Cornmeal Piñon Shortcakes with Berries and Lime Cream

Cornmeal Piñon Shortcakes with Berries and Lime Cream
Photo by James Carrier

Ingredients

  • 1 can (14 oz.) sweetened condensed milk
  • 1 large egg
  • 1 ½ teaspoons grated lime peel (green part only)
  • 2 cups blackberries, rinsed and drained
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 can (14 oz.) sweetened condensed milk
  • + 29 more ingredients
    • 2 cups raspberries, rinsed and drained
    • 2 cups raspberries, rinsed and drained
    • ¼ cup lime juice
    • About 5 tablespoons butter or margarine
    • 2 cups blueberries, rinsed and drained
    • 2 cups blueberries, rinsed and drained
    • ½ cup sour cream
    • 2 tablespoons firmly packed brown sugar
    • 2 tablespoons firmly packed brown sugar
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon ground cinnamon
    • About 1 ½ cups all-purpose flour
    • About 1 ½ cups all-purpose flour
    • 1/3 cup plus 1 tablespoon half-and-half (light cream) or milk
    • 1/3 cup caramel ice cream topping
    • ¼ cup pine nuts
    • ¼ teaspoon salt
    • ¼ cup lime juice
    • ¾ cup cornmeal
    • ¾ cup cornmeal
    • About 5 tablespoons butter or margarine
    • ½ cup sour cream
    • 1/3 cup plus 1 tablespoon half-and-half (light cream) or milk
    • 1/3 cup caramel ice cream topping
    • ¼ cup pine nuts
    • 1 large egg
    • 1 ½ teaspoons grated lime peel (green part only)
    • 2 cups blackberries, rinsed and drained
    • 2 teaspoons baking powder

1. In a bowl, mix 1 1/2 cups flour, cornmeal, baking powder, and salt. With pastry blender or fingers, cut or rub in 5 tablespoons butter until largest lumps are 1/4-inch pieces.2. In another bowl, beat to blend caramel topping, 1/3 cup half-and-half, and egg. Pour into flour mixture and stir jus...

View full recipe at My Recipes

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