Fruit shortcakes were a summer staple during the Great Depression and we’ve got three delicious and wonderful toppings and an updated shortcake recipe. Make sure you check out the healthy changes to that old baking staple, Crisco. You will prepare this shortcake recipe for all toppings.
Master Recipe For Digestible Crisco Shortcake
2 cups Flour
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
½ cup Crisco
1 egg
2/3 cup milk, water or juice
Sift dry ingredients. Work in Crisco. Beat egg in measuring cup, add liquid to fill cup three-fourths full. Add to Crisco mixture. Divide dough. Pat out into rounds to fit bottom of pie plate. Brush one round with melted Crisco. Place second round on top. Bake in hot oven 425 f 20 to 25 minutes. Separate rounds. Put filling between. (Individual Shortcakes: cut our biscuits ¼ inch thick. Brush tops of half with melted Crisco. Put other biscuits on top. Bake in hot oven, 425 f, 12 minutes)
Dorothy’s Apricot Caramel Shortcake
“grand eats” and digestible, too!
Caramel Filling:
2 tablespoons Crisco
2/3 cup light brown sugar
1/8 teaspoon salt
¼ cup chopped nuts
Make Digestible Crisco Shortcake (check out the new Crisco Formula)
Sumptuous Orange Shortcake
2 teaspoons grated orange rind
6 large juicy oranges
1/3 cup sugar
1 tablespoon corn starch
2 egg yolks – reserve whites
Make Digestible Crisco Shortcake by Master Recipe adding grated orange rind to dry mixture. Peel oranges. Cut out sections. Drain. Save orange juice. Sprinkle sugar over oranges and let stand. When shortcake is baked split and serve with oranges and the following:
Orange foam Sauce: You should have approximately 1 1/4 cups orange juice. To this add ¼ cup water. Heat over hot water. Mix ½ cup sugar and 1 tablespoon cornstarch. Add slowly to heated juice, stirring and cooking until sauce begins to thicken. Stir in 2 egg yolks slightly beaten. Cook until creamy. Remove from heat. Cool over cold water. Then beat 2 egg whites stiff. Beat ½ cup thick cream and 2 tablespoons powdered sugar stiff. Fold both whites and cream into cooled sauce.
Tropical Strawberry Shortcake
2 ¾ cups crushed strawberries
½ sugar
¾ cubed pineapple (fresh or canned)
Make Digestible Crisco Shortcake (Master Recipe) using 2/3 cup pineapple juice for liquid. Wash, hull, crush strawberries. Add sugar and pineapple. When shortcake is baked, put fruit between layers and on top. Serve with sweetened whipped cream (using ¾ cup heavy cream and 2 tablespoons powdered sugar).
Enjoy!!!
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