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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Drop Berry Shortcake

Remember when the classic Strawberry Shortcake was served with a real biscuit that had been split and heated? I grew up enjoying the way a Strawberry Shortcake should be prepared and served. WITHOUT the flavor of cake but of a biscuit! This recipe, using a sweetened, drop biscuit, has an added bonus of healthy(and sweet)blueberries. Just remember that your mind will be telling you it should taste like a cake, but it is a biscuit. Enjoy all summer long my friends.....I will!


For 8 people


  • Nonstick cooking spray
  • 2 cups gluten free flour(see NOTE)
  • 1/2 cup sugar
  • 2 teaspoons bakng powder
  • 1 teaspoon allspice or cinnamon
  • 1 1/3 cups buttermilk(or homemade soured milk)*
  • 2 eggs, beaten
  • 4 tablespoons butter or margarine, melted
  • 1 cup frozen blueberries
  • 1/2 cup fresh strawberries, hulled and slioed
  • Topping:
  • 1 1/2 cups strawberries, hulled and chopped
  • 1/2 cup orange juice
  • 1 teaspoon cornstarch

Drop Berry Shortcake Directions

  1. Preheat oven to 350-degrees F. Grease a 9-inch cake pan liberally with nonstick cooking spray; set aside.
  2. In a large bowl, combine flour, sugar, baking powder and allspice, mixing well. Add buttermilk, eggs and butter, blending until well incorporated, but not smooth.
  3. Fold in blueberries. Pour half the biscuit batter into prepared pan. Evenly distribute the sliced strawberries over the top and pour remainder of batter on top, smoothing out with the back of a wet spoon.
  4. Bake 45 minutes, or until the dessert springs back when pressed in the center. Remove from oven and prepare topping.
  5. Place strawberries and juice in a small saucepan and bring to a boil over medium heat. Crush berries as the mixture heats. In a small bowl, whisk cornstarch with a teaspoon water until smooth. When topping is boiling, stir in cornstarch slurry and continue boiling for 1 minute while stirring. Remove from heat and pour over "cake".
  6. Serve warm with whipped topping if desired or cool completely before serving.
  7. * 1 tablespoon acid(such as cider vinegar or lemon juice) per cup of whole milk. Let sit for 15 minutes or longer at room temperature until you notice some separation.
  8. NOTE: With this type of recipe, the consistnecy of the dough is unimportant, whish is why a gluten free flour is perfect here. Besides, the more it falls apart, the better. Use all purpose if desired for those of you who don't have the inclination to purchase gluten free products.