INGREDIENTS

INSTRUCTIONS

Shortcake: Preheat oven to 400. In processor, combine flour, sugar &
1 tsp. nutmeg. Process for 15 seconds to blend. Add butter; using
pluse motion, process until it resembles coarse meal. In cup, with
fork combine yolk & water; mix well. With processor running, pour in
yolk mix through feed tube; process just til dough forms. Place dough
on lightly floured surface; with lightly floured rolling pin, roll
dough 1/4" thick. With 3 1/2" fluted round cutter, cut into rounds.
Transfer rounds to ungreased baking sheet. Reroll dough scraps to
make a total or 12 rounds. Bake 12-13 minutes or until golden brown.
Transfer rounds to wire rack; cool completely. At this point
shortcakes may be stored in airtight container up to 2 days or frozen
for later use. Toppings: In food processor, puree frozen raspberries
& their syrup. Press through fine sieve pver glass measure; set
aside. In medium bowl, combine blueberries, fresh raspberries & 1
Tbls. confectioners sugar; mix lightly. In medium bowl or electric
mixer, combine cream, remaining 2 Tbls. confectioners sugar & 1/4
tsp. nutmeg. At high speed, beat until stiff peaks form when beaters
are raised.  Assemble cakes: On each of 6 serving plates, place one
round. Top with 1/3 cup berry mix, 2 1/2 Tbls. raspberry puree & 1/4
cup whipped cream. Place a round on each. Dust with confectioners
sugar.
Shortcake:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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