Peach-toffee Shortcakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 2 1/3 | c | Bisquick original baking mix |
| 1/2 | c | Milk |
| 3 | T | Packed brown sugar |
| 3 | T | Margarine or butter, melted |
| 1 1/2 | c | Whipping, heavy cream |
| 1/4 | c | Caramel ice-cream topping |
| room temperature | ||
| 2 | T | Powdered sugar |
| 2 | Bars, 1.4-oz | |
| chocolate-covered toffee | ||
| candy crushed | ||
| 2 | up to | |
| 3 | Peaches, cut into 1/2-inch | |
| pieces 2 cups |
INSTRUCTIONS
HEAT oven to 425 degrees. Mix baking mix, milk, brown sugar and margarine until soft dough forms. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead gently 8 to 10 times. Roll 1/2 inch thick. Cut with 3-inch round cutter dipped in baking mix. Place on ungreased cookie sheet. BAKE 8 to 11 minutes or until golden brown. Cool 10 minutes. Prepare Peach-Toffee Topping. SPLIT shortcakes horizontally. Fill and top shortcakes with topping. 6 servings. Peach-Toffee Topping: Beat whipping cream, ice-cream topping and powdered sugar in chilled large bowl until stiff. Stir in candy and peaches. NOTE: Place toffee bars in freezer for several hours to make them easier to crush. NOTE: 1 package (16 ounces) frozen sliced peaches, thawed, drained and cut into 1/2-inch pieces, can be substituted for the fresh peaches. From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 387
Calories From Fat: 214
Total Fat: 24.2g
Cholesterol: 43.4mg
Sodium: 836.5mg
Potassium: 465.4mg
Carbohydrates: 38.8g
Fiber: 2.4g
Sugar: 31.6g
Protein: 6.5g