Cinnamon Crunch Shortcakes
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Cinnamon Crunch Shortcakes
  Cinnamon  
Last updated 6/12/2012 12:58:42 AM. Recipe ID 21527. Report a problem with this recipe.
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      Title: Cinnamon crunch shortcakes
 Categories: Live
      Yield: 4 Servings
 
           Biscuit Dough, (previous
           Recipe) patted into a
           Rectangle
      2 c  Raspberries
  1 1/2 c  Blackberries
      2 c  Blueberries
    2/3 c  Plus 1/2 cup sugar
      1    Stick butter
      2 ts Cinnamon
 
  Preheat the oven to 450 degrees. On a lightly floured surface, roll
  out the biscuit dough 3/4-inch thick. Using a heart shaped or any
  other biscuit cutter that measures 3 inches at its widest point, cut
  out 5 shortcakes as close together as possible. Press the cutter
  straight down; don't twist it. If the cutter sticks to the dough, dip
  it in flour between cuts. Gather the scraps together and press or
  roll out as before. Cut out 2 more shortcakes. Press the remaining
  scraps into a ball, flatten and cut out the last shortcake.
  (Alternatively, on a lightly floured surface, pat the dough into an
  8-inch round. Halve the round, then cut each half into 3 wedges for a
  total of 6 triangular shortcakes.) Place the shortcakes on an
  ungreased baking sheet, cover with plastic wrap and refrigerate.
  
  In a medium bowl, gently toss the raspberries and blackberries to
  combine. In a medium nonreactive saucepan, gently toss the
  blueberries with 2/3 cup of the sugar and 2 teaspoons of
  
  water. Cover and cook over moderate heat, stirring once or twice and
  brushing down the sides of the pan, just until the blueberries start
  to pop and release their juices, about 3 minutes. If the sugar hasn't
  dissolved, stir in a few more drops of water. Remove the pan from the
  heat and add the raspberries and blackberries. Do not stir. Transfer
  the berries to the bowl.
  
  Bake the shortcakes in the middle of the oven for about 15 minutes, or
  until golden brown. Meanwhile, melt the butter in a small saucepan.
  In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  Immediately after removing the shortcakes from the oven, dip them in
  the butter and cinnamon sugar as follows. Holding a shortcake right
  side up, dip the bottom in the melted butter. Place the shortcake,
  buttered side down, in the cinnamon sugar and shake the bowl so that
  the sugar adheres to and completely covers the bottom. Then turn the
  shortcake over and dip the top in the butter and cinnamon sugar in
  the same manner. Place the shortcake right side up on a plate.
  Continue with the remaining shortcakes. (If the level of the butter
  is too low for dipping the last shortcake, use a pastry brush to
  generously brush the butter on the top and bottom of the biscuit.)
  
  Using your fingers, gently split open the shortcakes. Spoon about 1/2
  cup of the berries over the bottom of each shortcake. Cover with the
  shortcake tops and spoon a dollop of whipped cream alongside. Serve
  at once.
  
  Yield: 8 servings
  




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Recipe ID 21527 (Apr 03, 2005)

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