Classic Strawberry Shortcakes
Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream. Makes:6 servings 2 1/3 cups Original Bisquick(r) mix 1/2 cup milk 3 tablespoons sugar 3 tablespoons butter or margarine, melted Sweetened sliced strawberries Whipped topping or whipped cream 1.Heat oven to 425°F. 2.Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. 3.Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.) High Altitude (3500-6500 ft): Heat oven to 450°F. Decrease sugar to 1 tablespoon. Enjoy a summer treat in the middle of winter by either splurging on fresh strawberries or using frozen. If the bottoms of the shortcakes stick slightly to the cookie sheet, use a metal spatula to easily lift them off. Variation Get creative with your fruit filling. Why not Raspberry Shortcakes? Or Blueberry-Peach? for a picture of this dessert go to http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35769 Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
