Strawberry Shortcake

"Ned: I’m out of counter space, so I’m stress baking in my head." Pushing Daisies Episode 2.7 "Robbing Hood"

This quotation sums up the reason this recipe exits. Please enjoy!

Strawberry Shortcake

Ingredients:
1 cup whole wheat flour
1 cup all purpose flour
1 tbsp baking powder
1 tbsp sugar
1/3 cup margarine
1 cup light vanilla soymilk (or use regular milk-if using non-flavored add 1 tsp of vanilla extract)
Non-stick cooking spray

1 pint strawberries, halved
Fat free whipped topping

Apparatus:

Bowl
2 butter knives
Fork
Oven sheet

Process:

1) Combine flours, baking powder, and sugar in bowl and use fork to blend together.
2) Place margarine in flour mixture, and using cutting motion with knives, cut into flour until dough is crumbly.
3) Add soymilk and mix until just moist. (It’s important not too over-mix because the dough will become overly chewy.)
4) Spray oven sheet with cooking spray.
5) Roll dough in hands in approximately quarter-cup quantities and drop onto sheet.
6) Bake for 10 minutes at 450 degrees F.
7) After biscuits have cooled slightly, cut biscuits in half. Place a few strawberries on the bottom half of biscuit. Place 1 tbsp of whipped topping on top of strawberries, and place top half of biscuit onto strawberries.

*Notes* This is a more traditionalist strawberry shortcake. You can also use angel food cake instead of biscuits, but my Georgia upbringing does come through every once in a while in my baking preference for biscuits. However, don't tell anybody from the deep South I used whole wheat flour or the grease in their arteries may finally congeal to the point it gives them a heart attack!

Rosemary Zucchini Flat-bread Pizza Crust

Rosemary Zucchini Flat-bread Pizza Crust





When I was a kid, I had a strange aversion to pizza. I think it was the level of grease and overall fake look that kept me away from pizza. Luckily, my undergraduate experience cured me of that particular dislike, and I now have to find ways to try to make pizza healthier because I like it too much! This recipe is a sneaky way to get more vegetables and reduce the carbohydrates inherent in pizza. It's also a good way to use up the extra zucchini people may be giving you from their gardens!


Ingredients:

2 cups brown rice flour
3 tbsp milled flax speed
1 tbsp rosemary
1 tbsp basil
½ cup egg substitute
2 cups grated zucchini (about 3 small zucchini)
½ cup water
Cooking spray
1 tbsp olive oil

Apparatus:

Bowl
Whisk
Pie pan
Rolling Pin


Process:

1) Combine flour, flax speed, rosemary, and basil in bowl and mix.
2) Make a well in the flour mixture and place egg substitute into well. Mix until all dry ingredients are moist.
3) Add in zucchini and stir until evenly distributed. Add water if dough appears dry.
4) Spray pan with cooking spray. Place dough on pan and roll out to fit pan. (You may have to flour the rolling pin if it sticks.)
5) Place dough into oven at 450 degrees F.
6) After 20 minutes, brush dough with olive oil and replace in oven. Allow to cook for 20 more minutes and then remove.
7) Top with sauce and toppings of your choice! ( I used a simple marinara sauce, spinach, tomatoes, mushrooms, and just a bit of parmesan cheese, and it was delicious!)

*Notes* I think the bread would be delicious for a variety of uses.



This is the crust before it has any toppings on it-see only minor levels of noticeable zucchini!