| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Dairyland Holiday Shortcakes

Shortcakes:
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup buttermilk
1 large egg
1 teaspoon water

 

Filling:
1 (10-ounce) package frozen raspberries or strawberries in syrup, thawed, undrained
1 cup cranberry-orange relish or cranberry chutney

 

Whipped Cream Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla (optional)

1. For shortcakes, combine flour, sugar, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add buttermilk; mix just until dry ingredients are moistened.
2. Knead dough gently on lightly floured surface ten times. Roll or pat out to 1/2 inch thickness. Cut with 3 inch decorative or round cookie or biscuit cutter. Place on un-greased cookie sheet. Re-roll scraps of dough if necessary to form 8 shortcakes.
3. Beat together egg and water; brush lightly over dough.
4. Bake at 425°F (220°C) for 12 to 14 minutes or until golden brown. Transfer to wire cooling rack.
5. For filling, combine raspberries and sauce with cranberry relish or chutney.
6. For whipped cream topping, beat whipped cream with chilled beaters until soft peaks form. Gradually beat in powdered sugar and vanilla until mixture is stiff but not dry. Chill until ready to serve.
7. To serve, split shortcakes in half with a serrated knife. Spoon fruit mixture over bottom of shortcakes; top with tops of shortcakes and garnish with whipped cream topping.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

||| Save this Recipe on Delicious |||