Summer decadence

Alexis said:

Strawberry sweet biscuits with real whipped cream for lunch.

I was going to save it for dessert tonight, but I couldn't wait. It
was worth it.

How else do we know this... strawberry shortcake???

On Wed 06 Jul 2005 12:42:09a, sf wrote in rec.food.cooking:

Quoted message said:

Alexis said:

Strawberry sweet biscuits with real whipped cream for lunch.

I was going to save it for dessert tonight, but I couldn't wait. It
was worth it.

How else do we know this... strawberry shortcake???

That would be it, especially in the South. Even better if the biscuits are
warm and lightly buttered inside.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright said:

On Wed 06 Jul 2005 12:42:09a, sf wrote in rec.food.cooking:

Quoted message said:

Alexis said:

Strawberry sweet biscuits with real whipped cream for lunch.

I was going to save it for dessert tonight, but I couldn't wait. It
was worth it.

How else do we know this... strawberry shortcake???

That would be it, especially in the South. Even better if the biscuits are
warm and lightly buttered inside.

Sort of like strawberry shortcake, yes. Except, when I think of
strawberry shortcake, I think of sponge cake, or angelfood cake, or
pound cake. Sweet biscuits are, well, like a heavy biscuit. Made with
a regular biscuit recipe, with the addition of 3T melted butter and 3T
(or more, if you like it *very* sweet) sugar. I do them as drop
biscuits, and bake them at 425 for 10-12 minutes or until they're
golden brown. If desired, you can sprinkle them with some sugar for
the last few minutes of baking. Serve them with sweetened strawberries
and either whipped cream or sweetened and only slightly thickened
cream.

Alexis.

On Wed 06 Jul 2005 11:29:32a, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Wed 06 Jul 2005 12:42:09a, sf wrote in rec.food.cooking:

Quoted message said:

On 5 Jul 2005 13:37:14 -0700, Alexis wrote:

> Strawberry sweet biscuits with real whipped cream for lunch.
>
> I was going to save it for dessert tonight, but I couldn't wait.
> It was worth it.
>
How else do we know this... strawberry shortcake???

That would be it, especially in the South. Even better if the biscuits
are warm and lightly buttered inside.

Sort of like strawberry shortcake, yes. Except, when I think of
strawberry shortcake, I think of sponge cake, or angelfood cake, or
pound cake. Sweet biscuits are, well, like a heavy biscuit. Made with
a regular biscuit recipe, with the addition of 3T melted butter and 3T
(or more, if you like it *very* sweet) sugar. I do them as drop
biscuits, and bake them at 425 for 10-12 minutes or until they're
golden brown. If desired, you can sprinkle them with some sugar for
the last few minutes of baking. Serve them with sweetened strawberries
and either whipped cream or sweetened and only slightly thickened
cream.

Alexis.

LOL! When *I* think of strawberry shortcake, I think of a sweetened
biscuit dough prepared and served exactly the same as you describe. I
think of sponge cake and angelfood cake as poor substitutes. :-) That
could be because my family is from the South and they'd never consider the
last two options.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Alexis said:

Wayne Boatwright said:

On Wed 06 Jul 2005 12:42:09a, sf wrote in rec.food.cooking:

Quoted message said:

>
How else do we know this... strawberry shortcake???

That would be it, especially in the South. Even better if the biscuits are
warm and lightly buttered inside.

Sort of like strawberry shortcake, yes. Except, when I think of
strawberry shortcake, I think of sponge cake, or angelfood cake, or
pound cake.

<snip recipe>

Quoted message said:

Alexis.

I was brought up on strawberry shortcake that's one HUGE biscuit cut
in half horizontally. I don't use grandma's recipe anymore, I use a
cream biscuit recipe I got from somewhere... maybe Bon Appetit.
Ultimately, it's still a huge biscuit that we cut into smaller
servings.

Mmmmm!

Wayne Boatwright said:

On Wed 06 Jul 2005 11:29:32a, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Wed 06 Jul 2005 12:42:09a, sf wrote in rec.food.cooking:

> On 5 Jul 2005 13:37:14 -0700, Alexis wrote:
>
>> Strawberry sweet biscuits with real whipped cream for lunch.
>>
>> I was going to save it for dessert tonight, but I couldn't wait.
>> It was worth it.
>>
> How else do we know this... strawberry shortcake???
>

That would be it, especially in the South. Even better if the biscuits
are warm and lightly buttered inside.

Sort of like strawberry shortcake, yes. Except, when I think of
strawberry shortcake, I think of sponge cake, or angelfood cake, or
pound cake. Sweet biscuits are, well, like a heavy biscuit. Made with
a regular biscuit recipe, with the addition of 3T melted butter and 3T
(or more, if you like it *very* sweet) sugar. I do them as drop
biscuits, and bake them at 425 for 10-12 minutes or until they're
golden brown. If desired, you can sprinkle them with some sugar for
the last few minutes of baking. Serve them with sweetened strawberries
and either whipped cream or sweetened and only slightly thickened
cream.

Alexis.

LOL! When *I* think of strawberry shortcake, I think of a sweetened
biscuit dough prepared and served exactly the same as you describe. I
think of sponge cake and angelfood cake as poor substitutes. :-) That
could be because my family is from the South and they'd never consider the
last two options.

I'm with Wayne, although I'm a midwesterner. Never, never, pound cake
or sponge cake - always sweet biscuit batter - they can also be baked
in one batch in a round cake pan and cut into wedges to serve.

N.

In article <[email hidden]>,

Wayne Boatwright said:

LOL! When *I* think of strawberry shortcake, I think of a sweetened
biscuit dough prepared and served exactly the same as you describe. I
think of sponge cake and angelfood cake as poor substitutes. :-) That
could be because my family is from the South and they'd never consider the
last two options.

Then how can it be called short_cake_? 🙂 I use one of a few
options for shortcake, one being a scone type biscuit, the other being a
shortcake (lots of butter) and the third being a buttermilk based
cake-biscuit cross.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"Alexis" <[email hidden]> wrote

Quoted message said:

Wayne Boatwright wrote:

Quoted message said:

Quoted message said:

That would be it, especially in the South. Even better if the biscuits
are
warm and lightly buttered inside.

Sort of like strawberry shortcake, yes. Except, when I think of
strawberry shortcake, I think of sponge cake, or angelfood cake, or
pound cake.

Yeah, but then it's just cake with strawberries ... they aren't shortcake.

Reminds me of a story that still makes me smile at the memory. Now,
my sil and her husband and my mil and fil are all as thin as rails. But ...
don't get between them and their cake/whatever. Massive sweet tooth
runs in the family.

Well, we took the four of them out to dinner, at the end, we ordered
dessert. Now, this strawberry 'shortcake' is enormous. I'm not kidding.
Ron and I couldn't eat one between us. That's saying something. The
cake strawberry part would easily fill the large bowl in your pyrex bowl
set. Add to that tons of whipped cream, ice cream and more strawberries
on top ... you get the idea. Huge. We ordered 4 for the 6 of us. You
sure you don't want your own? Oh, no, we laughed, wait until you see
this thing.

Thought I'd just steal a couple of bites. HAA! Right. Not likely.
Sparks were coming off their forks, I was afraid to get my hand in
there. The skinnies polished off two of these monstrocities in a matter
of ... maybe 5 minutes, and I think it was less. To the plate. Not a
bite left behind. You had to be there.

(laugh) I always brought dessert from this most excellent bakery near
my inlaws and I always made sure I got *plenty*.

nancy

"Alexis" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sort of like strawberry shortcake, yes. Except, when I think of
strawberry shortcake, I think of sponge cake, or angelfood cake, or
pound cake.

Ick, ick, and ick. I don't like any of those with or without berries.
I'm a biscuit girl, myself. I have seen and tasted cake-based
strawberry shortcakes, and to me, they're not worth eating. I'd rather
have the berries plain.

But you're right -- that was indeed a decadent lunch. You're off for
the summer, right? I don't think I'd be very productive after that kind
of lunch. :-)

Chris

Quoted message said:

Wayne Boatwright said:

On Wed 06 Jul 2005 11:29:32a, Alexis wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

Quoted message said:

Sort of like strawberry shortcake, yes. Except, when I think of
strawberry shortcake, I think of sponge cake, or angelfood cake, or
pound cake. Sweet biscuits are, well, like a heavy biscuit.

Quoted message said:

Quoted message said:

LOL! When *I* think of strawberry shortcake, I think of a sweetened
biscuit dough prepared and served exactly the same as you describe. I
think of sponge cake and angelfood cake as poor substitutes. :-) That
could be because my family is from the South and they'd never consider the
last two options.

I'm with Wayne, although I'm a midwesterner. Never, never, pound cake
or sponge cake - always sweet biscuit batter - they can also be baked
in one batch in a round cake pan and cut into wedges to serve.

I agree as well. I use a buttermilk drop biscuit recipe with extra
sugar in it, baked as you say in a cake pan (cuz that's the way Mom did
it when I were a lad).

Of course, I only make that when the local strawberries are available,
sadly now they are gone.

Brian

Chris said:

Ick, ick, and ick. I don't like any of those with or without berries. I'm
a biscuit girl, myself. I have seen and tasted cake-based strawberry
shortcakes, and to me, they're not worth eating. I'd rather have the
berries plain.

You might like this recipe. It's from the Cafe Beaujolais cookbook, and the
author refers to it as a "sconecuit," a cross between a scone and a biscuit.
It's quite rich, with lots of butter and cream. I like to include the orange
zest when I'm making strawberry shortcake, because I think a hint of orange
flavor enhances the strawberries. (I'm also prone to adding a dash of Gran
Marnier to the strawberries.) If you think the orange flavor doesn't belong,
you can leave the orange rind out, of course:

Orange Cream Biscuits

Please remember that the most important thing about biscuits is to handle
the dough as little as possible. Combine the ingredients and knead the dough
quickly and you'll be on your way to light, flaky whatever-they-ares.

1 3/4 cups unsifted white flour
3 Tbsp. white sugar
1/4 tsp. nutmeg
1 Tbsp. baking powder
1 tsp. salt
1/4 cup unsalted butter, cut into 1/2-teaspoon-sized pieces and frozen
3/4 cup + 1 Tbsp. heavy whipping cream
1 Tbsp. freshly and finely grated orange rind

1. Preheat the oven to 325°F. In the bowl of a food processor fitted with an
S-blade, place the flour, 2 Tbsp. of the sugar, nutmeg, baking powder, and
salt. Blend. Add the butter and process for a few seconds, until the mixture
is the texture of coarse meal. Add 3/4 cup of the heavy cream and the orange
rind. Process just until dough forms.

2. Turn out onto a lightly floured board and knead about 5 times. Roll out
to a thickness of 3/4 inch, keeping the shape as square as possible (the
biscuits will be more attractive). Cut into 12 pieces and place on an
ungreased baking sheet. Brush with 1 Tbsp. heavy cream and sprinkle with 1
Tbsp. sugar. Bake for about 15 to 18 minutes, or until golden brown.

Bob

On 6 Jul 2005 20:37:18 +0200, Wayne Boatwright
<[email hidden]> wrote:
Sweet biscuits are, well, like a heavy biscuit.

Quoted message said:

LOL! When *I* think of strawberry shortcake, I think of a sweetened
biscuit dough prepared and served exactly the same as you describe. I
think of sponge cake and angelfood cake as poor substitutes. :-) That
could be because my family is from the South and they'd never consider the
last two options.

My family is from New England. Biscuits for us always. However, the
sponge/angel food cake abominations are getting much too common. It's
at the point now that I have to ask before ordering it in any
restaurant

It's called strawberry SHORTCAKE because it should be strawberries on
a "short" pastry - i.e., one with a high percent of shortening. Angel
and sponges have no or little shortening. Viz, shortbread cookies.
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or in Fenway Park in an extra inning
game.
____

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Visit my web site at http://home.comcast.net/~bobmethelis
Delete the two "spam"s for email

Chris said:

"Alexis" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sort of like strawberry shortcake, yes. Except, when I think of
strawberry shortcake, I think of sponge cake, or angelfood cake, or
pound cake.

Ick, ick, and ick. I don't like any of those with or without berries.
I'm a biscuit girl, myself. I have seen and tasted cake-based
strawberry shortcakes, and to me, they're not worth eating. I'd rather
have the berries plain.

But you're right -- that was indeed a decadent lunch. You're off for
the summer, right? I don't think I'd be very productive after that kind
of lunch. :-)

Chris

Productive? I'm supposed to be *productive*? Oh geesh, why didn't
anyone tell me before now!?! :-)

Yeah, I'm pretty much off for the summer. I'm not officially working.
I'm teaching some workshops and coaching some soccer and doing some
tutoring (I recently worked a very sweet deal with a coworker -- he had
agreed to a tutoring job with one of his third graders from last year,
but he wanted to extend his halibut fishing trip by a couple of weeks,
so he called me from *way* out of town to see if I'd cover for him.
"Oh, gee. I don't know... Maybe... oh. You're willing to throw in
some fish on top of the tutoring fee? In that case, I *suppose* I
could spend a few hours working with Dante on his math skills."
However, generally I try to stay away from teaching during the summer
months. I put everything I am and everything I have into my classroom
during the school year, so I need the summer to regroup and recharge.
I'd never make it from September to June otherwise.

Okay, OB Food. Let's see...

Leftover Lasagne. I made a couple of lasagne this week (one half-sized
for me, one for a friend who broke both her wrist and ankle) and I've
been eating on the small one I made for myself. Italian sausage,
pepperoni, mushrooms, roasted red peppers, and lots and lots of
cheese...

Unfortunately, I'm out of strawberries now. I have leftover whipped
cream though, and it's really good. I'm thinking I might just break
down and have whipped cream with chocolate chips and call it good.

Alexis.

Bob said:

Chris said:

Ick, ick, and ick. I don't like any of those with or without berries. I'm
a biscuit girl, myself. I have seen and tasted cake-based strawberry
shortcakes, and to me, they're not worth eating. I'd rather have the
berries plain.

You might like this recipe. It's from the Cafe Beaujolais cookbook, and the
author refers to it as a "sconecuit," a cross between a scone and a biscuit.
It's quite rich, with lots of butter and cream.

<recipe snipped>

Saved, thanks Bob! It looks delicious.

Alexis.

Quoted message said:

Never, never, pound cake or sponge cake

Hold your horses Nancy... of course you can use pound or sponge cake
and top it with strawberries and whipped cream, but you should NEVER,
ever call it strawberry shortcake!

LOL

Alexis said:

I put everything I am and everything I have into my classroom
during the school year, so I need the summer to regroup and recharge.
I'd never make it from September to June otherwise.

How long have you been teaching?

sf
another teacher

sf said:

Alexis said:

I put everything I am and everything I have into my classroom
during the school year, so I need the summer to regroup and recharge.
I'd never make it from September to June otherwise.

How long have you been teaching?

sf
another teacher

Six years, all in primary grades (K-3). You?

Alexis

Alexis said:

sf said:

Alexis said:

I put everything I am and everything I have into my classroom
during the school year, so I need the summer to regroup and recharge.
I'd never make it from September to June otherwise.

How long have you been teaching?

sf
another teacher

Six years, all in primary grades (K-3). You?

8 years of being a "real" teacher. I was a paraprofessional for the
previous 10 years... and before that, I was a stay at home mom who did
a LOT of volunteering at school (from pre-k up).

I have to tell you that what you said about *needing* your summers
really rings a bell with me. I do too, so I guess it has to do with
the age group we teach.

sf said:

sf
another teacher

Sorry for my curiosity. What do you teach at school?
Ciao
Pandora