Nut Shortcakes
"Flashback Friday" is the suggestion of our daughter Barbara. She suggested that I offer a recipe once a week or so that was a favorite when they were young children. I might add that after the girls graduated from college, I had more telephone calls requesting the Nut Shortcake recipe and always at my dinner time. With the beautiful juicy sweet strawberries grown in Carlsbad and so available now, I thought you might like to try one of the two recipes that I offer today.
Ingredients:
1/2 cup sour cream
1/3 cup shortening
1 egg
1/2 cup broken walnuts
1 teaspoon almond extract
1 1/2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Directions:
Combine sour cream, shortening. egg and almond extract , beat smooth. Add nuts and stir just until mixed. Sift together dry ingredients and add to sour cream mixture. Stir just until moistened. Drop by 1/3 cup or less portions for smaller shortcakes onto a prepared baking sheet. Bake at 400 degrees 12 to 15 minutes.
1/2 cup sour cream
1/3 cup shortening
1 egg
1/2 cup broken walnuts
1 teaspoon almond extract
1 1/2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Directions:
Combine sour cream, shortening. egg and almond extract , beat smooth. Add nuts and stir just until mixed. Sift together dry ingredients and add to sour cream mixture. Stir just until moistened. Drop by 1/3 cup or less portions for smaller shortcakes onto a prepared baking sheet. Bake at 400 degrees 12 to 15 minutes.
Black Walnut Shortcakes
This is a second offering and probably a healthier choice published in the June 2007 Midwest Living magazine.
Ingredients:
1/4 cup sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 egg, lightly beaten
2/3 cup milk
1 teaspoon grated orange peel
1/2 cup chopped black walnuts or English walnuts
Directions:
Combine sugar, flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl combine egg, milk, and orange peel. Stir just until moistened. Stir in nuts.
Drop by 1/4 or 1/3 cup measures on prepared baking sheet and bake at 450 degrees for 8 to 10 minutes or until golden. Cool on rack 10 minutes.
Split horizontally with serrated knife. Place bottom half in individual bowls and place strawberries on half with sweetened whipped cream. Replace tops and spoon strawberries around shortcakes. Serve immediately.
1/4 cup sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 egg, lightly beaten
2/3 cup milk
1 teaspoon grated orange peel
1/2 cup chopped black walnuts or English walnuts
Directions:
Combine sugar, flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl combine egg, milk, and orange peel. Stir just until moistened. Stir in nuts.
Drop by 1/4 or 1/3 cup measures on prepared baking sheet and bake at 450 degrees for 8 to 10 minutes or until golden. Cool on rack 10 minutes.
Split horizontally with serrated knife. Place bottom half in individual bowls and place strawberries on half with sweetened whipped cream. Replace tops and spoon strawberries around shortcakes. Serve immediately.
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