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“In a word, gorgeous. This gaily flavored dessert comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
32mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425F and lightly grease two 8" round cake pans.
  2. Mix and sift first four ingredients.
  3. Cut in butter.
  4. Beat egg in a measuring cup and fill to the 1/2 cup mark with milk.
  5. Add egg and milk to the first mixture, stirring quickly until a soft but not sticky dough is formed, adding more milk if necessary.
  6. Turn onto a lightly floured board and knead for a few seconds.
  7. Divide dough in half and pat each gently into prepared pans.
  8. Bake for about 12 minutes or until golden and done; turn out onto cooling rack.
  9. Remove membrane from orange sections and sugar to taste.
  10. Place sections between layers and decoratively on top of shortcake.
  11. Combine sauce ingredients, bring to a boil and pour over shortcake.

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