Sunday, September 13, 2009

Strawberry Shortcake Cookies

As seen in the Martha Stewart Magazine June 2009. My family really enjoyed them.


Makes about 3 dozen

  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • Sanding sugar, for sprinkling


  1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
  2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day

Hawaiian Haystacks

This is one that has been around for awhile. I actually never made it till tonight. I searched around for a sauce recipe and found one that sounded good. We all enjoyed it. I would love to hear how you make hawaiian haystacks. What toppings do you use? How do you make your sauce?

Make enough rice for your family

1 can cream of chicken soup
1/2 cup of sour cream
3/4 cup of chicken broth
1 1/2 cups of cooked shredded chicken
1 teaspoon of dehydrated onion (optional)
salt, pepper, garlic powder to taste

Mix all together until warm. Pour over rice.

Add toppings:
Mandarin oranges
Green Pepper
Green Onion
Chow Mien Noodles
Grated Cheese