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May 2015 Newsletter

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From the President's Desk Trips
Chasing Trains - Big and Little The Dining Car
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Upcoming Train Shows & Events Video of the Month
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The dining car

contributed by  Keith Baggus

  

OLD FASHIONED STRAWBERRY SHORTCAKE

 

STRAWBERRY MIXTURE

2 Pints strawberries, washed, hulled and cut into slices

2 tablespoons sugar

1 tablespoon firmly packed light brown sugar

COMBINE strawberries, 2 tablespoons sugar and brown sugar in medium bowl, cover, refrigerate 1 to 4 hours before serving.

 

SHORTCAKES

2 cups all purpose flower                                1 large egg, beaten

3 tablespoons sugar                                        cup milk

1 tablespoon baking powder                           1 teaspoons vanilla extract

teaspoon salt                                               Whipped cream

cup of Crisco (All-Vegetable shortening) or stick Crisco

HEAT  oven to 425F. lightly spray baking sheet with no-stick cooking spray.

COMBINE  flour, sugar, baking powder and salt in a large bowl, Cut in shortening with pastry blender or a knives until flour is blended to form pea-size pieces. Add egg, milk and vanilla; toss with fork until well combined (DO NOT OVERWORK) Drop batter into 6 equal mounds on prepared baking sheet.

BAKE  10 to 12 minutes until lightly browned remove from oven; place baking sheet on a rack to cool.

SPLIT each shortcake in half horizontally. Place bottoms on serving plates, Place an even amount of strawberries on shortcake bottoms. Top with whipped cream. Replace shortcake top. Serve immediately.

 

MAKES 6 SERVINGS