Drunken Berry Shortcakes

The last of the Easter Dinner entries- dessert! Nothing better than a true summer/spring dessert like shortcake, and not that knock off crap made with little angel food tart thingies either. No, we are grown ups here- we have real shortcakes, and this time the fruit got a little jazzed up too. So- here we go-

For the shortcakes-

1 3/4 cups flour

3 TBS sugar

2 pinches salt

1 tsp baking powder

6 TBS vegan butter

Using a pastry cutter, cut the butter into the flour mixture until it is the consistancy of cornmeal.

Make a well in the middle, and stir in, all at once, 3/4 cup Silk French Vanilla coffee creamer. Stir just until combined, and then turn out onto a lightly floured counter and knead lightly and quickly. Roll out to 3/4" thickness and cut with a 3" biscuit cutter, and place on a greased cookie sheet. Bake in a 450 degree preheated oven for 12-15 minutes. Let cool, then split and fill.

For filling:

Take about 2 quarts fresh berries, rinsed, and capped, sliced if necessary. Sprinkle with 3-4 TBS of sugar, and 1/4 cup of grand marnier, and place in a covered container in the fridge for several hours. This time I used strawberries and blackberries.

SoyaToo Soy Whip whipped cream

To assemble- place the bottom of one of the split cakes on a dessert plate, and cover it with whipped cream. Pile some fruit on top, cover with the top of the cake, more whipped cream and more fruit. Eat up!

The Fabulous (almost)Famous Rolls

People have been making and devouring these rolls for as long as anyone knows in my family. Legend goes that in the beginning they were made with a potato water starter, and I know that my Grandma and mom both made thiers with lard and greased the tops with bacon fat. Luckily, things have changed over the many, many years, but this is still the best bread around. A batch will make 3-4 pans of rolls or loaves of bread. You will need about 5 lbs of flour. You can use any flour you like, and mix and match as desired. You can also vary your flavors with add-ins, just pick your poison and have fun.

Start with your biggest bowl......

Combine 1 cup water (warm to touch, not hot)

1 handful sugar

1 packet active dry yeast

Let it sit for 5-10 minutes until bubbly all over the top.

To this add-

2 more handfuls sugar

1 handful salt

about 2/3 cup shortening

4 more cups of warm water

enough flour to make a batter the consistancy of cake batter

Beat this very well.

Continue to add flour, until a ball forms. Dust your countertop with flour, and turn the ball out onto the counter. Knead for 5-10 minutes, or until smooth and elastic. Let the dough rest while you wash the bowl out, dry and grease it well. Place the ball of dough into the bowl, and then turn the ball over so that both sides are greased. Cover with a damp towel and set in a warm place to rise, until at least double in bulk.

After the dough has risen, squeeze it a few times to remove the excess air. Form your rolls by pinching off balls about the size of a small tangerine, and pulling any rough edges down, and into your curled thumb and forefinger, leaving you with a nice, smooth dome on top. Touch the dome on the bottom of a greased cake pan, then set the roll rough side down into the pan, filling from the outside in. Fill the pan well, but do not crowd the rolls. Alternatively, you can make loaves of bread, using loaf pans. At this point you can freeze the dough for future use, or let it rise in the refridgerator. To use immediately, let the dough rise again for at least another 45-90 minutes. Preheat the oven to 375, and bake until golden brown. Butter the tops, and serve hot with lots of butter. Yummy!! Helpful hint from my mumma- if you knock on the bottom of a metal pan with a wooden spoon, when the rolls are done they sound hollow!

Guide to photos- from left to right- nice dough ball, now smooth and elastic, let rise till double in bulk means fill the giant bowl, and bring on the butter!

Easter Dinner thoughts....

I love Easter for oh so many reasons, and food is high on the list. World famous rolls are, of course, included, but more on that later. First I want to discuss that underrated item, the side dish. So neglected, or relegated to gooey concoctions of marshmallows or canned soup and weird fried onion bits we would never dream of serving them any other time of the year, but somehow feel honor bound to foist them on our loved ones at holidays in the name of "tradition". Bah!
I say screw the traditions, let's eat good food!!! Seasonal, fresh, simply prepared, and delicious, if I do say so. What do you suggest, one might ask?

Asparagus Tips with Lemon
Choose very young, small asparagus tips, about 1 lb, and use immediately. Rinse gently, pat dry. Bend the stalks to break off the tips- where they naturally break is where they stop being tender. Throw the bottom half into your compost bin.
Heat 2-3 TBS of olive oil in a heavy saute pan, over medium heat. Toss in the asparagus tips, along with a few pinches of sea salt, and fresh ground pepper. Heat for a few minutes, keeping the tips moving at all times. Add 4-5 slices of fresh lemon, and the juice of 1/2 of the lemon. Just before serving add a tablespoon of vegan or real butter and toss again.

Redskin potatoes with garlic and dill-
Boil 2 lb of redskin new potatoes, scrubbed and cut into bite sized pieces, in salted water, for 15-20 minutes, or until fork tender. Drain, toss with vegan butter, 1-2 TBS minced garlic, 1-2 TBS dill, sea salt and pepper to taste. Mash slightly, if desired.

Spring peas-
Choose nice, firm, filled pods- and shell them immediately. Rinse the peas, and add to a pot with just enough water to not quite cover them. Add a few pinches off sea salt, some fresh ground pepper, and some vegan butter. Fresh peas need nothing else- don't sully the flavor!

Carrots-
Carrots are sweet enough on their own, so I do not want to even consider a glaze. And I HATE mushy carrots! I like to choose the multi colored ones, slice them into rounds, and then just saute them slightly- maybe with some lemon to balance the sweet.

So as soon as I find some batteries for my camera..... step by step instructions on ROLLS!!!!!!!!