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Grapefruit Shortcake Recipe
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||3⁄8 Cup (6 tbs) (6 Tablespoon)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Chopped maraschino cherries||2 Tablespoon|
Serving size: Complete recipe
Calories 1996 Calories from Fat 845
% Daily Value*
Total Fat 96 g147.7%
Saturated Fat 42.1 g210.6%
Trans Fat 5.9 g
Cholesterol 129.4 mg43.1%
Sodium 1863.6 mg77.7%
Total Carbohydrates 265 g88.5%
Dietary Fiber 14.6 g58.3%
Sugars 66.9 g
Protein 26 g52.3%
Vitamin A 71.4% Vitamin C 492.1%
Calcium 82.6% Iron 57.3%
*Based on a 2000 Calorie diet
Cut in shortening, add milk and stir vigorously until dough just stiffens.
Divide into 2 parts and roll each into a circle 7 inches in diameter and 3/8 inch thick on a lightly floured board.
Place first portion on baking sheet; brush with melted butter and cover with second portion.
Bake in hot oven (425° F.) for 20 minutes or until nicely browned.
Peel and section grapefruit and cut in small pieces drain off juice (should be 3/4 cup,if not, add water).
Melt the butter, stir in flour, and when smooth, add sugar, salt, and grapefruit juice.
Cook until sauce boils and thickens.
Remove from heat and add vanilla.
When ready to serve, break hot shortcake open, cover with half of grapefruit and sauce.
Replace top and cover with remaining fruit and sauce.
Sprinkle with chopped cherries.
Serve hot or cold as desired.