STRAWBERRY-ORANGE SHORTCAKE TART
You will need:
-1 3/4 cup all purpose flour
-1/4 cup plain yellow cornmeal
-2 Tbsp sugar
-3/4 tsp baking powder
-1/2 tsp salt
-6 Tbsp COLD butter, cut into pieces
-1 large egg, lightly beaten
-2/3 cup buttermilk
-jar of orange marmalade (on jelly isle)
-fresh strawberries, cut in half (one 16 oz container)
-2 cups heavy cream (one pint)
Preheat oven to 425. Place first 6 ingredients (in order) into a food processor and process for 20 seconds or until it resembles coarse sand. Transfer to a large bowl. Whisk together egg and buttermilk and add to flour mixture just until dry ingredients are moistened and a dough forms. Turn dough onto a floured surface, and knead 3-4 times. Press dough on bottom and up sides of a lightly greased 9x9 inch tart pan. Bake at 425 for 20-22 min until golden and firm to touch. **I used a 12 inch pan, so I shortened the baking time by a few minutes to about 18 minutes**
Microwave 1 Tbsp of marmalade on high for 10-15 seconds and brush over warm crust. Cool crust for 45 minutes.
Stir together strawberries and 1/2 marmalade. Beat heavy cream and 2 Tbsp sugar at medium speed w/ mixer until soft peak forms. After crust has cooled, spoon whipped cream and strawberry mixture onto top of crust. I had some fresh blackberries and raspberries in the fridge so I added those too. **You can always use ready-made whip cream if you prefer...this was the first time I've made my own whipped cream, and I was surprised at how quick and easy it was!
You will need:
-1 3/4 cup all purpose flour
-1/4 cup plain yellow cornmeal
-2 Tbsp sugar
-3/4 tsp baking powder
-1/2 tsp salt
-6 Tbsp COLD butter, cut into pieces
-1 large egg, lightly beaten
-2/3 cup buttermilk
-jar of orange marmalade (on jelly isle)
-fresh strawberries, cut in half (one 16 oz container)
-2 cups heavy cream (one pint)
Preheat oven to 425. Place first 6 ingredients (in order) into a food processor and process for 20 seconds or until it resembles coarse sand. Transfer to a large bowl. Whisk together egg and buttermilk and add to flour mixture just until dry ingredients are moistened and a dough forms. Turn dough onto a floured surface, and knead 3-4 times. Press dough on bottom and up sides of a lightly greased 9x9 inch tart pan. Bake at 425 for 20-22 min until golden and firm to touch. **I used a 12 inch pan, so I shortened the baking time by a few minutes to about 18 minutes**
Microwave 1 Tbsp of marmalade on high for 10-15 seconds and brush over warm crust. Cool crust for 45 minutes.
Stir together strawberries and 1/2 marmalade. Beat heavy cream and 2 Tbsp sugar at medium speed w/ mixer until soft peak forms. After crust has cooled, spoon whipped cream and strawberry mixture onto top of crust. I had some fresh blackberries and raspberries in the fridge so I added those too. **You can always use ready-made whip cream if you prefer...this was the first time I've made my own whipped cream, and I was surprised at how quick and easy it was!
my helpers liked the whipped cream too
BLACKBERRY COBBLER
This is another recipe I got from Southern Living several years ago that is one of our all-time favorites. This is my go-to dessert recipe for any family get-togethers or holidays. It literally takes 5 minutes to prepare, and no need for a mixer!!!! I managed to get a before picture, but by the time I remembered to take one after it was ALL GONE....
You will need:-1 1/4 cups sugar
-1 cup SELF RISING flour
-1 cup milk
-1/2 butter, melted
-2 cups frozen blackerries (I usually use a little less than one bag)
Whisk together 1 cup sugar, flour, and milk until just blended. Whisk in melted butter. Pour batter into a lightly greased baking dish (usually use a 11.8 inch). Sprinkle blackberries and remaining 1/4 cup sugar evenly over batter. Bake at 350 for 50-55 minutes. **This recipe is easily doubled, I usually make 2 for big family events because it goes FAST!
No comments:
Post a Comment