Garden to Grill & Somewhere in Between: Healthy Strawberry Shortcake

About this time of year, Robert's mother, Mary(a.k.a. Maw Maw), 

made the best Strawberry Shortcake. 

Strawberries are still in season and have been delightfully plump and sweet. 

Enjoy

ML

Old Fashioned Strawberry Shortcake

• YIELD: 6 servings
• COURSE: Desserts

Ingredients

• 3 1/2 cups halved strawberries, divided
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons chilled stick margarine or butter, cut into small pieces
• 1/2 cup low-fat buttermilk
• Cooking spray
• 6 tablespoons frozen reduced-calorie whipped topping, thawed
• Whole strawberries (optional)

Preparation

• Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
• Preheat oven to 425°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
• Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
• Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

Cooking Light
JUNE 1998

Supper Club Update

So many of you have sent me recipes and fabulous ideas for our March 26th Garden Party Supper Club. In case you need to catch up, read Party Time: Supper Club.

I found these Ralph Lauren Veranda Paisley green napkins at TJ Maxx in Aiken last week. 

Set of 4, need 16 more, but will look for mix and match.

Hoping the menu looks a bit like this:

Herbalicious Cocktails

Sweet pepper Appetizers

Ina Garten's recipe for Green Goddess salad dressing

Maw Maw's Scalloped Potatoes
dressed up with garlic & cayenne

I am still undecided about the main dish & dessert, but there's plenty of time. Anticipating a taste of Norma's Rosemary & Lemon cake (and recipe!).
 Just hope the weather holds up! Stay tuned. 

Blessings from the Garden . 

ML

Summer Fruit Salad

This was delicious so had to post. Includes basil from garden, so it counts as garden related!

I did not grow the fruit, however, maybe next year!

3c. peeled chopped peaches

8 oz FRESH mozzarella cubed or sliced

3Tbs fresh basil snipped

3/4 cup Lemon Poppyseed Dsg

4cups watermelon seeded & cubed

2cups honeydew melon

1 cup mango(i threw this in because i had it!)

3 cups fresh strawberries sliced

2 cups seedless green grapes cut in half

Toss first 3 ingredients with 1/4 cup Lemon Poppyseed Dressing. Layer watermelon, peach mix, honeydew, berries, and grapes in a large glass dish or bowl. Serve immediately or chill for up to 8 hours. Toss with remaining 1/2 cup dressing . Garnish with fresh mint sprig!

Lemon Poppyseed Dressing

Using small processor, blend 2/3 cup veggie oil, 2 Splenda packets, sprinkle of sugar, 1/3 cup lemon juice, 1 & 1/2 Tablespoons poppy seeds, 2 heaping Tablespoons chopped onion, 1Tablespoon Dijon mustard and a shot of salt. Store in fridge for 1 week, serve at room temp, flavor's better!

Salad snatcher lurks...

Recipe adapted from August 2010 issue, Southern Living magazine!