Last night I made a rather nice dinner for the family: brown rice cooked with sesame oil for flavour and olive oil to prevent sticking/burning (which it did admirably), pork carnitas with fresh deli salsa, steamed baby brussel sprouts (yum!), and Cherry Shortcake a la mode. My intent had been to serve Strawberry Shortcake, but, alas, that was not to be. It seems that strawberries go bad fast.
My next problem was that I was out of white sugar. Shortcake is easy enough to make with Bisquick, but how can I do it without sugar? Stevia, honey, and molasses are all valid sweeteners, but I didn’t think they would do the trick. I decided to try brown sugar. Success!
So, the quick and dirty on how to make Cherry Shortcake a la mode.
1. Make the shortcake recipie on the Bisquick box. I doubled the recipie and cooked it in a casserole dish as opposed to in biscuits.
2. Put a piece of shortcake on a plate (sliced in half if you prefer, I think it’s moister that way), fill with cherry pie filling (canned is fine), and top with vanilla bean ice cream!
3. Enjoy!
[...] Crazy Cooking! {August 26, 2009} Yum! Cherry Shortcake, Anyone? (Cross Posted) Cross Posted @ Secret Agent Fiber [...]