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Full Online Book HomeLearning KitchenDesserts - Summer Holiday Shortcake
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Desserts - Summer Holiday Shortcake Post by :boboreilly Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2270

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Desserts - Summer Holiday Shortcake

3 cups red raspberries
1/3 cup + 1/4 cup sugar -- divided
2 T Creme de Cassis
1 T cornstarch, mixed with
1 T lemon juice
1 1/4 cups all-purpose flour
1 T baking powder
1/4 t salt
1/4 cup butter or margarine -- cut in small piece
1/4 cup plain nonfat or low-fat yogurt
1 egg -- beaten
2 t butter or margarine -- melted
1 1/2 cups blueberries, black raspberries or -- blackberries
3/4 cup whipped cream


Combine raspberries, 1/3 cup sugar and the Creme de Cassis in a 2-quart casserole. Cover. Microwave at HIGH for 3 to4 minutes, or until sugar is dissolved, stirring once.

In food processor or blender, blend until smooth. Strain mixture through fine-mesh strainer into 4-cup measure, pressing with back of spoon to release juice. Discard seeds.

Microwave juice at high 2 to 4 minutes, or until very hot. Stir in cornstarch mixture (cornstarch + lemon juice). Microwave on high 1 to 1.5 minutes, or until sauce is thickened and translucent, stirring every 30 seconds. Cool slightly. Cover with plasticwrap. Chill.

Spray 10" pie plate with nonstick spray. Set aside.

Combine flour, remaining 1/4 cup sugar, baking powder and salt.Add cut up margarine. Beat on low speed until particles resemble coarse crumbs. Stir in yogurt and egg until particles are moistened and cling together. Form dough in ball. Place on lightly floured surface. Form in circle.

Roll dough to 1/2" thickness. Place in prepared plate. Brush with melted margarine. Microwave on high 4 to 6 minutes, or until shortcake springs back when lightly touched in center and no unbaked dough is visible through bottom of plate. Cool slightly.

Spoon about 1/4 cup raspberry sauce on each serving place. Place wedge of shortcake on each pool of sauce. Top wedges evenly with blueberries and whipped cream. For a decorative touch, place dots of yogurt in sauce around cake, and drag wooden pick through middle of each to swirl.

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Cake:1 cup sugar 1 cup cake flour, sifted 4 times 1/4 teaspoon salt 1 tablespoon grated lemon rind 1 1/2 tablespoons lemon juice 3 eggs, separated Filling: 1 cup strawberry preserves, divided 8 ounces cream cheese or mascarpone -- softened 1/3 cup confectioner's sugar -- plus 2 tablespoons confectioner's sugar 6 oz orange juice 2 tsp orange zest 1 cup cool whip 1 quart strawberries, capped and sliced Cool Whip Cake: In a mixing bowl, you want to whip the egg yolks adding half cup sugar gradually (one tablespoon at a time). Next, add the lemon juice and zest.
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Shortcake : 2 cups all-purpose flour 1/4 cup sugar 1 tbsp. baking powder 1 tsp. salt 1 1/2 cups cold whipping cream Fresh Strawberry Sauce : 1 pint basket California strawberries (12 ounces), stemmed and halved Sugar to taste 1 pint basket California strawberries (12 ounces), stemmed and sliced 1 1/2 cups whipping cream, whipped and sweetened with sugar, to taste Mint sprigs, for garnish Heat oven to 350 degrees. To make shortcakes, in bowl, mix flour, sugar, baking powder and salt. Gently stir with fork, gradually mix in cream until just combined. Mixture should barely hold together. With
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