FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools & Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals & Shows
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
Yield: Makes approximately 9 large shortcakes.
2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1/4 cup shortening
1 large egg
3/4 cup milk
4 cups fresh Florida
3/4 cup sugar
1/2 cup warm water
2 cups whipped cream
Method for shortcakes: sift together the dry ingredients then cut in the shortening. Add the egg and milk and stir just until moistened. Bake in a greased muffin pan at 350 degrees for 12 to 15 minutes or until golden brown.
Method for topping: Combine blueberries, sugar, and water. Let stand for 1-2 hours. Stir occasionally.
Assembly: Cool cakes slightly and cut in half horizontally, spoon blueberry mixture over bottom half and then put shortcakes back together. Again spoon mixture over entire shortcake and top with whipped cream.
Courtesy of the Florida Department of Agriculture and Consumer Services
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.