Spring Fever

It's officially spring so the weather is warming up quickly here in "sunny" Florida. All of this sunshine, and frequent showers, makes me want to stay outdoors and not in the kitchen. Luckily, I was able to whip up a very quick dessert that's so easy it's almost cheating.



Ingredients:

1 box of angel food cake mix
(or one already made by your local bakery)
1 small box vanilla pudding
2 cups lite whipped topping
1/4 fresh pineapple, crushed in a blender with juices
1 pint strawberries, sliced, save some whole for garnish
1 banana, sliced


Directions:

1. Cut the cake into three layers.
2. Mix the pudding with the pineapple and juice.
3. Add the whipped topping to the pudding mixture and fold in carefully.
4. On the bottom layer of the cake smooth on about half of the pudding mixture.
5. Place banana slices and then strawberry slices on top.
6. Set the second layer of cake on top of the pudding and repeat steps 4 & 5.
7. Put the final cake layer on top and garnish with strawberries if you'd like.
8. Refrigerate for an hour before serving.



Note: This looks like a giant dessert, but since it's 'semi-healthy' you'll probably eat a big piece. Also, I think the flavor diminishes after the first day so make it when you've got company coming or a healthy appetite.

Busy Beaver

As a 9-5er during the day and baker by night I don't get a lot of time to stop and take a photo of everything I make. I need a professional photographer to just follow me around in the kitchen. Alas, I am not an Iron Chef though. Strawberries are fading out of season here in sunny Florida so I decided to make strawberry shortcake, Shelley style. The biscuits are crumbly, slightly sweet, and soak up the juices nicely. Instead of whipped cream I decided to go with some vanilla ice cream. And for a finishing touch that adds a unique flavor I drizzled honey over the top with a shake of cinnamon.



Shortcake:
2 cups sifted all purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons butter
2 tablespoons shortening
3/4 cup half & half

1. Combine dry ingredients and mix well.
2. Cut in the butter and shortening until only small chunks are left.
3. Mix in the half & half just until blended. Do not over mix the dough or you will wind up with tough biscuits.
4. Pinch about 3 tablespoons of dough per biscuit onto non-stick sheet pan. Brush with melted butter and sprinkle with sugar.
5. Bake for about 15 minutes at 450F or until G,B & D, baby. (Golden Brown and Delicious)


Strawberries:
1 pint of fresh strawberries
3 tablespoons of granulated sugar
1/2 squeezed lemon
1 tablespoon Marsala wine (optional, can use another liquor like Grande Marnier)

1. Cut the tops off and quarter each berry.
2. Combine all ingredients together at least one hour before serving to allow the berries to weep and make the juice.

Assembly:
1. Cut the biscuit in half. Pour some of the juice from the berries onto the bottom half.
2. Place a scoop of ice cream on the bottom and replace the top. Pour strawberries and a little more juice if you'd like over the top.
3. Drizzle a little honey and sprinkle with cinnamon.
4. Open mouth and insert heaven.