WINTER SHORTCAKE
We took summertime shortcake, added some spice and a topping of warm apples and cherries to make a dessert you can serve in the winter months.
Provided by Midwest Living
Number Of Ingredients 10
Steps:
- For the shortcake, in a bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Cut in butter to resemble coarse crumbs. Mix egg and milk; add to flour mixture and stir to just moisten.
- Spread batter into a greased 8x1-1/2-inch round baking pan. Bake in a 450°F oven for 18 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Split into 2 layers.
- Prepare Apple-Cherry Filling. Spoon half of the warm filling and some whipped cream over first layer. Top with the second layer, the remaining filling and the remaining whipped cream. Serve immediately.
Nutrition Facts : Calories 393 calories, Carbohydrate 56 g, Cholesterol 71 mg, Fat 17 g, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, Sodium 355 mg, Sugar 22 g
STRAWBERRY SHORTCAKE
To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries and homemade whipped cream for a classic take on this old-fashioned dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
- In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
- Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
- Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
- Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.
FAVORITE SHORTCAKE
Yet another shortcake recipe- but this is my Mom's and Grandma's and therefore the only one that will ever really taste right with strawberries, as far as I'm concerned. Have to say it's not really a 'short'-cake by the definition, it's just CAKE-like; also sweeter than the average biscuit-tasting variety. Try it for something different. Prep. time is approximate.
Provided by J-Lynn
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix together flour, baking powder, and salt.
- In a separate bowl combine eggs, sugar, milk, and vanilla; mix well.
- Combine egg mixture with dry ingredients.
- Melt butter and add to batter, beating well.
- Pour into 2 greased 8-inch baking pans.
- Bake at 375 for 25-30 minutes.
- Serve warm or cold with strawberries and a little milk!
Nutrition Facts : Calories 202.9, Fat 3.8, SaturatedFat 2, Cholesterol 43.2, Sodium 193.2, Carbohydrate 37.8, Fiber 0.7, Sugar 16.8, Protein 4.4
SHORTCAKE
I got this recipe from the wife of a co-worker. It's a very simple cake, buttery & not too sweet -- perfect with seasonal fruit & whipped topping or ice cream.
Provided by Mary Scheffert
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
- In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
- To the remaining butter mixture, add the rest of the ingredients & mix well.
- Pour into prepared dish & sprinkle topping over.
- Bake 30-40 minutes or until toothpick inserted in center comes out clean.
- Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
- Note #2: Double the ingredients to make a larger (9x13) cake.
STRAWBERRY & VANILLA SHORTCAKES
Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Make 8
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
- Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
- Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.
Nutrition Facts : Calories 502 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium
More about "winter shortcake food"
54 WINTER DESSERTS TO MAKE ALL SEASON - PUREWOW
From purewow.com
Author Katherine Gillen
- Citrus Shortcake. It’s like a strawberry shortcake, but the biscuit is gigantic and the fruit is winter-friendly. We’re sold.
- 3-ingredient Blood Orange Granita. We have it on good authority that this deceptively fancy dessert pairs really well with Champagne.
- Ombré Citrus Upside-down Cake. Ombré hair? Out. Ombré cake? Always in style.
- Cinnamon Meringue Pie. Fruit options are sparse, so we’re making this spicy pie instead. (It tastes like cinnamon-sugar toast.)
- Instant Pot Deep Dark Chocolate Pudding. As it turns out, your Instant Pot is good for more than just pulled pork.
- Lemon Meringue Cookies. You don’t have to toast the meringue (it’s fully cooked), but haven’t you always wanted to try a blow torch?
- Chocolate Glazed Espresso Cheesecake. Everyone needs a little pick-me-up. Sometimes it’s a latte. Sometimes it’s chocolate. For us, it’s both.
- Meyer Lemon Loaf Cake. Psst: If you can’t find Meyer lemons, you can use regular ones as a substitute, but your cake will taste a little tarter. (Fine by us.)
- Orange And Chocolate Brioche Tarts. Are you like a professional pastry chef or something?
- Chocolate-stuffed Brownie Bites. These take 35 minutes from start to finish, which could be great news or potentially dangerous considering how easy they are to eat.
WINTER SHORTCAKES RECIPE | BON APPéTIT
From bonappetit.com
3.1/5 (20)Author Bon AppétitServings 8Total Time 40 mins
- Preheat oven to 425°. Pulse Biscuit Mix and butter in a food processor until mixture resembles coarse meal. Transfer to a large bowl. Add buttermilk; mix to just combine. Add figs and zest; mix to just combine. Transfer to a lightly floured surface; gather into a ball. Knead 4–5 times. Dust with flour as needed to prevent sticking. Roll out to a 7” square about ¾” thick. Cut in half. Cut each half crosswise into 4 rectangles.
- Transfer shortcakes to a parchment paper–lined baking sheet. Brush with beaten egg; sprinkle with raw sugar.
- Bake shortcakes until firm and golden brown, 13–15 minutes. Let cool slightly on a wire rack. Split; fill with jam and whipped cream.
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