Macon Magazine

BERRY SHORTCAKES Fresh summer berries never taste better than when paired with a delicious shortcake. Serve with homemade whipped cream and the combination melts in the mouth. 2 pounds fresh berries (such as raspberries, blackberries, blueberries or sliced strawberries) 1/3 cup plus 2 tablespoons granulated sugar 1 cup heavy cream In a large bowl, toss the berries and 1/3 cup of the sugar. Let sit for at least 15 minutes (up to 4 hours, refrigerated). In a medium bowl, beat the cream and remaining 2 tablespoons of sugar until so peaks form. Split the shortcakes in half; spoon berries and whipped cream on the bottom halves and sandwich with the tops. (makes 8 servings) Shortcake: 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons cold butter (not margarine) 2/3 cup buttermilk In a bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a so dough forms. Pat gently into 8 round shortcakes on a baking pan coated with cooking spray. Bake at 400 degrees for 15-20 minutes or until lightly browned. Cool on a wire rack. JUNE/JULY 2013 MACON MAGAZINE I 99 CHERRY PIE Of course, there's nothing as all-American as cherry pie, and this recipe makes a delightfully simple, yet delicious dessert using fresh cherries – a real treat. is cherry pie has been my birthday dessert of choice for as long as I can remember. 4 cups fresh cherries, pitted 1/2 cup fruit juice 1/4 teaspoon almond extract 2 1/2 tablespoons flour 1/4 teaspoon cinnamon 1/2 to 2/3 cup sugar 1 tablespoon butter Pastry for two-crust pie Mix sugar, flour and cinnamon together. Add fruit juice and almond extract; pour over cherries. Mix well. Place mixture into 9-inch pie plate lined with pastry. Dot with 1 tablespoon melted butter. Cover with lattice-top piecrust. Bake at 425 degrees for 35-45 minutes, or until juice bubbles. (makes one pie) PEACH CRISP Summer visits to local peach farms render bushels of the juicy goodness. When there's that many fresh peaches in the house, a warm Peach Crisp, fresh from the oven, follows. And it's perfect served with vanilla ice cream. 4 cups sliced fresh peaches 3/4 cups sugar, divided 1/2 teaspoon cinnamon 1 cup all-purpose flour 1/2 cup butter or margarine 1/2 cup rolled oats Toss peaches with 1/3 cup sugar and cinnamon; spoon into a lightly greased 8-inch square baking dish or a 9-inch deep dish pie plate, and set aside. Combine flour and remaining sugar; cut in butter with a pastry blender until mixture is crumbly. Stir in oats. Sprinkle mixture on top of peaches. Bake at 375 degrees for 35 to 40 minutes. Makes 6-8 servings. Continued on page 103

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