Banana-Caramel Shortcakes |
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Prep Time: 1 Minutes Cook Time: 17 Minutes |
Ready In: 18 Minutes Servings: 6 |
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A yummy dessert. Recipe is from Woman's Day. Prep time does not include chilling time. Ingredients:
3/4 cup sugar |
2 tablespoons water |
3 tablespoons butter |
1/2 cup heavy cream |
1 1/3 cups flour |
1/4 cup walnuts, finely chopped |
2 tablespoons sugar, plus |
1 1/2 teaspoons sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup heavy cream |
2 ripe bananas |
3/4 cup heavy cream |
1 tablespoon sugar |
1/2 teaspoon vanilla extract |
walnuts, chopped, garnish |
Directions:
1. Heat oven to 425 degrees; you'll need a baking sheet.
2. Sauce: Stir sugar and water in a heavy 2-quart saucepan over medium heat until mixture comes to a boil.
3. Boil 5 minutes, without stirring, scraping down sides of pan if mixture starts to crystallize around edges, or until mixture is caramel-colored.
4. Whisk in butter until melted.
5. Remove from heat and whisk in cream (mixture will bubble vigorously).
6. Scrape into a medium bowl; cover loosely and refrigerate until cool.
7. Shortcakes: Whisk flour, walnuts, 2 T sugar, the baking powder and salt in a medium bowl until blended.
8. Add cream; stir with a fork until mixture comes together to form a dough.
9. Transfer dough to work surface and form into 6-inch long log.
10. Cut into 6 rounds.
11. Place rounds on ungreased baking sheet.
12. Sprinkle tops with remaining sugar.
13. Bake 14-17 minutes or until golden.
14. Remove to wire rack to cool completely.
15. To serve: Slice bananas and stir into caramel sauce.
16. Beat cream, sugar and vanilla until soft peaks form when beaters are lifted.
17. Halve shortcakes with a serrated knife.
18. Place bottoms on dessert plates.
19. Top each bottom with scant 1/4 cup banana-caramel mixture, then about 3 T whipped cream.
20. Top with biscuit tops, 2 T banana-caramel mixture and 1 T whipped cream.
21. Garnish.
22. To plan ahead: Bake shortcakes no more than 8 hours before serving.
23. When they're cool, store tightly covered at room temperature.
24. Make the caramel sauce up to a week ahead and store in the refrigerator.
25. Of course, if time's really short, you can substitute bottled caramel sauce for the homemade.
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