Show I f 9 Rebekah Alpisa 1 1 In our churches 16 juf'WNllwM f 4 4 I fct yMMMh te 44 4 ByRebekahAflaa "Cmiykxks Curtyiocks wilt tboubemine? Tboa shaft not wash dishes nor yet feed the twine But sit on a cushion and sew t fine team And feed upon strawberries sugar and cream'’ — old English nursery ihyme r Now there’s a suitor who knew how to tempt a girl Berries and cream are a marriage made in heaven and no matter how many springs come and go this classic couple is as compatible as ever Each one islaftfxuotisltreat alone but together they make a flavor that has been a favorite with cooks far hundreds of mouth-waten- fV ng yean Our favorite is of course strawberry shortcake It’s been a springtime rite in many families for generations yet mere is some disagreement among historians over die origin of the dessert Some point out diat various tribes of American Indians made a strawberry bread made of crushed berries mured with meal and theorize that gave die colonists die idea i I j Othensay that the ancient “berry fool” of French and English cuisine is die ancestor of our shortcake The curious name “fool" comes from the French word “fol” — meaning mad or crazy and die dessert was so named because instead of being v -- rr VAV 04 carefully and precisely arranged as many dishes were served then the bemes and whipped cream were served all mixed up StiUtay popular abroad the original foot was nfadeWMt c gooseberries but tdday’rf cdbkshse any soft fruit The berries are cleaned and hulled sweetened to taste and the Juice strained off and chilled thoroughly Just before serving die berries are lightly folded into a quantity of whipped heavy cream garnished with mint leaves and berries and served in jpretty dishes Yet it was perhaps(inevitable that as Americans grew ever more fond of our quick and flaky biscuits and served diem at nearly every meal the two should be combined to make a quick and delirious dessert Today’s shortcakes can be basically divided into two types — those with a biscuit base and those made with a sponge cake base Each type has it's fierce loyalists die biscuit people saying the bireuits are the perfect ftil for the sweet-ta- rt bemes and die cake people contending that a soft moist cake is just die dung to soak ip juices and melt in die mouth Whichever you prefer any shortcake really deserves a homemade bare Since a perfect shortcake can be ready in just minute itli well worth the minimal amountof trouble to produce a truly memorable dessert Here are some recipes to get you d and started They are guaranteed to make any meal into a spring celebration V r r- V i i Photo courtesy Dairy CouncB of Utah time-teste- maue tn fs ince there are only three main ingredients to a shortcake — die berries die cream and die bare —make sure each one is of the best quality available Speaking of berries have you tried a blueberry raspberry blackberry red currant or gooseberry shortcake? They are a marvelous way to come up with a delightfully different grand finale The whipped cream should be just that: cream No chemical concoction on earth can take the place of die real thing even the best of brands will give an artificial metallic taste to (he whole dessert It takes less than two minutes to whip heavy cream into soft peaks and you are in control the amount of sweetening added If you're worried about your cholesterol skip tomorrow’s eggs and butter instead When mixing a sponge cake don't skimp on die time it takes to beat die eggs It takes seven to eight minutes to incorporate enough air to obtain the lightest cake with die highest possible volume If making a biscuit base remember diat the less die dough is handled the more tender the crumb Mix it up like a flaky pie crust and barely pat it into a smooth sheet 1)4 --inches thick before cutting Before you cut have mercy on the dieters at your table There's no ironclad rule that shortcakes mast be a certain size so make some very small ones that will allow evetyone to enjoy themselves "V'-Vr-- " ‘7? 4k nem-e- n Arrange circles on buttered cookie sheet Brush with melted butter Bake 13 to 18 minutes or until golden and firm to the touch Cool on wire rack Meanwhile slice strawberries 2 teaspoons granulated sugar and sprinkle with 2 teaspoons 1 cup fresh blueberries granulated sugar Wash and drain 1 cup whipping cream blueberries Combine whipping 2 tablespoons confectioner’s cream and confectioner's sugar sugar in chilled narrow deep bowL Preheat oven to 450° Combine Whip using chilled beaters until flour sugar baking powder and soft peaks form To serve spread a small salt On in butter until mixture of whipped cream on amount Add coarse crumbs resembles mine mix until a soft dough is large circle spread some sliced formed Turn out on lightly berries on each sprinkle with floured surface and knead gently blueberries Place a smaller circle on top Spread with whipped several times Roll to cream Top with strawberries and thickness Cut out six circles and six 2)4 --inch curies blueberries Serve immediately Yields 6 servings with a floured cutter (If necesmake sary reroll dough to See RECIPES on page 10 specified number of circles) 2 tablespoons butter melted Here's an updated version of covered one to two hours Serve decorative in and cooled dessert dishes the centuries-ol- d classic that has with strawberwhole a garnished satisfied many a medieval sweet Filling: tooth and continues to remain a y- 1 pint fresh strawberries favorite of modem cooks today StrawbenyFool (Utah Dairy Commission) 1 pint very ripe fresh strawberries washed and hulled )4 cup superfine sugar lVi cups whipping cream 6 whole strawberries ' Here it is the classic updated to a snappier look It would make a wonderful dessert for your Fourth of July celebrations but why wait until then to try it? Double Berry Shortcake Place strawberries and sugar in (Utah Dairy Commission) work bowl of food processor or Shortcake: blender Puree umil smooth flour 4 cups Whip cream using chilled narcup sugar row deep bowl and chilled 5 teaspoons baking powder beaten until stiff peaks form 1 teaspoon salt Gently fold pureed berry mixture U cup (1)4 sticks) real butter into whipped cream Refigerate 1)4 cups milk h rtWtitiV ch ‘in Ki i H HI |