Happy Memorial Day, and a great big Thank You to our servicemen and women and their families!
Due to crazy work scheduling, we had our celebration last night instead of today.
We had a great, relaxing evening, just the five of us. I even made some freezer jam!(The picture links to the recipe and instructions)
I also made some dishwasher detergent: (picture links to instructions)
Memorial Day signifies the beginning of summer for many people. Many public pools in the US open this weekend and offer free admission. A great summer dessert is strawberry shortcake! It’s cool, fresh, and sweet without being too rich.
We had some last night as part of our Memorial Day celebration:
The shortcake recipe is modified from Alton Brown’s.
Shortcake (serves 6-8)
- 2 cups flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 2 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup half and half
- Melted butter to brush shortcakes
Heat oven 400 degrees.
In a large mixing bowl, combine dry ingredients. Cut in butter and shortening. Mix in half-and-half. Divide dough into 6-8 biscuits. Brush with melted butter and sprinkle with sugar. Bake for 15-20 minutes or until brown. Cool thoroughly and split biscuits horizontally (like a hamburger bun).
With a hand or stand mixer, beat 1 cup heavy whipping cream until frothy. Add 1/4 teaspoon Cream of Tartar, mix in well. Add 1/4 cup of sugar, 1 tablespoon at a time. Beat well after each addition until sugar dissolves.
The whipped cream is done when it forms stiff peaks if the mixer is turned off and lifted out of the bowl.
Serving: Place bottom half of a biscuit into a bowl or onto a plate. Layer whipped cream and strawberries. Add top of biscuit. Add more whipped cream and garnish with strawberries. Serve immediately– the whipped cream will melt!