Cornmeal Pinon Shortcakes With Berries And Lime Cream

Course : Cakes
Serves: 8
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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
14 ounces 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 / Directions:

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

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