BERRY SHORTCAKES WITH WHIPPED CREAM CHEESE

1 ½ cups all-purpose flour

2 tablespoons granulated sugar

3/4 teaspoon coarse salt

1 3/4 teaspoons baking powder

¼ teaspoon baking soda

1 stick cold unsalted butter, cut into small pieces

8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature

2 ounces blueberries (about 1/3 cup), plus more for serving

2 ounces strawberries, hulled & diced (about 1/3 cup), plus more for serving

3/4 cup well-shaken buttermilk

1/3 cup confectioner’s sugar, plus more for serving

1 ¼ cups heavy cream

This recipe makes four blueberry & four strawberry shortcakes. Coat 2 parchment-lined baking sheets with cooking spray.  Whisk together flour, granulated sugar, salt, baking powder, & baking soda in a large bowl.  Incorporate butter & cold cream cheese into flour mixture with a pastry cutter or your fingers until mixture resembles coarse meal.  Transfer to freezer & chill 30 minutes.

Preheat oven to 425° with racks in upper & lower thirds.  Transfer half of flour mixture to another large bowl.  Add blueberries to 1 bowl & strawberries to other bowl.  Gradually stir 6 tablespoons buttermilk into 1 bowl, gently folding with rubber spatula until a sticky dough forms.  Do not over mix.  Divide dough into 4 even mounds & place 2 inches apart on 1 baking sheet.  Bake, rotating halfway through, until shortcakes are golden brown, about 20 minutes.  Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely. 

Meanwhile, beat together remaining 6 ounces cream cheese & confectioner’s sugar with a mixer until smooth.  Gradually add cream, beating just until mixture becomes smooth & thick, about 1 minute.  Do not over beat.  Serve alongside shortcakes & berries, with confectioner’s sugar for sprinkling.

RICE PUDDING

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.