Patriotic Shortcakes

So, I have been busy!  I know it has been a few weeks since I have added any recipes.  At the beginning of the month, we had a great visit with my parents.  I was able sing and dance around the kitchen for fun family meals.  Although my broadway moves are polished and poised, I did receive a few raised eyebrows from my father.  Nevertheless, I wanted to make a special treat on July 4th.  Chris loves REAL strawberry shortcake (not that spongy junk) so I decided to kick it up Uncle Sam style.  Fireworks!  Plus there were leftover shortcakes for a repeat the following evening.  It is easy to say that I believe it has become a family favorite.  Enjoy!- Amanda

Patriotic Shortcakes

1 (16-oz.) container fresh strawberries, rinsed & quartered

1 pint container fresh blueberries, rinsed

3/4 cup sugar, divided

1/4 t almond extract

1 cup whipping cream

2 T sugar

2 3/4 cups all-purpose flour

4 t baking powder

3/4 cup cold butter, cut up

2 large eggs, lightly beaten

1 (8-oz.) container sour cream

1 t vanilla extract

Combine strawberries and blueberries, 1/2 cup sugar, and almond extract. Cover berry mixture, and let stand 2 hours.   Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 T sugar, beating until soft peaks form. Cover and chill up to 2 hours.


Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender until crumbly.  Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet.  Bake at 450° for 12 to 15 minutes or until golden. 

Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Serve with remaining whipped cream.  Using 1/3 cupfuls you will make around 12 shortcakes

Strawberry Spinach Salad

After a long, hot summer day, my family wants something cool and refreshing for dinner.    I believe in the summer you need to enjoy beautiful, seasonal fruits.  We will be eating lots of fruit salads (more to come).  This yummy salad is easy and leaves everyone feeling full but not heavy.  Serve as a side dish or add grilled chicken for the main entree.  Gotta love strawberries!- Amanda  

 Strawberry Spinach Salad

1 T poppy seeds

1 1/2 t minced onion

1/2 cup white sugar

1/4 t Worcestershire

1/4 t paprika

1/2 cup vegetable oil

1/4 cup red wine vinegar

1 bag (10 oz) spinach

1 pint (or more) strawberries, sliced thin

In blender, combine sugar, poppy seeds, onion, Worcestershire, paprika, oil, and vinegar.  Blend well.  If seems thick, add a few drops of water.

Remove stems of spinach (or not).  Arrange on plates, top with strawberries.  Drizzle the dressing over strawberries and serve.

To give a good punch of protein, add some grilled chicken.