Tender Shortcakes & A photo too!!!
8 Jun
Tender, by definition is having a soft or yielding texture : easily broken, cut, or damaged, that is true if you are able to restrain yourself from mixing the dry niblets completely. I know you might think it’s not finished or complete. You might even think I have to stop stirring now…. as you round the bowl just one more time. Don’t beat yourself up, its just baking and you can always really listen to that little voice in your head the next time around. The “less is more” theory does in fact really work here. Try it, you’ll be amazed. I dare you.
Pie crust, shortcakes, biscuits, well I think they deserve to be among the morsels falling into the “tender” category. I like them that way.
So Cathy, of The Tortefeasor, thank you for choosing the best simple dessert of the season. Basic ingredients standing in as the canvas for beautiful summer berries. Its perfect for summer. (smiling) I love that you got lucky that way, a recipe still lurking around in Baking From My Home to Yours. You constantly amaze me with the level of activity you have in your life with little people, a career and yet you have time to squeeze in wonderful food for your family and blog about it. Go Cathy!!! YAY for all the Tuesdays With Dorie bakers!
Today, I mixed up these tender little cakes. I baked off a couple for photographs just for you. Maybe a bite or two for me. After all I do need to report to you that yes, they are worth the calories. Okay, more than a bite or two. These were perfect for sumptuous strawberries and blueberries. You should master this practical little shortcake because you can also make up the dough, plop them onto a pan, put them in the freezer for a medium sized snooze ( up to a couple of months) and pull them for a delightful dessert later. How perfectly simple.
My apologies for the lack of photos. So excited was I when, ahead of time folks, ( me, the procrastinator) I wrote my post along with mixing up the summer simple recipe, ( I knew it would be a good recipe) even photographed my half recipe. I froze the remaining litle gems. Then as I attempted to download my photos, the hitch of the day. Ah shucks! I have a camera who is not getting along with my “old girl” MacBook. Hmm, maybe if Corbin waves his magic wand he can get the photos downloaded. Perhaps a new computer? hehe
Thanks for reading. I hope you enjoy your shortcakes too.
Once again, Corbin is my hero. He bailed me out. My tech guru… Now, a photo is posted.
I’m definitely going to have to try the freezer trick next time. That way we won’t eat them all at once. =)
I love the way you describe both the food and the events leading up to their being made. A very entertaining blog with good food.
What a lovely photo, Amy! Your shortcake looks irresistible to me. This one was so perfect for the season, I’m glad you had nice fresh berries to enjoy with it. Most definitely worth the calories!
Definitely a perfectly great pick for this time!
Yay for photos and people who can make it work.
Yay!! I am so glad you enjoyed these! The less-is-more approach to mixing pie crusts, biscuits, and the like is SO counterintuitive to me, but I’m getting (a little) better. The fact that a pile of crumbs can turn into a decadent , melt-in-your-mouth little shortcake has got to be one of life’s little miracles. Yours look delicious!! Thank you so much for baking along with me this week (and a little secret – I made your loaf cake earlier this week for a friend on bedrest. I had a slice after we had lunch. Ah-maz-ing!! TWDers are going to loooooooove this pick!!)
One photo is worth a thousand shortcakes! It looks summer-ific! How is the injury progressing? Not that those two go together. These were definitely short and sweet (but not TOO caloric I thought)! Now the cake in a couple weeks IS rather caloric – but one that I’m looking forward to “dressing up”!