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    Blueberry Shortcakes


    Source of Recipe


    Master Chef Don Easley

    Recipe Introduction


    Servings: 9
    Yield: 9 large shortcakes

    List of Ingredients




    SHORTCAKES
    2 cups flour
    1/2 cup sugar
    1 tablespoon baking powder
    1 teaspoon salt
    1/4 cup shortening
    1 large egg
    3/4 cup milk

    TOPPING
    4 cups fresh Florida blueberries
    3/4 cup sugar
    1/2 cup warm water
    2 cups whipped cream

    Recipe



    Method for shortcakes:
    Sift together the dry ingredients then cut in the shortening. Add the egg and milk and stir just until moistened. Bake in a greased muffin pan at 350 degrees F for 12 to 15 minutes or until golden brown.

    Method for topping:
    Combine blueberries, sugar, and water. Let stand for 1-2 hours. Stir occasionally.

    Assembly:
    Cool cakes slightly and cut in half horizontally, spoon blueberry mixture over bottom half and then put shortcakes back together. Again spoon mixture over entire shortcake and top with whipped cream.

 

 

 


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