Wednesday, November 3

happy [belated] halloween

halloween this year at the davis house was fairly uneventful which aside from popular belief was amazing.  for one, joe & i actually got to enjoy each other's company for the entire weekend which was a change for sure!  we had a neighborhood block party on sunday afternoon and then after that greeted a whopping 3 groups of trick or treaters...somehow the candy we have left dwindles each day but i'm pretty sure that's just me picking up a few pieces as i walk past it daily (despite greer's recommendation to give it to charity).

we had yummy turkey chili and pumpkin soup across the street for dinner served in plastic bowls with plastic spoons which was okay because silver sunday was skipped this week at our house but instead we had a yummy dessert...strawberry shortcake!

its a token better homes & gardens recipe but an amazing one nonetheless

amazing strawberry shortcakes!

what you need...
1-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 egg, slightly beaten
1/2 cup dairy sour cream
2 tablespoons milk
5 cups sliced strawberries
3 tablespoons sugar
1 recipe Whipped Cream

what to do
  1. Preheat oven to 400 degrees. Lightly grease a baking sheet (or use nonstick). In a bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender (or fork but it is way more time consuming) & cut in butter until mixture resembles coarse crumbs. In a separate bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.
  2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and cool.
  3. Toss a little sugar on the strawberries after they are cleaned and cut.  Split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries.

No comments:

Post a Comment