Firecracker Shortcake Recipes

FIRECRACKERS

Steps:

• Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
• Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

FIRECRACKER SHOTS

Steps:

• For the blue gelatin layer: Put 1/4 cup cold water in a bowl, sprinkle the gelatin evenly over the top and let it absorb the water for 2 minutes. Stir in 1/2 cup boiling water until the gelatin is completely dissolved. Stir in the sugar, allowing it to dissolve, then stir in the Blue Curacao and vodka.
• Divide the mixture among the 12 shot glasses, filling them halfway. Refrigerate until firm, about 25 minutes.
• For the red gelatin layer: Put 1/4 cup cold water in a bowl, sprinkle the gelatin over the top and let it absorb the water for 2 minutes. Stir in 1/2 cup boiling water until the gelatin is completely dissolved. Stir in the grenadine and vodka.
• Gently pour the red mixture over the blue layer. Refrigerate until firm, about 1 hour. Garnish the shots with whipped cream and serve.

SHORTCAKE

Steps:

• Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
• In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
• To the remaining butter mixture, add the rest of the ingredients & mix well.
• Pour into prepared dish & sprinkle topping over.
• Bake 30-40 minutes or until toothpick inserted in center comes out clean.
• Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
• Note #2: Double the ingredients to make a larger (9x13) cake.

OLD-FASHIONED SHORTCAKE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

FIRECRACKER CASSEROLE

Steps:

• In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.

FIRECRACKER PANCAKES

Steps:

• Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
• In medium bowl, stir Pancake ingredients with whisk until blended.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 30 seconds or until edges are dry. Turn; cook other side until golden brown.
• To make glaze, beat powdered sugar, 1/4 cup milk and 1 teaspoon vanilla with whisk until smooth. Divide into 3 bowls. Leave 1 white. Tint other 2 with red and blue food colors.
• Drizzle red, white and blue glaze over pancakes.

THE FIRECRACKER

Steps:

• Bring sugar and 3/4 cup water to a boil in a small pot. Reduce heat, and simmer, stirring, until sugar dissolves. Remove from heat, and let cool. Simple syrup can be refrigerated up to 2 weeks.
• Combine syrup, cherries, and gin in a 3-quart pitcher, and refrigerate until cold, at least 2 hours and up to 6 hours. Stir in lemon juice and wine. Serve over ice, and garnish with lemon slices.

GRAHAM CRACKER STRAWBERRY SHORT CAKE RECIPE - (4.4/5)

Steps:

• wash and slice strawberries, thin slices. Coat bottom of pan generously with cool whip Line graham crackers long ways. I have my pan long ways. Coat crackers with cool whip, cover with strawberries. Repeat the process, crackers, cool whip and strawberries until you have 4 layers of 'cake', with cool whip and strawberries the last layer. If using melted chocolate, drizzle over top layer. Cover with foil, refrigerate over night to get the best taste. I keep my cakes no longer than 2 days. Like I said, tastes way better wo the chocolate. I also added bananas to my last cake and it went over pretty good.

FIRECRACKER SHORTCAKE

Steps:

• Heat oven to 450°F.
• Grease 2 (9-inch) round cake pans.
• In large bowl, combine flour, 2/3 cup sugar and baking powder; mix well.
• With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
• Add blueberries.
• In small bowl, combine milk, eggs and lemon peel; blend well.
• Add to flour mixture; stir just until mixture is moistened.
• Spread dough evenly in pans.
• Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean.
• Cool pans on wire racks 10 minutes; invert cakes onto wire racks.
• Meanwhile, in large bowl, toss strawberries, raspberries and 1/4 cup sugar until well mixed.
• Beat whipping cream with 1 Tbs sugar until soft peaks form.
• To assemble shortcake, place one warm cake layer flat side up on serving plate.
• Top with half of berry mixture.
• Place second cake layer flat side down on top of first layer.
• Top with remaining berry mixture.
• Cut into wedges.
• Serve with whipped cream.