Name: Plum Shortcake
Ingredients: 1 1/2 lb Firm plums, pitted and quartered; 1/2 c Water; 1/4 c Creme de cassis; 3 tb Butter, cut into small pieces; 2 Strips lemon zest; 3 tb Sugar; 1 c Flour; 2 ts Baking powder; 1/4 ts Salt; 4 tb Sugar; 3/4 Stick butter (6 Tbsp); 1/4 c Milk

I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man may be nourished… I saw that the most important thing I had to do was to give myself to the reading of the Word of God and to meditation on it.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

1 1/2	lb	Firm plums, pitted and quartered
1/2	c	Water
1/4	c	Creme de cassis
3	tb	Butter, cut into small pieces
2		Strips lemon zest
3	tb	Sugar
1	c	Flour
2	ts	Baking powder
1/4	ts	Salt
4	tb	Sugar
3/4		Stick butter (6 Tbsp)
1/4	c	Milk

INSTRUCTIONS

SAUCE
SHORTCAKE
Simmer the water, sugar, casses and zest in a pan over medium heat for 5
minutes. Add plums and cook til tender, about 4 minutes. Remove from heat,
discard zest and add butter. Stir til butter melts.
Use this to top shortcake in the following recipe. Best served warm with
heavy cream whipped with 1 teasp cassis or almond extract and 1 Tbsp sugar.
SHORTCAKE: Mix together dry ingredients. Cut in butter; either incorporate
with pastry cutter, forks or your fingers til mixture resembles coarse
meal. Stir in milk. Push into pie plate or 8-inch cake pan. Bake 15 minutes
in preheated 400 degree F oven. Posted to FoodWine Digest by Gretl Collins
<gyc1@PSU.EDU> on Jul 8, 1997

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