Strawberry Dream Biscuit

Scrumptious Strawberry Morning Dream Biscuits

Ever wake up with just one thing on your mind?

(!)

It was like that with me one morning.

I had an urge for fresh coffee and a pastry of some sort. I didn’t feel like going to the store so I looked at Joy of Cooking and saw a recipe for Cream Biscuits. I had just purchased a large container of strawberries and while I was eyeballing them in the open fridge — a thought popped into my mind. What if I combined them?

Here’s the original recipe from Joy of Cooking:

Cream Biscuits or Shortcakes

  • 2 cups of all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 to 3/4 teaspoon salt
  • 1 1/4 cup of heavy cream

Mix/knead/shape into biscuits.

Bake at 450 for 12-15 minutes

What did I do to change it up?

I followed the basic recipe but I added a teaspoon of vanilla. (Actually, vanilla bean paste. It is thick and smells awesome and leaves little vanilla bean speckles in whatever you make. The taste is simply divine!)  Then, about 1/3 cup white sugar to the mix. I splashed in a little extra cream while mixing the dough so that I could work more easily to shape the biscuits. I cut them in half, horizontally and snuck in a layer of sugared strawberries. I painted the top of the biscuits with a little egg white and sprinkled on a tiny bit of sugar. Finally, I baked them!

The family woke up just as I was pulling them out of the oven. Devoured them in 10 minutes, flat — each and every one. I’d say they were a hit. ūüôā

Sliced and sugared, ready to use.

Sliced and sugared, they macerate in their own juices.

Assembling the pastries

Split the biscuits and add a layer of sugared strawberries.

Baking

Bake until golden at 450 (about 12-15 minutes!)

Morning Glory Breakfast Cake made in a Big Ass Wrought Iron Skillet

Morning Glory Skittle Cake

everything that’s good for you in one yummy cake, this is a big, big winner at our house

So, it was Sunday morning. Last Sunday to be precise. I think around 7:00.

I was poking around in the fridge, trying to figure out what I should make for breakfast. I wasn’t really hungry, but since I was up too early on a day that there were NO sports, NO commitments other than coffee and Sunday morning talking heads while folding laundry… I figured I could be a little ambitious.

I opened the crisper and saw a big bag of organic carrots and immediately thought of a recipe I had seen a few days before for my favorite muffins in the world: Morning Glory Muffins. 

Hmm… I ¬†decided right away that I didn’t feel like pulling out the muffin pan and baking twice – because I own only one stone PC muffin pan which can make 12 at one time and this recipe would have made 24 muffins in my guesstimation.

So — here’s the original recipe and what I did:

  • 1 1/4 cups Sugar ¬†(half brown/half white)
  • 2 1/4 cups unbleached all-purpose flour ¬†(1/2 cup of coconut flour, 1/2 cup almond flour, 1 1/2 cups of regular all purpose flour)
  • 1 tablespoon ground cinnamon (same)
  • 2 teaspoons baking soda (same)
  • 1/2 teaspoon salt (same)
  • 1/2 cup shredded, sweetened coconut (same, except I only had unsweetened)
  • 3/4 cup Earthbound Farm Organic Raisins (1/2 cup of golden raisins)
  • 1 large Earthbound Farm Organic Apple (peeled and grated) NOPE
  • 1 cup crushed pineapple (drained, about 8 oz) (1 cup of chunk pineapple in water, not drained at all!)
  • 2 cups grated Earthbound Farm Organic Carrots (I just threw a bunch of carrots in my food processor — it was a good two cups worth at the end — they were tiny pieces, not grated, not mush)
  • 1/2 cup coarsely chopped pecans or walnuts (1 cup pecans)
  • 3 large eggs (same)
  • 1 cup vegetable oil (1/2 cup of walnut oil, 1/4 cup of coconut oil, 1/4 vegetable oil)

1 teaspoon pure vanilla extract (same)

And I added:

  • 1/2 cup chopped dates (I love dates)
  • 1/2 cup pear butter (why not? we had some in the fridge)
  • 1 teaspoon of coconut extract

I took out my big ass wrought iron pan. You know what I mean? They are super heavy. You need two hands to hold them.

I used coconut oil to prepare the pan so nothing would stick. After mixing up all those ingredients in my food processor until they were coarsely chopped, chunky and mixed — I dumped the whole thing in my skillet. ¬†Spontaneously, I cut up a Granny Smith apple into pieces and splashed them on top like I was Jackson Pollock. Then I took some cinnamon-sugar mix and sprinkled that on top because I thought it would add a little extra crunch on top. ¬†(You just take white sugar, add some cinnamon and stick it in your blender and pulse a few times. Great for toast, excellent for cookies and now, I’ve learned – cake!)

Into the oven at 350. I checked it at 45 minutes, but it was still moist in the middle. I kept checking every 5 minutes. This was a big pan and a heavy batter so it took about an hour and ten minutes to be done. I took out the pan and before I could snap a picture my daughter grabbed a big piece!!

Suffice it to say that today is Thursday. We’ve been nibbling on it most of the week. Only have a tiny bit left and it is still moist. Next time I do this, I think I’ll grate in some fresh nutmeg.

BTW — the cake continued to cook, then cool and settle. It was very moist on the first day. Butter on a piece was divine. I swear this tasted better on Monday morning once all the flavors had a chance to mingle!