1 bisquick drop biscuits
1 french vanilla ice cream
1 fresh sliced strawberries
1 fresh whipped cream
Directions
This is a really easy dessert, loaded with calories, and not for the
faint-of-heart!
Make the bisquick drop biscuits as directed on the package, BUT add 1
tb of sugar (or 2, if you like). Bake as directed.
While still warm, cut in half and put the bottom half in a bowl.
Cover with fresh strawberries (which you have marinated in 4 Tb sugar
in the refrigerator for 2 days), add a scoop or two of French vanilla
ice cream, and then top with the top layer of the biscuit.
Now, cover with more strawberries and top with fresh whipped cream.
Enjoy!
Source: Linda Fields' homemade goodies Typed for you by; Linda Fields,
Cyberealm BBS, Watertown, NY 1992 315-786-1120
Servings: 1 servings
Auntie Lin's Killer Strawberry Shortcake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Written cooking instructions as a concept can be traced way back into the distant past, certainly as far back into history as ancient Egypt, and maybe even further. Interesting though that is, generally, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius informs us how the cooks of Roman times were skilled in the use of many different spices, including a few you will know such as bay, fennel and asafoetida. In the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas prompted an explosion in manuscripts on food, many of which still exist in private collections. Over the following few centuries, the powerful families of Wesstern Europe competed to serve the most exotic meals, and because of this chefs and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that formal cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe books are highly popular mostly due to higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Auntie Lin's Killer Strawberry Shortcake recipe.
