Cornmeal Pinon Shortcakes With Berries And Lime Cream
Grrrrrgh!
Course : Cakes
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  flour
     3/4           cup  cornmeal
  2          teaspoons  baking powder
     1/4      teaspoon  salt
  5        tablespoons  butter or margarine
     1/3           cup  caramel ice cream topping
     1/3           cup  plus 1 tablespoon half and half or milk
  1              large  egg
     1/4           cup  pine nuts
  2        tablespoons  firmly packed brown sugar
     1/8      teaspoon  ground cinnamon
  1          14 oz can  sweetened condensed milk
     1/2           cup  sour cream
  1 1/2      teaspoons  grated lime peel -- (green part only)
     1/4           cup  lime juice
  2               cups  raspberries -- rinsed and drained
  2               cups  blueberries -- rinsed and drained
  2               cups  blackberries -- rinsed and drained
 

Preparation:

1. In a bowl, mix 1 1/2 cups flour, cornmeal, baking powder, and salt. With pastry blender of fingers, cut or rub in 5 tablespoons butter until largest lumps are 1/4-inch pieces. 2. In another bowl, beat to blend caramel topping, 1/3 cup half and half, and egg. Pour into flour mixture and stir just until moistened. 3. Pat dough into a ball. Knead on a lightly floured board just until smooth, about 10 turns; add flour to board as required to prevent sticking. 4. Pat dough into 6 1/2-inch round. Cut into 8 wedges and place pieces about 1 inch apart on a nonstick or lightly buttered 12- by 15-inch baking sheet. 5. Brush shortcake wedges with remaining 1 tablespoon half-and-half. Combine pine nuts with sugar and cinnamon; gently pat onto shortcakes. 6. Bake in a 375 degree oven until dark gold, 22 to 25 minutes. Cool on a rack. 7. In a bowl, mix sweetened condensed milk, sour cream, and lime peel with lime juice to make lime cream. 8. Split shortcakes in half. Place each bottom on a dessert plate. Combine raspberries, blueberries, and blackberries and spoon equally over shortcake bottoms. Spoon lime cream over berries, then place shortcake tops on cream.

 

Nutritional Information:

489 Calories (kcal); 18g Total Fat; (32% calories from fat); 10g Protein; 74g Carbohydrate; 66mg Cholesterol; 344mg Sodium