Strawberry  Shortcake

 

 

 

 

INGREDIENTS:
 

2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter

1 egg, beaten

2/3 cup half-and-half cream

1 cup heavy whipping cream

2 tablespoons confectioners sugar

1/8 teaspoon vanilla extract

Additional butter

1 1/2 quarts fresh strawberries, sliced

 

 


DIRECTIONS:

 

Preheat oven to 450 degrees.

 

In a bowl, combine flour, sugar, baking powder and salt.

Cut in butter until mixture resembles coarse crumbs.

 

In a small bowl, whisk egg and half-and-half cream.

Add all at once to the crumb mixture and stir just until moistened.

 

Spread batter into a greased 8 inch round baking pan, slightly building up around the edges.

 

Bake for 16 to 18 minutes or until golden brown.

Remove from pan and cool on a wire rack.

 

In a small bowl, beat cream until it begins to thicken.

Add confectioners sugar and vanilla; beat until stiff peaks form.

 

Split cake widthwise in half; butter bottom layer.

 

Spoon 1/2 of the strawberries over bottom layer.

Spread with some of the whipped cream.

Cover with top cake layer.

Top with remaining berries and whipped cream.

 

Cut into wedges.

 

Serves 6 - 8

 

 

 

 

 

Pineapple  Upside-Down  Cake

 

 

 

 

INGREDIENTS:
 

1 1/3 cups butter, softened, divided

1 cup packed brown sugar

1 can (20 ounces) pineapple slices, drained

10 to 12 maraschino cherries

1/2 cup chopped pecans

1 1/2 cups granulated sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

  1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup buttermilk

 

 

 

DIRECTIONS:
 

Preheat oven to 350 degrees.

 

In a saucepan, melt 2/3 cup of butter; stir in brown sugar.

 

Spread in the bottom of an ungreased heavy 12 in skillet or a 13 inch x 9 inch baking pan.

 

Arrange pineapple in a single layer over sugar mixture.

Place a cherry in the center of each slice.

Sprinkle with pecans and set aside.

 

In a large bowl, cream sugar and remaining butter until light and fluffy.

Beat in eggs and vanilla.

 

In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Add alternately to batter with buttermilk, beating well after each addition.

 

Carefully pour over the pineapple.

 

Bake for 40 minutes for skillet.

Bake for 50 to 60 minutes for baking pan.

 

Bake according to the above times, or until a toothpick inserted near the center comes out clean.

 

Immediately invert onto a serving platter.

 

May be served warm.

 

 

Serves 12


 

 

             

    

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