Americas history with cooking goes back to our foremothers in the new colonies. These recipes have been handed down from generation to generation through family historical record keeping. We have records to share only becuase someone wrote them down and shared them. Won’t you do the same? Submit YOUR families favorite recipes to communicatins@trivalleyrepublicans.org and we are happy to feature!

Once we receive enough entries, we will compile for a TVR Recipe book so PLEASE send them in!

 
INGREDIENTS:  2 cups flour, 3  tsp. baking powder,  1  tsp. salt,  2  tsp. sugar, ½  cup shortening, ¾ cup milk, 1 cup heavy cream

Note healthy alternatives to flour, sugar and shortening below.

RECIPE HISTORY

Strawberry Shortcake is the traditional Independence Day dessert that has been eaten and celebrated for hundreds of years. In 1939 Imogene Wolcott wrote in the New England Yankee Cookbook “Strawberries, until comparatively recently, grew wild in sunny fields, small and distinctly sweet. The Indians introduced the early Pilgrims, Puritans Planters of the Plymouth Colony to them”. Recipe is found in The New England Yankee Cookbook by Imogene Wolcott who by permission compiled historical Recipes from various sources: Historical Societies, Yankee Magazine and also from highly regarded cookbook Authors Ella Bowles, Louise Russell and Hariet Donlevy.

DIRECTIONS

Mix & sift dry ingredients; cut shortening until well mixed. Add milk, stirring quickly to make a soft dough. Turn onto a lightly floured board and pat with hands just enough to shape. Cut in two cakes 1/2 inch thick. Bake in a hot oven or over an enclosed summer BBQ grill (450°F.) for 15 minutes. Remove and butter one side of each cake.
Slice 2 quarts of juicy ripe strawberries into a bowl. Add 1 c. Sugar and lightly toss. Set aside.
In a large bowl add 1 C. of heavy cream and whip until stiff peaks are about to form. Do not over whip as cream will then turn lumpy and butter like. For the best whipped results try to use a chilled bowl and utensils.
Spread sugared berries on each buttered layer, topping the second layer with whipped cream. Serves six.

Healthy Ingredient Replacements:

1 to 1 Almond Flour, flour replacement. 1 to 1 Swerve sugar replacement, 1 to 1 Butter, Coconut Oil and Ghee can be used as shortening replacements. However, Ghee is quite expensive and coconut oil will obviously be infused with a slight coconut flavor. None of these alternatives to the shortening will produce a more flakey biscuit or crust than using actual shortening but nonetheless can be substituted just fine!

America has recipes handed down through family history. Someone wrote them down and shared them. Won’t you do the same? Submit YOUR families favorite recipes to communicatins@trivalleyrepublicans.org and we are happy to feature!