Strawberry Shortcake
makes 8 servings
2 quarts (32 oz) fresh strawberries
1/2 cup plus 1 tablespoon sugar
1 12-oz tube Pillsbury Golden Homestyle Buttermilk Biscuits
1 7-oz can whipped cream
Wash and hull the strawberries, then slice them into a large bowl. Sprinkle with the sugar, toss, and set aside. [Ed. note: this seems like an awful lotta sugar to me but whatta I know. Maybe this is the place to use some of my homemade jam . . . ] Place the biscuits on a baking sheet, sprinkle the tops with the remaining tablespoon of sugar and bake according to package directions. Let them cool for 5 minutes, then slice them in half. Place the bottom half of each bisciut on a plate and spray with some whipped cream. [Ed. note: substitute one generous spoonful of Vanilla LaCrème Yogurt for this lower dollop of whipped cream.] Spoon the berries, including some juices, over the whipped cream. Place the other half of the biscuit on top and serve. [Ed. note: substitute raspberries. Delicious!]
(From Real Simple magazine, July05)
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