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Peach of a Recipe

Shortcakes with seasonal Jersey Fresh fruits will take you from spring to fall.

by Jean Hecker

One of the best things about summer is all of the great ice cream stands throughout the Vineland area! When we were kids we always waited until after supper for Dad to say those magic words: “Who wants ice cream?” Linda and I would both scream together, “We do!” Then off we’d go to Serene Custard on the Boulevard. My favorite was the chocolate and vanilla swirl and my sister liked the crunch coat.

Over the years our tastes have grown up a bit and I love the Red Velvet Cake ice cream at 5 Points on Tuckahoe Road, Linda loves the Peanut Butter & Jelly ice cream from Verona on Delsea Drive and if I’m feeling really decadent, then I get a hot fudge sundae with coffee ice cream from Del’s on Main Road. It really hits the spot.

Another of my favorite summertime desserts is Peach Shortcake. I like to roast the peaches with a dab of butter and a sprinkle of cinnamon until they are soft and browned and then spoon them overt the shortcake and top with…you guessed—a big scoop of vanilla ice cream.

Here’s a quick little recipe for homemade shortcake…great with any fruit topping.

Muffin Tin Shortcakes

1 1/4 cups white whole wheat flour
1/2 cup sugar
2 tsps baking powder
1/4 tsp salt
5 tbsps cold unsalted butter, cut into small pieces
1 large egg
1 cup milk
1 tsp vanilla extract

Set oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray.

Place first four ingredients in bowl of food processor and whisk to combine, then drop in butter until mixture looks like small crumbs.

Whisk egg, milk, and vanilla together separately, and then add slowly to food processor until mixture is just combined.

Scoop mixture evenly into each muffin tin. Bake until puffed and golden, about 14 to 18 minutes. Cool in pan for five minutes, then transfer to wire rack to cool.

Use with any fruit.

Jean Hecker is a full-time travel agent at Magic Carpet Travels and a part-time foodie. She has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.

Food For Thought