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.