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Recipes
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1
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2
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3
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4
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5
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6
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Servings
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8
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16
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24
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32
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40
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48
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Ingredients
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Sugar
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1/2 C.
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1 C.
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1-1/2 C.
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2 C.
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2-1/2 C.
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3 C.
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Flour
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2 C.
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4 C.
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6 C.
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8 C.
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10 C.
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12 C.
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Baking powder
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2 t.
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1 T. + 1 t.
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2 T.
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2 T. + 2 t.
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3 T. + 1 t.
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1/4 C.
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Butter or margarine
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1/2 C.
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1 C.
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1-1/2 C.
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2 C.
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2-1/2 C.
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3 C.
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Egg
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1
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2
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3
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4
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5
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6
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Milk
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2/3 C.
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1-1/3 C.
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2 C.
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2-2/3 C.
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3-1/3 C.
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4 C.
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On Hand Ingredients
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Fruit
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2 C.
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4 C.
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6 C.
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8 C.
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10 C.
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12 C.
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Light whipped topping
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2 C.
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4 C.
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6 C.
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8 C.
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10 C.
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12 C.
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 Assembly Directions:
Preheat over to 350 degrees. In a large bowl combine sugar, flour, and baking powder. Cut in butter or margarine with a pastry knife or a fork. Add egg and milk and stir until combined. Grease a baking sheet. Drop dough onto baking sheet in 8 equal portions. Bake for 15 minutes or shortcakes begin to turn brown around the edges. Remove Shortcakes from pan and allow to cool.
Freezing Directions:
Place shortcakes in a freezer container. Separate layers with wax paper. Seal, label and freeze.
Serving Directions:
Thaw. Top with fruit and whipped topping.
Nutritional Info:
Per Serving: 293 Calories; 13g Fat (39.3% calories from fat); 5g Protein; 40g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 277mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 2-1/2 Fat; 1 Other Carbohydrates.
From the Monthly Newsletter (Sunday, July 19, 2009)
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