| 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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