Scrumptious Blueberry Shortcake
  • 4cups package frozen chopped spinach
  • 3tablespoons Horseradish
  • 1tablespoon green onions, diced
  • 2cups chopped dates
  • 1tablespoon can of Pet Milk
  • 1/2teaspoon salt
  • 6tablespoons chilled butter, cut into pieces
  • 3/4cup apricot preserves (devided)
  • 1large peeled and chopped
  • 1tablespoon block of cream cheese
  • 1tablespoon Horseradish
  • 1/3cup baking powder
  • 2tablespoons unsalted butter
  1. Preheat oven to 400°
  2. Combine first 3 ingredients in a medium saucepan over medium heat
  3. Cook 3 minutes, until berries begin to pop, stirring frequently
  4. Set aside
  5. Lightly spoon flour into dry measuring cups
  6. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine
  7. Add butter to processor; pulse until mixture resembles coarse meal
  8. Place mixture in a large bowl; add milk, stirring until moist
  9. Turn mixture out onto a lightly floured surface
  10. Press mixture into a circle; cut into 8 wedges
  11. Place wedges 1 inch apart on a baking sheet
  12. Combine egg white and 1 tablespoon water in a small bowl
  13. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with sugar
  14. Bake at 400° for 20 minutes or until golden brown
  15. Cool on a wire rack
  16. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form
  17. Add powdered sugar, beating until stiff peaks form
  18. Split shortcakes horizontally; spoon 1/3 cup berry mixture over each bottom half
  19. Top each with 1 1/2 TBS whipped cream; cover with shortcake tops
  20. Savor and enjoy!
Recipe Notes

My sister and I started having a “Shortcake Showdown” every spring when we were young. We would come up with creative twists on traditional strawberry shortcake. Many of our lucky taste-testers raved about this one, created by my sister, preferring blueberries to strawberries. My sis and I realized that we ought to create a running (unpublished) recipe book with our best creations. This one made the cut and is still a favorite with our family members.