Strawberry Muffin says it all...

all that's missing is the butter.

Ingredients: 

1-3/4 c all purpose flour (I used half white/half whole wheat)

1/2 c sugar (the original recipe calls for 3/4 c, but we are making attempts to cut back on sugar around here and no one seemed to mind too much. After all, butter covers a multitude of sins, if removing sugar is counted as such.)

1 tsp. baking soda

1/4 tsp. ground nutmeg

2 eggs, lightly beaten

1/2 c plain yogurt

1/4 c butter, melted and cooled

1 tsp. vanilla extract

1-1/4 c coarsely chopped strawberries

To do:

• Melt your butter. Set it aside to cool.
• While your butter cools, chop the strawberries, prepare your pan, preheat the oven, and check something off your to do list. 
• Combine the dry ingredients in a small bowl. In a separate bowl, whisk the eggs and then add the yogurt, vanilla, and cooled butter. 
• Stir the wet ingredients into the dry ingredients until just moistened, and fold in the strawberries
• Fill muffin cups about two-thirds full
• Bake the muffins at 375 degrees for 15-18 minutes, or until a fork or toothpick comes out clean. 

Servings: 12 beautiful muffins!

Adapted from Taste of Home

Strawberry Shortcake with 1/4 mile high biscuits...

one good morning.

many, many good berries! 

... a post dinner surprise for my honey.

Inspiration for the dish: Sam's "not-so-subtle" hints about his love for strawberry shortcake, a sudden burst of energy, and a minute to myself.

Here's my adaptation on the berries...

The Doctored Berries:
Strawberries
1/3 c sugar
1 TBSP lemon juice
and then, more sugar to taste!

Allow the berries to just sit in the juices for a good little while, so you can get the biscuits going and tend to the whipped cream.

Biscuits:
In Look and Cook, these biscuits are referred to as "Mile-High." However, as you can see in the picture, my poor pitiful biscuits don't quite measure up. I cut the recipe in half and then rolled out my dough far, far too thin to make enough biscuits. Stroke of genius on my part, especially when I realized that I only needed half an egg. yikes!

3 cups flour
1 TBSP sugar
2 TBSP baking powder
1 tsp. salt
1/2 cup butter
1 egg
1/2 c milk

Preheat oven to 450. Sift the dry ingredients into a big bowl. Using a pastry blender or your fingers, mix the butter in until the combination of ingredients is thoroughly incorporated. In a separate bowl, combine the egg and milk before adding it to the dry ingredients. Mix only until the contents will hold together well enough to form a ball.

On a lightly floured surface, knead the dough lightly 15 times. Here's where I went wrong. The original recipe directs you to roll the dough out to 3/4 inches before cutting biscuits. So take your pick. Mile-High or 1/4 mile-high biscuits! Place the cut biscuits (I used a drinking glass) onto an un-greased cookie sheet.
Bake for 12 minutes or until golden brown.

Whipped Cream:
1 c whipping cream
1 tsp. vanilla
1 TBSP powdered sugar

I found the homemade whipped cream recipe here: http://allrecipes.com/recipe/whipped-cream/, though I must confess that I may have been a little heavy-handed with the powdered sugar. Let's just say that no one minded.

The Recipe Source:

 http://www.amazon.com/Look-Cook-A-Cookbook-Children/dp/1584793589