Ingredients
4 tbsp orange blossom honey
3 tbsp dark rum or orange juice
1 tsp finely shredded lime peel
2 tbsp lime juice
4 cups mixed summer berries, such as blueberries, red or golden raspberries, black raspberries, and sliced strawberries
6 large biscuits
Pressurized whipped dairy dessert topping
Toasted coconut (optional)
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>>Click here for cookie recipe<<
- In a medium serving bowl stir together honey, rum or orange juice, lime peel, and lime juice. Add berries; stir gently to mix. Let stand at room temperature at least 15 minutes, or refrigerate up to 1 hour.
- On large serving tray, arrange cookies next to bowl of berries. Place whipped topping in bowl of ice. Place toasted coconut in another bowl. To serve, have each person assemble his or her own shortcakes on dessert plates by spooning berries over cookies, then adding whipped topping or coconut. Makes 6 servings.
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Ingredients
Dried fruit, apple, pear, apricots, mango, pineapple, and papaya,
Biscuits (see below for recipe)
8 ounces of dark chocolate
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>>Click here for cookie recipe<<
- You can find dried fruit, such as apricots, mango, and papaya, at the supermarket.
- Whip up a batch of biscuits (see above for biscuit recipe) and cut them into the shapes of hearts, diamonds, spades, and clubs.
- To make the chocolate dip, melt the dark chocolate pieces in a bowl placed in a small, heavy saucepan of water, over low heat in a small stirring occasionally.
- Line two baking trays with waxed paper.
- Dip half of each cookie or fruit piece into the chocolate mixture.
- Hold fruit or cookies over the chocolate mixture to allow any excess chocolate to drip, and place the cookies and fruit on waxed paper.
- Allow chocolate to set for two to three hours, or until firm.
- Dipped pieces may be stored for up to three days in the refrigerator in a covered, airtight container.
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