Rich shortcake

Yield: 1 Servings

Measure Ingredient
2 cups All-purpose flour; sifted
¼ cup Sugar
3 teaspoons Baking powder
½ teaspoon Salt
1 dash Nutmeg
½ cup Butter
1 Egg; slightly beaten
⅓ cup Milk

Preheat oven to 450F. Lightly grease an 8 by 1½ inch cake pan. Combine first five ingredients in large bowl. With a pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal. Add egg, stirring with fork until well combined. Add milk all at once, stirring until dough leaves side of bowl. Turn dough onto lightly floured surface. Knead gently about ten times. Pat dough evenly into bottom of pan. Bake 15 to 20 minutes. Let stand in pan on wire rack for 5 minutes. Turn out of pan and cut into squares or rounds. Serve with strawberries and whipped cream.

Recipe by: McCall's Cookbook Collection - Dessert Discoveries Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 10, 1998

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