Cooking,”American Dairy Association) Rich Individual Shortcakes 2 cups self-rising

Cooking,”American Dairy Association)

Rich Individual Shortcakes

2 cups self-rising soft wheat flour

1/4 cup sugar

1/2 cup butter or margarine

legg

1/4 cup half-and-half

Additional half-and-half

Preheat oven to 425 degrees. Combine flour and sugar. Cut in butter or margarine until mixture resembles coarse crumbs. Whisk egg and half-and-half together until blended. Stir egg mixture into flour mixture to make a stiff dough. Turn dough onto lightly floured board and knead gently 8 to 10 strokes. Roll or pat dough to 1/2 to 3/4-in. thickness. Cut with 2>/2 or 3-in. cutter. Place dough 2 to 3 inches apart on ungreased baking sheet. Brush with half-and-half. Bake 12 to 15 minutes or until golden brown. Split shortcakes in half and spoon fruit between layers. Replace tops and spoon on additional fruit. Top with whipped cream. Makes 6 to 8 individual shortcakes. Note: To substitute all-purpose flour for self-rising flour, add 1 Tbsp. baking powder and 1/2 tsp. salt to all-purpose flour.

Shortcake

2 cups all-purpose flour

2 Tbsps. sugar

1 Tbsp. baking powder

1/2 tsp. salt

1/2 cup butter or margarine

1 egg, beaten

2/3 cup milk

Thoroughly sift together flour, sugar, baking powder and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Combine egg and milk; add all at once to dry ingredients and stir just to moisten. Spread dough in greased 8x1‘/2-in. round baking pan, building up edges slightly. Bake at 450 degrees for 15 to 18 minutes. Cool in pan 10 minutes before removing. Split cake into 2 layers; lift top off carefully. If desired, spread bottom layer with softened butter or margarine. Spoon whipped cream and fruit between layers and over top. Serve warm. Makes 8 servings. (“.Better Homes and Gardens New Cook Book,” Meredith Corp.)