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Sweetly Strawberry Shortcake

Sweetly Strawberry Shortcake

It’s berry season! This time of year I love berries best when they are served fresh as they are supremely sweet. This is by far the best biscuit recipe I’ve ever made. It is the perfect vehicle for fresh strawberries ( or any other berry) topped with mounds of freshly whipped cream. This biscuit recipe feeds a crowd, but you can freeze them for a couple of weeks so you always have some on hand. These biscuits are excellent savory with sausage and gravy too! Always serve biscuits fresh out of the oven and share with friends and family.
Made with Amore,
💗Elena
 

The. Best. Biscuits.

Adapted: Joanna Gains Magnolia Table
 
INGREDIENTS
  • 4 cups self-rising flour, plus more for the work surface (if you don’t have self rising flour look up how to make it with what you already have in your pantry)
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 3/4 pound (3 sticks) good quality butter, cold (freeze for 15 minutes), cut into 1/2-inch pieces or grated (I prefer grating with cheese grater)
  • 2 large eggs, beaten, plus 1 large egg for brushing
  • 1 1/2 cups buttermilk, or as needed, plus 1 tablespoon for brushing (if you don’t have buttermilk look up how to make your own using milk)
INSTRUCTIONS
  1. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Add the butter (either grated or cut) and use a pastry blender (or a fork) to cut the butter into the flour until the pieces are even and about the size of peas. DO NOT over mix. You want to see chunks of butter for it to become flaky after baking.
  2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 1/2 cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Don’t over mix. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
  3. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
  4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2-inch thick.
  5. Use a floured 2 3/4-inch round cutter (or an upside down cup- round shape) to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
  6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
  7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
  8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
  9. Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.
RECIPE NOTES
NOTE: For longer storage, arrange the biscuits about 1/2-inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking.

Strawberries and Whipped Cream

Ingredients

  • 2 pounds strawberries, hulled and quartered
  • 1/4 cup sugar (add more if you like sweeter)
  • 8 biscuits
  • Freshly Whipped heavy cream
  • 8 small mint sprigs, for garnish

Instructions

  1. In a medium bowl, toss the strawberries with the sugar. Set aside at room temperature for up to 1 hour.
  2. Split the biscuits in half. Arrange the bottom halves on each of 8 plates.
  3. Layer whipped cream and strawberries on each biscuit. Place the remaining biscuit halves on top. Garnish with mint and serve.

Fresh Peach Custard Cream Pie

Fresh Peach Custard Cream Pie

It’s September and prime peach season in Utah! Some peaches are so divinely delicious they are too good to cook. That’s why I invented this recipe. I wanted to highlight the pure goodness of a peach without baking it. The best part? It’s a no bake pie. Enjoy the last bit of summer with this sweet as a peach dessert.
Made with Amore,
💗Elena
Ingredients:
4-5 large peaches- peeled and sliced
1 pint of heavy whipping cream- whipped and sweetened to taste
1 recipe graham cracker crust 
1 recipe custard 
Graham Cracker Crust*:
1 1/2 cups finely ground graham cracker crumbs (I like to use Annie’s Organic Honey Graham brand) 
1/3 cup white sugar (I do not add sugar to my crust at all but some like it sweeter)
6 tablespoons butter, melted
1/2 tsp ground cinnamon
In a food processor, mix graham cracker crumbs, sugar (if using), melted butter, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate.
*double recipe if you like thicker crust
Set aside.
Custard:
6 Tbs of sugar (or optional honey)
6 Tbs flour
1/4 tsp salt
2 Cups whole milk
2 egg yolks (save egg whites)
1 1/2 tsp pure vanilla extract
1 Tbs butter
Beat egg whites and 3 Tbs sugar (or honey) until stiff. Set aside.
Mix 3 Tbs sugar (or honey), flour, and salt in a large sauce pan until combine.
Turn on heat to medium and add milk. Whisk for about 5-8 minutes on medium until thick. Add egg yolks and continue to whisk for about 5 minutes.
Add vanilla and butter and stir until combined. Take off of heat. Fold in egg whites into hot mixture.
Assembly:
Fill prepared graham cracker crust with thick layer of fresh peaches. Pour custard over peaches. Cover with plastic wrap and let set in fridge for 2-4 hours (up to 24 hours in advance). Before serving add mounds of freshly whipped cream and a few slices of fresh peaches for decoration.
Enjoy!!

STRAWBERRY RHUBARB BISCUIT COBBLER with HOMEMADE VANILLA BEAN GELATO

STRAWBERRY RHUBARB BISCUIT COBBLER with HOMEMADE VANILLA BEAN GELATO

Sweet. Tart. Flaky. Warm. Cool. Creamy. Dreamy. Perfection! If you can’t decide between a traditional fruit cobbler and shortcakes topped with fruit this recipe combines the absolute best taste, texture, and tradition of both desserts. I hope you enjoy this around a table full of laughter and love, or, sitting in a cozy spot indulging in a big bowl of this fresh and fruity summer delight.

Made with Amore,
💗Elena
INGREDIENTS:
STRAWBERRY RHUBARB MIXTURE
1 cup rhubarb, roughly chopped
2 cups strawberries, sliced into halves / quarters
1/3 cup brown sugar
3 tbsp fresh orange juice
1 tbsp cornstarch
BUTTERMILK BISCUITS
3 cups all purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup cold butter, cubed
1 cup buttermilk
1 tsp fresh lemon zest
1 egg
2 tsp pure vanilla extract
A little fresh cream to brush over the biscuits before baking.
DIRECTIONS:
Preheat oven to 350 degree F.
STRAWBERRY RHUBARB MIXTURE
1. Mix brown sugar and cornstarch in a small bowl.
2. Toss all remaining ingredients in another bowl
3. Spray a 9x13 in baking dish (baking dish can be slightly bigger or smaller) and place fruit mixture
BUTTERMILK BISCUIT DOUGH
-In a small mixing bowl, combine buttermilk, egg, vanilla, and lemon zest. Set in the fridge until ready to use.
-Next, in a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt until evenly combined.
-Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks.
-Drizzle the chilled wet ingredients over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms.
-Turn the ragged dough out onto a cool lightly flour work surface and dust with flour.  Gently shape the dough into a rough rectangle and fold the right half of the dough over onto the left half; repeat this process 2 more  times.
-Dust the top of your dough with a bit more flour and gently roll pat into a 1 1/2 inch thick disk. Use a biscuit cutter or the rim of a glass to cut out your 9 shortcakes.
-Place the biscuits in the baking dish over the top of the strawberry rhubarb mixture- you may have a few left over depending on pan. Optional: Brush the tops with fresh cream and sprinkle with sugar.
* biscuit dough may be refrigerated for up to one day
-Bake the cobbler for 35 to 45 minutes, until it’s golden and cooked through (tent with tinfoil 20 minutes into cooking). To make sure it’s done I pull it out and check the underside of the biscuits. If they aren’t doughy it’s done!
Serve immediately with vanilla ice cream.
Recipe adapted from The Sweet and Simple Kitchen
This is the recipe I use for the gelato Sicilian Vanilla Bean Gelato from Food Nouveau http://foodnouveau.com/recipes/desserts/frozen/sicilian-style-vanilla-bean-gelato/ (I use 1/2 C sugar not 3/4 so you decide depending on taste!) If you don’t feel like making your own simply top with your favorite ice cream, custard, or gelato!