Praline Iced Shortcakes with Fresh Bananas and Bourbon Vanilla Cream Custard
1 1/2 cups sugar
2 1/2 tbsp cornstarch
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Nielsen-Massey Bourbon Vanilla
In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool custard in pan stirring often. Stir in vanilla.
2 1/2 cups Gold Medal Self Rising Flour
2 tsp sugar
1/4 tsp coarse salt
1 cup buttermilk ( 1-2 tbsp extra if dough is dry)
2 tsp heavy cream (optional)
Heat oven to 425 degrees
In a medium sized bowl, whisk together dry ingredients. With a pastry blender, cut in butter until mixture is a coarse crumb. With a fork, gently stir in buttermilk until it pulls away from the sides of the bowl.
On a lightly floured board, gently roll dough to about 1/3 inch. Using a biscuit cutter, cut dough into individual shortcakes. Place on a parchment lined baking sheet. Brush lightly with heavy cream. Bake 10-12 minutes or until golden brown. Cool slightly. Top with praline icing.
*Time saving tip: Store bought uncooked buttermilk biscuits from your freezer section can be substituted. Bake according to package and ice according to recipe.
1/4 cup butter
1/2 cup brown sugar
2 1/2 tbsp milk
1 1/4 cup powdered sugar
Pecans, whole or chopped
In a saucepan, melt butter over medium heat. Stir in brown sugar and cook until bubbly. Remove from heat and stir in milk. Beat in sugar until smooth, adding a small amount of additional milk if a thinner consistency is desired.
Sweetened whipped cream
Fresh mint leaves
Split shortcakes in half. Place the bottom on a plate. Top with custard, fresh banana, and cream. Top with a layer of vanilla wafers and repeat with layers. Finish with iced top of shortcakes. Garnish with fresh mint leaves if desired.
Recipe by Amy Richardson