The patch is old, the berries are small but plentiful,
the mosquitoes are hungry but a stiff breeze is keeping them at bay today!
The birds are getting their fair share but we are too.
It's strawberry season over here - yay!
It's time to make the annual batch of Mom's Strawberry Shortcakes.
Always a treat!
This is how she wrote the recipe and I copied it onto the back of an October, 1975 calendar page
while sitting at her kitchen table - oh the memories!
Tried and true, this recipe!
2 Cups flour – good and full
4 tsp. heaping baking powder
¼ Cup Lard (yes lard - the real deal)
½ Cup Butter
2 Tbsp. full sugar
Salt - 1/2 tsp.
1 Cup milk – I’ve used buttermilk as well with good results
Mix dry ingredients and cut in the lard and butter.
Gradually mix in the milk with a spoon.
Spoon into ungreased tart tins and bake at 350F for 30-35 minutes.
Remove from oven and brush tops with melted butter - an important step for that special flavour!
Serve warm and topped with sweetened strawberries and vanilla ice-cream.
Makes approx. 1 dozen.
Bake till slightly browned
Brush the melted butter on the hot
shortcakes to soften the tops
and make them taste extra good.
|The official taste tester!|
And then this happened today ... our little schnigglefritz graduated!
Milverton Nursery School 2018/2019
Well done ........... Noa!!!
Till next time ......... savouring the strawberries while they last and spending the day with our graduate.