Recipes: Georgia Peach Shortcake
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Shortcake
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine, cut into 6 pieces
1/2 cup milk
1 egg
1 teaspoon vanilla extract
Filling
8 large ripe peaches, each cut into 8 sections
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 pint raspberries
1.5 cups heavy cream
Preheat oven to 425°F. Grease a cookie sheet; set aside. In a large bowl, combine flour, sugar, baking powder, and salt. Add butter, cutting into flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs. In a small bowl, beat together milk, egg, and vonilla extract; pour into flour mixture, and stir until a soft dough forms. Scoop dough onto prepared cookie sheet.
Using your hands, press dough into an 8-inch circle. Bake for 12 to 15 minutes, until shortcake is golden. Transfer to a wire rack to cool. Meanwhile, make filling: In a large bowl, combine peaches, sugar, lemon juice, and vanilla extract; stir until peaches are well cooted. Gently stir in raspberries; set aside. In a small bowl, whip heavy cream until soft peaks form. Split shortcoke into two layers. Scoop half the whipped cream onto the bottom layer. Top with half the fruit.
Place remaining cake loyer on top of fruit, then top with remaining whipped cream and fruit. Cut shortcake into eight wedges. Serves eight.
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