Tuesday Taste Tempter 6.17.08

Tuesday Taste Tempter 6.17.08

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com. Today’s recipe has been submitted by Martha White Kitchens. Razzle Dazzle Corn Meal Coffeecake 2 (7 ounce) package Martha White® Sweet Yellow Cornbread Mix 1/2 cup + 1 tablespoon sugar, divided 8 ounces (1 cup) sour cream 1 egg, beaten 1/2 cup milk 1/2 cup butter, melted and cooled 1 cup fresh raspberries Heat oven to 375. Grease 10-inch cast iron skillet. In large bowl, combine cornbread mix, 1/2 cup sugar, sour cream, egg, milk and butter. Stir until well-blended. Pour into prepared skillet. Distribute raspberries evenly over batter. Press raspberries gently into batter, until barely covered. Sprinkle 1 tablespoon sugar over batter. Bake at 375 for 30 to 35 minutes or until golden brown and cake begins to pull away from sides of pan. Cool 15 minutes. Cut into wedges. Serve warm or at room temperature. Store in refrigerator. 8 servings Southern Biscuit Shortcake 2 cups Martha White® Self-Rising Flour 2 tablespoons sugar 1/3 cup butter, softened 3/4 cup half and half 6 cups sliced strawberries, sweetened to taste 1 cup whipping cream, whipped with 1 tablespoon sugar Preheat oven to 450. Lightly grease a large baking sheet. In medium bowl, combine flour and sugar. With pastry blender or two knives, cut butter into very small pieces to evenly distribute into dry ingredients until mixture resembles very coarse crumbs. Add half and half; stir just until dry ingredients are moistened. Turn dough out onto lightly floured board or pastry cloth; knead just until smooth. Roll dough about 1/2-inch thick; cut with floured cutter or knife into desired shapes. Place about 1-inch apart on baking sheet. Bake at 450 for 10 to 12 minutes or until golden brown. Serve warm or at room temperature. Split shortcakes; fill with strawberries and top with more strawberries and whipped cream. 8 to 10 shortcakes

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