Blueberry Peach Almond Crisp

We are still enjoying fresh blueberries and juicy ripe peaches. I had just a few peaches left from that basket I bought a week ago so I wanted to combine them with blueberries; giving enough fruit for this crisp and so I could enjoy the combined fruit flavors.  I used my pie crumb topping as the jump off recipe for this dessert. Adding almonds adds a lot of crunch. I loved how quickly this came together; no precooking of the fruit and if you have crust crumbs in the fridge you are ready to toss it together in about 5 minutes. There are twice as much blueberries as peach slices but the blueberries do become the predominant flavor.  If you want more peach flavor; use less blueberries and more peaches.

blueberry peach mixture

Notes: You need to peel the peaches; I heated water to a boil; dropped the peaches in and cooked them for three minutes, let cool a bit and peel then slice.  Chose a baking dish that has room for the fruit and ½ inch of topping plus at least another inch for the hot fruit to bubble up and not spill over.

blueberry peach crisp baked

Angie’s GF Blueberry Peach Almond Crisp

Filling:

1 cup fresh blueberries, rinse, drain and place in medium bowl

2 ¼ cups sliced peaches, peeled before slicing into bowl with blueberries

Add and mix with:

3-4 Tbsp. sugar

1 1/2 Tbsp. quick tapioca

Let stand while you prepare the crumb crust. This is important so the tapioca can soften and absorb some juices before baking.

Crumb topping

3/4 cup brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Put all four ingredients in a stand mixer bowl and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs if you like.

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Measure out 2/3 cup of the crumb mix into a bowl

Add to it: ¼ cup slivered almonds, ¼ cup old fashioned oatmeal (uncooked) and ¼ tsp. cinnamon.  Mix well.

Store the rest of the crumb topping in a tightly closed container in the refrigerator until you need to top a pie with crumbs.

Pour the fruit mixture into a 1 quart glass or Pyrex baking pan sprayed with cooking oil and top with the almond crumb mixture.

Bake in a preheated 375 degree oven for 35-40 minutes until bubbly and the crumb crust is light brown.  Cool at least 15 minutes before serving at room temperature. Serves four.  Would be great with vanilla ice cream. Enjoy! blueberry peach crisp in dish

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour

2/3 c potato starch – Not potato flour

1/3 c tapioca flour

Note: the crumb recipe is out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine.

 

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Peach Cobbler Perfection!

Peaches in late summer: ripe peach chunks on my cereal, peach ice cream, peach pie, peach tartlets and peach cobbler.  Well, this post will be on peach cobbler and it is peachy keen!  I often make cobbler with blueberries and even sliced rhubarb.  I am guessing most any fruit might work; blackberries, raspberries, cherries, plums, nectarines and apricots come to mind.

This recipe is modified from one in Bette Hagman’s book, More from the Gluten-Free Gourmet and is based on a flour mix that will give you 4 cups of the dry ingredients.  One cup is the base for an 8×8 pan of cobbler topping.  I bet two cups dry mix will make a big 9×13 cobbler. Store the dry mix in an airtight container in the freezer to keep it fresh.

I have tried a number of cobbler recipes but nothing has been better than this one so I stick to what works for me.  If you use nectarines there is no peeling involved which makes it easy to throw together.

I always get the fruit cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven

apple muffins 007

Dry Cobbler Mix

2 ¼ cups white rice flour

½ cup potato starch

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

Cobbler Topping

1 cup dry baking mix

2 eggs

2 tbsp melted butter or canola oil

1/4 to 1/3 cup milk/buttermilk

½ tsp. vanilla

Mix the wet ingredients and then add to the dry mix in a big bowl.

Fruit Filling

4 cups sliced ripe peeled peaches or nectarines

½ tsp. almond extract

½-2/3 cup sugar depending on how sweet you want it

2-3 tbsp. GF flour like rice flour, tapioca flour (use 3 if juicy)

½ tsp cinnamon

Directions:

Mix the fruit and almond extract in a thick bottomed sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top for 4-5 minutes until it is thickened and hot.  Pour into a buttered 8 inch square pan, top with big blops of the cobbler topping. I have used 1/4 cup milk and that is less runny than using 1/3 cup.  Frankly it works either way. Bake immediately: at 350 degrees for 25 minutes.  The top should be light brown and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes. This happens if I use more than 4 cups of fruit; slows it down, sometimes even ten extra minutes if you put 5 or so cups of fruit in it.

Let cool 7-9 minutes before serving as it will burn your mouth right out of the oven!  Some people love it with a scoop of vanilla ice cream.  Cobbler is perfect just on its own.

Note: if you use oil and almond milk then this cobbler will be dairy free.  Spray the cobbler pan with cooking oil instead of rubbing with butter. I think you can use any sort of milk you can find or even fruit juice.

Originally on my blog in August 2014.

Peach Crumb Pie

It is near the peak of peach season so get some peaches and whip up a delicious gluten free peach pie.   This is an easy pie to create.  Slice and dump together the filling, crumb topping made in unwashed mixer bowl you used for bottom crust. You can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks.  I let my mix spin a few more moments in the stand mixer for extra big crumbs for this pie; love that look. If you prefer a solid crust just double the crust part and top your pie with it.  Be sure to cut some slits for steam escape! And if you don’t have time, buy a ready-made crust but homemade is always best.

Please make every effort to use local fruit; can get peaches at orchards like Bechdolt’s near Springtown, at most farm stands and at farmer’s markets; one on Saturdays in Easton or Sunday’s in Hellertown.  This pie really showcases great tasting peaches. If you use lousy peaches your pie will taste crummy. But, here’s the thing: store peaches can be poor in flavor and texture due to improper chilling so I strongly suggest you buy only locally grown, sweet, ripe peaches to make your pie.  I love when they have a pink blush; it makes the pie so pretty and perhaps even tastier!

peaches      raspberry-jam-014

To peel easily; heat 3 inches of plain water, drop the peaches gently in 4-5 at a time and cook them 2-3 minutes.  Use the lesser time for more ripe peaches. Allow to cool somewhat before peeling.  I like to do that over a bowl to catch the juices as I slice each peach.

Bake and enjoy late summer in a pie in just a few minutes of work.  Don’t eat it hot; it should be cooled to just warm if you like it so or room temperature or even a bit chilled.  You could certainly serve this with vanilla ice cream.  And this pie works perfectly with fresh nectarines, bonus: no peeling required!

 

Angie’s GF Peach Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

6 cups sliced fresh peaches, peeled and cut in thick slices, place in medium bowl

Mix with:

½ cup sugar

1/4 tsp. cinnamon

1/4 cup quick tapioca

Stir in 1 tbsp. fresh lemon juice and ¼ tsp. almond extract

Let stand while you prepare the crust.

Roll out pie crust in a pie bag or between two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with fruit mixture.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs if you want that look and I did!

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about a heaping cup of the mixture.  Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 400 degree oven for 45-50 minutes until bubbly and the crumb crust is light brown.  Cool at least 1 to 4 hours before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

mom's new watch 013

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for ten minutes before filling it with the fruit.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust.

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

 

Note: This post was originally blogged by me the late summer of 2015. Minor changes made.

Peach Tartlet Perfection

It is the peak of peach season so get some peaches and whip up a delicious gluten free peach pie. I wanted individual tarts so everyone would feel special; that I baked them a pie; easy to do!  If you don’t have these deep dish pans you can use the flat bottomed tartlet pans; but they probably won’t hold quite as much filling. Plus I think the proportion of fruit to crust is just perfect in a small tartlet.  Try them and see; a delightful summer dessert.

Please make every effort to use local fruit; can get peaches at orchards like Bechdolt’s near Springtown, at most farm stands and at farmer’s markets; one on Saturdays in Easton or Sunday’s in Hellertown.  This pie really showcases great tasting peaches. If you use lousy peaches your result will lack great flavor. But, here’s the thing: store peaches can be poor in flavor and texture due to improper chilling so I strongly suggest you get locally grown, sweet, ripe peaches to make your pie.  I love when they have a pink blush; it makes the pie so pretty and perhaps even tastier.

To peel; heat 3 inches of plain water, drop the peaches gently in 4-5 at a time and blanch them 2-3 minutes, two if very ripe, 3 if less ripe.  Allow to cool somewhat before peeling.  I like to do that over a bowl to catch the juices as I slice each peach.

Don’t eat these tartlets hot; should be cooled to just warm if you like it so or room temperature or even a bit chilled. They were perfect, just like a big pie only tiny and making one individual dessert.  You could certainly serve them with vanilla ice cream.  And this recipe, like all peach desserts, works perfectly with fresh nectarines, bonus: no peeling required!

Angie’s GF Peach Crumb Tartlets: makes 7

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

You will need 7 deep dish 4 inch tartlet pans if you make them all at once. I actually froze my dough and made the second batch of 3 a day later. Adjust the filling to the number of tartlets you are baking.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

6 cups sliced fresh peaches, peeled and cut in thick slices, place in medium bowl

Mix with:

½ cup sugar

1/4 cup quick tapioca

I made it in two parts; used 7-8 smaller peaches for each batch. Adjust the sugar and tapioca accordingly.  Let stand while you prepare the crust. This is important so the tapioca can soften and absorb some juices before baking.

Break dough into 7 small equal balls.

Roll out each tiny crust in a pie bag or between the two sheets of wax paper, try to get the thickness even and somewhat thin, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Or not; I left mine kinda rough but it worked fine! Place the crust lined pans on a baking sheet with a rim to catch any spills. Fill each tartlet with fruit mixture after you have the crumb topping ready to go.

Crumb topping

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs if you want that look and I did!

Sprinkle the top of each tartlet with crumb mix; use as much as you like.  I didn’t measure; just sprinkled until the fruit was barely visible through the crumbs. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 400 degree oven for 35 minutes until bubbly and the crumb crust is light brown.  Cool at least 1 hour before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for 7-9 minutes before filling it with the fruit.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust. This is a big benefit of having this type of oven; it is a two oven range with a full sized lower oven.

mass upload 8-22-16 562

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour

1/3 c tapioca flour

Note: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine.

Reposted with minor changes from my blog; September 2016.

 

Blueberry Cobbler Time!

Love this cobbler for how quickly it goes together plus it takes less fruit than a pie.  And it is gluten free for all of you who must avoid gluten. I honestly thought I had posted a recipe for this treat a year or two ago. Shocked to find no such recipe in my blog archives. It be blueberry season so perfect timing to post this classic dessert.

This recipe is the same basic one I posted for peach cobbler and for rhubarb cobbler in the past; it is modified from a muffin dry mix in Bette Hagman’s book, More from the Gluten-Free Gourmet and uses a flour mix that will give you 4 cups of the dry ingredients.  One cup will make an 8×8 pan of cobbler topping.  I keep the rest of my dry mix in the freezer and a pan of cobbler can be thrown together in less than 10 minutes plus baking time.  What a time saver this mix is! I make all sorts of cobblers with it.

It’s best to always get the fruit part cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven.

I make this blueberry cobbler most every time we go camping; put the dry cobbler mix in a baggie labeled cobbler, topping mix of sugar and flour in a separate labeled baggie.  I bring a small mixing bowl and whisk; don’t recommend mixing the cobbler cake in a baggie: it is difficult to mix it properly.  I start the fruit cooking on the camp stove and then after I mix up the cobbler topping and it’s ready to bake, I cover the pot with foil and bake it on the grill over the campfire. Takes a bit longer to bake; keep checking it every 5 minutes once it has baked 30 minutes. Make sure your pot is fire proof…

Angie’s Blueberry Cobbler

Dry Cobbler Mix use one cup for this recipe and freeze the rest

2 ¼ cups white rice flour

½ cup potato starch (not potato flour!)

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

Fruit Filling

4 cups fresh blueberries; rinsed and stems removed

½-2/3 cup sugar –more or less depending on sweet tooth

2 tbsp. GF flour; I use tapioca flour

1/4 tsp cinnamon

Directions:

Place the fruit in a sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top for 5-10 minutes until it is thickened and hot.  Stir often so it doesn’t stick or burn. If you are worried it will burn, add a tbsp. of water to it and keep stirring. Pour into a buttered 8 inch square or round pan, top with big blops of the cobbler topping.

Cobbler Topping

1 cup dry baking mix

2 large eggs

2 tbsp melted butter or canola oil

¼ to 1/3 cup milk/buttermilk

½ tsp. vanilla  *optional

Mix the wet ingredients and then add to the dry mix in a big bowl.   Mix briefly: do not over-mix for best texture.  Use a big spoon to plop it right away on the hot fruit.  Bake immediately as baking soda and powder can’t stand around waiting or they lose their oomph!

Bake at 350 degrees for 25 minutes.  The top should be lightly browned and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes before removing from oven.  cobbler in dish

Let cool 5-7 minutes before serving as it will burn your mouth right out of the oven!  Some people love it with a scoop of vanilla ice cream.  This tasty cobbler is perfect just on its own.

Notes: I use canola oil most of the time but butter is great too. The original recipe was 1/3 cup milk but I have cut back to ¼ and I like it a bit better; less runny. I also use buttermilk for mine but you can use milk, fruit juice or even water for the liquid. Can’t say it will taste as good…but if you have to avoid dairy….

Yummy Bacon Quiche!

Quiche has sort of a clichéd reputation.  Something ladies eat for lunch. Something real men avoid.  A boring slice of eggy stuff. All NOT true. Well, except for it being a luncheon treat. I love a well crafted quiche. They can be pretty nasty though if not carefully made. I don’t want to go into negative details but what I aim for is a flaky crust, lots of fresh flavors and a creamy filling. I have an alternative crust if you are feeling lazy; you can butter the pie pan and lay down a single layer of buckwheat grouts (2/3 cup) and any left over go thinly over the first layer.  As it bakes they swell and create a sort of a crust. Nice, but today we are going for fantastic and that means real crust.  It is just like my fruit pie crust but minus the tablespoon of sugar.  You can use a store bought unbaked crust and no one will call you out.

To fill it I like mushroom slices, bacon and onions sautéed in the leftover bacon grease.   Totally yummy and a bit oinky especially when you add some cheese cubes. For this quiche I used fresh mushrooms which amped up the flavor quite a bit but generally the canned mushrooms are how I roll.

The egg/cheese part that holds it together; mine is a bit different than most. I use a mixture of cottage cheese, eggs and milk; blended in my blender. Easy peasy. I confess I never measure the cottage cheese but you might be more cautious so I gave an amount. My recipe adds cubes of cheese to amp up the cheese factor. I used Colby here but often I chose sharp cheddar, Swiss or Munster cheese.

If you are gluten free like me check the bacon package for a gf label as I have gotten quite ill from bacon that had gluten in it. I know…why would you put gluten in bacon? I guess it is in the brining solution? Or the spices?? No idea, but do be careful. I used four slices but if you are a bacon lover you could add two more slices and that will increase the pork factor a tad.

Sometimes I vary the filling a bit; sautéed chunks or slices of summer squash are nice.  Ham instead of bacon works nicely. Don’t use too much filling or it won’t hold together.

 

quiche sliceBacon and Mushroom Quiche  six servings

 Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 8-9 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of parchment or wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of parchment or wax paper and chill it all in your fridge for about 15 minutes. Make the filling while it chills.

Filling

4 slices gluten free bacon

1 small can mushroom slices or 1/3 lb fresh mushrooms

1 medium onion

1 ½ cup plain cottage cheese

3 eggs

1/3 cup whole milk or half and half

A chunk of bar cheese; about 2 inches of it: cheddar, Colby, muenster

Sprinkle thyme

Sprinkle paprika or smoked paprika

Filling preparation: cut the bacon into large dice; sauté in frying pan, stir often. Remove to a paper towel lined plate when nearly crisp.  Slice the onion in half rounds, not too thick and not thin and cook slowly in the bacon fat until soft but not browned; about 5-8 minutes.  Remove to a paper towel lined plate to drain a bit.  If using canned mushrooms drain them. If fresh; slice and sauté  in a clean fry pan in about a tbsp of butter and a tbsp. of olive oil until fairly cooked; about 5 minutes.

Heat oven to 350 degrees. I use my bottom heat oven for this recipe to bake the crust nicely.

Put cottage cheese, eggs and milk in blender; put lid on. Blend 10-15 seconds or until well mixed.

quiche blender

Cut the cheese chunk into small cubes.

Assembly: Roll out the pie crust; fit into 9 inch pie pan. Flute or crimp the edge. If you don’t have a bottom heat oven bake it about 8 minutes before filling. Gently spread the onion then mushroom, then bacon on the raw or par-baked crust. Pour in the blender mixture. Spread evenly all the cheese cubes over the top. Sprinkle with just a bit of dried thyme and a touch of paprika.  Bake for 35-40 minutes until the center is just barely giggly when you bump it.  Cool at least 30 to 60 minutes before slicing. That is non negotiable; it will be a mess and not taste great if you cut it hot.

Keeps about 3 days in the fridge if it lasts that long; I cover it tightly with plastic wrap. To reheat, I warm a slice in the microwave about a minute until the cheese starts to bubble. Enjoy!

Strawberry Shortcake – GF 2.3

Strawberry shortcake is a classic and no one turns down a slice of it at at a family gathering. I am not sure where I got the gf shortcake recipe; maybe my old Bette Hagman Gourmet Cookbook. I used to make shortcake a lot when I could still use all purpose flour but my gf biscuit version is pretty tasty. But there is one thing, you gotta make it with the best freaking strawberries you can find.  None of those ultra firm ones with whitish cores that are shipped in from far away.  You need juicy ripe scented red berries that are served over a gluten free short bread.  Yes, my local season is done but it can be done with other than local produce – the riper the better and it will taste great!

My mom always made a gorgeous version of strawberry shortcake. When I was a kid she would serve it as an entire meal.  I have done that and it is kinda cool.  Pre gluten free I generally made a huge oval biscuit with a smaller topping biscuit that I split off and buttered the split area before topping with berries and the smaller biscuit and topped with more ripe berries and a pillow of softly whipped heavy cream.  Oh berry perfection!  Now I bake it in two separate pans but the construction of the final product is the same otherwise.

Mom’s Strawberry Shortcake, GF2.3

Biscuit dough

1 cup white rice flour

2/3 cup potato starch flour

4 tsp. baking powder

1 tsp. baking soda

2 tbsp. sugar

½ tsp. salt
½ tsp. xanthan gum

6 tbsp cold butter

1 medium egg

2/3 cup buttermilk

2-3 tsp. sugar (optional)

2 tsp. soft butter

Other ingredients:

2 quarts ripe strawberries

½ cup sugar

2-3 tbsp. Karo light syrup

1 cup heavy whipping cream

½ tsp. real vanilla

2 tbs. powdered sugar (if you like your cream sweet)

Directions
Heat oven t0 400 degrees. Mix the dry ingredients in a medium mixing bowl. Cut in the cold butter until it is small pebbles.  Add the egg and most of the buttermilk.  Mix with a spoon; add rest of buttermilk if you need it.  It should be a bit sticky, don’t over mix; just until dry is blended in.  Spray the inside of an eight inch cake pan and a 6 inch cake pan with cooking spray.  If you don’t have a small pan just use two 8 inch ones.  Pat ¾ of the dough into the 8 inch; make it about ¾ to 1 inch thick and try to smooth the top and side edges a bit.  Put the rest of the dough in the smaller pan and do the same smoothing.  Make that one ½ to ¾ inch thick.  Optional: take 2-3 tsp. of granulated sugar and sprinkle it over top of them. I think it gives a great finish to the shortcake. Bake them about 20 to 25 min; the smaller one should be done in 20 minutes; a golden light brown. Set on a cooling rack for a few minutes.

While it bakes, get the berries ready.  Hull 2 quarts of fresh ripe berries.  Place them in a glass mixing bowl; chop through them a few strokes with a sharp knife.  Add ½ cup sugar and about 2-3 tbsp. Karo light corn syrup to the berries.  Stir well and refrigerate until the shortcake is baked.  You could do this berry preparation up to two hours in advance.  No more or they will start to disintegrate.

Place the fairly hot bigger layer on a large platter, one big enough to hold the shortbread and still have room for a generous overflow of strawberries. Butter lightly if you wish.  Top with several big spoonfuls of berries.  Don’t worry if there is juice in the berry bowl; there should be; melted down sugar and karo syrup with berry juice will give you a delish berry liquid.  Top with the second smaller biscuit and then more berries.   Cut into chunks.  Top with freshly whipped cream; beat a cup of heavy whipping cream until it is softly whipped.  Add ½ tsp. vanilla and ¼ cup sugar if you wish it sweet.  Be sure to pour the berry juice over your shortcake; it soaks in and adds to the strawberry experience.  My dad liked to pour unbeaten cream over his shortcake. My mom usually set out the whipped cream, a jug of cream and some whole milk so you could chose how to finish off your personal shortcake.  I might add that I grew up on a farm so this was raw milk from grass pastured cows; fantastic cream equaling a freaking perfect shortcake topper.  We also grew our own berries; no chemical sprayed on them ever.’

shortcake, one serving

If there is any left over it makes a great breakfast the next morning!

Originally published in June 2014.