~ Serves 12 ~

2 cups flour 1 tablespoon baking powder

1 teaspoon salt 1/3 cup butter, melted

2 teaspoons sugar 1 cup heavy cream, plus additional if needed

• Preheat oven to 425°.

• In mixing bowl, combine flour, salt, sugar and baking powder, stirring with a fork to blend.

• Slowly add the cream, stirring constantly, until dough is tender and holds together. Add additional cream if necessary to reach this stage.

• Knead dough for one minute on lightly floured board. Pat into a square about 1/2" thick. Cut dough into 12 squares or rounds and dip in melted butter to coat all sides.

• Place 2 inches apart on ungreased baking sheet and bake 15 to 18 minutes or until golden brown.

1 cup sugar 1 cup chopped dates or raisins

1/2 cup water 1 teaspoon cinnamon

8 tart apples peeled and cut into eighths 1 stick unsalted butter 1 teaspoon kosher salt 1/4 cup Cabo Wabo tequila

Grated rind of 1 lemon 1/2 cup pecans

3 tablespoons lemon juice

• Heat a heavy-bottomed saucepan over medium heat, then add the butter.

• Add the sugar, water, and lemon rind to the saucepan. Place over low heat and simmer for 5 minutes.

• Add the apples and sauté for additional 5 minutes, stirring regularly. Continue to cook the apples until you can pierce them easily with a toothpick.

• Remove apples when finished cooking.  Add the tequila, raisins, cinnamon, pecans and a pinch of salt to the syrup. Reduce until it thickens.

• Pour the warm syrup over the apples and then spoon onto the shortcake.

©Tarbell’s  1999

Reservations     About Us     About Mark     Home     Gift Cards     Menus & Wine     FAQs   Recipes     Accolades     Join Our Team

© 2002 Tarbell's