Cornmeal Pinon Shortcakes With Berries And Lime Cream

Cornmeal Pinon Shortcakes With Berries And Lime Cream

1 1/2 c all-purpose flour,about
3/4 c cornmeal
2 t baking powder
1/4 t salt
5 T butter (or margarine ),about
1/3 c caramel ice cream topping
1/3 c half-and-half, plus 1 tbsp milk
1 lg egg
1/4 c pine nuts
2 T brown sugar,firmly packed
1/8 t cinnamon,Ground
1 cn sweetened condensed milk
1/2 c sour cream
1 1/2 t grated lime peel,(green-part only)
1/4 c lime juice
2 c raspberries,rinsed and drained
2 c blueberries,rinsed and drained
2 c blackberries,rinsed and drained
1. In a bowl, mix 1 1/2 cups flour, cornmeal, baking powder, and salt. With pastry
blender or fingers, cut or rub in 5 tablespoons butter until largest lumps are 1/4-
inch pieces.
2. In another bowl, beat to blend caramel topping, 1/3 cup half-and- half, and
egg. Pour into flour mixture and stir just until moistened.
3. Pat dough into a ball. Knead on a lightly floured board just until smooth, about
10 turns; add flour to board as required to prevent sticking.
4. Pat dough into a 6 1/2-inch round. Cut into 8 wedges and place pieces about 1
inch apart on a nonstick or lightly buttered 12- by 15- inch baking sheet.
5. Brush shortcake wedges with remaining 1 tablespoon half-and-half. Combine
pine nuts with sugar and cinnamon; gently pat onto shortcakes.
6. Bake in a 375 [degrees] oven until dark gold, 22 to 25 minutes. Cool on a rack.
7. In a bowl, mix sweetened condensed milk, sour cream, and lime peel with lime
juice to make lime cream.
8. Split shortcakes in half. Place each bottom on a dessert plate. Combine
raspberries, blueberries, and blackberries and spoon equally over shortcake
bottoms. Spoon lime cream over berries, then place shortcake tops on cream.
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