| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour; Sifted |
| 2 1/2 |
ts |
Baking Powder |
| 3/4 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 4 |
tb |
Shortening |
| 2/3 |
c |
Milk |
|
|
Strawberries |
|
|
Whipped Cream |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Tue, 30 Jul 1996 09:44:15 -0800
Chill the shortening. Preheat the oven to 450 degrees. Sift the dry
ingredients together. Cut in the shortening using a pastry cutter forming
pea size grains. Stir in enough milk to form a sticky ball of dough. Divide
into equal portions, 2 per shortcake biscuit cake. For each cake, press one
portion into the bottom of a greased and floured (9") metal pie pan. Spread
with butter. Place the second portion on top. Bake until done (12-15
minutes). Cut into wedges (one per portion). Separate the layers in each
of the portions. Spread whipped cream on top of each layer. Top each layer
with strawberries. Reassemble. Serve.
EAT-L Digest 30 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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