Southern Shortcake

In case you were wondering, that's basically a fancy name for strawberry shortcake. So, now you don't have to wonder.

Anyways, it's very yummy (I ♥whip cream) and very not good for you!!!!!! Though the shortcakes have no sugar in them. In fact, they have almost nothing in them except the key ingredients, such as flour, butter....

 Ingredients

• 2 quarts fresh strawberries, sliced
• 1/4 to 1/2 cup sugar
• 1/2 cup shortening
• 2-1/2 cups self-rising flour
• 1 egg
• 1 cup buttermilk
• Whipped cream

Directions

• Combine the strawberries and sugar; set aside. In a large bowl, cut shortening into flour until crumbly. In a small bowl, beat egg; add buttermilk. Stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead three to four times. Roll out to 1/2-in. thickness; cut with a 3-in. round biscuit cutter. Place on a lightly greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned; cool slightly.
• Split biscuits lengthwise; place the bottom halves on serving plates. Top with about 1/3 cup strawberries and whipped cream. Replace biscuit tops; spoon about 1/3 cup strawberries and more whipped cream on top. Serve immediately. Yield: 10-12 servings.

Note:  As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Waffles

Sorry things have been so slow around here. I've been too busy to bake. :) Anyways, here's a recipes for waffles. I haven't had them for so long, since our waffle iron broke. Tonight was the first night in a long time! :)

Ingredients:

2 cups flour
2 tablespoons sugar
1 teaspoons salt
3 teaspoons baking powder
2 eggs, separated
1/4 cup melted shortening or oil
1 3/4 cups milk

Sift together first four ingredients. Set aside.

Beat egg whites until stiff, then beat yolks separately.

Combine shortening/oil and milk with egg yolks, and then stir into dry ingredients.

Fold in stiffly beaten egg whites last. Bake in hot waffle iron until lightly browned.

Yield: 10 to 12 waffles

Life with a food blogger....

My brother showed me this picture. Isn't it so true?

I'm the one with the camera, the other person represents my whole family.

That's probably exactly how they feel when I show up to every meal with a camera. :)

Life with a food blogger

Graham-Wiches

Here's a great, easy recipe to enjoy in the summer! (and in the winter too! that could get kind of cold though) Introducing... Graham-Wiches! So little effort goes into such a delicious snack!

The recipe originally called for whip cream, but pudding is cheaper. :)

All you have to do is make a package of instant pudding, any size is fine, but more pudding makes more sandwiches! :) Then you lay out graham crackers on a baking sheet and put a spoonful of pudding on each of them. Any kind is fine. I've tried chocolate, vanilla, pistachio, and cookies'n'cream pudding. They were all great! In the pictures I have cookies'n'cream.

Then you put another graham cracker on top, like a sandwich.

Freeze overnight.

Bon Appetit!

Zwieback day...

If only you could smell the wonderful smell that I smelled today (say that three times fast!). Anyways, today was zwieback baking day! YUMMY! If you don't know zwieback is, then you are seriously missing out. Zwieback are white buns that are seriously good! You're probably thinking, "Oh, how wonderful. It's just a regular bun." (in case you didn't catch on, there was a little bit of sarcasm in that. Oh wait, you're the one thinking it!) But let me tell you, they are NOT! Don't even think it. (Does that paragraph make any sense? :)

If you haven't had zwieback, then you, my poor, zwieback deprived friend, have just got to start a batch this very moment.
We (my brother, my sister, and me) all stopped our school (we're homeschooled) and helped (our mom) shape the buns! They are so good!




This is not my pic. It's from an awesome blog called Mennonite Girls Can Cook. They post a recipe every single day - and they even have a cookbook!


Here's the recipe:

9 cups flour
1 cup butter
4 cups warmed milk
1/2 cup warm water
1 teaspoon sugar
2 tablespoons yeast (heaping)
1 tablespoon salt (heaping)
1 tablespoon lemon juice
1 cup flour (for kneading)

With a pastry blender, cut butter into 9 cups flour. Soften yeast in warm water (when using quick rising yeast, add directly to flour). Add salt to warm milk and mix yeast and milk into flour. Combine and let dough rest 15 to 20 minutes. Knead dough until smooth. Let rise to double. Form into balls and place on cookie sheets covered with parchment. Make the second ball smaller than the first and put them together (so there's a bottom and a top). Let rise to double. Bake in hot oven at 400F/200C for 20 minutes.