Happy Wednesday Everyone! This is Jamie and I want to introduce you to my fabulous Mother-in-law, Debby! She might have invented baking at its finest ! Whatever this woman bakes i swear tastes like heaven! Shannon and his mom talk about baking often while i sit in the background trying to make sense of their pinch’s of this, and a little bit of that, and how to open the package.
One of my favorite things to do when we visit Shannon’s family is to watch him and his Mom bake together. When we are at the Green house it is all about what goodies “Mamaw” is making. I love seeing his Mom and him do what they love and know, and well pick at each other also. Call me getting older, or maybe my mommy hood, but it’s very warming seeing a son with his Momma! I hope you enjoy this post written from Shannon on this “official holiday” of his family releasing a recipe for the first time EVER….. that is very close to their heart. Enjoy! XOXOX
With the recent passing of my Grandma Betty, I thought it was fitting to have some help with this month’s baking blog. So my mom is revealing one of our family recipes. We have family recipes that come from both sides of my family. Some recipes have been passed down so long, the sizes of the measurements are odd, this is one of them. My mom has a recipe from my dad’s mom, that had to come with a certain spoon because the recipe called for measurements using this spoon. So get sharpened up on your fractions before you bake this one! Here is the actual pic of the original recipe…….
Strawberry season is in full swing, so why not buy some fresh strawberries, a tub of whip cream, and enjoy this timeless classic! Growing up, I cannot remember a time that my Gma Betty did not have a pan of shortcake in her kitchen. I am pretty sure she would make it even if she wasn’t sure it would get eaten, just in case someone stopped by, she was prepared.
Grandma Betty’s Strawberry Shortcake
5/8 Cup Crisco
1 7/8 Cup Sugar
1 Tspn Vanilla
2 3/4 Cup Flour
2 1/2 Tspn Baking Powder
1 1/4 Milk
- Mix together Crisco, Sugar, Eggs, Vanilla, Baking Powder.
- Alternate flour and milk slowly until its smooth and lump-free.
- Pour batter in a greased and floured cake pan.
- Bake at 350 until done. 35-45 minutes, when a toothpick comes out clean. (Again with old recipes, since oven temps were not evenly regulated, they didn’t use preset times.
While the cake is baking, take about 2 cups of strawberries and puree them in a blender or bullet. If you would like, add 1/2 cup of sugar or whatever amount you like, add water to make it about the texture of thin syrup. Now add in an additional 2 cups of cut up strawberries.
Once your cake cools, you are ready to top with strawberries and cool whip!
We hope you enjoy!