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  • Cornmeal piñon Shortcake with Huckleberries

    1 vote
    Cornmeal piñon Shortcake with Huckleberries
    Prep: 25 min Cook: 25 min Servings: 8
    by James Buel
    13 recipes
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    Ingredients

    • 1 1/2 cups all-purpose flour
    • 3/4 cup cornmeal
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 5 tablespoons butter or margarine
    • 1/3 cup caramel ice cream topping
    • 1/3 cup plus 1 tablespoon milk
    • 1 large egg
    • 1/3 cup pine nuts, divided
    • j2 tablespoons firmly packed brown sugar
    • 1/8 teaspoon ground cinnamon
    • 1 cup huckleberries rinsed and drained
    • 1/2 cup sugar
    • 4 tbsp water

    Directions

    1. 1.. 1. In a bowl, mix 1 1/2 cups flour, cornmeal, baking powder, half of nuts and salt. With pastry blender or fingers, cut or rub in 5 tablespoons butter until largest lumps are 1/4-inch pieces.
    2. 2.. 2. In another bowl, beat to blend caramel topping, 1/3 cup milk, and egg. Pour into flour mixture and stir just until moistened.
    3. 3.. 3. Pat dough into a ball. Knead on a lightly floured board just until smooth, about 10 turns; add flour to board as required to prevent sticking.
    4. 4.. 4. Pat dough into a 6 1/2-inch round. Cut into 8 wedges and place pieces about 1 inch apart on a nonstick or lightly buttered 12- by 15-inch baking sheet.
    5. 5.. 5. Brush shortcake wedges with remaining 1 tablespoon milk. Combine remaining pine nuts with sugar and cinnamon; gently pat onto shortcakes.
    6. 6.. 6. Bake in a 375 F oven until dark gold, 22 to 25 minutes. Cool on a rack.
    7. 7.. 7. In a sauce pan mix huckleberries with sugar and water and cook until syrupy, cool.
    8. 8.. Split shortcakes in half. Place each bottom on a dessert, spoon over berries and serve.

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