2 c Unsifted self-rising flour
1/4 c Sugar
2 1/3 c Heavy cream
2 pt Strawberries, hulled
1 c Blueberries
————————NUTRITIONAL INFORMATION/SERV———————— x 601 calories x 7 g protein x 69 g carbohydrate x 35 g fat x 125 mg cholesterol x 566 mg sodium 1. Preheat oven to 425F. In medium bowl, combine flour and 1/4 cu sugar;
add 1 1/3 cu heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10×3 inch strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 mintues or until light borwn. Cool on wire rack. 2. In medium saucepan, place 1 cup strawberries; with potato masher or
fork, mash. Reserve 2 T sugar; add remainder to mashed strawberries. Heat to boiling; boil 1 minute. Pour into medium bowl; chill thoroughly. 3. Slice remaining strawberries; add to cooled mashed berries. Add
blueberries; mix. 4. In small bowl of electric mixer, at high speed, whip remaining cream
with reserved sugar until soft peaks form. 5. To serve: Split shortcakes horizontally, fill with berries and whipped
cream. Replace tops. From: McCall’s August 1993 Happy Charring ~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38887 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: