Strawberry Shortcake
Shortcake is a sweet cake or biscuit in the American sense that its a crumbly bread that has been leavened with baking powder or baking soda. In the UK, the term shortcake refers to a biscuit similar to shortbread. They are generally less dense and more crunchy and dry than shortbread.
WikiwandINGREDIENTS 2 cups soft Southern or other all-purpose flour or pastry flour, or 1¼ cups all-purpose flour and ¾ cup sifted cake flour (8.5 ounces/250 grams) 1/4 cup granulated sugar (1.75 ounces/50 grams/60 ml) 1 tbsp double-acting baking powder 1/2 tsp salt 1/2 cup vegetable shortening or butter, or ¼ cup each, chilled (1 stick/4 ounces/115 grams) 3/4 cup light cream, half-and-half, or whole milk (or 1 large egg and ½ cup plus 1 tablespoon half-and-half or milk) 2 pints strawberries, hulled and sliced (4½ cups), tossed with 2 to 4 tablespoons sugar (adjust according to the sweetness of the fruit) 1 cup heavy cream beaten with 1 tablespoon sugar and ½ teaspoon vanilla extract for topping. INSTRUCTIONS In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
toriavey.com/toris-kitchen/history-strawberry-shortcake-recipe"Monkey Bread
What most people know as monkey bread today in the United States is actually the Hungarian dessert arany galuska ("golden dumpling"). Dating back to the 1880s in Hungarian literature, Hungarian immigrants brought this dish with them when they immigrated to America and began introducing it into the country's food landscape when Hungarian and Hungarian
WikipediaINGREDIENTS ⅔ cup warm whole milk (105°F to 110°F) 1 tablespoon (12 grams) granulated sugar 1 (0.25-ounce) package (8 grams) active dry yeast 3¼ cups (406 grams) all-purpose flour, divided ¼ cup (57 grams) unsalted butter, melted 2 large eggs 1 teaspoon (3 grams) kosher salt INSTRUCTIONS In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. With mixer running on low speed, add 1 cup (125 grams) flour, beating just until combined. Add melted butter and ½ cup (63 grams) flour, beating until combined. Beat in eggs. Gradually add salt and remaining 1¾ cups (218 grams) flour, beating until a soft dough forms. (Dough will be sticky.) Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
www.bakefromscratch.comPholourie
Pholourie is a delicious treat which can be eaten for lunch or as a snack the base is split peas flour which make this option gluten free small balls are then dropped into oil and fried it is accommpanied by Tamarind sauce which is a combination of hot pepper garlic and salt as a dip.
WikipediaINGREDIENTS ▢1-2 Tablespoon cilantro ▢1 Tablespoon parsley ▢½ - scotch bonnet pepper minced or -1 teaspoon hot sauce adjust to taste ▢2 -3 Tablespoons onion chopped ▢3-4 garlic cloves ▢2 cups all-purpose flour ▢½ Cup Split pea powder ▢2 teaspoons yeast ▢2 green onion white part chopped ▢½ - teaspoon cumin spice ▢½- teaspoon turmeric ▢½ teaspoon curry powder ▢1 teaspoon or more salt adjust to taste ▢2 Teaspoons sugar optional ▢1 1/3 cup warm water or more adjust to form a thick batter INSTRUCTIONS In a mini food processor blend together cilantro, parsley, garlic, onions and scotch bonnet pepper until puree. If you do not have a processor finely chop the ingredients and smash using a motor and pestle or rolling pin.
If you have green seasoning use about 2 Tablespoons instead. In a large bowl combine all ingredients except the water ; flour split pea and all-purpose, yeast, salt sugar cumin, turmeric, curry, onion mix and yeast. Thoroughly mix. Then add warm water a little at a time until you get to desired consistency – like thick pancake batter. I usually use about 1 1/3 cup . Thoroughly mix preferable with your hands. Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is about 375 degrees.
The dough is going to be slightly sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batches Fry for a few minutes (about 7 minutes or more until the bottom side is golden brown. Turn the ball over and fry for a few more minutes until the other side is slightly golden brown. Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
www.africanbites.com/pholourie