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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Grandma Rohlfing’s Brown Shortcake Recipe

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This recipe for Grandma Rohlfing’s Brown Shortcake is from The Mueller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For 2 - 9 inch cakes:
1 cup Butter (2 sticks)
1½ cup Sugar
6 Egg Yolks
2 tsp Cinnamon
½ tsp Cloves
1 tsp Nutmeg
3 tbsp Whiskey
2 cups + 3 tbsp Four

2 quarts Strawberries, sweetened
6 Egg Whites, beaten
1 cup Sugar

For 1 - 9 inch cake:
½ cup Butter (1 stick)
¾ cup Sugar
3 Egg Yolks
1 tsp Cinnamon
¼ tsp Cloves
½ tsp Nutmeg
1 ½ tbsp Whiskey
1 cup + 1 ½ tbsp Flour

1 quart Strawberries, sweetened
3 Egg Whites, beaten
½ cup Sugar
Directions:
Directions:
Cream butter and slowly add sugar. Add next 6 ingredients for the cake. Use some additional flour to handle the dough, pat into 1 or 2 greased 9 inch pie tins.

Bake 25 to 30 minutes at 350º. Cool completely.

Cover cake with strawberries, beaten egg whites and sugar. Brown lightly under broiler. Watch carefully.
Personal Notes:
Personal Notes:
Recipe from Nancy’s recipe box. Recipe from Grandma Rohlfing.

Note: If using cake flour use 2 ½ cups for 2 cakes or 1 ¼ cups for 1 cake.

 

 

 

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