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Show Blueberry-Coconut Bonanza! Tender-thin flakes of coconut add wonderful flavor to ruit shortcakes. As the fresh fruits come into the market, nake the most of this excellent recipe and serve coconut ihortcake often. For a special change, melt about two ablespoons butter or margarine and saute the flakes until rolden, then use as a garnish for the whipped cream opping. Yummy! Blueberry Coconut Shortcakes 3 cups sifted flour 1 cup Baker's Angel Flake Zy2 teaspoons double-acting Coconut, toasted baking powder 1 cup milk 3 tablespoons sugar 3 cups (about) sweetened 1 teaspoon salt cmuvaieu uiueueraea cup shortening Additional coconut for garnish Sift flour once, measure, add baking powder, sugar, and salt, md sift again. Cut in shortening until mixture is the consis-ency consis-ency of coarse corn meal. Stir in coconut. Add milk all at nce and stir until soft dough is formed. rum out on lightly floured board and knead 20 times. Pat or oil dough inch thick and cut with floured 3-inch biscuit :utter. Place half of circles on ungreased baking sheet and rush with melted butter. Top with remaining circles. Bake n hot oven (450F.) 15 to 20 minutes. Co serve, separate halves of shortcakes and spread with loftened butter. Put together with sweetened blueberries etween halves and on top. Garnish with whipped cream and laked coconut, plain or toasted. Makes 9 shortcakes. |