Hot Spiral Strawberry Shortcake

Filling Ingredients:
1 1/2 lbs strawberries, washed, hulled, and drained
2/3 C strawberry preserves or jam
1 TBS cornstarch
1 TBS quick cooking Tapioca
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp fresh nutmeg
1/3 to 1/2 C sugar, according to the sweetness of the berries

Preheat the oven to 400 degrees. Wash, then hull the berries and cut them in half; dry on paper towels.

In a large bowl, whisk together the cornstarch, tapioca, ginger, cinnamon, nutmeg, and sugar. Gently toss the berries with this dry mixture and set aside.

Biscuit Dough Ingredients:
2 C all-purpose flour
1 TBS baking powder
1/2 tsp salt
1 stick (4 oz) cold, unsalted butter, cut into 1/2" dices
3/4 C cold milk

In a food processor pulse the flour, baking powder, and salt until mixed. Add the butter and pulse the mixture until it has small particles the size of peas or lentils.

Drizzle the milk evenly over the dry ingredients and pulse a few times, just until incorporated and the dough forms a mass. Be careful not to overwork the dough. Gently form the dough into a ball, place in plastic wrap and let rest for 20 minutes in the refrigerator.

On a lightly floured surface, roll out the biscuit dough into a 10 X 18 inch rectangle. Square off the corners. Using an offset spatula, spread the preserves or jam over the rectangle leaving a 3/4 inch border on one side. Starting at the opposite long side, roll up the dough jelly-roll fashion and pinch the seam closed. Roll the log so it is even in diameter, exactly 18 inches long; turn the seam side down.

Using a sharp knife, quarter the log, then cut each quarter into 3 equal pieces so you will have 12 spiraled biscuits in all.

Using a rubber spatula, fold the strawberry mixture once to re-mix the fruit. Spoon into a 10-inch glass pie plate and smooth the top. Arrange 8 biscuits along the perimeter of the pie and the remaining 4 biscuits in the center. Don't push the biscuits down into the strawberries.

Bake for 20 minutes (check after 15 minutes) or until the top is golden brown and the filling is bubbling. Lower the oven to 350 degrees, loosely cover the topping with foil and bake for 15 minutes longer. Cool a few minutes before serving. By all means, add a scoop of vanilla ice cream.

Serves 6-8.

Fruit Soup

3 TBS quick-cooking tapioca
3 TBS sugar (depending on the sweetness of the fruit)
dash of salt
1 1/2 C of water, divided
1 can (6 oz.) frozen concentrated orange juice
2 peaches, peeled and sliced
1 orange, peeled and sliced
1 banana, peeled and sliced
1/2 C strawberries, blueberries, & grapes (green or
     red seedless)
1 TBS lemon juice

In a medicum sauce pan, stir tapioca, sugar and salt into 1 cup of water. Heat to a full boil, reduce, stirring constantly, and cooking for 3 - 5 minutes. Pour into a medium size bowl and stir in juice until melted. Add remaining 1 1/2 cups water and lemon juice. Cool for 15 minutes, stir, cover, and chill.

Stir in prepared fruits (soup will be slightly thickened). Serve in cups or soup bowls. This is fabulous with a meal or served as dessert with a cookie or brownie.

Recipes by Pat Jarvis