tag:blogger.com,1999:blog-5446802283239662385.post3175402007096312467..comments2023-03-10T03:01:25.839-05:00Comments on Little Compton Mornings: The First StrawberriesJanehttp://www.blogger.com/profile/11068348526232036423noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5446802283239662385.post-22419618489194182562007-06-27T07:42:00.000-04:002007-06-27T07:42:00.000-04:00Anne, thank you for this; your comments always add...Anne, thank you for this; your comments always add something useful. In all the years I've had the Marcia Adams book, and all the recipes I've made from it, somehow I've never tried the shortcake. So, coming right up. . . The cornstarch is intriguing.Janehttps://www.blogger.com/profile/11068348526232036423noreply@blogger.comtag:blogger.com,1999:blog-5446802283239662385.post-750756786745830922007-06-26T20:55:00.000-04:002007-06-26T20:55:00.000-04:00Jane, I must admit that your comments about strawb...Jane, I must admit that your comments about strawberries inspired me to immediately bake a shortcake. I don't think that there could be a bad shortcake recipe. Once you add extra fat (cream) and the freshly picked strawberries how can you go wrong? I wanted to share with you a recipe that I picked up in "Cooking from Quilt Country" by Marcia Adams. It is my favorite shortcake recipe by far. The secret is that she substitues 1/4 cup cornstarch for some of the flour and adds only 2TB of sugar. This produces a shortcake with a very smooth texture. When the shortcake comes out of the oven she recommends spreading it "lavishly with softned butter." Heavenly!annehttps://www.blogger.com/profile/01509957850492365467noreply@blogger.com