INGREDIENTS

INSTRUCTIONS

In a mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork,
lightly mash the berries. Cover and refrigerate for 1 hour. Preheat the
oven to 375 degrees. Grease a baking sheet with 1 teaspoon of the butter.
In a mixing bowl, sift the flour, cocoa, salt and baking powder together.
Add the remaining sugar and mix well. Add the remaining butter and work it
into the dry ingredients, using your hands, until the mixture resembles
coarse crumbs. Fold in the chocolate milk. The dough will be sticky. Dust
your work surface with 1 tablespoon of the flour. Turn the dough onto the
floured surface. Gently fold each side towards the center. Pick up the
dough and dust the work surface with the remaining tablespoon flour. Return
the dough to the floured surface and fold each side towards the center
again. Turn the dough over and lightly press it out to 1-inch thickness.
Cut the biscuits using a 2 1/4-inch round cookie cutter. Place them on the
baking sheet and bake until golden, about 30 minutes. Remove from the oven
and cool completely. To assemble, cut the biscuits in half. Place a scoop
of the ice cream in the center of each biscuit. Place the shortcakes in the
center of each plate. Spoon the strawberries over the shortcakes. Garnish
with powdered sugar and serve immedietly. This recipe yields 8 servings.
Comments: The original recipe title as listed is "Mascerated Strawberries
Over Chocolate Shortcakes And Vanilla Bean Ice Cream".
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B58 broadcast 07-08-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-28-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“To ignore our Creator is the height of selfishness”