4 cups Gold Medal® all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2/3 cup shortening
1 1/2 cups milk
2 packages (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
4 cups raspberries
1 cup blueberries
1. Heat oven to 450ºF. Mix flour, sugar, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in 1 1/2 cups milk just until blended.
2. Place dough on lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll dough 1/2 inch thick. Cut into 10 stars with floured 3-inch star-shaped cutter. Place about 1 inch apart on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown. Make pudding mix as directed on package for pudding, using 4 cups milk. Split warm shortcakes. Fill and top shortcakes with pudding, raspberries and blueberries.
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2/3 cup shortening
1 1/2 cups milk
2 packages (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
4 cups raspberries
1 cup blueberries
1. Heat oven to 450ºF. Mix flour, sugar, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in 1 1/2 cups milk just until blended.
2. Place dough on lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll dough 1/2 inch thick. Cut into 10 stars with floured 3-inch star-shaped cutter. Place about 1 inch apart on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown. Make pudding mix as directed on package for pudding, using 4 cups milk. Split warm shortcakes. Fill and top shortcakes with pudding, raspberries and blueberries.
Don't Miss a Thing, Subscribe NOW!
No comments:
Post a Comment