Home | Newest Editions | Most Popular Issues | Free Newsletters | Forums

Custom Search
Publication: I'm Not Martha
Strawberry Shortcake and Biscuits Recipes.

Subscribe FREE to I'm Not Martha by clicking here.

          I'M NOT MARTHA - Tuesday, June 19, 2007

Help yourself to some great self-help videos on: evtv1.com

Hi! I'm Lizzy!!  and I'm not Martha!!!

For the last few days after I wrote the strawberry article 
all I could think about was strawberry shortcake. Strawberry 
Shortcake.  STRAWBERRY SHORTCAKE...you see how it began as 
a little voice in my head and then grew into an incessant 
shout.  Saliva filling my mouth...drooling down my chin.  I 
started it, I know,  so I'm here to finish it...maybe put 
the finishing touch on your summer meal.  And just to let 
you know I'm listening...I have a gluten free recipe! And 
a new twist recipe for the biscuit.  See if you like it.

P.S. If you're interested we now have a forum. You can post 
comments on this and recent issues at... Not Martha forum

Prepare strawberries an hour or two before serving. Rinse, 
hull, and slice 1 quart of fresh strawberries, leaving 8 to 
12 whole for garnishing.

Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the 
strawberries are to begin with) and mix into the straw-
berries. Set aside at room temperature to macerate (which 
means that the sugar will soften the strawberries and help 
release their juices).

For a deeper flavor, try brown sugar.  It's very intense 
and brings out the berry.  You can also add a teaspoon of 
Framboise liqueur just before you assemble the dessert. A 
little extra punch!  Or you can flavor the whipped cream 
with it.  Be creative.

After the strawberries have been sitting for 20 minutes or 
so, take a potato masher and mash them a little. Not too 
much, just enough to get more juice out of them.

Whip the cream, adding a drop or two of vanilla and a tea-
spoon of sugar.


3 cups all purpose flour--I use King Arthur Pastry Blend
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract

Sift the flour, sugar, baking powder, and salt into a large 
bowl.  Toss with a fork to combine. Cut the butter into the 
flour mixture with a pastry cutter or a fork until the 
largest pieces of butter are the size of peas. (Or pulse 
several times in a food processor.)  Combine the cream and 
vanilla in a liquid measure. Make a well in the center of 
the flour and and pour the cream mixture into the well. Mix  
with a fork until the dough is evenly moistened and just 
combined; it should look shaggy and still fel a little dry. 
Gently knead by hand five or six times to create a loose 

Turn the dough out onto a lightly floured work surface and 
pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer 
the dough to a baking sheet lined with parchment or silpat, 
cover with plastic and chill for 20 minutes in the refrig-
erator. Heat the oven to 425 F.  Remove the dough from 
refrigerator. Cut the dough into 9 even squares and spread 
them about 2 inches apart from each other on the baking 
sheet. Bake until the biscuits are medium golden brown, 18 
to 20  

Makes 9 biscuits.


2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar

The strawberry shortcake biscuit recipe used to be on the 
side of the Bisquick box. For some unfathomable reason, the 
company has started to print the recipe on the inside of 
the box. Talk about not understanding your customers! If 
you can't find the recipe, here it is:

Heat oven to 425 F. Stir baking mix, melted butter, milk, 
and 3 Tbsp of sugar in a mixing bowl until soft dough forms. 
Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 
minutes or until golden brown.

Makes 6 biscuits.

Get the WONDER BRA for Slipcovers.

Just like the magic of the WonderBra TUCK-ONCE works a 
MIRACLE on sloppy slipcovers.  V-shaped and crystal clear 
TUCK-ONCE GRIPS are deep in the crevices of your furniture. 
Out of sight.  Holds your slipcover tight.

No wrinkles or retucking! JUMP UP & DOWN! Your SLIPCOVERS 
will STAY PICTURE PERFECT. Just TUCK-ONCE!!!  Your covers 

FREE Tuck-In Tool with a $40 order. Order now! and LOOK 
LIKE A PRO! Watch it work for yourself.

Visit: www.fittingpretty.com


1-1/2 cups Gluten Free All Purpose Baking Flour
1 Tbsp. Sugar
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Guar Gum
1/2 tsp. Salt

1/4 cup Shortening
1/2 cup Milk
1 large Egg White

Preheat oven to 350. Line baking sheet with parchment paper 
or grease lightly.

In food processor, pulse dry ingredients (flour through salt) 
with shortening until mixture is consistency of small peas. 
Add milk and egg white. Blend until dough forms ball, 
scraping down sides with spatula, if necessary. Dough will 
be somewhat soft.

Place dough on parchment-lined or greased baking sheet that's 
been lightly dusted with rice flour. Gently pat to 3/4-inch 
thick circle with hands or spatula. Lightly dust dough with 
rice flour. Cut into ten 2-inch circles with floured biscuit 
cutter. Shape remaining dough to 3/4-inch thick and cut 
again. If dough is sticky, lightly dust with more flour. 
Arrange evenly on baking sheet.

Bake 12-15 minutes or until nicely browned. Best when served 
warm or gently reheated in microwave oven. Serves 10. (Recipe 
from Bob's Red Mill)


6 oz  ALL PURPOSE FLOUR (I use King Arthur)
5 oz  ORGANIC CORNMEAL (I use Anson Mills)
1 teaspoon  KOSHER SALT
2 teaspoons  BAKING POWDER, sift
2 teaspoons  BAKING SODA, sift
2 oz  SUGAR
6 oz  UNSALTED BUTTER, cubed & chilled
6 oz  HEAVY CREAM (not ultra-pasteurized. Stabilizer free.)

Preheat oven to 375 F.
Put all dry ingredients into a large, shallow bowl. Mix with 
fingers to incorporate evenly.  Pour all wet ingredients into 
one measuring cup.

When butter is chilled, drop cubes into drys and move through 
mixture with hands, pressing drys into butter, (being very 
careful not to overwork butter and melt it.}  When there are 
still English pea sized chunks of butter, create "well" in 

Pour all wets in and extend your fingers out, widely spaced 
like a spider, and very gently incorporate wet into dry. Stop 
when mixture has JUST come together!

Lightly dust a table with flour and corn meal and dump dough 
out on it. Get hands dry with flour and very gently pat dough 
into circle no more than 1 1/2 inches tall. You may use a 
rolling pin briefly on the surface, but it is not necessary.

Have a bowl of flour on the side and dunk your biscuit cutter 
into it each time before cutting dough. The scraps may be 
put together and a few more biscuits can be gotten from this, 
but their 'crumb' will be slightly different. Gently place 
biscuits on to parchment lined cookie sheet. You may wish to 
brush biscuits with cream, buttermilk and sprinkle with raw 
sugar, or none of the above. Because my own oven is slow but 
hot on the bottom I double pan mine. Half-sheet pans work 
best for this.

Bake for at least 15 minutes before opening the oven to check 
in on them. Turn the pan around 180° for more even baking. 
{Sometimes biscuits that are too tall will fall to one side.} 
Biscuits are done when there is a bit of color on the top 
and more on the bottom. Or when bottoms are tapped they sound 
hollow. When you can smell their wafting perfume they are 
ready too...

Biscuits are best eaten straight from the oven with butter 
and honey, or soon after with whipped cream and berries!

Delicious. Simple. Summer. Strawberry Shortcake Yum!


Questions...Comments...? email Lizzy

Take a moment to answer GopherCentral's Question of the Week: 

Should Illegal Aliens receive government subsidized health 
benefits in the US?

To see more issues like this visit: Not Martha Archives

END OF I'M NOT MARTHA - http://www.gophercentral.com
Copyright 2007 by NextEra Media. All rights reserved. 

E-Mail this issue
Subscribe FREE to I'm Not Martha by clicking here.

The I'm Not Martha Forum
Weekly Newsletter
ink on air bag
View this Forum | Post a topic to this forum

Home | Newest Editions | Most Popular Issues | Free Newsletters