recipe_dessert - 4.Turn dough out onto lightly floured...

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CLASS HADM 2236 MENU ITEM Lemon Butter Shortcakes with Summer Berries YIELD 5 servings UTENSILS/PANS EQUIPMENT PORT SIZE 1 serving PREP TIME 10 minutes COOK TIME 10 minutes STATION(S) COOK TEMP 450 F SPECIAL NOTES: INGREDIENTS WEIGHTS MEASURES METHOD OF PREPARATION Sliced Strawberries 3 C. 1. Add strawberries, blueberries, raspberries, and 1/2 C. of sugar together in Blueberries 2 C. a bowl, set aside in refridgerator. Raspberries 2 C. Sugar 1/2 C. 2. Stir together flour, 2 tbsp. sugar, and baking powder. Cut in butter till All-Purpose Flour 2 C. mixture resembles coarse crumbs. Make a well in center of dry mixture. Sugar 2 tbsp. Baking Powder 2 tsp. 3. Stir together (with fork) the egg yolks, half-and-half, and lemon peel. Add Butter 1/2 C. Egg Yolks, beaten 2 Half-and-half, light cream, milk 1/2 C.
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Unformatted text preview: 4.Turn dough out onto lightly floured surface and gentley knead dough for 10-Lemon peel, finely shredded 3 tsp. Heavy Cream 1 C. Sugar 1/4 C. 3/4 thickness. Vanilla 1 tsp. 5. Brush tops with beaten egg whites, then lightly sprinkle sugar. 6. Bake at 450 F for 8 - 10 minutes or till golden. Remove onto wire rack. 7. Whip together heavy cream, 1/4 C. sugar, and vanilla in a bowl. 8. Present berry mixture and cream atop or between shortcake layers. RAW FOOD COST SOURCE Better Homes & Gardens; Spectacular Desserts p. 61 SELLING PRICE all at once to dry mixture. Stir together just till moistened . 12 strokes or till nearly smooth. Pat into a circle. Cut dough into quarters. Shape each into a ball. Place on ungreased baking sheet, then flatten to...
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This note was uploaded on 10/09/2009 for the course H ADM 236 at Cornell University (Engineering School).

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