Strawberry Shortcake Cake

For many, the hut of a response to the problem dessert when strawberries are in season - strawberry shortcake. When you think of sand, the type known as the former, made from a biscuit dough usually served in two or three layers, with everything, sweet fruit crushed between two and cream, first to mind. Shortbread, however, went modern, like most other foods in the country. Today, most cook books make only one variant of the recipe for the shortbread to the former. It is a sure sign that home and want to use more than one recipe for this famous dish.

The last thing is a simple shortbread tasty pastry made with nuts from Brazil rolled fine. The dough is quite thin and cut out with a punch of three inches, offers a nice contrast in taste and texture of sweet strawberry filling. The recipe is given below.

If you use the sponge base for strawberry "shortcake" use powdered mace that emphasis flavoring or mix 1 / 2 teaspoon of IT in a pint of whipped cream for garnish.

Shortcakes modern Triple Decker

1.75 cups sifted cake flour
1 / 2 teaspoon salt
1 / 4 cup shortening
2 tablespoons butter
1 / 2 cup Brazil nuts, roasted and rolled fine
1 / 4 cup cold water

Sift the cake flour and salt. In the shortening and butter. Stir Brazil nuts (toasted and rolled in well with your rolling pin). Add cold water to form a dough that sticks together (1 / 4 cup is usually quite accurate). Roll dough very thin on a lightly floured surface. Cut with cookie cutter about three inches (if the dough is rolled thin, this amount will be reduced to 18 laps). Arrange on a baking sheet, prick the surface. Bake in hot oven (400 degrees F.) 12-15 minutes. The use of three rounds per shortcake, add strawberry filling and topping.

Strawberry Strawberry filling: Wash and stem 1 quart. Save 6 strawberries for the top of shortbread. Crush or slice the rest and cover with sugar. 6 Bring to a boil Brazil nuts, boil 3 minutes. Drain and cut each 3 or 4 times. Pass the mashed strawberries between layers of dough, garnish each shortcake with whipped cream and garnish with strawberries and sliced nuts.

Rhubarb Pie Strawberry

14 graham crackers
2 tablespoons sugar
1 / 2 cup butter softened
2 cups rhubarb, cut into 1 inch
1 cup each sugar and water
2 cups strawberries
4 tablespoons cornstarch
1 / 4 cup cold water
1 tablespoon butter
2 tablespoons lemon juice

Crush crackers and mix well with sugar and butter. Press mixture firmly into a pie plate 9 inches. For the filling, wash and cut the rhubarb. Combine sugar and water, bringing the mixture to a boil. Pour the syrup over the rhubarb. Cook until the rhubarb drain tender;, reserving syrup. Poach the cleaned strawberries in syrup of rhubarb 3 minutes and drain. Combine cornstarch and blend 1 / 4 cup hot water with syrup. Boil gently, stirring constantly, for 15 minutes. Add lemon juice and butter. Stir in fruit. Cool, turn into pie crust. Serve with whipped cream.

Strawberry Bavarian

1 cup mashed strawberries
3 tablespoons sugar
1 tablespoon gelatin
1 / 4 cup cold water
1 cup evaporated milk irradiated, chilled
2 tablespoons lemon juice

hull strawberries and wash a pint. Press through a coarse sieve. Measure 1 cup. Add sugar in a cold place to dissolve, stirring occasionally. Soak gelatin in cold water. Dissolve over boiling water. Cool slightly. Add to strawberry mixture. Whip milk very cold very steep. Stir in lemon juice, then mixed berry jelly. Pour into a mold rinsed with cold water and let stand in a cold place to set. Serves 6.

Strawberry Ice

2.