Submitted By: Micki Hair

Buttermint Shortcakes
Ingredients:
2C all-purpose flour
1T baking powder
1t salt
1/4C granulated sugar
1/3C unsalted butter
1 large egg, beaten
1/2C light cream
2T chopped fresh peppermint (Park's 1347)

Mix flour, baking powder, salt and sugar in medium mixing bowl. Cut in butter with pastry blender until mixture resembles course meal. Add mint. Mix together the egg and cream, and add to flour mixture. Stir until mixture comes together. Turn out onto lightly floured surface and knead lightly until soft and pliable. Roll or pat out gently to 5/8 thickness. Cut out with 3 1/2 biscuit cutter. Place on parchment lined baking sheet. Brush tops with additional cream, and sprinkle with additional granulated sugar. Bake in a preheated 375 degree oven for 18 minutes. Remove to rack to cool, or serve immediately.

Mixed Berry Compote
Ingredients:
 4C mixed berries, whatever is in season, such as:
Park's Southern High bush Blueberries 48067 or 48068
Park's Black Satin 48058 or Navaho 48009 Blackberries
Park's Caroline 41324, Heritage 48672, Anne 40651 or Cumberland Black 41065 Raspberries
Park's Tristar Ever bearing 4679 or Earliglow 40345 or Jewel 49914 June Bearing Strawberries

Mix berries with 1-2T granulated sugar and set aside for 1 hour.

Sweet Lime Whipped Cream
Ingredients:
2 limes
6T granulated sugar
1C whipping cream

Grate zest from lime with microplane into the 6T sugar. Mix well. Add to whipping cream while whipping, until cream forms soft peaks.

Place warm shortcake in small bowl or plate. Top with 1C of mixed berry compote and a large dollop of whipped cream. Garnish with sprigs of fresh mint and serve,