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2 pt Strawberries
FOR SHORT CAKE
2 c Flour 1/4 ts Freshly grated nutmeg
1/4 c Sugar 1/4 lb Sweet butter, room temp.
1 1/2 ts Baking powder 1 lg Egg, lightly beaten
1/4 ts Salt 3/4 c Half-and-half (approx.)
-FOR HOT CREAM SAUCE-
2 c Heavy cream 1/4 c Sweet butter
1/4 c Sugar
-FOR GARNISH-
Mint leaves
Hull strawberries, slice in half and set aside.
Prepare shortcake: In a large bowl mix flour, sugar, baking powder,
salt, and nutmeg. Add butter and blend with a pastry blender until
mixture resembles coarse cornmeal.
Place beaten egg in a 1-cup liquid measure and fill to the one-cup
mark with half-and-half. Slowly stir into flour mixture with a fork.
Do not overwork dough. Using a spoon, drop dough onto an ungreased
baking sheet in 6 equal mounds. Bake in a preheated 400’F for 10 to
12 minutes. Makes 6 small shortcakes.
Prepare hot cream sauce: In a large saucepan over low heat, gently
simmer cream, sugar, and butter, stirring frequently for about 1/2
hour or until thicl Watch carefully, as mixture tends to boil over
very quickly. Makes about 1 1/2 C sauce.
To serve: Split hot shortcakes in half. Place one half on plate, top
with strawberries and other half of shortcake, ladle sauce on top and
garnish with mint. Serves 6.
House Beautiful/June/94 Scanned & fixed by Di & Gary
Yields
6 servings
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