Okay, this is a post dedicated to the awesomeness of the blog world. Because I never would’ve had the courage/wherewithal to make this ghetto recipe without the genius of Sarah and her baked good recycling recipe.
So we had leftover shortcake from Ma’s strawberry shortcake. Oh yeah, egg yolks in the fridge! Grabbed those. Oh yeah, still a stupid quantity of cinnamon sugar! Grabbed that.
Hmm, seasoning. Raisins are traditional, but we have currants… ooh, and we have red currant jelly, also from the strawberry shortcake!
Diced up shortcake+ batter of milk (1/2 to 3/4 of a cup), egg yolks (I probably ended up only using the equivalent of one egg yolk- I tried to pick out clumpy bits to avoid scrambled egg situation), and a sprinkling of cinnamon sugar (just a little, the shortcake was already a bit sweet)+ currants+ currant jelly dotted on top=
Baked in the oven for 12 minutes or so yielded:
The verdict: DELICIOUS!
Bready, eggy without being scrambly, not too sweet but with the occasional sweet burst from the jelly blobs. Comforty, carby, and an excellent use of ingredients!
As you can see, I dug right in!
Yet another cooking mountain conquered- baked goods recycling!