Recipe:
2/3 cup shortening
¼ cup boiling water
2 tsp salt
2 cups flour
Measure the shortening and salt and place in a glass bowl and add the boiling water. Stir briskly to melt shortening and make an emulsion. The water and shortening should actually combine and become whipped looking (if the water does not completely combine with the shortening it will be OK). Add all of the flour at once and fold and turn into the shortening mixture until just combined. Let sit for a couple of minutes and turn onto well floured counter. Use a rolling pin and roll out as with any crust recipe. Use just enough flour to prevent sticking. For making rounds to use for shortcake, cut with a biscuit cutter and place on any cookie sheet. Dock all crusts by piercing several times with a fork. Place in 350-degree oven for 15 minutes or until golden.
To assemble these yummy shortcakes place a crust in a bowl and cover with a spoonful of sliced and sweetened strawberries. Layer 2 more crusts with berries on top of the first. Finally, pour evaporated milk over all (I like cream better, but evaporated milk is traditional).
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