| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 2 1/3 |
c |
Bisquick original baking mix |
| 1/2 |
c |
Milk |
| 3 |
tb |
Packed brown sugar |
| 3 |
tb |
Margarine or butter; melted |
| 1 1/2 |
c |
Whipping (heavy) cream |
| 1/4 |
c |
Caramel ice-cream topping (room temperature) |
| 2 |
tb |
Powdered sugar |
| 2 |
|
Bars (1.4-oz) chocolate-covered toffee candy; crushed (up to) |
| 3 |
|
Peaches; cut into 1/2-inch pieces (2 cups) |
INSTRUCTIONS
PEACH-TOFFEE TOPPING
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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