Blueberry Shortcake Sundaes Food

BLUEBERRY SHORTCAKE SUNDAES

Steps:

• In a small saucepan, combine the sugar, cornstarch and cinnamon. Stir in water and blueberries until blended. Bring to a boil; cook and stir for 2-4 minutes or until thickened., Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce.

STRAWBERRY SHORTCAKE SUNDAES

Steps:

• Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.
• Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices. Photograph by Anna Williams

BLUEBERRY SHORTCAKE

Steps:

• In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar. , Spread half of the batter into a 1-qt. baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Repeat layers. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm if desired, or cool on a wire rack.

GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
• Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
• Combine all ingredients in pot and let simmer until thickened.

STRAWBERRY SHORTCAKE SUNDAES FOR TWO

Steps:

• Place the sponge cake in the bottom of each glass. Press down gently to make sure the entire base is covered.
• Hull & slice 2 strawberries & cover the sponge bases.
• Spoon the ice cream over the top of the strawberries.
• Hull & slice 2 more strawberries & cover the ice cream.
• Pipe the whipped cream over the top of the strawberries & top with the remaining whole strawberries.

RED, WHITE AND BLUEBERRY SUNDAES

Steps:

• In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.
• Scoop ice cream into 8 dessert bowls. Top with berry mixture. Garnish with white chocolate.