Almond-Cornmeal Strawberry Shortcakes
Serves 6 Prep-Time: 1 hour Total Time: 1 hr. 35 min.
What you'll need:
6 T. butter or margarine, room temp
1/2 c. flour
3/4 c. sliced almonds
3/4 c. sugar
2 large eggs
1 tspn. vanilla
1/4 tspn. salt
1/2 c. yellow cornmeal
1 pound strawberries
1/3 c. plus 1 T. sugar
3/4 c. heavy cream
What to do:
1. Make shortcakes: Preheat oven to 350. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside. (I used a regular muffin pan and cooking spray)
2. In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
3. Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 c. sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20-25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
4. Make filling: Hull and quarter strawberries. In a medium bowl, combine with 1/3 c. sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
5. In another medium bowl, using an electric mixer, whip cream with remaining 1 T. sugar until soft peaks form.
6. With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.
Makes 18 Prep-Time: 20 minutes Total Time: 1 hr. 20 min.
1 c. pecan halves
1 c. flour
3/4 c. powdered sugar
1/2 c. cold butter or margarine, cut into pieces
1/4 tsp. salt
1. Preheat oven to 350. Spray 8x8 baking pan with cooking spray.
2. In a food processor, pulse pecans until finely chopped. Transfer to a bowl; set aside. In processor, blend flour, sugar, butter, and salt until moist clumps form. Add reserved pecans; pulse 2 or 3 times, just to incorporate.
3. Press dough evenly into the bottom of prepared pan (if dough is sticky dip fingers in flour). With a floured fork, prick dough every 1/2 inch. Bake until lightly golden, 30-35 min.
4. Cool 5 minutes in pan. Cut bars while still warm and cool completely before serving.