We shipped my dad back to Arizona and now my mom is visiting! Her birthday is today and we celebrated last night:
One of our favorite family recipes is my grandmother's (GRAMMIE! Don't call me Grandmother!) Strawberry Shortcake recipe, so I share that with you:
Stir together in small mixing bowl:
1 cup flour
½ cup sugar
1 ½ teaspoon baking powder
½ teaspoon salt
3 tablespoons butter
½ cup milk
Cut butter into flour mixture until small lumps appear (pea-sized). Stir in milk. Pour into 8” pie pan (spray with non-stick spray first). Dot with butter and sprinkle with sugar.
Bake at 400 for 20 minutes until light brown on top (tooth pick clean).
Chop strawberries (2 of those little green containers; I forget how big those officially are.) I use a pineapple corer to cut a million times in the bowl. Add about ¼ cup sugar. If possible, chill for ½ hour or so before serving because then there will be a lot of yummy juice at the bottom from the sugar.
If wanting to double the recipe, use a 10” pan at 350 degrees for 35 minutes.
You would not believe all the compliments I get on this recipe. It tastes like a restaurant with virtually no effort.
I like to pour a bit of milk in with my cake and strawberries, but I am in the minority on this issue. Many prefer to skip the strawberries and eat only cake. I've been know to do this as well.
Wade called this the button cake since when we took out the candles it looked like a big button:
And it was perfect!
Of course, I bought my mom some yarn for her birthday, amongst other goodies. It is a very, very lovely white-ish (color #2201) Pure Pima from Berroco because of the slightly way-too-hot-most-of-the-time climate of Arizona.
What is really interesting about this yarn is if you look closely, some of the strands are a shiney mercerized cotton and some are not which gives it lovely texture without blinding you in any way. I look forward to seeing her knit it up.