OLD-FASHIONED SHORTCAKE

Steps:

• 1. FRUIT: Prepare fruit by washing and cutting as needed. Sprinkle with sugar and set aside. (May use any that you like: strawberry, blueberry, peaches, apricot, raspberry, cherry -- even canned if you're in a pinch, but fresh is SO much better)
• 2. SHORTCAKE: Sift the dry ingredients. Cut in shortening until resembles coarse corn meal.
• 3. NOTE: If you use self-rising flour, omit baking powder and salt, and decrease liquid if necessary
• 4. Combine milk and water and add to dry ingredients all at once. Mix with a fork until moistened.
• 5. Turn out on lightly floured surface and knead 10 to 15 times.
• 6. Roll or pat 1/2-inch thick, cut with floured biscuit cutter (or drinking glass)--(should get about 6 individual shortcakes -- form scraps into one more if possible -- can make more with smaller diameter glass for smaller portions)
• 7. Bake 450 F on ungreased baking sheet for 10-12 minutes
• 8. WHIPPED TOPPING: Put milk in a covered mixing bowl and place in freezer for 15-20 minutes (until soft crystals form in the milk)
• 9. Remove from freezer and whip until stiff (about 1 minute) (if you've never done this before, you'll be surprised at how wonderfully well it whips)
• 10. Add lemon juice and continue whipping until VERY stiff. (It will triple in volume)
• 11. Beat in sugar and vanilla.
• 12. ASSEMBLY: Split shortcakes in half with a fork or knife. Place half on plate and cover with fruit. Top with other biscuit half, and more fruit. Spoon the whipped topping over all and serve immediately.
• 13. Some people like to put a little butter on the biscuit before putting the fruit on. Even a sprinkle of cinnamon sugar with the butter -- Up to you!
• 14. For a nice video on whipping evaporated milk watch this: http://www.southernplate.com/2013/10/how-to-make-whipped-cream-with-canned-evaporated-milk.html