You can order the book HERE.
|A sprinkling of sugar turns the|
berries into a no-fuss "sauce"
2 1/3 cup Bisquick Baking Mix GLUTEN-FREE
¼ cup sugar
1/3 cup butter or margarine
¾ cup milk
3 eggs, beaten
½ teaspoon gluten-free vanilla
¾ cup whipping cream *
Heat oven to 425 degrees.
In medium bowl, mix Bisquick mix and ¼ cup sugar. Cut in butter with a fork. Stir in milk, eggs and vanilla. Drop six spoonfuls onto a greased cookie sheet.
Bake 10-12 minutes. They should be a light golden brown. Cool five to ten minutes. With a serrated knife, split the biscuits in half.
On the bottom half, put strawberry sauce, a dollop of mascarpone cheese, and fresh strawberries. Put on the top of the biscuit and drizzle with strawberry sauce. Add strawberries and a generous heaping of whipped cream.
*To make whipping cream, put the cream into a narrow deep bowl. Whip on high with blender. BUT make sure you don’t over whip or you will have butter.
1 pt. strawberries, cleaned and hulled
½ cup sugar
1 teaspoon vanilla
1 teaspoon Triple Sec (or favorite liqueur)
Cut half of the strawberries in half and set all of the strawerries into a saucepan with the sugar and vanilla and Triple Sec. Heat over medium heat. Cook, stirring occasionally, for about five minutes, until the sauce gets thick.
Remove from the heat.If you like, take half of the suace and blend in a blender to puree. Add the puree back to the rest of the sauce. Store in the refrigerator.
QUICK STRAWBERRY AND CHEESE APPETIZER
For a quickie fun appetizer, set out 8 ounces of sort cream cheese on a platter. Surround with crackers of your choice. Drizzle with the strawberry sauce. [For my photo, I think I put on a little too much strawberry sauce, but it was delicious all the same.]
Question of the day: what's your favorite summer fruit?
Just a reminder, I'm having a LOST AND FONDUE launch contest that runs from now until May 3, the day LOST AND FONDUE comes out. Details are on my website, but here's the skinny. All you have to do is read THE LONG QUICHE GOODBYE (in your library, at the store, on your Kindle, I don't care) and tell me where you find TUSCAN TARTUFFO CHEESE. HINT!!!! [It's not too far into the book. Like...no more than three chapters.] You'll write me, via the website, and you're entered. 1st prize is either a fondue pot OR $50 gift certificate to your favorite booksellers. There are other prizes as well. Tell a FRIEND.
CLICK THIS LINK to learn more.
Also, check out my blog tour schedule LINK. There are little surprises in store while I'm on the "virtual road".
FRUIT AU GRATIN
8 amaretti cookies, crumbled
2 cups fresh fruit, in bite-sized pieces (more if desired)
1 8-ounce container mascarpone cheese, room temperature
4 tablespoons honey
1 tablespoon amaretto liqueur
2 teaspoons cornstarch
Heat broiler an set the rack about four inches from the heating element.
Divide the amaretti cookies into the 4 gratin or ramekin dishes. Divide the fruit evenly over the top and press down to make fruit “even.”
In a large bowl, whis the mascarpone, the honey, the liqueur and cornstarch (or potato starch) until evenly combined. Dollop the cheese mixture onto the fruit. Spread with a spoon. It will be sticky and probably won’t cover the whole thing evenly. That’s fine.
Put the dishes on a tray and set under the broiler for 1 -2 minutes, but watch them like a hawk. You do NOT want them to burn.
Remove from heat and cool for three minutes before serving. Dishes will be warm.
Note: Amaretti cookies are almond macaroons. I found them in the grocery store in a sealed tins.
Note: Mascarpone can be subbed out with cream cheese or crème fraiche.