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Cantaloupe Shortcake

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

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

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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