Shortcake

I adapted this recipe from the recipe for Cream Biscuits in the immortal Marion Cunningham's Fannie Farmer Cookbook.  These are melt in your mouth rich, with the warm nutty taste of whole grain.  I suspect you'll find it a challenge not to eat them right away, but resist the urge.  They are even better in strawberry shortcake.

Prep time:  10 minutes
Cook time:  15 minutes
Yield:  12 biscuits

INGREDIENTS
2 cups whole wheat flour (I used "white" whole wheat)
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1- 1 1/2 cups heavy cream
6 tablespoons butter, melted

DIRECTIONS
Preheat your oven to 400 on convection, 425 on regular bake.  In a large bowl, whisk the flour, baking powder, sugar, and salt.  Now take up a mixing spoon or rubber spatula and gradually stir in 1 cup of the heavy cream.  If the dough holds together, you can stop adding cream, but if it's still crumbly, add more until the dough holds together as a soft mass.

Scrape the dough onto a floured surface, fold it over itself several times, then flatten into a rough square about 1/2 inch thick.  Cut into 12 pieces.  Dip each piece into the melted butter and place on a baking tray, leaving 2 inches between each piece.

Bake for 12-15 minutes, or until biscuits are crisp and beginning to tan on the outside.

Dutch Baby!

Strawberry season is time for celebration, and what better way than working those sweet fruits into a delectable breakfast.   

Also known as a German Pancake, a Dutch Baby is what a pancake dreams of becoming.   It's dramatic, delicious, and a perfect destination for fresh strawberries.  Half the fun is the etymology.

Prep time:  10 minutes
Cook time:  12-15 minutes
Serves:  4-6

INGREDIENTS
3 large eggs
1/2 cup milk
3/4 cup whole wheat flour
1 tsp vanilla
1 tsp. apple pie spice, or a mixture of ground cinnamon, nutmeg, and cloves
pinch salt
1 cup fresh fruit, such as strawberries
3 TB Butter
Powdered sugar (optional)

DIRECTIONS
Preheat your oven to 450F.

In a large bowl, whisk the eggs, then whisk in the milk, flour, vanilla, spices, and salt.  Heat a oven-proof 10" skillet over medium heat and melt the butter.  Scrape the batter into the skillet and top with the fruit.  Cook without stirring for 2 minutes.  Move skillet into the oven and cook for another 10 minutes or until your Dutch Baby is nicely browned and the center is set (a toothpick inserted in the middle comes out clean).

Note:  Frozen berries will also work, but will increase the cooking time.

Strawberry Ricotta Pie

Photo:
Tod Dimmick










Disclaimer (grin): This dish came about because I happened to have extra ricotta at the same time as an urgent need to make good use of Powisset strawberries. It was only after I made it that I realized "this is pretty darn good". Sooo... the recipe below is based on memory. I leave it to your good judgment to tweak as you feel appropriate.

This pie is just as good for breakfast as it is for dessert.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8

1 pie crust, your favorite*
3 eggs
2 cups ricotta cheese
1 tsp vanilla
1/2 cup sugar
pinch salt
2 cups fresh strawberries, sliced

Preheat the oven to 350F. Arrange the pie crust in a pie plate. In a large bowl whisk the eggs, and mix in the ricotta, vanilla, sugar, and salt. Gently fold in the strawberries, and scrape mixture into the pie plate. Bake on the center rack for 30 minutes or until center is set and a toothpick comes out clean.

*The King Arthur Whole Grain Baking cookbook has a recipe for one of the best pie crusts I have ever tasted. It's an added bonus that it's whole wheat.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Strawberries & Oatmeal

Photo:
Tod Dimmick











No recipe needed here, just a simple quick use for fresh strawberries. Yum.