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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - April 6, 2007

Strawberry Shortcake

Serves: 6

Download this recipe.

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter or margarine
1 egg, beaten
2/3 cup light cream
1 cup whipping cream
2 tablespoons confectioners' sugar
1/8 teaspoon vanilla extract
Additional butter or margarine
1-1/2 quarts fresh strawberries, sliced

In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg and light cream; add all at once to the crumb mixture and stir just until moistened. Spread batter into a greased 8-in. round baking pan, slightly building up around the edges. Bake at 450° for 16-18 minutes or until golden brown. Remove from pan and cool on a wire rack. In a mixing bowl, beat whipping cream, confectioners’ sugar and vanilla until soft peaks form; set aside. Just before serving, split cake crosswise in half; butter bottom layer. Spoon half of the strawberries over bottom layer. Spread with some of the whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.

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