Monday, April 19, 2010

Summer Berry Shortcake


Whenever I do my tours of Thrift stores and find the older Food and Drink from the LCBO they come home with me. This recipe for Berry Shortcake is the BEST we have ever. The recipe came from Summer 2009. The mascarpone cheese in the whip cream is brilliant. It is best eaten the day baked. I decided to add this recipe to Cream Puffs In Venice Magazine Mondays.

Summer Berry Shortcake

Ingredients:

Shortcake:

2 cups unbleached flour
3 tbsp. sugar
4 tsp. baking powder
1 tsp. grated orange rind
Pinch of salt
1/2 cup cold butter, cubed
2/3 cup plain yogurt
1 egg
1 tbsp. whipping cream
Additional sugar

Filling:

3 cups mixed summer berries of your choice. (we used strawberries only)
1/4 cup sugar
1/2 cup whipping cream
1/2 cup mascarpone cheese
1 tsp. vanilla extract
Additional berries for garnish

Directions:

Preheat oven for shortcake to 425º.

Add four, sugar, baking powder, orange rind and salt into a food processor until combined.
Add butter and pulse until mixture resembles coarse crumbs.
Transfer this into medium bowl.
In small bowl beat yogurt and egg.
Add this mixture to the flour all at once; stir with fork until flour is moistened.
(Do not over mix)
Gather mixture into a ball and knead lightly 10 to 12 times.
On a lightly butter baking sheet, pat out dough to a 7" round.
With a sharp knife score top of round in 8 equal parts. (do not cut through)
Brush top with whipping cream; sprinkle with additional sugar.
Bake for 20 to 25 minutes until golden brown and risen.
Cool on rack.

Filling:

Slice strawberries, leave the other berries whole that you choose.
In a large bowl stir all berries together and add 2 tbsp. sugar.
Let stand for 15 minutes, stirring occasionally, until juicy.

In a medium bowl combine whipping cream, mascarpone cheese, vanilla and remainder of the sugar and whip until stiff peaks form.

When ready to serve; cut shortcake in half horizontally using a serrated knife and place bottom half onto serving platter.
Spoon berries with juices onto the bottom layer; spread cream mixture over berries.
Cover with the top layer and add berries to top for garnish.
Cut into wedges to serve.

Serves 8





Friday, April 16, 2010

Butterscotch Hay Stacks

I was looking around the blogs and came across this cookie...and I love butterscotch and had to try them. Thinking back to my childhood I remember my step mother making them....with chocolate. We loved these. So easy to make and taste great.

Butterscotch Hay Stacks

Ingredients:

1 bag butterscotch chips
1/2 cup peanut butter chips (I added this)
3/4 cup creamy peanut butter
8 oz. chow mein noodles
3 1/2 cups mini marshmallows

Directions:

Line cookies sheets with wax paper.
Melt the butterscotch chips & peanut butter chips over water bath until just melted.
Add peanut butter and stir to combine.
Add Chow mein noodles and marshmallows mix until well coated.
Take two forks and scoop onto prepared cookie sheets.
Let set and remove and place in cookie jar.




Monday, April 5, 2010

Marty's Chocolate Chip Cookies

This recipe came from Marty's World Famous Cookbook. They are super good cookies. It amazes me that you can have so many recipes for the same cookie and they are all a little different in taste. Marty is up in the Muskoka area, he is famous for his butter tarts. Which look amazing. We are going to try and make them as well.

Marty's Chocolate Chip Cookies

Ingredients:

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
2 cups unbleached flour
2 1/2 cups large flake oatmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips

Directions:

Preheat oven 350º. Grease cookie sheets.

In stand mixer combine butter and sugars and whisk until light and fluffy.
Add eggs on at a time and vanilla, mix until combined.
With mixer on low add flour until it is blended.

In a food processor add oats and process until flour like.
Add baking powder, baking soda and salt.
Mix until combined.
Add to dough mixture and mix until just combined.
Fold in Chocolate chips.

Shape the dough into 3 inch pucks shaped pieces and bake for 10 to 12 minutes or until edges are golden brown.
Cool on tray.



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