| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Desserts, Cakes | 6 | Servings |
INGREDIENTS
| 8 | Lg. ripe peaches | |
| 3 | c | Sifted flour |
| 4 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/2 | c | (packed) brown sugar |
| 3/4 | c | Margarine |
| 1/2 | c | Pecan peices |
| 1 | Egg | |
| 3/4 | c | Milk |
| Sugar | ||
| 1 | c | Heavy cream, whipped |
| 1/4 | ts | Almond flavoring |
INSTRUCTIONS
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!
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