Peach Almond Shortcake Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Shortening | 1/3 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Butter margarine | 1 Tablespoon, softened | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Slivered almonds | 1/2 Cup (16 tbs) | |
| Almond Whipped Cream | ||
| Peaches | 4 Cup (16 tbs), sweetened | |
Directions
Heat oven to 450°.
Grease round pan, 9 x 1 1/2 inches.
Mix flour, 2 tablespoons sugar, the baking powder and salt.
Cut in shortening.
Stir in milk.
Spread in pan; brush with margarine.
Sprinkle with brown sugar and almonds.
Bake until golden brown, about 20 minutes.
Remove from pan; cool slightly.
Split shortcake to make 2 layers.
Fill layers with half of the Almond Whipped Cream and peaches.
Top each serving with remaining whipped cream and peaches.
Grease round pan, 9 x 1 1/2 inches.
Mix flour, 2 tablespoons sugar, the baking powder and salt.
Cut in shortening.
Stir in milk.
Spread in pan; brush with margarine.
Sprinkle with brown sugar and almonds.
Bake until golden brown, about 20 minutes.
Remove from pan; cool slightly.
Split shortcake to make 2 layers.
Fill layers with half of the Almond Whipped Cream and peaches.
Top each serving with remaining whipped cream and peaches.
Chef
