Cornmeal Piñon Shortcakes & Berries & Lime Cream Recipe – Sunset Magazine

Ingredients

• About 1 1/2 cups all-purpose flour
• 3/4 cup cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• About 5 tablespoons butter or margarine
• 1/3 cup caramel ice cream topping
• 1/3 cup plus 1 tablespoon half-and-half (light cream) or milk
• 1 large egg
• 1/4 cup pine nuts
• 2 tablespoons firmly packed brown sugar
• 1/8 teaspoon ground cinnamon
• 1 can (14 oz.) sweetened condensed milk
• 1/2 cup sour cream
• 1 1/2 teaspoons grated lime peel (green part only)
• 1/4 cup lime juice
• 2 cups raspberries, rinsed and drained
• 2 cups blueberries, rinsed and drained
• 2 cups blackberries, rinsed and drained