Food recipes
Shortcakes with Spiced and Citrus Plums
Shortcakes with Spiced and Citrus Plums Ingredients: wheat flour, white, all-purpose, unenriched oats sugars, brown leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without s...
Shortcakes with Spiced and Citrus Plums
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
plums, raw
sugars, granulated
lemon juice, raw
spices, ginger, ground
spices, cinnamon, ground
butter, without salt
cream, fluid, heavy whipping
sugars, powdered
Directions:
For the shortcakes:
Preheat oven to 425F.
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.)
For the fruit:
Mix together plums, 13 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, 3 to 5 minutes.
Stir in butter until melts.
Let cool for a couple of minutes.
Add cream and powdered sugar in large bowl with electric mixer, beat until stiff peaks form.
Using serrated knife, slice off top 13 of biscuits.
Place biscuit bottoms onto dessert plates.
Add half of plum mixture over biscuits evenly.
Top with whipped cream.
Spoon remaining plum mixture equally over cream.
Arrange biscuit tops over plum mixture.
Serve.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
plums, raw
sugars, granulated
lemon juice, raw
spices, ginger, ground
spices, cinnamon, ground
butter, without salt
cream, fluid, heavy whipping
sugars, powdered
Directions:
For the shortcakes:
Preheat oven to 425F.
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.)
For the fruit:
Mix together plums, 13 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, 3 to 5 minutes.
Stir in butter until melts.
Let cool for a couple of minutes.
Add cream and powdered sugar in large bowl with electric mixer, beat until stiff peaks form.
Using serrated knife, slice off top 13 of biscuits.
Place biscuit bottoms onto dessert plates.
Add half of plum mixture over biscuits evenly.
Top with whipped cream.
Spoon remaining plum mixture equally over cream.
Arrange biscuit tops over plum mixture.
Serve.