JUDY VOCELKA (NFXS18B
3 pt fresh strawberries
2 tsp orange juice
4 tbsp sugar
1 grated rind of 1 orange
1/4 cup butter
1/2 cup sour cream
4 tbsp sugar, optional
1/4 tsp sugar or honey
2 cup flour
4 tbsp baking powder
1/2 tsp salt
1/4 cup solid shortening
2 cup whipping cream
Directions
WHIPPED CREAM: whip cold cream (with sugar) until soft peaks form. 1.
Combine sliced berries; sugar or honey; and orange juice. Let stand
at room temp. for 1 hr. 2. Sift all dry ingredients together into a
med bowl. Add orange rind. Add butter and shortening; and work thme
into flour-mixutre thoroughly. 3. Lightly mix in sour cream with a
fork to form a soft dough. 4. roll dough out onto lighlty floured
board; 3/4 in thick. Cut into 4 circles; about 4 in wide (use a 2-lb
coffee can as a cutter.) 5. Place on ungreased baking sheet. Bake at
400 about 20 mins. or until golden. 6. While still warm; use fork and
split cakes in half. Place each on desset plate. Top with drained
berries and second half of cake. Top wtih additional berries. ladel
some juice on top. Garnish with whipped cream and a strawberry.
Servings: 4 servings
All-American Strawberry Shortcake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
It is possible to trace the history of `recipes` back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, these, ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. During the time of the Roman Empire a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also tells us how the ancient Romans made use of a wide range of spices, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including basil and rosemary. These new herbs and spices caused a surge in manuscripts on cooking, some of which are now in private libraries. Over the following few hundred years, the powerful and rich houses strove to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes were highly sought after. Even so, it wasn`t until the 1800s that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cook books were greatly in demand as a result of better eduction, more leisure time and being a little richer. The introduction of television gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this All American Strawberry Shortcake recipe.
