BakeandCut

Week 4, the next recipe installment of trying to make and photograph a recipe from my 1971 Edmonds cookbook. I am finding it a struggle to keep up with the challenge of doing one every week. But when I do it is worth the wait.
Apple Shortcake is an old favorite. When I was a kid, we always used home grown apples. I used apples from my tree for this blog.

I found the pastry a little hard to roll out, so I rolled the bottom in the tin with a glass jar, and the top on some baking paper, then I flipped it over and pressed it over onto the apples.

This shortcake is very tasty when warm with some custard (made from the Edmonds cookbook of course) or a big dollop of cream, like my dad used to do. He had more than a big dollop. Sometimes I think there was more cream than cake on his plate at times.

I have tried many other recipes for apple shortcake over the years, but I always come back to this one. Next time I am going to double the recipe for the pastry, just because I like it a bit thicker.

Don’t forget to join me on Facebook or join our Edmonds cookbook group on Facebook. We love to see a photo of your baking!
Tell me about your apple shortcake experience, what is your fondest memory of making it or is this the first time?

Happy Baking!