Game Day Recipe Week 7: Deserts!

You can make this shortcake with any combination of fresh berries. Use 8 cups of your favorite mixture. 10 servings

Ingredients

· 2 pints strawberries

· 1 cup plus 2 Tbsp. sugar

· 1 pint raspberries

· 1 pint blackberries

· 2 1/2 cups flour

· 1 Tbsp. baking powder

· 1/2 tsp. salt

· grated zest of 1 orange

· 10 Tbsp. butter

· 1 1/4 cups milk

· 1 cup heavy cream

How

1. Wash and hull strawberries. Mash 1/4 of them with 3/4 cup of the sugar. Cut the rest in half or quarters. Combine mashed and cut up strawberries with raspberries and blackberries. Set aside.

2. Heat oven to 400 degrees. Butter and flour baking two 9″ cake pans. Combine flour, baking powder, salt, 1/4 cup sugar and orange zest. Cut butter into flour mixture until it resembles a coarse meal.

3. Stir in milk. Divide dough in half and put into pans with floured fingers.

4. Bake until lightly browned, about 15 minutes. Turn out onto racks.

5. Whip the cream with the remaining 2 Tbsp. sugar until it holds soft peaks.

6. Just before serving put one shortcake layer on a serving plate. Top with about 3/4 of the fruit mixture, letting juice trickle down sides. Spread with about 3/4 of the whipped cream. Top with second layer. Spoon remaining


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How:

Buy the box and follow the instructions!







Ingredients:

• 1 cup butter

• 1 cup brown sugar

• 1 tsp. vanilla

• Semi-sweet chocolate chips (doesn’t say how much) I probably used about 1/2 a bag

• Saltine crackers


How:

Preheat oven to 350

Line cookie sheet with aluminum foil

Grease foil and line with saltines

Melt butter and brown sugar in small saucepan. Bring to boil stirring constantly. Boil for exactly 3 minutes. Remove from heat and add vanilla.

Pour mixture over saltines and spread evenly. Bake for 5 minutes

Remove from oven and put chocolate chips on top. Allow chips to melt and spread evenly

Refrigerate to set. Break up crackers and remove aluminum foil from bottom of the cookies

Keep refrigerated until ready to serve