Raspberry Shortcakes

 

Raspberries have been "dirt" cheap in these parts. Guess that's why this is the second recipe in a row on my blog using them, LOL. I knew it was time to think of a way to use a package, when I discovered three in the fridge! Hmm, what to make. How about, shortcakes?!?!?! This recipe came courtesy of my mother-in-law's "collection" of old newspaper clippings.  Some of the wording in the directions gave me a chuckle. When "cutting" in the shortening, it said, " if your hands are naturally quite warm, you'd better use the blender or two knife blades," and when it's time to put the dough out to knead it, "don't plop it down as if you were mad at it." All righty then. Not all of the recipes that I have found in my mother-in-law's recipe collection have been "winners." Early last week, I found an easy recipe for pound cake. I followed all the directions exactly, but it ended up being dry as a bone and hard as a brick!  The hubby ate it and said it was good, but I think he was trying to make me feel better. Shortcakes aren't just for a dessert. Yesterday morning, Dominic asked me, "piece of shortcake??" I gave him one and he gobbled it down. I decided to heat up a few shortcakes for myself and then added some honey. I can see why Dominic ate it so quickly - they were pretty tasty!!!!

 

Ingredients

2 cups white flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
6 tablespoons shortening
1 large egg
1/2 cup milk (plus)
1 tablespoon unsalted butter, melted
   (reserved for top of shortcake)

Preheat oven to 425 degrees. In large bowl, put the flour, baking powder, salt and sugar. With two knives "cut" in the shortening until it resembles small crumbs. Set aside. In a measuring cup, break the egg. Add enough milk to measure 3/4 of a cup.  Pour the milk into the dry ingredients and mix well with a spoon. On a lightly floured surface, knead the dough about ten times. Press out to approximately 1/4 inch in diameter. Using a biscuit cutter,  I was able to get 10 shortcakes out of the dough. If you don't have a biscuit cutter, the top of drinking glass works in a pinch! Brush the melted reserved butter on top of each of the ten shortcakes. Bake for 15 minutes or until the shortcakes are starting to turn brown. Remove immediately to a wire rack. Let cool slightly.

Macerated Raspberries

6 ounces raspberries, rinsed and patted dry,
  cut in half
2 teaspoons white sugar
1 teaspoon lemon juice

In a small bowl, put the raspberries, sugar and lemon juice. Mix thoroughly with a small spoon, cover with plastic wrap and put in the fridge for a minimum of one hour and no longer than 24 hours.


*To assemble, split the shortcake in half and put the raspberries in between and also on top. Put whipped topping on the very top if desired. You could also add a scoop of vanilla ice cream! Enjoy!