"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for SHORTBREAD AND BERRIES, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 22, 2008


2 c. seasonal fruit
(strawberries, peaches, raspberries)
1/2 c. sugar
1 c. water

1 egg, slightly beaten
1 c. sugar
1 stick butter, softened
2 c. flour
2 tsp. baking powder
1 c. milk

Preheat oven to 350.

To prepare the fruit: Mix two cups of fruit with sugar and water and set aside.

To make batter: In a separate bowl, mix all batter ingredients. Transfer to a greased 9 x 13 baking pan. Top with the fruit/water mixture. It will be very sloppy going into the oven. Bake at 350 for 30 - 40 minutes. When baked, the crust will be gooey-crusty. Serve warm in a bowl, with milk or ice cream.




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