A friend gave me a copy of Alton Browns cookbook: Good Eats, The Early Years. I have been working my way through it. And since I had some strawberries on hand that needed to be eaten, what better than to try my hand at strawberry shortcake.
| 12 | ounces | flour | |
| 4 | tsp. | baking powder | |
| 1/4 | tsp. | baking soda | |
| 2 | ounces | sugar | |
| 3/4 | tsp. | salt | |
| 1 | ounces | butter | |
| 2 | ounces | shortening | |
| 1 | cup | yogurt | full fat plain |
| | Macerated strawberries | |
| | whipped cream | omitted, in this case |
Chill shortening.
Sift together dry ingredients.
Cut in butter with your fingers.
Make a well and .... Well I was out of half and half, I used yogurt. To get what seemed like the right consistency I needed to add a little extra yogurt. Mix with a few strokes of a big spoon.
I used my big scoop to put them on a cookie sheet.
Baste with melted butter.
Sprinkle with a little sugar and finish baking.
Top shortcake with macerated strawberries and serve.
Mischief the dragon looks forward to some strawberry shortcake!
A friend gave me a copy of Alton Browns cookbook: Good Eats, The Early Years. I have been working my way through it. And since I had some strawberries on hand that needed to be eaten, what better than to try my hand at strawberry shortcake.
Chill shortening.
Sift together dry ingredients.
Cut in butter with your fingers.
Make a well and .... Well I was out of half and half, I used yogurt. To get what seemed like the right consistency I needed to add a little extra yogurt. Mix with a few strokes of a big spoon.
I used my big scoop to put them on a cookie sheet.
Baste with melted butter.
Sprinkle with a little sugar and finish baking.
Top shortcake with macerated strawberries and serve.
Mischief the dragon looks forward to some strawberry shortcake!
What, no whipped cream? Essential part of strawberry shortcake missing.
ReplyDeleteYeah, I don't know why I don't use whipped cream more often.
DeleteMaybe I need to start buying cream by the quart instead of the pint.
What did the yogurt do for the flavor and texture?
ReplyDeleteI am going to try again with half and half.
DeleteThey ended up a little on the dense/moist side of things.
I don't know if that was due to the yogurt though.
I use yogurt when making scones because they help keep them moist. So glad you are enjoying the cookbook!, :)
ReplyDeleteThanks for the validation on the yogurt usage. I'll try it in scones (if I am ever out of whey).
DeleteThe cookbook is fantastic. I love the books the emphasize the science and technique and are not just "black box" recipe delivered as canonical received wisdom.