Free Recipe Spiced Berry Shortcakes
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Spiced Berry Shortcakes Recipe
2 c Flour
1/4 c Sugar
1 ts Nutmeg
3/4 c Chilled cut up unsalted
Butter
2 Egg yolks
2 tb Water
Toppings:
10 oz Frozen in light syrup
Raspberries
1 c Fresh wild blueberries
1/2 pt Fresh raspberries
3 tb Confectioners sugar
Confectioners sugar for
Dusting
3/4 c Chilled heavy cream
1/4 ts Nutmeg
Spiced Berry Shortcakes Preparation
Shortcake: Preheat oven to 400. In processor, combine flour, sugar & 1 tsp. nutmeg. Process for 15 seconds to blend. Add butter; using pluse motion, process until it resembles coarse meal. In cup, with fork combine yolk & water; mix well. With processor running, pour in yolk mix through feed tube; process just til dough forms. Place dough on lightly floured surface; with lightly floured rolling pin, roll dough 1/4 thick. With 3 1/2 fluted round cutter, cut into rounds. Transfer rounds to ungreased baking sheet. Reroll dough scraps to make a total or 12 rounds. Bake 12-13 minutes or until golden brown. Transfer rounds to wire rack; cool completely. At this point shortcakes may be stored in airtight container up to 2 days or frozen for later use. Toppings: In food processor, puree frozen raspberries & their syrup. Press through fine sieve pver glass measure; set aside. In medium bowl, combine blueberries, fresh raspberries & 1 Tbls. confectioners sugar; mix lightly. In medium bowl or electric mixer, combine cream, remaining 2 Tbls. confectioners sugar & 1/4 tsp. nutmeg. At high speed, beat until stiff peaks form when beaters are raised. Assemble cakes: On each of 6 serving plates, place one round. Top with 1/3 cup berry mix, 2 1/2 Tbls. raspberry puree & 1/4 cup whipped cream. Place a round on each. Dust with confectioners sugar. Shortcake:
Cooking Temperature:
Recipe Serves: 1
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