.
Remove from the oven and cool. Place one cake upside-down on a
serving platter and top with half the strawberries. Top with the
remaining cake layer and the rest of the strawberries. Serve
garnished with whipped cream. Serves 6 to 8.
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