Peach Shortcake
Shortcakes:
4 C bisquick
1/2 C sugar
1 1/2 C milk
2 T melted butter
1 1/2 teas almond flavoring
Peaches:
6 peaches
1 teas Fruit Fresh brand fruit preservative
Splash warm water
1 1/2 C sugar
Whipped cream:
2 C heavy whipping cream
1/2 C sugar
Toppings: Vanilla ice cream
mint sprigs
Preheat oven 400 degrees.
Shortcakes: Mix Bisquick, sugar, milk, butter and
almond flavoring in medium sized bowl and pour into 12
well greased muffin tins
Bake for 15 - 20 mins or until done and remove from
oven. Cool 5 mins and pop out of tin.
Peel, core and slice peaches.
Immediately sprinkle with fruit fresh to prevent
peaches from turning dark.
Add a splash of warm water to peaches to moisten. Stir
sugar into peaches, cover and refrigerate until ready
to use.
In large mixing bowl or mixer, combine heavy cream and
sugar and whip until peaks start to form.
To serve, split biscuits in half and place bottom half
on plate. Top with 1 scoop vanilla ice cream, pour
fresh peaches and syrup on top, place top half of
biscuit over ice cream and fruit.
Lade more fresh peaches on top and finish with dollop
of whipped cream. Garnish with mint sprig.
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