Yield: 6 servings
Measure | Ingredient |
---|---|
8 \N | Lg. ripe peaches |
3 cups | Sifted flour |
4 teaspoons | Baking powder |
1 teaspoon | Salt |
1 teaspoon | Cinnamon |
½ cup | (packed) brown sugar |
¾ cup | Margarine |
½ cup | Pecan peices |
1 \N | Egg |
¾ cup | Milk |
\N \N | Sugar |
1 cup | Heavy cream, whipped |
¼ teaspoon | Almond flavoring |
Peel and slice peaches. sif flur, baking powder, salt and cinnamon inot 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 o heflour mixture. Stir with fork until blended. spred dough on 2 greased 9" an t wthn /2" of edge. Bake at 450 degrees fro 20-25 mintes r ntil golden.
Sweeten peaches to taste with sugar. Flavor whipped cram with almond flavoring. Plave 1 shortake layer on serving plattr. Tp it peaches and whipped cream. Add remaining shortcake layer. Spoon remaing peaches and whipped cream over top layer. Serve immediately.
From: American Cookery: Favorite Recipes of Home Economics Teachers (1971). Submitted by: Hanie Humphries, Conroe H.S., Conroe, TX Posted with love by: Bud
Enjoy!