Star-Spangled Cherry Shortcake
1 Wilton Star Cake Pan
3 cups all-purpose flour
1/2 cup firmly packed brown sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 pound (2 sticks) butter or margarine, cut into 2-inch pieces
1/2 cup coarsely chopped sliced almonds
1/2 cup mini chocolate chips
3/4 cup milk
1 egg
1/2 teaspoon almond extract
1 1/2 cups Northwest fresh sweet cherries, pitted and halved
2 to 4 tablespoons confectioners' sugar, as desired
1 cup whipping or heavy cream, whipped
Preheat oven to 450°F. Spray pan with vegetable pan spray. Combine flour, brown sugar, baking powder and salt in large bowl; mix well. With pastry blender or 2 knives, cut butter into flour until mixture resembles coarse crumbs. Stir in almonds and chocolate chips. In small bowl, combine milk, egg and almond extract. Add to flour mixture all at once; stir just until all ingredients are moistened. Spread into prepared pan. Bake 15 to 20 minutes or until golden brown.
Meanwhile, combine cherries and confectioners' sugar. Remove shortcake from oven; cool 5 minutes in pan on wire rack. Remove from pan; cool. Place shortcake on serving plate. Just before serving, pipe whipped cream into stars, flowers or rosettes over top of shortcake using Dessert Decorator Pro, Dessert Whipper Pro or disposable bag and decorating star tips; spoon on cherries. Add additional whipped cream, if desired. Makes about 12 servings.
For individual star shortcakes: Preheat oven to 400°F. Spray cavities of Wilton Mini Star Pan with vegetable pan spray. Fill cavities almost to top with batter. Bake 8 to 10 minutes or until golden brown. Remove to wire rack; cool. Repeat with remaining batter. Serve with whipped cream and cherries as described above, or cut shortcakes in half horizontally and fill with whipped cream and cherries. Top with additional whipped cream. Makes about 9 servings
1 Wilton Star Cake Pan
3 cups all-purpose flour
1/2 cup firmly packed brown sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 pound (2 sticks) butter or margarine, cut into 2-inch pieces
1/2 cup coarsely chopped sliced almonds
1/2 cup mini chocolate chips
3/4 cup milk
1 egg
1/2 teaspoon almond extract
1 1/2 cups Northwest fresh sweet cherries, pitted and halved
2 to 4 tablespoons confectioners' sugar, as desired
1 cup whipping or heavy cream, whipped
Preheat oven to 450°F. Spray pan with vegetable pan spray. Combine flour, brown sugar, baking powder and salt in large bowl; mix well. With pastry blender or 2 knives, cut butter into flour until mixture resembles coarse crumbs. Stir in almonds and chocolate chips. In small bowl, combine milk, egg and almond extract. Add to flour mixture all at once; stir just until all ingredients are moistened. Spread into prepared pan. Bake 15 to 20 minutes or until golden brown.
Meanwhile, combine cherries and confectioners' sugar. Remove shortcake from oven; cool 5 minutes in pan on wire rack. Remove from pan; cool. Place shortcake on serving plate. Just before serving, pipe whipped cream into stars, flowers or rosettes over top of shortcake using Dessert Decorator Pro, Dessert Whipper Pro or disposable bag and decorating star tips; spoon on cherries. Add additional whipped cream, if desired. Makes about 12 servings.
For individual star shortcakes: Preheat oven to 400°F. Spray cavities of Wilton Mini Star Pan with vegetable pan spray. Fill cavities almost to top with batter. Bake 8 to 10 minutes or until golden brown. Remove to wire rack; cool. Repeat with remaining batter. Serve with whipped cream and cherries as described above, or cut shortcakes in half horizontally and fill with whipped cream and cherries. Top with additional whipped cream. Makes about 9 servings
Barbara
