Introducing St. Michael’s Recipe Vault!
You’ve gathered in fellowship with friends over coffee hour, Punch on the Porch, Bible Studies, Simple Suppers and more. Not only do the events bring us together, but sharing food also opens a great opportunity to get to know each other. Along with that food comes stories, memories and sharing.
We’ve got some wonderful recipes being shared at each event and we want to share them here.
We’ll slowly build our Vault, starting with a fantastic beginning of summer recipe from Cindy Pompelia!
Below is the strawberry shortcake recipe that I served at Punch on the Porch. I tweaked the original recipe from my mother's cookbook, but it’s still basically the same. This was one of our family's favorite desserts growing up and is from an old cookbook that my mother received as a wedding gift.
Cindy Pompelia
Strawberry Shortcake
By: Cindy Pompelia
2 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 Tbsp sugar
1/2 c butter, cold - cut into cubes
1 c milk less 2 Tbsp
2 to 3 Tbsp melted butter
2 Tbsp sugar
Preheat oven to 425. Grease 8-in square or 9-in round baking pan. Mix dry ingredients. Cut in cold, cubed butter by hand with a pastry blender. Add milk all at once and mix lightly and quickly with a fork. Turn into prepared pan and with floured hands pat out to uniform thickness. Brush with melted butter and sprinkle with sugar. Bake 15 - 18 minutes. Not necessary, but best served warm. Serve with fresh sweetened berries or peaches and cream, whipped cream, or ice cream. Can split individual pieces in half before covering with fruit and cream.