And what a nice Mother’s Day it was! The beautiful sunshiney morning encouraged me outside for a long walk. After, I grabbed the rake and spent some time claiming back the lawn near the street, which was overcome with branches, rotting leaves, and sand. My three kids even bestowed upon me one fantastic and unintentional gift — twenty minutes of genuine help, with nary a whine or groan or jab between them. Love those kids
My reward for this healthy, productive morning was a nice lunch with my family, my mum, my sister and her son. Our get togethers are always casual affairs. Despite the huge dining room table, we end up squished around the tiny breakfast table off the kitchen. That’s where the chatter, the games, and the food are, so that is where you’ll find us. The food tends to be casual as well. For lunch we made BLTs (bacon, you betcha!) and for dessert, simple and luscious strawberry shortcakes. No need to include a recipe for BLTs here — I mean, that would be like including a recipe for PB&J. But, below is the strawberry shortcake recipe. It is so quick and easy, but presents beautifully, as even my amateur photo shows. That is my little bit of Mother’s Day Magic!
Strawberries will be in season in the Massachusetts area in June, so sharpen up your shortcake skills and get ready!
(from Better Homes and Gardens New Cookbook)
6 c. strawberries, washed and sliced
1/4 c. sugar
2 c. flour
2 T. sugar
1 T. baking powder
1/2 t. salt
1/2 c. butter, chilled and cut into chunks
1 beaten egg
1/2 c. lowfat milk
1 container whipped topping (i.e., Cool Whip)
Preheat oven 450 degrees
1) Combine sliced strawberries and 1/4 c. sugar, cover and set aside.
2) In a medium bowl, stir together flour, sugar, baking powder and salt
3) Cut butter into the dry mixture, using a pastry cutter or two knives; should resemble coarse crumbs
4) Combine egg and milk, then stir into dry ingredients and mix just until moistened.
5) Turn out dough onto lightly floured surface. Roll out or pat lightly to 1/2 ” thickness
6) Cut out nine circles using a biscuit cutter (or a clean, empty soup can)
7) Place on ungreased baking sheet, and bake for 10 minutes, until golden.
8.) For serving, slice one biscuit in half cross-wise, fill with strawberries, top with whipped topping, and then biscuit top.