BBS:      TELESC.NET.BR
Assunto:  3/29 Lemon Chiffon 5
De:       Ben Collver
Data:     Fri, 17 Apr 2026 07:35:51 -0700
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  Re: 3/29 Lemon Chiffon 5
  By: Ruth Haffly to Ben Collver on Wed Apr 15 2026 02:33 pm

Hi Ruth,

RH> Right! (G) I made a peach cobbler for one picnic, a stawberry pound cake
RH> for another one, both hosted by Dale and Gail Shipp. For one that Nancy
RH> Backus hosted at her sister's I made a (IIRC) peach yum yum. All of them
RH> disappeared in no time flat! (G) It's just about strawberry season here in
RH> NC so I'll be making the pound cake and probably a strawberry pie (recipe
RH> from my MIL) within the next few weeks.

Both peach cobbler and strawberry pound cake sound good to me right now.
The first with vanilla icecream, and the second with whipped cream.
I have a bag of peaches in the freezer that i've been trying to decide
what to do with...

---------- Recipe via Meal-Master (tm) v8.05

      Title: Old South Strawberry Shortcake
 Categories: Cakes, Fruits
      Yield: 8 Shortcakes

------------------------MARTHA WHITE'S SOUTHERN SAMP------------------------
  2 1/4 c  All-purpose flour; sifted
    3/4 ts Salt
    3/4 c  Butter; cold & cut into pieces
    1/3 c  Ice water (approximate)
           Sugar
  1 1/2 qt Strawberries; hulled, sliced
           -and sweetened to taste
      1 c  Whipping cream (8 oz)
           -whipped with 1 tb sugar

  Stir together flour and salt in mixing bowl. Cut butter into flour
  with pastry blender or two knives until mixture resembles coarse
  crumbs.  Sprinkle water a little at a time over flour mixture,
  stirring with a fork until dough forms a ball. Roll out dough on
  lightly floured board or pastry cloth to about 1/4-inch thickness.
  Cut into sixteen 3 1/2-inch circles.  Place on ungreased baking
  sheet. Sprinkle circles with sugar and prick with a fork. Chill
  thoroughly. Preheat oven to 375. Bake for 22 to 24 minutes or until
  pastry begins to brown. Serve within a few hours or freeze. To
  serve, place a pastry round on eight individual serving plates; top
  rounds with half the strawberries. Place another pastry round on
  top of strawberries.  Top with remaining strawberries and whipped
  cream.

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