Georgia Peach Shortcake
Yield
6 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
peaches
ripe |
|
| 3 | cups |
all-purpose flour
sifted |
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ¾ | cup |
margarine
|
|
| ½ | cup |
pecans
peices |
|
| 1 | each |
eggs
|
|
| ¾ | cup |
milk
|
|
| 1 | x |
sugar
|
*
|
| 1 | cup |
heavy whipping cream
whipped |
|
| ¼ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
peaches
ripe |
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 177 | ml |
margarine
|
|
| 118 | ml |
pecans
peices |
|
| 1 | each |
eggs
|
|
| 177 | ml |
milk
|
|
| 1 | x |
sugar
|
*
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 1.3 | ml |
almond extract
|
*
|
Directions
Peel and slice peaches.
Sift flour, baking powder, salt and cinnamon into large bowl; stir in brown sugar.
Cut in margarine with pastry blender until crumbly; stir in pecans.
Beat eggs slightly with milk; add all at one to the flour mixture.
Stir with fork until blended. spread dough on 2 greased 9" an teaspoon within ½ inch of edge.
Bake at 450℉ (230℃) for 20 to 25 mintes or until golden.
Sweeten peaches to taste with sugar.
Flavor whipped cream with almond flavoring.
Place 1 shortake layer on serving platter. Top with peaches and whipped cream.
Add remaining shortcake layer. Spoon remaining peaches and whipped cream over top layer.
Serve immediately.
