Peach Shortcake Recipe
An empty belly is a great cook and Peach Shortcake is a great way to fill it. The key ingredient in Peach Shortcake is Fruits. There is not a single month when I don't serve this yummy Dessert! Try it and feel free to pitch in suggested improvements or variations.
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
11ge. can sliced
peaches
1 egg, beaten
1 c. prepared biscuit
mix
1 tsp. lemon juice
Cinnamon
3 tbsp. flour
3 tbsp. sugar
2 tbsp. soft margarine
1/3 c. currant jelly
Directions
Drain peaches, reserving 1 /4 cup syrup.
Combine egg and reserved syrup; add biscuit mix.
Beat well for 1 minute; spread in greased 10x6x1 1/2-inch baking dish.
Arrange peaches on batter; sprinkle with lemon juice.
Sprinkle with cinnamon.
Combine flour, sugar, 1 teaspoon cinnamon and margarine; mix until crumbly.
Sprinkle on peaches.
Bake at 375 degrees for 25 minutes.
Stir jelly until smooth; spoon over hot cake.
Cut in squares; serve warm with whipped cream, if desired.
Combine egg and reserved syrup; add biscuit mix.
Beat well for 1 minute; spread in greased 10x6x1 1/2-inch baking dish.
Arrange peaches on batter; sprinkle with lemon juice.
Sprinkle with cinnamon.
Combine flour, sugar, 1 teaspoon cinnamon and margarine; mix until crumbly.
Sprinkle on peaches.
Bake at 375 degrees for 25 minutes.
Stir jelly until smooth; spoon over hot cake.
Cut in squares; serve warm with whipped cream, if desired.
