Yield: 6 servings

Measure Ingredient
2 cups All-Purpose Flour
4 teaspoons Baking Powder
1 teaspoon Salt
2½ tablespoon Brown Sugar, Soft
⅓ cup Vegetable Shortening Or
\N \N Butter
⅔ cup Light Cream
1 tablespoon Butter -- melted
1½ quart Combined Fruit*
\N \N Granulated Sugar -- to
\N \N Taste
\N \N Whipped Cream -- for
\N \N Topping

* Combine strawberries or raspberries mixed with blueberries and sliced peaches. Preheat oven to 425 F. Mix and sift flour, baking powder, salt, and brown sugar. Cut in shortening with a knife or rub into batter with fingertips. Add light cream gradually, mixing to a soft dough. Roll out on a lightly floured board to slightly over ½-inch thickness. Cut 12 circles with large biscuit cutter. Place 6 circles in a lightly buttered pan or on a cookie sheet. Brush with melted butter and top with the remaining 6 circles. Bake for 15 mins.

Then let the shortcakes cool slightly, remove the top half, and put the fruit, sweetened with sugar to taste, in any combination of your choice between the halves and on top of the cakes. Make sure the fruit has lots of juice. (add a little orange juice if it doesn't.) Top with a dot of whipped cream. NOTE: The same shortcakes can be used with creamed meat or fish filling, by omitting the brown sugar.

Yield: 6 shortcakes.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-09-95 (24) Homecook

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