Raspberry Shortcake

1 cup raspberries
1/4 cup water
2 tbls sugar
1/4 tsp vanilla
biscuits or shortcake
whipped cream or vanilla ice cream

Combine raspberries, water, sugar and vanilla in a small sauce pan. Bring to a boil, reduce heat to low and let simmer for a couple minutes. Stir it and let it sit for a couple minutes before using. Put on top of a biscuit or shortcake piece and top with ice cream or whipped cream.

-----------------------------------------------------------------

So I had made some breakfast sandwiches and had a bunch of biscuits sitting around. I also had a half pint of raspberries in the fridge. It didn't take me long to decide to make raspberry shortcakes. I like doing shortcake with biscuits, I think the salty flavor from them compliments the sweet from everything else quite nicely. I also really like raspberries, but I'm spoiled with them. Growing up my parents had a big raspberry patch and we had the best raspberries ever. My mom used to make an awesome raspberry mousse and this drink she called raspberry soup, which was essentially thin raspberry yogurt. Man that stuff was good. Store bought raspberries simply can't compare to that. But they make a fine sauce.

This is a very basic, simple sauce and can be done with any fruit or berry. You just put the berries in a pot with the water, sugar and vanilla. Bring it to a boil then reduce the heat. Let it simmer for a couple minutes to reduce, stir it up and there you go. If you wanted you could strain it, but I like the texture of the berry bits and seeds. When I made these I took the biscuits, cut them in half and lightly buttered them. Then I tossed them under to broiler to toast a little bit. Put one half in a bowl, top it with some ice cream or whipped cream, some of the sauce, then the other half and some more sauce. There you go, raspberry shortcake. Good times kids, good times.