Pecan Shortcake

I celebrated my first day of summer making and enjoying a memorable dinner with friends. My feeble hydrangea bush cooperated by providing a big bunch of pink blooms for the table. I picked Larry's boysenberries and fresh basil from the yard and gathered lovely things from the Trader Joe's. I cleaned a bit, cooked a lot and set the table out the back door under the spreading maple with anticipation. A new mango-avocado relish, orange chipotle chicken, cilantro rice and a salad topped with 3 kinds of berries, feta and pumpkin seeds. Tim provided one his famous "go-round questions" (What's the dumbest thing you've ever done?) that had us laughing round the table for an hour! Followed by more serious talk and dessert--Mixed berry pecan shortcakes...

PECAN SHORTCAKES

1 1/2 cups flour
1/3 cup sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
3/4 cup pecans, finely chopped
3/4 cup buttermilk
1 tsp. amaretto (or vanilla)

Cut the first 5 ingredients together in the food processor. Remove to a bowl and stir in the pecans, buttermilk and amaretto. Drop onto a cookie sheet sprayed with Pam to form 6 to 8 'biscuits." Sprinkle the tops with sugar. Bake at 425 degrees for 15 minutes or until browned.

Serve with mixed berries and mountains of whipped cream (the main ingredient for me!). You can make these ahead and them cover them with foil and re-warm them in the oven for 5 minutes before serving. Fresh and delish!