Ginger shortcakes (rubey)

Yield: 6 Servings

Measure Ingredient
2 cups White all-purpose flour
¼ cup White sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 teaspoons Ground ginger
¼ cup Unsalted butter
¼ cup Molasses
½ cup Nonfat milk
1 tablespoon White sugar

Preheat oven to 400 degrees F. In food processor, blend together flour, sugar, baking powder, soda, salt and ginger. Cut butter into bits and add to processor. Pulse several times until mixture resembles coarse meal. Add molasses and milk and mix briefly until mixture forms a ball. Turn onto lightly floured board and pat flat, about 1-inch thick. Cut into six 3-inch rounds (an empty can works nicely). Place on lightly spray-greased baking sheet. Sprinkle tops with sugar. Bake in preheated oven about 15 to 18 minutes. Cool on rack. (Can be served slightly warm.) Using your fingers, split each shortcake into 2 3-inch rounds. Top bottom half with ⅙ of the Peaches and Cream. Place top half of shortcake over the filling.

Repeat for remaining servings.

Per serving of shortcake w/o peaches and cream: CAL: 306 ..... Grams of PRO: 5 .....of CARB: 53 .....of FAT: 8⅕ Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved Deliciously Gourmet

~ - - - - - - - - - - - - - - - - - NOTES : Top with Peaches and Cream (Rubey) Recipe By : Jane Rubey, 1996, Deliciously Gourmet On-Line From: owner-Mc-Recipe@...

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