| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
.cl, Desserts, Strawberry |
2 |
Servings |
INGREDIENTS
|
|
Chocolate-Covered Strawberries; (opt., recipe follows) |
| 3/4 |
c |
Unsifted all-purpose Hour |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Ground cinnamon |
| 3 |
tb |
Vegetable shortening |
| 1/4 |
c |
Milk |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1/3 |
c |
Sliced strawberries |
| 3 |
tb |
Heavy cream |
| 3 |
|
1-oz squares semisweet chocolate; chopped |
| 1 |
c |
Sweetened whipped cream |
|
|
Confectioners' sugar; (opt.) |
|
|
Tiny fresh mint leaves; (opt.) |
INSTRUCTIONS
BISCUITS
STRAWBERRY SAUCE
GANACHE
1. Prepare Chocolate-Covered Strawberries, if desired.
2. Prepare Biscuits: Heat oven to 350'F; lightly grease baking sheet. In
medium-size bowl, combine flour, sugar, baking powder, salt, and cinnamon.
With pastry blender or 2 knives, cut shortening into flour mixture until
mixture resembles fine crumbs. With fork, stir in milk until just blended
and dough forms a ball.
3. Divide dough in half. Pat each half out on lightly floured surface to
make a 3-inch heart about 1/2 inch thick. If desired, trim with 3-inch
heart-shaped cookie cutter or knife to make edge perfect. Place hearts on
baking sheet and bake 20 to 25 minutes or until golden brown. Cool on wire
rack to room temperature.
4. Meanwhile, prepare Strawberry Sauce: In small saucepan, heat sugar,
water, and strawberries to boiling over low heat; simmer 20 minutes. Strain
and discard strawberries, reserving sauce. Set sauce aside to cool.
5. Prepare Ganache: In small saucepan, heat cream just until hot. Stir
chocolate into hot cream until melted. Set aside to cool.
6. To serve, on 2 dessert plates, spoon enough strawberry sauce to cover
bot- toms. Split both biscuits in half. On bottom halves, spread layer of
Ganache; top Ganache with whipped cream and biscuit tops to make
shortcakes. Place shortcakes in center of sauce on plates. If desired, sift
confectioners' sugar over biscuits. Garnish each with 5 Chocolate-Covered
Strawberries and, if desired, mint leaves.
Chocolate-Covered Strawberries: Line a small tray with waxed paper. In top
of doubler boiler or small heatproof bowl set over simmering water, melt 3
1-oz squares semisweet chocolate. With small knife, remove stems from 5
large strawberries. Slice strawberries 1/4 inch thick; select 10 large
slices. Use remaining slices as part of sliced strawberries in . step 4.
Pat the 10 slices dry with paper towel and carefully dip one side of each
halfway into melted chocolate. Place covered strawberries on tray and
refrigerate at least 15 minutes to set chocolate.
Nutritional information per serving without Choco- late-Covered
Strawberries:-protein: 10 grams; fat: 65 grams; carbohydrate: 152 grams;
fiber: 3 grams; sodium: 832 milligrams; cholesterol: 116 mill grams;
calories, 1,201.
Country Living/Feb/93
Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol.com on Jan
31, 1998
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