RECIPE OF THE MONTH
Always something delicious. You can find many of the herbs and spices on our website.
AUNT LILLIAN’S STRAWBERRY SHORTCAKE
(A garden of Recipes, by Cynthia Gibson)
There are moments you just can’t erase from memory - an aroma, a taste, or something intangible that transports you to a different time. This unforgettable country dessert deserves a place on all our tables!
3 cups quartered strawberries
2 cups all-purpose flour
¾ teaspoon salt (try the Herb Shop’s Sea Salt!)
1/3 C sugar (try our Flavored Cane Sugars!)
4 teaspoons baking powder
½ C heavy cream
½ C butter, room temperat
Pre-heat oven to 450 degrees F
Place strawberries in a bowl and sprinkle with sugar to taste (how about a strawberry cane sugar!) Set aside. The sugar will draw the juice out of the berries.
In a large bowl, sift flour, salt, sugar, and baking powder. In a separate medium bowl, combine the cream and ¼ cup water and mix until blended. Add the butter to the dry ingredients and mix well. Stir the liquid mixture into the dry mixture and stir quickly, so it is lumpy and not smooth.
With a large mixing spoon, drop 6 large spoonfuls’s of the batter onto an ungreased cookie sheet. Flatten the batter with the back of the spoon to form large circles, approximately 4 inches in diameter, allowing space between them for spreading. Place the shortcakes in the oven and bake for 15 minutes, or until golden brown. Remove from oven, cut in half, and place on warm dessert plates. Spoon the fresh strawberries with their juice over the shortcakes and serve immediately.