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(Redirected from Short cake)
Type | Cake or biscuit |
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Place of origin | UK |
Main ingredients | Flour, sugar, butter, milk or cream |
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Shortcake is a sweet cake or biscuit in the American sense that is 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. Example of a plot summary.
Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. The perfect Strawberry Shortcake for a delicious summer dessert. Featuring classic white cake layers with fresh strawberries and whipping cream. This light tasting cake is great to make for spring and summer holidays like Mother’s Day, Easter, Memorial Day, Fourth of July and Labor Day. 'Delivering your dream treats in a small package!' Shortcakes and Etc. Is a small business that focuses on REAL flavors and REAL ingredients. You must taste our treats to believe it. We ship nationwide and offer gourmet cookies. In a medium bowl whisk together 1/2 cup cream, the egg yolk, and vanilla bean paste. Add to flour mixture. Stir with a fork just until combined. This is my favorite shortcake recipe. So quick and easy to make. Know your oven well, as sometimes the directions may not be inline with your oven. I have an electric oven that runs hot faster, so I bake these at 400 degrees for 15 minutes. It's always a good idea to watch what your baking, especially if it's a first time for a recipe.
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Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, goat milk and sometimes eggs. The dry ingredients are blended, and then the butter is cut in until the mixture resembles cornmeal. The liquid ingredients are then mixed in just until moistened, resulting in a shortened dough. The dough is then dropped in spoonfuls onto a baking sheet, rolled and cut like baking powder biscuits, or poured into a cake pan, depending on how wet the dough is and the baker's preferences. Then it is baked at a relatively high temperature until set.
Strawberry shortcake[edit]
Shortcake in Nepal
Strawberry shortcake is a widely known dessert made with shortcake. Sliced strawberries are mixed with sugar and allowed to sit an hour or so, until the strawberries have surrendered a great deal of their juices (macerated). The shortcakes are split and the bottoms are covered with a layer of strawberries, juice, and whipped cream, typically flavored with sugar and vanilla. The top is replaced, and more strawberries and whipped cream are added onto the top. Some convenience versions of shortcake are not made with a shortcake (i.e. biscuit) at all, but instead use a base of sponge cake or sometimes a corn muffin. Japanese-style strawberry shortcakes use a sponge cake base, and are a popular Christmas treat in Japan.[1]
The largest strawberry shortcake ever made was in the town of La Trinidad, Benguet in the Philippines on March 20, 2004. It weighed 21,213.40 lb (9622.23 kg.)
Though strawberry is the most widely known shortcake dessert, peach shortcake, blueberry shortcake, chocolate shortcake and other similar desserts are made along similar lines. It is also common to see recipes where the shortcake itself is flavored; coconut is a common addition. Slots for real money realmoney.org.
History of strawberry shortcake dessert[edit]
Though today's shortcakes are usually of the biscuit or sponge-cake variety, earlier American recipes called for pie crust in rounds or broken-up pieces,[2][3] which was a variety still being enjoyed in the 21st century, particularly in the South.
The first strawberry shortcake recipe appeared in an English cookbook as early as 1588, according to Driscoll's berry growers. By 1850, strawberry shortcake was a well-known biscuit and fruit dessert served hot with butter and sweetened cream. In the United States, strawberry shortcake parties were held as celebrations of the summer fruit harvest. This tradition is upheld in some parts of the United States on June 14, which is Strawberry Shortcake Day. It wasn't until 1910 that French pastry chefs replaced the topping with heavy whipped cream.[4]
Y Shortcake
Other uses of the term[edit]
- Fonzie frequently used Shortcake as a nickname for Richie's younger sister Joanie in the comedy series Happy Days.
- 'Strawberry Shortcake' is used as a cartoon character's name in the early 1980s.
See also[edit]
References[edit]
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- ^'Japanese Culture in the Kitchen 'Short Cake''. Nipponia. Web Japan/MOFA. Retrieved 10 August 2012.
- ^The New York Times, May 20, 1885, p. 4, 'Strawberry Shortcake'
- ^Alice Ross, 'July and Strawberry Shortcake' Journal of Antiques and Collectibles, July 2000.
- ^Driscoll's, June 3, 2014 'The Joy of Strawberry Shortcake'
Retrieved from 'https://en.wikipedia.org/w/index.php?title=Shortcake&oldid=1001547667'
That’s not an easy question to answer in a historical sense. So many things have gone by the name “shortcake” over the centuries that it’s become impossible to trace the word to a single point of origin. The term famously appears in Shakespeare, in The Merry Wives of Windsor, however since the Bard failed to include a recipe with the stage notes, we have scant idea what sort of cake he actually meant.
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A short cake, for most of the last several hundred years, has been pretty much what it sounds like: a not-very-tall oven- or griddle-baked thing — possibly sweetened, possibly not — made with a grain flour of some sort, perhaps wheat, maybe barley or oats. The thing that makes a shortcake “short”, i.e. that which keeps it from rising terribly much, is fat. Fat keeps short bread from attaining much height as well, hence the name. No wonder that fat all by itself is also known as “shortening.”
So a shortcake, at least classically, was very a very broadly defined thing: a fat-enriched grain cake. How did we get from there to the modern American shortcake which is an extremely narrowly-defined thing made with (American) biscuits, strawberries and whipped cream? Unknown. What we do know is that very abruptly, around the year 1850, strawberry shortcake became all the rage among polite society folks in the Eastern US. Women’s tea groups suddenly started holding “shortcake parties”, and recipes began to proliferate.
Shortcake Recipe - Food.com
The first of these, from Miss Leslie’s Ladies Receipt Book, was published in 1847 and called for a dense, buttery biscuit dough, cut into rounds and stacked with mashed, sweetened strawberries as a filling. To finish, a thick icing was applied to the top. The recipe quickly evolved to become a showcase for not only fresh, seasonal strawberries, but fresh whipped cream as well. Today, while star chef and cookbook authors forever taking riffs on the original recipe, the best versions remain faithful to the first: simple, sweet biscuit sandwiches piled with fresh fruit.