Red Raspberry Shortcake Recipe
From LoveToKnow Recipes
Instructions
- 4 cups sifted flour, 3 tablespoons baking powder, 1 teaspoon salt, 2 tablespoons vegetable shortening, milk, and 2 quarts red raspberries.
- Sift baking powder and salt with flour, rub in vegetable shortening; then with fork stir in lightly and quickly sufficient milk to make soft dough--too soft to roll.
- Turn it into vegetable shorteninged tin, and bake in hot oven 30 minutes.
- Unmold, and leaving it inverted, cut circle around top within 1 inch of edge; lift off circle of crust, and with fork pick out crumb from center, leaving about 3/4 of an inch of biscuit around sides.
- Spread inside cake with butter, fill with crushed raspberries, which have been standing 1/2 hour or more mixed with enough sugar to sweeten them.
- Turn off juice from berries before filling cake.
- Replace circle of crust, and serve with following sauce: 1/2 pound marshmallows, 1/2 cup confectioners' sugar, and 1/2 cup boiling water.
- Cut marshmallows in pieces and melt in double boiler.
- Dissolve sugar in boiling water, add to marshmallows, and stir until blended.
- Serve hot with shortcake.
Learn More
Slideshows and Quizzes
Top 5 Recipes Articles
Free Online Recipes
This page has been accessed 2,120 times. This page was last modified 23:40, 16 July 2006.
© 2006-2009 LoveToKnow Corp.
This page has been accessed 2,120 times. This page was last modified 23:40, 16 July 2006.
© 2006-2009 LoveToKnow Corp.
Print this page
Follow ltk on twitter
Visit us on facebook