Here's how to make a biscuit similar to pie crust and fold it like puff more simply and less extremely. Instead of sponge cake and instead of toasted pound cake that would also be very good. With strawberry topping, basically, sliced strawberries slightly crushed with sugar and possibly some trace of alcohol. With flavored ricotta on the bottom and whipped cream on top. Layered on a plate.
This is a post on another site. Its stat numbers have increased for some reason mysteriously and held. It was a bit annoying actually because it didn't sound good. I looked at what they are looking at, turns out posted three years ago, and thought, hey, that doesn't look so bad.
Ricotta, sugar, vanilla, ginger, cinnamon ↑
Heavy cream, sugar, vanilla ↓
Here, have some.
7 comments:
C'mon, Chip, everyone knows that baking powder biscuit is the bestest strawberry shortcake foundation!
Everyone, or at least some, knows that a Chocolate Malted Milkshake is a meal unto itself, if not a feast.
Yes it does look good. Yes also on the baking powder, with this being my Mom's recipe for Shortcake, which looked good and tasted good when topped with fruit and whipped cream:
2 cups Flour
2 rounded Tablespoons of Sugar
3 teaspoons of Baking Powder
1 teaspoon of Salt
All sifted together
Cut in 1/2 cup shortening
Beat together 1 egg and 1/3 cup of milk, add to flour mixture and stir with a fork until moistened. Scoop out and place 8-10 bun sized cakes on a baking sheet and Bake 15 min at 450
She would change things up at Easter and make a layered meringue dessert of 10 inch round meringues (baked on paper bags), topped with sliced strawberries, whipped cream and shaved chocolate. Fresh and sweet with a slight crunch and a melt in the mouth texture. It was also one of those things that didn't taste the same when I made it following her recipe.
Strawberry shortcake.
My dad used to do that all the time, as does The Blonde's youngest brother.
Lots of guys do.
In all fairness, when it comes to dessert as feasts and meals, I've been known to enjoy strawberry short cake for breakfast, in the days before going gluten free. Now I trade off feeling fine for misty, flour covered memories of the way things were.
So no thanks on having some, but thanks for offering something more than a bite.
When I was a kid I had a real thing for strawberry shortcake. I mean what kid doesn't. Anyway, the downstairs neighbor was a woman of a certain age whose kids had all grown and flown the coop but her mothering instinct was still going strong and somehow, I can't remember the specifics, she found out that I was gaga for strawberry shortcake and the strawberry shortcakes started arriving. I mean she would come to our door like twice a month with another strawberry shortcake. My mother who had a deficit of the mothering instinct could have cared less. No, it was me. I made it stop. For one thing I must have been eleven or eleven and a half at the time and I was just getting an inkling that undiluted sweet was not the greatest taste in the world. I'm sure if I were seven or eight it could have gone on for two years. But wider horizons were opening to me...like sweet and sour! How did I end it, the delivery of the strawberry shortcakes? Again the memory grows hazy, probably because of the boorishness of my "solution." I just got less and less appreciative when I took the cakes and acted more and more curt and she finally got the message. Oh the shame of youth. I BROKE THAT POOR WOMAN'S HEART!
FInally!!! A Chip Ahoy thread worth reading. /snark
Sorry for the sarcasm chip. It had to be done. :D
Mmmmmmm!
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