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Cantaloupe Shortcake
Author/Submitted by:
Servings: 8
Categories:
Cakes
/
Desserts
Ingredients: 2
c
All-Purpose Flour 2
tb
Sugar 1
tb
Baking Powder 1/4
ts
Ground Nutmeg 1/2
c
Butter Or Margarine 1
Egg -- Beaten 2/3
c
Milk 1
tb
Sugar
ds
Ground Nutmeg
ds
Ground Cinnamon 2
c
Cantaloupe, Peeled, Seeded,
Coarsely Chopped 1
c
Fresh Or Frozen Blueberries
Partially Thawed 1/4
c
Sugar 1
c
Whipping Cream 2
tb
Sugar
Directions:
1. Mix flour, 2 Tbs sugar, baking powder, 1/4 tsp nutmeg and 1/8 tsp
salt. Cut in butter till mixture resembles coarse crumbs. Combine egg
and milk; add all at once to flour mixture. Stir till just moistened.
2. In a greased 8 x 1 1/2-inch round baking pan, spread dough,
building up edges slightly. Stir together 1 Tbs sugar, dash nutmeg
and cinnamon; sprinkle over dough in pan. Bake in a 450 F oven for 15
to 18 mins. Cool in pan for 15 mins; remove to serving plate. 3. Toss
together cantaloupe, blueberries and 1/4 cup sugar. Whip cream with 2
Tbs sugar until stiff peaks form (tips stand straight). 4. To
assemble, split ckae into 2 layers while warm; carefully lift off top
layer. Alternate layers of cake, fruit and whipped cream. Serve warm.
Makes 8 servings.
Melon fans from southern Indiana recommend cantaloupe instead of
berries on shortcake.
Recipe By : Midwest Living Magazine's All-Time Best Recipes
From: Dan Klepach Date: 07-20-96 (18:58)
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