Strawberry Shortcakes

Shortcake made from scratch with butter and cream and topped with sugared strawberries and freshly whipped cream.

3 cups all purpose flour
1/4 cup white sugar
4 tsps baking powder
3/4 tsp cream of tarter
1 cup butter
2/3 cup heavy cream
1 egg, beaten

3 cups sliced fresh strawberries
3 Tbs white sugar

Preheat oven to 350 degrees

In large bowl, mix flour, 1/4 cup sugar, baking powder, and cream of tarter. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press ito a half-inch thick sheet. Cut with glass or biscuit cutter or into squares. Place on baking sheets and sprinkle with white sugar.

Bake in preheated oven for 20 minutes or until golden on bottom

Let shortcakes cool before.

Serve with sliced strawberries mixed with 3 tbs sugar and whipped cream

Whipped Cream recipe:
1 cup heavy cream
1/4 cup sugar
1 tsp vanilla

Whip cream until almost stiff, add sugar and vanilla; beat until cream forms peakes.

Cindy's Potato salad

5 pounds Red Potatoes
2 cups Hellman's Mayo
1/2 yellow mustard
1 cup chopped onion
Redmonds Sea Salt to taste
8 Hard cooked eggs
1 cup pickle relish
Black Pepper to taste

Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until soft. Drain and let cool. Peel skin from potatoes. Chop potatoes into small pieces.
Add onion, salt, pepper, eggs and pickle relish. Add Mayo and mustard, Mix well, taste to see if it needs anything, ie. more salt, pepper or mustard.

Chill prior to serving.