Rhode Island Shortcakes Recipes

RHODE ISLAND JOHNNYCAKES

Steps:

• Mix all dry ingredients.
• Add eggs to buttermilk in a bowl and beat lightly.
• Add the buttermilk to the dry ingredients and blend.
• Fold the melted butter into the batter.
• Let batter rest for 20 minutes and adjust consistency with a few tablespoons of water if necessary.
• Preheat a flat griddle to 350*F.
• Use 1 1/2 oz. of batter per cake and lightly grease the griddle.
• Pour the batter and cook until it bubbles and is golden brown, then flip over for 30 seconds or until browned.

RHODE ISLAND JOHNNYCAKES

Steps:

• Preheat oven to 200 degrees. Heat a medium skillet over medium heat. Toast cornmeal, stirring often, until fragrant, about 5 minutes; transfer to a bowl, and whisk in 1 1/4 teaspoons salt.
• Pour boiling water into a heatproof bowl; gradually whisk in cornmeal. Stir in milk. Heat a griddle or large cast-iron skillet over medium heat; coat with a thin layer of oil (about 1 tablespoon). Drop batter by the tablespoon onto griddle. (If batter spatters violently, reduce heat to medium-low, so that johnnycakes are gently bubbling when they hit the griddle. You may need to add more hot water, 2 tablespoons at a time, until batter is pourable but still thick.) Cook 4 or 5 johnnycakes at a time, greasing griddle as needed, until bottoms are golden with lacy, crisp edges, about 5 minutes. Flip; cook until bottoms are crisp, 3 to 4 minutes. Transfer to a baking sheet; warm in oven while others cook. Repeat with remaining batter.

RHODE ISLAND SHORTCAKES WITH FRESH RASPBERRIES

Steps:

• Whip 1 cup heavy cream with vanilla until stiff.
• On individual serving dishes place bottom half of each shortcake. Pour equal portions of remaining 1 1/2 cups of heavy cream over shortcake halves.
• Divide raspberry puree equally among shortcakes and pour over shortcake bottoms. Scatter raspberries over puree. Sift confectioners' sugar over berries. Add a dollop of whipped cream.
• Top with shortcake tops and garnish with remaining whipped cream.

STRAWBERRY-RHUBARB SHORTCAKES

Steps:

• For Compote:
• Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in strawberries. Cover and refrigerate until well chilled, at least 3 hours or overnight.
• For biscuits:
• Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture resembles coarse meal. Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.
• Turn out dough onto lightly floured work surface and knead until smooth, about 6 turns. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter plain or scalloped cookie cutter. Gather dough scraps and shape into 3/4-inch-thick round. Cut out additional dough rounds.
• Transfer rounds to heavy large ungreased baking sheet. Bake until biscuits are puffed and golden, about 23 minutes. Transfer biscuits to rack and cool slightly. (Can be prepared 2 hours ahead. Rewarm biscuits in 350°F. oven just until heated through, about 5 minutes.)
• Cut biscuits in half. Place 1 bottom half on each plate. Spoon 1/4 cup compote over each. Top with large spoonful sweetened compote, then more whipped cream. Cover with biscuits tops. Garnish with mint sprigs and serve.

STRAWBERRY BISCUIT SHORTCAKE

Steps:

• Preheat oven to 375°. In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in 3 tablespoons milk until a thick batter forms. , Drop four mounds of batter onto a greased baking sheet. Brush with remaining milk. , Bake until golden brown, 14-16 minutes. Layer biscuits with berries and whipped cream in small bowls or on dessert plates.