MINI TOASTED STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Time 1h
Yield 24 shortcakes
Number Of Ingredients 8
Steps:
- Toss the chopped strawberries, vanilla and 4 tablespoons sugar in a bowl. Set aside until syrupy, about 30 minutes.
- Trim off the tops of the whole strawberries. Cut the cake into 1/2-inch-thick slices, then use a 1 1/2-inch-round cookie cutter to cut out 24 rounds.
- Beat the egg white, marshmallow cream, lemon juice, salt and the remaining 2 tablespoons sugar with a mixer on medium speed until stiff peaks form (the mixture may separate before coming together), about 5 minutes.
- Dip one side of each cake round about halfway into the strawberry syrup and transfer to a baking sheet, syrup-side up. Spoon some of the chopped berries in the center. Top with a dollop of marshmallow cream.
- Swirl the tip of each whole strawberry in the meringue. Press a strawberry, cut-side down, into the marshmallow cream on top of each cake. Toast the meringue with a kitchen torch or broil until golden, rotating as needed. Serve immediately.
Nutrition Facts : Calories 72 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 147 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 1 grams, Sugar 5 grams
MINI BERRY SHORTCAKES
Original Bisquick™ mix provides a simple addition to these shortcakes. This tasty dessert also has blackberries and strawberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons granulated sugar, 1/2 cup whipping cream and the lemon peel until soft dough forms.
- Onto ungreased cookie sheet, drop dough by 15 rounded measuring tablespoonfuls. Brush dough with 2 teaspoons whipping cream; sprinkle with sparkling sugar.
- Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- Meanwhile, in medium bowl, stir together strawberries, blueberries and 2 tablespoons granulated sugar. Let stand until ready to assemble.
- In chilled small bowl, beat 1 cup whipping cream, the powdered sugar and vanilla with electric mixer on high speed until soft peaks form. To serve, place each shortcake on dessert plate; top evenly with berry mixture and whipped cream. Garnish with mint.
Nutrition Facts : Calories 160, Carbohydrate 17 g, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 120 mg
MIMI'S CHEESECAKE SUPREME
This is a wonderful cheesecake that is likened to the New York cheesecakes--it is a favorite of my family. It has great flavor and consistency. I always have some kind of a sauce for it, but it can be a sauce of your choice.
Provided by Mimi in Maine
Categories Cheesecake
Time 1h20m
Yield 1 9
Number Of Ingredients 10
Steps:
- CRUST:.
- Generously butter a 9-inch springform pan.
- Sprinkle the graham cracker crumbs over sides and bottom of pan so that it is covered.
- CHEESECAKE:.
- Let the cream cheese soften at room temperature for 1-1 1/2 hours.
- With electric mixer beat till creamy.
- Add the vanilla.
- In a separate small bowl mix the sugar, flour, and salt well.
- Gradually blend into the cheese mixture.
- Add eggs and egg yolks one at a time, beating after each addition just to blend.
- Add the sour cream.
- Gently stir in whipping cream.
- Gently pour into springform pan so that you don't remove the graham cracker crumbs.
- Bake at 450 degrees for 12 minutes.
- Reduce heat to 300 degrees and continue baking for 55 minutes.
- Remove from oven and cool.
- Loosen sides with spatula after 1/2 hour.
- Remove sides at the end of 1 hour.
- Allow to cool 2 hours longer.
- Regrigerate and put a glaze on it before serving or serve with sauce on each plate.
- TOPPINGS THAT I HAVE USED: Fresh strawberries that I have put sugar to make a thin sauce; melt down some raspberry jam and cool a little and then put in some fresh raspberries; a thin hot fudge sauce; cherry pie filling in a can--also blueberry pie filling.
Nutrition Facts : Calories 6087.2, Fat 452.5, SaturatedFat 274.9, Cholesterol 2739.7, Sodium 4322.4, Carbohydrate 403.2, Fiber 0.6, Sugar 354.3, Protein 125.1
MIMI'S SHORTCAKE
This is a recipe for the real shortcake, or better yet--a cream scone with no filling. If you like strawberry shortcake, you'll love this. It is tender and flakey and oh, so yummy.
Provided by Mimi in Maine
Categories Breads
Time 30m
Yield 6-8 shortcakes
Number Of Ingredients 10
Steps:
- SHORTCAKE:.
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- Cube the COLD butter and put in the flour bowl.
- With a pastry blender or two knives, cut the butter into small pieces; mixture should look like coarse crumbs.
- In a small bowl mix the egg, vanilla, and cream; whisk well.
- Add to flour mixture mixing just until the dough comes together; don't overmix.
- Put on a lightly floured surface and pat into a 7" circle; cut with a circle cutter to about 1" thick.
- Put on ungreased baking sheet.
- EGG WASH:.
- In a small bowl mix the ingredients for the egg wash and brush on the top of each shortcake.
- Bake in a 400 degree oven on a center rack for 15-18 minutes or till a toothpick put in the center comes out clean.
- Transfer to wire rack.
Nutrition Facts : Calories 308.9, Fat 13.1, SaturatedFat 7.5, Cholesterol 100.4, Sodium 267.1, Carbohydrate 40.8, Fiber 1.1, Sugar 8.7, Protein 6.6
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