Chapter 7
HEAT OVEN TO 450°. Add 3-4 cup cream or ½ cup milk plus ¼ cup butter, melted, to 2 cups Bisquick. Add 2 tablespoons sugar, if desired. Mix thoroughly with fork. Keep dough soft. If too sticky, add Bisquick. Knead 10 times on floured surface. Pat or roll dough to half the thickness desired in baked shortcakes.
Shortcakes double in volume during baking. Cut into individual shortcakes with floured cutter. Bake about 10 minutes. Split. Butter if desired. Place fruit between layers and over top. Mix 6 3-inch shortcakes. For 1 large shortcake, pat out ½ dough in round layer pan.
8 x 1 ½ inch. Dot with butter. Pat out rest of dough and place over top. Bake 15-20 minutes. Double-decker fruit shortcake. Heat oven to 400°.
Moderate hot. Make shortcake dough. Roll into 2 8-inch square pieces. Fit one piece into an 8-inch square pan, pressing dough about ½ inch up sides of pan. Be careful to press together any tears in the dough. Spread 2 cups washed fresh raspberries or blueberries over dough.
Sprinkle with ¼ to ½ cup sugar. Cover with the other square of dough. Bake about 25 minutes until well browned. Cut into squares and serve warm or cold with sauce. 9 servings.
Sauce. Mix ½ cup sugar and 1 tablespoon cornstarch in saucepan. Stir in ¼ cup cold water, ¼ cup butter, and 1 cup washed fresh raspberries or blueberries, mashed. Bring to a boil and boil 1 minute. Fruit roll.
Heat oven to 450°. Hot. Measure ¾ cup sugar and ½ cup water into a 9-inch square pan. Bring to a boil and boil 1 minute. Make shortcake dough.
Roll ¼ inch thick into an oblong, 15 x 7 inches. Spread with 2 cups fresh fruit or well-drained canned fruit. Sprinkle with ¼ cup sugar. Roll up beginning at wide side.
Seal well by pinching edge of dough into roll. Cut into 9 slices about 1 ½ inches thick. Place slices cut side up in the pan of hot syrup. Bake about 25 minutes until golden brown. Serve warm with cream, if desired.
9 servings. Winter shortcake. 1 cup canned crushed pineapple. 9-ounce can. 1 cup finely chopped or shredded red-skinned apple.
1 medium to large apple. 1 cup finely chopped fresh cranberries. 1 cup whole cranberries. ¼ cup sugar. ¼ teaspoon salt.
Mix all ingredients. Let stand at room temperature ½ to 1 hour before serving. Make shortcake dough. Cut individual shortcakes. Split while piping hot and serve shortcake style with the fruit mixture.
6 servings. Peach-orange shortcake. Heat oven to 450 degrees. Hot. Make shortcake dough.
Except add grated rind of 1 orange to bisquick before adding liquid. Spread dough in greased 13 x 9 ½ x 2 inch pan. Sprinkle with 2 tablespoons sugar, if desired. Bake 10 to 12 minutes. Cut into 12 squares.
For each serving, spoon sliced peaches between 2 squares and on top. Top with whipped cream. 6 servings. Sour cream strawberry shortcake. Make shortcake dough.
Cut individual shortcakes. Split layers. Spoon frozen strawberries and commercial sour cream between layers and over top. End of section 7. Thank you for watching.
