This is a print preview of "Cornmeal piñon Shortcake with Huckleberries" recipe.

Cornmeal piñon Shortcake with Huckleberries Recipe
by James Buel

Cornmeal piñon Shortcake with Huckleberries
Rating: 4/5
Avg. 4/5 1 vote
Prep time: Native american
Cook time: Servings: 8

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.