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Peach Butter Almond Shortcake Recipe
|Biscuit baking mix||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||2 Tablespoon, softened|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Whipped cream||1 Cup (16 tbs)|
|Sweetened sliced peaches||4 Cup (64 tbs) (Use Fresh Ones)|
Serving size: Complete recipe
Calories 3663 Calories from Fat 1885
% Daily Value*
Total Fat 214 g329%
Saturated Fat 115.6 g578.2%
Trans Fat 4 g
Cholesterol 579.8 mg
Sodium 1296.5 mg54%
Total Carbohydrates 411 g137%
Dietary Fiber 22.8 g91.1%
Sugars 335.8 g
Protein 33 g65.3%
Vitamin A 126.5% Vitamin C 39.2%
Calcium 75.1% Iron 49.2%
*Based on a 2000 Calorie diet
Stir baking mix, granulated sugar, 1/3 cup butter and the milk to a soft dough.
Gently smooth dough into a ball on floured cloth-covered board.
Knead 8 to 10 times.
Divide dough in half.
Pat each half in an un-greased round layer pan, 9 X 1 1/2 inches.
Spread each with 1 tablespoon butter; sprinkle each with 1/2 cup brown sugar and 1/4 cup almonds.
Bake until light brown, 15 to 20 minutes.
Remove from pans; cool slightly.
Fill layers with half of the Almond Whipped Cream and sliced peaches.
Top servings with remaining whipped cream and peaches.