(Hmm…I wonder if “Yumm-O” is copyrighted?)
Well, I’m no Rachael Ray, but I love to cook. And bake. And be inventive with food. And be artistic with food. Living with five rather picky eaters (well…I guess Ellie isn’t picky…yet ) has squelched all of this a bit; having peace at the supper table has trumped being adventurous with food for this season of life.
However, last evening we had this delectable treat for dessert, and it was a winner…

Oh my. Who knew how easy it was to actually make shortcakes? It’s so easy! You must try…
1/3 cup of shortening
2 cups flour
2 T sugar
3 t baking powder
1 t salt
3/4 cup milk
Heat oven to 450. Cut shortening into flour, sugar, baking powder and salt in medium bowl until mixture looks like fine crumbs. Stir in milk until just blended.
Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 – 25 times. Roll 1/2 inch thick. Cut with knife into 6 wedges. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 – 12 minutes or until golden brown.
Split shortcakes horizontally in half while hot. Spread butter on split sides. Fill with strawberries; replace tops. Top with strawberries and sweetened whipped cream.
(The baking and enjoying of these shortcakes was bittersweet, though, I must say. I used my last bit of Canadian baking powder in them.
Would any of my Canadian readers like to send a care package?)