member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Lee      

Recipe Categories:

    Raspberry-Mango Shortcakes


    Source of Recipe


    net

    List of Ingredients




    Raspberry-Mango Shortcakes
    1/2 cup flaked or shredded coconut
    1/4 cup granulated sugar
    1/2 teaspoon ground ginger
    1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
    2 tablespoons butter or margarine, melted
    Fruit
    2 cups fresh or frozen (partially thawed) raspberries
    1 1/2 cups chopped peeled fresh mangoes or 1 jar or can (16 oz) mangoes or peaches, drained, chopped

    2 tablespoons granulated sugar
    Topping
    1 cup whipping (heavy) cream
    2 tablespoons packed brown sugar

    Recipe



    Raspberry-Mango Shortcakes

    1 . Heat oven to 375°F. In small bowl, mix coconut, 1/4 cup granulated sugar and 1/2 teaspoon ginger.
    2 . Separate dough into 8 biscuits. Dip top and sides of each biscuit in melted butter; dip top and sides in coconut mixture. Place biscuits, coconut side up, 2 inches apart on ungreased cookie sheet. Sprinkle any remaining coconut mixture over tops of biscuits.
    3 . Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
    4 . Meanwhile, in medium bowl, gently stir together all Fruit ingredients. In small bowl, beat all Topping ingredients with electric mixer on high speed until stiff peaks form.
    5 . To serve, split warm biscuits; place bottom halves on individual dessert plates. Spoon generous 1/3 cup fruit mixture over each biscuit half; top each with 1/4 cup topping and biscuit top. Store fruit and topping in refrigerator.


 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â