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Oatmeal Shortcakes with Cinnamon Maple Cream

servings: 12
Oatmeal Shortcakes with Cinnamon Maple Cream

prep time

60

total time

60

ingredients

22

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Oatmeal Shortcakes with Cinnamon Maple Cream

servings: 12
INGREDIENTS:
ingredients
 SHORTCAKES

• 1 cup old-fashioned oats, uncooked
• 1 cup all-purpose flour
• ½ cup dark brown sugar
• 2 ½ tsp baking powder
• ¾ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 egg, lightly beaten
• 1/3 cup canola oil
• ¾ cup Hood® 1% Lowfat Milk
• 2 Tbsp. Hood® Sour Cream
• 1/3 cup toasted, chopped pecans
• Zest of one orange
• 1 Tbsp. sugar

CRANBERRY-BLUEBERRY SAUCE

• 2 cups fresh or frozen blueberries, divided
• 2 cups fresh or frozen cranberries
• 2/3 cup sugar
• 1/3 cup fresh squeezed orange juice
• 2 ½ tsp fresh lemon juice
• 1 Tbsp. butter

CINNAMON MAPLE CREAM

• ½ cup Hood® Heavy Cream
• ¼ cup Hood® Sour Cream
• 3 ½ Tbsp. real maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
DIRECTIONS:
directions
Preheat oven to 400˚F. Grease the bottoms of a 12-cup muffin pan.

In a large mixing bowl, combine the oats, flour, brown sugar, baking powder, salt, cinnamon and nutmeg. Add egg, oil, milk, sour cream, pecans and orange zest. Mix until just combined. Let rest for 5 minutes.

Divide batter evenly among muffin cups. Sprinkle with sugar. Bake for 12 to 15 minutes or until a knife inserted in the middle comes out clean. Remove from pan and allow to cool for about 15 minutes.

While the shortcakes are cooling, make the sauce. Combine 1 cup blueberries, the cranberries, sugar, orange juice, lemon juice and water in a medium saucepan. Bring to a boil. Reduce heat and simmer over medium heat for 10 minutes, stirring constantly. Remove from heat. Stir in remaining 1 cup of blueberries and butter. Reserve to cool for about 10 minutes, stirring every few minutes.

Whip cream until it forms stiff peaks. Fold in sour cream, maple syrup, vanilla and cinnamon.

To serve, slice the shortcakes horizontally into 2 equal pieces. Spoon equal amounts of half of the cranberry-blueberry sauce and half of the cinnamon maple cream on the bottom halves of each shortcake. Place the top half on each shortcake and spoon equal amounts of the remaining sauce and cream on top. Garnish with a drizzle of maple syrup and more chopped, toasted pecans, if desired.
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