- About 1 1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- About 5 tablespoons butter or margarine
- 1/3 cup caramel ice cream topping
- 1/3 cup plus 1 tablespoon half-and-half (light cream) or milk
- 1 large egg
- 1/4 cup pine nuts
- 2 tablespoons firmly packed brown sugar
- 1/8 teaspoon ground cinnamon
- 1 can (14 oz.) sweetened condensed milk
- 1/2 cup sour cream
- 1 1/2 teaspoons grated lime peel (green part only)
- 1/4 cup lime juice
- 2 cups raspberries, rinsed and drained
- 2 cups blueberries, rinsed and drained
- 2 cups blackberries, rinsed and drained
- calories 542
- caloriesfromfat 33 %
- protein 11 g
- fat 20 g
- satfat 11 g
- carbohydrate 84 g
- fiber 5.7 g
- sodium 402 mg
- cholesterol 74 mg
How to Make It
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.
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.
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.
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.
Brush shortcake wedges with remaining 1 tablespoon half-and-half. Combine pine nuts with sugar and cinnamon; gently pat onto shortcakes.
Bake in a 375° oven until dark gold, 22 to 25 minutes. Cool on a rack.
In a bowl, mix sweetened condensed milk, sour cream, and lime peel with lime juice to make lime cream.
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.