Saturday, 8 June 2013

Chocolate Strawberry Shortcakes Recipe

Shortcake is one of the greatest sweets during summer season season time season especially when utilizing summer season season berries. They are a great cure to serve to visitors.—Taste of Home Test Kitchen, Grendale, Wisconsin
Chocolate Strawberry Shortcakes Recipe

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    1 qt. clean fruits, sliced
    2/3 cup glucose, divided
    2 glasses all-purpose flour
    1/4 cup cooking cocoa
    1/2 tsp. cooking soda
    2 tsp cooking powder
    1/4 tsp. salt
    1/2 cup cold saltless butter
    2/3 cup plus 1 tbsp small semisweet choc snacks, divided
    3/4 cup half-and-half cream
    1 egg white-colored, gently beaten
    1 tbsp rough sugar
    1/2 pint heavy cooking cream
    3 tbsps confectioners' sugar
    3/4 cup hot fudge ice lotion topping
    10 clean fruits or grated candy, optional
    Grated candy, optional


    Merge fruits and 1/3 cup sugar; chill if preferred. In a large dish, combine the flour, chocolate, everyday, cooking powdered, salt and staying glucose. Cut in butter and 2/3 cup snacks until crumbly. Add half-and-half and mix until just moistened.
    Split money into 8 patties, about 3/4-in. dense. Position on parchment paper-lined cooking sheets. Sweep with egg white; spread with rough glucose and staying snacks.
    Prepare at 450° for 13 minutes or until toothpick placed near the center comes out clean. Cool. Meanwhile, in a normal size dish, beat cooking lotion and confectioners' glucose until firm mountains form. Refrigerate.
    To set up, split shortcakes in 50 percent. Position cake pants on sweet clothing. Top with about two-thirds of the fruits, pulled lotion and fudge leading. Replace shortcake tops; top with staying fruits, lotion and leading. Take with candy if preferred. Yield: 8 meals.

Nutritional Facts 1 providing (1 each) is equal to 633 calories, 32 g fat (19 g soaked fat), 83 mg cholesterol, 438 mg salt, 81 g carbs, 5 g fiber, 8 g proteines

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