|
| 3/4 | cup sugar |
| 4 | teaspoons cornstarch |
| 1 1/2 | cups water |
| 4 | to 6 drops red food color, if desired |
| 4 | cups sliced strawberries |
| 1 1/3 | cups raspberries |
| 1 1/3 | cups blueberries |
|
| 2 | cups Gold Medal® all-purpose flour |
| 1/2 | cup sugar |
| 3 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/2 | cup butter or margarine |
| 3/4 | cup milk |
| 1 | teaspoon almond extract |
| 2 | eggs, slightly beaten |
| 1 | tablespoon sugar |
| 1/2 | cup sliced almonds |
| 1. | In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Stir in water and food color. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; cool 10 minutes. Stir in berries. Cover and refrigerate until serving. |
| 2. | Heat oven to 450°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, almond extract and eggs just until blended. Spread in pan. Sprinkle with 1 tablespoon sugar and the almonds. |
| 3. | Bake shortcake 10 to 12 minutes or until light golden brown. Cool completely, about 1 hour. Serve with Triple-Berry Sauce. |
|
| If brunch is in the plans, the almond shortcake makes a great coffee cake. Serve it slightly warm from the oven with butter and strawberry jam. |
|
| Add a spoonful of whipped cream to each serving. |
|
| You can use any combination of berries that equals 7 cups. |
Nutrition Information:
320 ( 15); 13g ( 6g, ncg); 55mg; 290mg; 49g ( 4g, ncg); 5g 8%; 30%; 12%; 8% nc ; nc nc