Thursday, April 29, 2010

Pecan Stacey Shortcake

Yesterday for I made Pecan Shortbread Strawberry Shortcake an intern lunch. Until recently I have never encountered people that hesitated trying my food.  I ask you, should I have a complex?  

In previous jobs and at my business, my colleagues and staff begged me to cook.  They would remind me of their birthday to ensure a cake, one that fit their very specific preferences of course!  On Saturdays at Encore we had Soup&Salad Saturday--- even people that were not working came in to eat and share recipes. And now, my friends, I get slight hesitation. 

Though there was initial pause, I made everyone a bowl (I am a little stubborn and I used real butter folks!)  I believe that the votes are in--- Epic likes Pecan Stacey Shortbread!  The recipe borrowed from my friend Jacob was only altered slightly to be a little more healthy.  Hopefully this tasty dessert will lead a more Stacey Cook/Bake friendly workplace.  Only time will tell...

Pecan Stacey Shortcake
2 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder

1/2 tsp salt
8 tbsp cold unsalted butter, but into cubes
2/3 chopped toasted pecans (or walnuts, almonds - whatever nut you want to use)
1 cup heavy (whipping) cream

Preheat over to 375 - spray a baking sheet.  Combine flour, sugar, backing powder, nuts, and salt in a bowl. Use a pastry blender (or fingertips) to work the butter into the dry ingredients until you have a crumbly, coarse meal with some pieces of butter still showing.

Add the cream in a slow steady stream wile continuing to blend - you may not need all the cream (though I have) - the dough should be moisten but still have a few loose crumbs

You are suppose to roll out the dough and cut - who has time for that - Paula Dean doesn't even do it for her biscuits. I just scoop them as big or small as I want onto the pan. Brush with cream and sprinkle with sugar

2 pints strawberries, washed, and cut up
1/8 cup honey

For Whip Cream
1 cup heavy (whipping cream)

cinnamon to taste
1 Tbsp sugar

Mix on low and then gradually increase speed as cream gets foamy and form peaks.
All can be made the day before - biscuits need to be completely cool before storing the.

Served on an Epic blue plate, I believe this dessert was not only well made and tasty, it was branded perfectly for my workplace.  

1 comment:

Marilyn Denise said...

OH MY!!! I Love your Blog!! Im home today so I think I'll try this one :)