KOPLER FASHION SCHOOL: BRUNCH WITH BINGO: REVISITING CLASSIC SOUTHERN DESSERTS

WELCOME TO BOOKIN' WITH BINGO'S
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
SECOND CHANCE GIVEAWAY
FOOD BOOK CHOICE IS.....

GIVEAWAY ENDED
CLASSIC SOUTHERN DESSERTS

FROM THE EDITORS OF SOUTHERN LIVING

ABOUT THE BOOK (GAVE AWAY A COPY IN DEC., NOW HERE IS A SECOND CHANCE TO WIN ONE!):

All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More

From the experts at Southern Living comes this all-new cookbook of classic Southern desserts updated to fit today’s trends and ingredients.

Selected from the more than 10,000 dessert recipes fine-tuned in the Southern Living Test Kitchens over the past 40 years, Classic Southern Desserts is the ultimate treasury of best-ever recipes, foolproof baking advice, step-by-step techniques, and gorgeous visuals to turn even the kitchen novice into the best baker in town. Whether it’s chocolate you crave or kid-friendly treats, recipes are tagged to suit your needs. Healthy Treat and Bake & Freeze options prove there is something sweet for every lifestyle and schedule.

From old-fashioned Orange-Pecan-Spice Pound Cake to new spins on timeless classics like Apple-Gingerbread Cobbler, you are certain to fi nd a wealth of new recipes to pass down in the family.

ABOUT SOUTHERN LIVING AND THE AUTHORS:

For 40 years readers have trusted the experts at Southern Living magazine to inspire and guide their cooking for any and all occasions. Over 16 million readers turn to the magazine monthly for satisfying recipes, stories, and fresh ideas for kitchen, garden, and home.

RECIPE--JUST IN TIME FOR STRAWBERRY SEASON!:

CLASSIC STRAWBERRY SHORTCAKE

YIELD: Makes 8 servings

INGREDIENTS:

2 (16-oz.) containers fresh strawberries, quartered
3/4 cup sugar, divided
1/4 teaspoon almond extract (optional)
1 cup whipping cream
2 tablespoons sugar
2 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter, cut up
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

PREPARATION:

1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.

3. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.

4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)

5. Bake at 450° for 12 to 15 minutes or until golden.

6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.