Who doesn’t love Strawberry Shortcake? When I want to make a special treat for Hunky Hubby (especially on Valentine’s Day) this is the dessert that I pick. I’m not sure how long I’ve been making this recipe, but the original recipe is falling out of my cookbook and stained. Here’s a fresh copy for you!


For the strawberries:

1 quart strawberries, sliced

1 cup sugar

1 tsp cinnamon


For the shortcakes:

1/3 cup shortening

2 cups all-purpose flour

2 T. sugar

3 tsp. baking powder

1 tsp. salt

¾ cup milk

Extra sugar

Combine strawberries with 1 cup sugar and cinnamon. Let stand for at least one hour stirring occasionally until the juices make a nice syrup.

Preheat oven to 350 degrees. Mix shortening, 2 T. sugar, baking powder and salt with a pastry cutter or fork, until it forms crumbs. Slowly add milk, until blended, and a nice dough forms. Divide dough into 6 equal parts and drop onto an ungreased cookie sheet. Sprinkle with extra sugar.

Bake until golden brown, 15 to 20 minutes.

Cut shortcakes horizontally, place bottoms on a plate, top with strawberries making sure to get plenty of the syrup soaked into the biscuit, place the biscuit top on the strawberries, top with more strawberries. Serve with whipped cream or ice cream if desired.




I told you a little about the Flemish Beef Stew story in my blog post Accidental Author, and I thought it would be fun to share the recipe. A note about the picture in the newspaper- I was so nervous about having my picture taken for the newspaper, that I didn’t realize my then two year old son Jayson had climbed into the chair where I’d placed a serving of the stew for the photo and was eating it! The photographers took a number of pictures that day, but this was the one they chose to use! The story, by food editor Lisa Messinger, was published in the Antelope Valley Press on December 26th, 1991.



3 to 4 lbs. chuck or round steak, cut into cubes

4 small onions, quartered and separated

3 to 6 large garlic cloves (to taste) minced

1 can beef broth

1 T. dark brown sugar

1/3  cup flour

1 bottle dark beer

¼ cup red wine vinegar



1 T. nutmeg

1 tsp. ground cloves

2 bay leaves

1 thick loaf French bread

French mustard

Preheat oven to 350 °.  Place a large Dutch oven on the stovetop, pour enough of the beef broth to cover the bottom of the pot. Heat broth and add one layer of meat, browning on all sides, remove meat with a slotted spoon and continue browning the rest of the meat in single layers until all of the cubes are browned, adding more broth as necessary.


After all of the meat has been browned and removed, put onions, garlic and brown sugar in the Dutch oven and cook until vegetables are tender. Add flour and stir until thickened. Add remaining ingredients, except bread and mustard. Add any remaining broth. Return meat to the Dutch oven. Place pot in preheated oven and bake for 2 ½ to 3 hours without opening.

Cut bread into thick slices and spread French mustard over the tops. Place bread on top of the stew, squeezing in as many pieces of bread as you can fit. Press bread gently into the sauce so the bottoms soak up some of the juice. Return to oven and bake until bread is browned.

Serves 6 to 8.