OATMEAL SHORTCAKES WITH SPICED PLUMS
Yield Serves 6
Number Of Ingredients 18
Steps:
- Make shortcakes:
- Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, oats, brown sugar, baking powder and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add milk; stir until dough forms.
- Drop dough onto prepared baking sheet, forming six 2 1/2-inch-diameter biscuits and spacing 3 inches apart. Sprinkle with 2 teaspoons sugar. Bake until biscuits are golden and tester inserted into biscuit comes out clean, about 20 minutes. Transfer to rack. (Can be made 8 hours ahead. Cool. Store airtight at room temperature.)
- Make fruit:
- Combine plums, 1/3 cup sugar, lemon juice, ginger and cinnamon in heavy medium saucepan. Cook over medium heat until plums release their juices but are still firm, stirring occasionally, about 4 minutes. Add butter. Stir until butter melts. Cool slightly.
- Using electric mixer, beat cream and powdered sugar in large bowl until stiff peaks form. Using serrated knife, slice off top 1/3 of biscuits. Transfer biscuit bottoms to plates. Spoon half of plum mixture over biscuits. Spoon whipped cream atop plum mixture. Spoon remaining plum mixture atop cream, dividing equally. Place biscuit tops over plum mixture. Serve immediately.
PLUM AND BLACK CHERRY BUTTERMILK SHORTCAKES WITH GINGER CARDAMOM WHIPPED CREAM
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the buttermilk shortcakes: Preheat the oven to 425 degrees F.
- Chill 2 large mixing bowls, a pastry cutter, the flour and cubed butter in the freezer for 15 minutes before assembling the shortcakes.
- Add the flour to one of the chilled mixing bowls. Working quickly, cut the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add the buttermilk until the dough is cohesive yet still moist. (You may not need all of it.) Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 4-inch biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
- Preheat a cast iron skillet in the oven for 5 minutes.
- Swirl the oil in the bottom of the skillet and gently arrange the biscuits in the skillet, making sure they are all nestled up against each other tightly.
- Brush the tops with the melted butter and sprinkle with the sanding sugar. Bake until the tops are just slightly golden brown, about 15 minutes.
- For the plums and cherries: Heat a 12-inch nonstick skillet over medium heat. Add the plums, cherries, granulated sugar, lemon zest and juice, ginger and cinnamon. Cook, stirring very gently as the fruit releases its juice, until the fruit is slightly soft, a few minutes. Take off the heat and add the butter. Gently stir until melted.
- For the ginger cardamom whipped cream: In the other cold bowl, mix together the cream, granulated sugar, vanilla, cardamom and ginger. Beat to medium peaks.
- For assembly: Split a warm shortcake with a fork. Place the bottom on a plate or shallow bowl and spoon on some of the warm plum and cherry mixture. Dollop on some whipped cream and sprinkle with some candied walnuts. Top with the top of the shortcake. Spoon on some more of the warm plum and cherry mixture, dollop on more whipped cream and sprinkle with more candied walnuts. Repeat with remaining ingredients to make 7 more.
ROASTED PLUM SHORTCAKES
Steps:
- For the shortcake biscuits: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- In a large mixing bowl, combine the flour, baking powder, granulated sugar and salt. Whisk to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat just a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
- In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
- Turn the dough out onto a floured work surface, fold it over a few times and knead gently until it just holds together. Pat the dough into a rough 1/2-inch-tall rectangle. Cut out biscuits with a 3-inch biscuit cutter. Pat the scraps together and cut an additional biscuit. You should have 6 to 8 biscuits. Evenly space the biscuits on the prepared baking sheet. Brush the tops with egg wash and sprinkle with the turbinado sugar. Set aside.
- For the roasted plums: Pour the butter into a shallow baking dish and tip from side to side to coat the bottom. Add the maple syrup and orange juice, swirling to "stir" the mixture. Line the baking dish with the plums, flesh-side down.
- Bake both the biscuits and plums for about 20 minutes. Remove the biscuits when golden brown. Continue to cook the plums until the juices have thickened, about another 15 minutes. Cool completely before assembling.
- For the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat together the cream, confectioners' sugar and vanilla until medium peaks form.
- To assemble: Split four of the biscuits horizontally in half; reserve the remaining biscuits for another use (see Cook's Note). Place the bottom of each biscuit on a serving plate. Top with a generous dollop of whipped cream, followed by a few plum slices and their juices. Top with the biscuit tops.
SUMMER FRUIT SHORTCAKES
These shortcakes are a delicious way to enjoy summer's fruits!!!
Provided by MICHELLE0011
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 3 inches in diameter. Place on prepared baking sheet.
- Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.
- Meanwhile, combine the blueberries, apricots, and cherries in a bowl. Toss to blend and set aside.
- Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons confectioners' sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.
Nutrition Facts : Calories 387 calories, Carbohydrate 48.1 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 12.1 g, Sodium 379.7 mg, Sugar 19.5 g
SPICED PLUM SHORTCAKES
Yield Makes 6
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F. Whisk first 6 ingredients in medium bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Add half and half; stir just until dough forms. Gather dough into ball with floured hands. Gently knead 8 times against side of bowl. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cookie cutter, cut out 5 biscuits; place on ungreased baking sheet. Gather dough and reroll as needed to make 1 more biscuit. Bake biscuits until pale golden and tester inserted into center comes out clean, about 15 minutes. Cool 20 minutes. (Biscuits can be made 8 hours ahead; cool completely and store in airtight container at room temperature.)
- Melt butter in large skillet over medium-high heat. Add plums and sugar. Cook until sugar dissolves and becomes syrupy and plums are just tender, stirring constantly, about 6 minutes. Remove from heat. Stir in cinnamon and ground ginger. Cool 5 minutes. (Can be made 4 hours ahead. Let stand at room temperature; rewarm before serving.)
- Using electric mixer, beat cream in medium bowl until soft peaks form. Add 2 teaspoons powdered sugar and beat to firm peaks. Fold in crystallized ginger.
- Cut biscuits in half; place bottom halves on 6 dessert plates. Top with warm plums, then cream. Cover with biscuit tops. Sift powdered sugar over.
GINGERED BLACKBERRY AND BLACK PLUM SHORTCAKES
We love this combination of dark-hued fruits, but you can swap in other berries, such as raspberries, or stone fruit, such as nectarines or peaches.
Provided by Martha Stewart
Categories Cake Recipes
Time 40m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Make the biscuits: Preheat oven to 450 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon sugar. Add 1 1/4 cups cream, and mix just until moistened.
- Turn dough onto a floured surface, and pat into a 3/4-inch-thick round. Using a 3-inch biscuit cutter, cut 6 rounds (reuse scraps); transfer to a baking sheet. Brush tops with remaining 2 tablespoons cream, and sprinkle with remaining 2 tablespoons sugar. Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool.
- Make the filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and salt. Squeeze grated ginger over fruit, releasing juice; discard pulp. Toss gently to combine. Let sit at least 15 minutes and up to 1 hour.
- Just before serving, in a large bowl, whip cream and remaining 2 tablespoons sugar until soft peaks form.
- With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit, cut side up, on a serving plate; top with fruit, whipped cream, and biscuit tops.
WARM PLUM SHORTCAKES
Steps:
- Preheat the oven to 425 degrees. Line baking sheets with Silpats (French nonstick baking mats). In a large bowl combine the flours, sugar, baking powder, and salt. Whisk to combine. Add the butter and using your fingers work the butter into the flour until the mixture resembles coarse meal.
- Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the heavy cream, and set aside the pod. Add the heavy cream to the flour mixture, and stir to combine.
- On a lightly floured surface, pat out dough, 3/4-inch thick. Use a 2 1/2-inch cutter to cut into 12 rounds. Place on prepared baking sheets, leaving about 1-inch between biscuits. Bake until golden brown and cooked through, about 25 minutes.
- Transfer to a wire rack to cool. Can be made ahead and frozen, in a resealable plastic bag, for up to 1 month.
- In a medium skillet melt the butter over medium heat. Add the sugar and vanilla pod. Cook, stirring, until sugar dissolves, about 2 minutes. Add plums and cook, stirring, until plums are slightly softened and heated through, about 4 minutes. Discard vanilla pod.
- Split cooled biscuits horizontally. Top with plums and whipped cream. Serve immediately.
More about "warm plum shortcakes recipes"
LATE SUMMER PLUM CAKE - ONCE UPON A CHEF
From onceuponachef.com
ROASTED PLUM SHORTCAKES - GLOBAL CHEF ENTERPRISES
From catcora.com
SUMMERTIME SUGAR PLUM FRUIT SHORTCAKE RECIPE
From plumdeluxe.com
ROBINHOOD | PLUM SHORTCAKES
From robinhood.ca
SPICED PLUM SHORTCAKES RECIPE | BON APPéTIT
From bonappetit.com
Servings 6
- Preheat oven to 400°F. Whisk first 6 ingredients in medium bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Add half and half; stir just until dough forms. Gather dough into ball with floured hands. Gently knead 8 times against side of bowl. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cookie cutter, cut out 5 biscuits; place on ungreased baking sheet. Gather dough and reroll as needed to make 1 more biscuit. Bake biscuits until pale golden and tester inserted into center comes out clean, about 15 minutes. Cool 20 minutes. DO AHEAD Biscuits can be made 8 hours ahead; cool completely and store in airtight container at room temperature.
- Melt butter in large skillet over medium-high heat. Add plums and sugar. Cook until sugar dissolves and becomes syrupy and plums are just tender, stirring constantly, about 6 minutes. Remove from heat. Stir in cinnamon and ground ginger. Cool 5 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature; rewarm before serving.
- Using electric mixer, beat cream in medium bowl until soft peaks form. Add 2 teaspoons powdered sugar and beat to firm peaks. Fold in crystallized ginger.
- Cut biscuits in half; place bottom halves on 6 dessert plates. Top with warm plums, then cream. Cover with biscuit tops. Sift powdered sugar over.
WARM PLUM SHORTCAKE - FARM MARKET IN LANGLEY
From ralphsfarmmarket.com
Estimated Reading Time 1 min
PLUM SHORTCAKE RECIPE
From bakerrecipes.com
ROASTED PLUM & INVERNESS SHORTCAKES – COWGIRL CREAMERY
From cowgirlcreamery.com
17 PLUM RECIPES FOR LUANNE IDEAS | PLUM RECIPES, RECIPES, PLUM
From pinterest.ca
BEST ROASTED PLUM SHORTCAKES RECIPES | FOOD NETWORK …
From foodnetwork.ca
PLUM SHORTCAKE WITH SPIKED CHANTILLY CREAM RECIPE BY ... - THE …
From thedailymeal.com
WARM PLUM SHORTCAKE - RALPH'S PRODUCE
From ralphsproduce.ca
RECIPE: WONTON PLUM SHORTCAKES - THE ATLANTIC
From theatlantic.com
LIGHTS, CAMERA, BAKE! | ADDICTIVE BAKING, DESSERTS & SWEET TREAT ...
From lightscamera-bake.com
ROASTED PLUM SHORTCAKES | WILTON
From wilton.com
ROASTED PLUM SHEET PAN SHORTCAKE - FUL-FILLED
From ful-filled.com
CARNATION® | PLUM SHORTCAKES
From carnationmilk.ca
SPICED PLUMCOT SHORTCAKES - FAMILY TREE FARMS
From familytreefarms.com
PLUM SHORTCAKES | HY-VEE
From hy-vee.com
ROASTED PLUM AND KATAIFI SHORTCAKES RECIPE | MYRECIPES
From myrecipes.com
PLUM UPSIDE-DOWN SHORTCAKES - ESSENTIAL OMNIVORE
From essentialomnivore.com
ROASTED PLUM AND KATAIFI SHORTCAKES RECIPE - FOOD & WINE
From foodandwine.com
PLUM BISCOFF SHORTCAKES - BAKING A MOMENT
From bakingamoment.com
WARM PLUM SHORTCAKES | RECIPE | PLUM RECIPES, PEACH RECIPE, RECIPES
From pinterest.com
SUMMER PLUM SHORTCAKE - FOOD IN A MINUTE
From foodinaminute.co.nz
SPICED PLUM SHORTCAKE – LICK YOUR PLATE
From lickyourplate.blog
PLUM SHORTCAKES WITH CHANTILLY CREAMHER - CREATIVE CULINARY
From creative-culinary.com
WARM PLUM SHORTCAKES | RECIPE | PLUM RECIPES, PEACH RECIPE, RECIPES
From pinterest.com
PLUM RECIPE FOR FALL DESSERT | PLUM AND GINGER SHORTCAKES
From globalbakes.com
DELICIOUS PLUM CAKE RECIPE - COUNTRY TRADING CO.
From countrytrading.co
10 PERFECT PLUM CAKE RECIPES | ALLRECIPES
From allrecipes.com
THE PERFECT SHORTCAKE RECIPE – PALOUSE BRAND
From palousebrand.com
SPICED PLUM SHORTCAKES. | SWEET GIRL CONFECTIONS
From sweetgirlconfections.com
DELICIOUS PLUM CAKE RECIPE - COUNTRY TRADING CO AUS
From countrytradingco.com.au
CAT CORA SHARES ROASTED PLUM SHORTCAKES HOLIDAY RECIPE
From usmagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love