Don V from the Shish Kabob Hut was here today with a Strawberry Shortcake with a Greek twist.
Once again Lisa and I met staffers for the first time just because we had dessert in the studio. Who knew our staff was that big?
Anyway, Don was kind enough to leave his recipe for you to try at home. Here it is!
Angel Food Cake
1 1/2 cup of egg whites
1 tsp cream of tartar
1 cup of sifted sugar
1 cup of cake flour
1 tablespoon of vanilla
Syrup
1 cup of sugar
1/2 cup of honey
2 cups of water
1/4 cup of lemon juice
2 cinnamon sticks
Beat egg whites, cream of tartar and salt together until soft peaks are formed but not dry.
Gradually add sifted granulated sugar, 2 tablespoons at a time.
Fold confectioners' sugar sifted with cake flour into mixture. Add vanilla. Bake.
To prepare the syrup, combine all ingredients, heat and stir to dissolve sugar.
Bring to boil and boil briskly for 10 minutes. Strain and cool.
To prepare, place your angel food cake on a tray and pour the cooled syrup over it. Ice with whipped cream and then top with fresh local strawberries. Berries were provided by Nelson's Berry Farm in Keene.