Strawberries 'n' Cream Shortcake

Saturday, while shopping at my local Fresh Market, I picked up two packages of strawberries with the intention to make shortcake for Sunday dinner dessert. My husband was raised eating regular yellow cake with strawberries.  As for me, we had a large sweetened biscuit that was filled in the middle with cream and strawberries, then topped with the syrupy strawberries and whipped cream on top. The recipe below is like what I used to have as a child.

Strawberries 'n' Cream Shortcake
2 quarts sliced strawberries
1/2 cup sugar
4 cups self-rising flour (White Lily makes a good one)
1/2 cup shortening
1 cup buttermilk

Preheat the oven to 425 degrees. In a large bowl stir together the sugar and strawberries, then let set. In a separate bowl, cut in the  shortening with the flour and mix until evenly blended. Stir in buttermilk. Remove from bowl and transfer to a floured counter. Gently shape in a circle about 1-1/2 inch thick and transfer to a cookie sheet. Bake until golden brown about 15 minutes. Place on rack and let cool. Cut the large biscuit into eight pieces, then slice each piece in half. Add strawberries and cream into the middle and on top of each piece. Top with dollops of whipped cream.

Blueberry Coffeecake

I found this healthier version of a blueberry coffeecake on a blog called the pastry affair. It doesn't taste heavy or too sweet.  The cake has great flavor with lots of blueberries and an almond crumble.  You won't feel guilty from this treat and you won't stop at one piece either.  

Blueberry Coffeecake

(printable recipe)

from the pastry affair

1 egg 

1/2 cup buttermilk
1/2 cup plain yogurt
1/4 cup vegetable oil
1/2 cup brown sugar
1 cup all-purpose flour
1 cup whole wheat flour (alternatively, you could use all-purpose)
1 tablespoon baking powder
Pinch of salt
1 1/2 cup blueberries (fresh or frozen)

Preheat oven to 400 degrees F. Lightly grease a bundt pan.

In a large mixing bowl, mix together the egg, buttermilk, yogurt, oil, and brown sugar until combined. Fold in the flours, baking powder, and salt until just barely mixed. Do not overmix! Fold in the blueberries. Transfer batter to prepared bundt pan.

Topping:

1/4 cup brown sugar
1/4 cup sliced almonds
1/2 teaspoon cinnamon

In a small bowl, combine all ingredients until mixed. Sprinkle over the top of the batter.

Bake 25 minutes (may take 10 minutes longer if using frozen blueberries), or until a toothpick inserted into the center comes out clean. Run a knife around the edge of the cake pan and let cool for 10 minutes before flipping onto a plate. Serve hot or room temperature.

Apple Crisp

I bought my lunch when I was in elementary school back in the day.  Friday was my favorite day of the week because they served apple crisp!  I loved it so much I wanted seconds, but did not have the change to get more. Today I make it for my family and I make sure I make  a large batch so I can have another dish of it!   

Apple Crisp
(Printable Recipe)
Adapted from Martha Stewart
3 pounds Granny Smith apples, cored, peeled and sliced
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 teaspoon salt
1/4 cup plus two tablespoons sugar
1/2 cup softened butter
1 cup rolled oats

Preheat the oven to 350 degrees. Grease a 13x9 glass casserole and spread the apples out on the bottom. Sprinkle with 1/4 cup of the brown sugar, 1/4 cup of the white sugar and the cinnamon. Gently toss to incorporate. In a mixing bowl, mix together the remaining 1/4 cup brown sugar, salt, two tablespoons of sugar, butter and oats until the mixture forms a crumbly texture. Sprinkle over apples and gently pat to adhere the crumb mixture to the apples. Bake for 35-40 minutes or until crumb is lightly golden. Serve warm with whipped cream.