May 11, 2019, Season 6, Episode 15
Strawberries, memories of Wayne Scott, and strawberry shortcake recipes.
This morning we are setting the table with a Mother’s Day treat…Strawberries.
- I’ve got a recipe for a scratch made strawberry shortcake, and an easy bisquick shortcake for you Mothers’ Day dessert.
- Fred Sauceman shares a little story about Wayne Scott, one of Tennessee’s most respected strawberry farmers who passed away in 2008 - and news about the 17th annual Wayne Scott strawberry festival happening tMat 18, 2019 in Unicoi County, TN
- Mary Dee Dee Constantine, retired food editor from the Knoxville News Sentinel has a recipe for easy strawberry jam.
- Ronni Lundy recites her story “Drive In Strawberry Pie”.
Links to guests:
Fred Sauceman: https://www.facebook.com/fred.sauceman
Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en
Ronni Lundy: http://ronnilundy.com/
Emi Sunshine: https://theemisunshine.com/
Sponsor of The Tennessee Farm Table is Century Harvest Farm Foundation: https://centuryharvest.org/
Links to events:
Wayne Scott Strawberry Festival: https://northeasttennessee.org/event/unicoi-wayne-scott-strawberry-festival/
Scott Strawberry and Tomato Farm: http://www.scottfarmstn.com/
Strawberry Shortcake Recipes (From scratch shortcake recipe, and an easier Bisquick recipe):
These 2 recipes come from Elise Bauer from Simply Recipes
Recipe for “from scratch strawberry shortcake recipe”
Yields 9 biscuits
What you will need:
6 cups of strawberries
1 c., plus 1/4 c. heavy cream
2 tsp. of powdered sugar
3 c. all purpose flour
1/2 c. plus 3 Tb. white, granulated sugar
1 c. milk
12 Tb. unsalted butter
2 tsp. of vanilla extract
3/4 tsp. salt
1 1/2 Tbs. baking powder
3 baskets of fresh strawberries (about 6 cups)
1/2 cup white granulated sugar for the strawberries
1 cup of heavy whipping cream
2 teaspoons powdered sugar
2 drops of vanilla extract
3 cups (420g) all purpose flour
3 Tbsp sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp (168g) unsalted butter, cut into small cubes
1 cup (236 ml) milk
1/4 (60 ml) cup heavy cream
1 1/2 teaspoons vanilla extract
Prepare strawberries: Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then either quarters or thick slices.
Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar.
Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.
After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix.
You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.
Make whipped cream:
While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve.
Make the biscuits:
Stir flour with dry ingredients: In a large bowl, vigorously whisk together the flour, sugar, baking powder, and salt.
Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.
Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it.
Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. Gently knead by hand a few times to form a loose ball of dough.
Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet.
Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Easy Bisquick Shortcakes:
Follow above directions for preparing strawberries, and real whipped cream.
For the “shortcake” part of the Strawberry Shortcake made with bisquick:
2 1/3 cups Bisquick baking mix
3 tablespoons butter, melted (can sub coconut oil)
1/2 cup milk (can sub unsweetened almond milk)
3 tablespoons sugar
Heat oven to 425°F.
To Make the dough: Whisk together the baking mix and sugar in a mixing bowl. Stir in the milk and melted butter just until a soft dough comes together. Don't over-mix!
Portion out dough and place on cookie sheet: Grease a cookie sheet with butter. Divide the dough into roughly 6 equal portions and drop them on the cookie sheet.
Bake: Bake at 425°F for 10 to 12 minutes or until golden brown. Cool for 5 minutes on a rack.
Serve: Either break up into big chunks or slice horizontally with a bread knife to serve with berries for shortcake.