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Ingredientes
- 1 1/2 cups all-purpose 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 milk
- 1 large egg
- 1/3 cup pine nuts, divided
- j2 tablespoons firmly packed brown sugar
- 1/8 teaspoon ground cinnamon
- 1 cup huckleberries rinsed and drained
- 1/2 cup sugar
- 4 tbsp water
Direcciones
- 1.. 1. In a bowl, mix 1 1/2 cups flour, cornmeal, baking powder, half of nuts and salt. With pastry blender or fingers, cut or rub in 5 tablespoons butter until largest lumps are 1/4-inch pieces.
- 2.. 2. In another bowl, beat to blend caramel topping, 1/3 cup milk, and egg. Pour into flour mixture and stir just until moistened.
- 3.. 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.. 4. Pat dough into a 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.. 5. Brush shortcake wedges with remaining 1 tablespoon milk. Combine remaining pine nuts with sugar and cinnamon; gently pat onto shortcakes.
- 6.. 6. Bake in a 375 F oven until dark gold, 22 to 25 minutes. Cool on a rack.
- 7.. 7. In a sauce pan mix huckleberries with sugar and water and cook until syrupy, cool.
- 8.. Split shortcakes in half. Place each bottom on a dessert, spoon over berries and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 8 servings | |
| Calories 311 | |
| Calories from Fat 103 | 33% |
| Total Fat 11.81g | 15% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 458mg | 19% |
| Potassium 107mg | 3% |
| Total Carbs 46.12g | 12% |
| Dietary Fiber 1.4g | 5% |
| Sugars 13.84g | 9% |
| Protein 5.58g | 9% |
