Yummys_Girl
07-09-2006, 06:13 AM
Scrumptious Shortcakes
Makes 12 shortcakes
Ingredients
2 cups almond flour
½ cup whole wheat flour
½ cup oat bran
1 tablespoon baking powder
¼ tsp salt
10 tablespoons unsalted butter, cold
½ cup heavy cream
3 large egg yolks
1 tsp pure vanilla extract
2 tbsp Splenda
Directions
<LI class=list_1>Combine all dry ingredients in a large mixing bowl. <LI class=list_1>cut the butter into small cubes <LI class=list_1>working quickly, cut the butter into the dry mixture with a fork or your fingertips until it reaches the consistency of coarse meal (with a few butter pebbles remaining) <LI class=list_1>in a measuring cup, lightly beat the cream with the egg yolks and vanilla <LI class=list_1>make a well in the center of the dry ingredients in the bowl <LI class=list_1>pour cream mixture into the well and with a fork, gently bring the dry ingredients into the wet until just combined. Do not over mix or the cakes will be tough. <LI class=list_1>Turn out onto a board “floured” with a bit of almond flour and sprinkle a bit more almond flour on top of the wet dough <LI class=list_1>Very gently knead the dough by folding over and flattening slightly just a couple of times. Again, do not overdo it or the cakes will be tough. <LI class=list_1>Gentle flatten the dough into a circle about ¾” thick. <LI class=list_1>Cut across the diameter, as you would a pie, to make 6 triangles, then cut each triangle in half. <LI class=list_1>Place the cakes on a parchment lined or buttered baking sheet and bake 20 to 25 minutes at 425 degrees. <LI class=list_1>Cool completely.
To serve, split each cake and top with fresh low carb strawberry blueberry, blackberry, or peach shortcake filling and a dollop of sugar free whipped cream.
Strawberry Shortcake Filling
Serves 8
Ingredients
2 pints fresh strawberries
½ cup Splenda
1 cup water
1 Tbl Thick n Thin Not Sugar
Directions
<LI class=list_1>Make a low carb simple syrup</SPAN>
In a small saucepan, dissolve ½ cup Splenda in the water.
Add the Not Sugar, sprinkling in and whisking to avoid lumps.
In a small bowl, mash 2 or 3 of the ripest strawberries and add to the syrup.
Heat gently for a few minutes and set aside to thicken slightly.<LI class=list_1>Wash, stem, and quarter the strawberries and place into a bowl.
Pour the syrup over the berries, cover, and refrigerate 2-3 hours or overnight.</SPAN>
Makes 12 shortcakes
Ingredients
2 cups almond flour
½ cup whole wheat flour
½ cup oat bran
1 tablespoon baking powder
¼ tsp salt
10 tablespoons unsalted butter, cold
½ cup heavy cream
3 large egg yolks
1 tsp pure vanilla extract
2 tbsp Splenda
Directions
<LI class=list_1>Combine all dry ingredients in a large mixing bowl. <LI class=list_1>cut the butter into small cubes <LI class=list_1>working quickly, cut the butter into the dry mixture with a fork or your fingertips until it reaches the consistency of coarse meal (with a few butter pebbles remaining) <LI class=list_1>in a measuring cup, lightly beat the cream with the egg yolks and vanilla <LI class=list_1>make a well in the center of the dry ingredients in the bowl <LI class=list_1>pour cream mixture into the well and with a fork, gently bring the dry ingredients into the wet until just combined. Do not over mix or the cakes will be tough. <LI class=list_1>Turn out onto a board “floured” with a bit of almond flour and sprinkle a bit more almond flour on top of the wet dough <LI class=list_1>Very gently knead the dough by folding over and flattening slightly just a couple of times. Again, do not overdo it or the cakes will be tough. <LI class=list_1>Gentle flatten the dough into a circle about ¾” thick. <LI class=list_1>Cut across the diameter, as you would a pie, to make 6 triangles, then cut each triangle in half. <LI class=list_1>Place the cakes on a parchment lined or buttered baking sheet and bake 20 to 25 minutes at 425 degrees. <LI class=list_1>Cool completely.
To serve, split each cake and top with fresh low carb strawberry blueberry, blackberry, or peach shortcake filling and a dollop of sugar free whipped cream.
Strawberry Shortcake Filling
Serves 8
Ingredients
2 pints fresh strawberries
½ cup Splenda
1 cup water
1 Tbl Thick n Thin Not Sugar
Directions
<LI class=list_1>Make a low carb simple syrup</SPAN>
In a small saucepan, dissolve ½ cup Splenda in the water.
Add the Not Sugar, sprinkling in and whisking to avoid lumps.
In a small bowl, mash 2 or 3 of the ripest strawberries and add to the syrup.
Heat gently for a few minutes and set aside to thicken slightly.<LI class=list_1>Wash, stem, and quarter the strawberries and place into a bowl.
Pour the syrup over the berries, cover, and refrigerate 2-3 hours or overnight.</SPAN>