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Cornmeal Pinon Shortcakes With Berries And Lime Cream


  1 1/2 c  all-purpose flour,about

    3/4 c  cornmeal

      2 t  baking powder

    1/4 t  salt

      5 T  butter (or margarine ),about

    1/3 c  caramel ice cream topping

    1/3 c  half-and-half, plus 1 tbsp milk

      1 lg egg

    1/4 c  pine nuts

      2 T  brown sugar,firmly packed

    1/8 t  cinnamon,Ground

      1 cn sweetened condensed milk

    1/2 c  sour cream

  1 1/2 t  grated lime peel,(green-part only)

    1/4 c  lime juice

      2 c  raspberries,rinsed and drained

      2 c  blueberries,rinsed and drained

      2 c  blackberries,rinsed and drained

1. In a bowl, mix 1 1/2 cups flour, cornmeal, baking powder, and salt. With pastry blender or fingers, cut or rub in 5 tablespoons butter until largest lumps are 1/4-inch pieces.


2. In another bowl, beat to blend caramel topping, 1/3 cup half-and- half, and egg. Pour into flour mixture and stir just until moistened.


3. Pat dough into a ball. Knead on a lightly floured board just until smooth, about 10 turns; add flour to board as required to prevent sticking.


4. Pat dough into a 6 1/2-inch round. Cut into 8 wedges and place pieces about 1 inch apart on a nonstick or lightly buttered 12- by 15- inch baking sheet.


5. Brush shortcake wedges with remaining 1 tablespoon half-and-half. Combine pine nuts with sugar and cinnamon; gently pat onto shortcakes.


6. Bake in a 375 [degrees] oven until dark gold, 22 to 25 minutes. Cool on a rack.


7. In a bowl, mix sweetened condensed milk, sour cream, and lime peel with lime juice to make lime cream.


8. Split shortcakes in half. Place each bottom on a dessert plate. Combine raspberries, blueberries, and blackberries and spoon equally over shortcake bottoms. Spoon lime cream over berries, then place shortcake tops on cream.

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