STRAWBERRY SHORTCAKE
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, cold and cut into chunks
7/8 cup milk
Serve with:
creme filling, confectioners sugar, strawberries and strawberry sauce, a sprig of mint for garnishing
Mix and sift together dry ingredients. Working shortening with fingertips or a pastry cutter as you would make a pie crust or biscuits. Work quickly and keep everything cold.
And liquid gradually and blend only enough to make a soft dough. Turn out onto a lightly floured board. Roll lightly to 1/2" thickness.
Cut into 3 inch squares or with a round to 1/2" cookie cutter, or cut into six to seven inch circles for large shortcakes.
Bake in a preheated 450°F oven until shortcakes are crisp and very light and color, and this will depend on what size shortcake has been cut; the smallest been cooked in as little as 10 minutes or less, and the largest requiring 15 to 20 minutes, depending on your oven. Keep a sharp eye out and watch constantly to avoid scorching.
When done, remove from oven and allow to cool on wire racks, then split into halves as soon as possible.
Serve with a creme filling of whipped cream or pastry cream and top with fresh strawberries, strawberry sauce, and chocolate shavings.
Sprinkle with confectioners sugar and garnish with a sprig of fresh mint.
Carrot-Pineapple Cake
2 1/2 cups sifted flour
2 cups sugar
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 beaten eggs
3/4 cup cooking oil
1 cup crushed pineapple (drained)
1 tsp. vanilla
2 cups grated carrots
1 cup chopped nuts
Lemon Glaze:
1 cup sifted powdered sugar
1 tsp. lemon juice
1/2 tsp. grated lemon rind
2 tbsp. milk
Cake: mix all dry ingredients together. Add eggs, oil, pineapple, and vanilla to dry ingredients. Add carrots and nuts. Pour into greased and floured angel food or Bundt pan. Bake in over at 325 degrees for 1 hour, or until cake tests done. When cool, top with lemon glaze.
Lemon Glaze: mix powdered sugar, lemon juice, lemon rind, and milk. Pour over cooled cake.
