Cornmeal Pinon Shortcakes With Berries And Lime Cream

1 1/2 c all-purpose flour, about
3/4 c cornmeal
2 t baking powder
1/4 t salt
5 T butter (or margarine ), about
1/3 c caramel ice cream topping
1/3 c half-and-half, plus 1 tbsp milk
1 lg egg
1/4 c pine nuts
2 T brown sugar, firmly packed
1/8 t cinnamon, Ground
1 cn sweetened condensed milk
1/2 c sour cream
1 1/2 t grated lime peel, (green-part only)
1/4 c lime juice
2 c raspberries, rinsed and drained
2 c blueberries, rinsed and drained
2 c blackberries, rinsed and drained

1. 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.

2. 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.

3. 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.

4. 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.

5. Brush shortcake wedges with remaining 1 tablespoon half-and-half. Combine pine nuts with sugar and cinnamon; gently pat onto shortcakes.

6. Bake in a 375 [degrees] oven until dark gold, 22 to 25 minutes. Cool on a rack.

7. In a bowl, mix sweetened condensed milk, sour cream, and lime peel with lime juice to make lime cream.

8. 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.

Country Cheesecake

14 Servings

Crust
1/4 c graham crackers, crushed
2 T melted butter, plus 2 tsps
2 T sugar
Glaze
1 c water
2 T cornstarch, plus 1 tspn
1 t lemon juice
1 pt strawberries
1 c sugar
1 t strawberriy flavoring
red food coloring
Filling
40 oz cream cheese, softened
6 eggs
1 1/2 t vanilla
1/2 c milk
1 1/2 c sugar
1/4 t salt

Add crushed graham crackers to the sugar & melted butter.
Mix well. Press firmly into bottom of a 9" springform pan. Bake in oven for 1 minute at 350 degrees. Cool.

Combine softened cream cheese & milk & mix well with an electric mixr.
Add eggs one at a time.
Add sugar gradually and then add vanilla & salt. Beat ion medium speed for 5 minutes or until batter is creamy smooth. Pour into graham cracker crust & bake at 350 degrees for 1 hour and 10 minutes or until set in center. Cool & then remove from pan.

To make the glaze, combine water, sugar & cornstarch. Cook until thick, stirring constantly.
Add the strawberry flavoring, lemon juice & food coloring. Cool. Wash & dry berries. Spread a very thin layer of glaze on top of the cheesecake.
Place berries on top of cheesecake & spoon glaze over berries. Chill several hours. Will serve 12-14.