|
| 3 | peaches, peeled and sliced into thin wedges, or 1 bag (1 lb) frozen sliced peaches, thawed |
| 1 | container (6 oz) fresh raspberries (1 1/2 cups) |
| 3/4 | cup granulated sugar |
|
| 2 1/2 | cups Gold Medal® all-purpose flour |
| 1/2 | cup granulated sugar |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/2 | cup firm butter or margarine |
| 2/3 | cup milk |
| 1/2 | teaspoon almond extract |
| 1 | egg, slightly beaten |
| 1 | tablespoon milk |
| 1/4 | cup sliced almonds |
| 3 | tablespoons coarse sugar |
|
| 1 | pint (2 cups) vanilla ice cream |
Serve with...
Burrito BLT Sandwiches
Total Time:
15 min
| 1. | In medium bowl, mix peaches, raspberries and 3/4 cup sugar. Let stand 1 hour so fruit will become juicy. |
| 2. | Meanwhile, heat oven to 400°F. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Using wooden spoon, stir in 2/3 cup milk, the almond extract and egg just until blended. (Dough will be stiff.) |
| 3. | On ungreased cookie sheet, drop dough by 8 spoonfuls about 2 inches apart. Brush with 1 tablespoon milk; sprinkle almonds over tops of each. Sprinkle with coarse sugar. |
| 4. | Bake 14 to 16 minutes or until light golden brown. Remove from cookie sheet; cool 10 minutes. |
| 5. | Cut shortcakes in half. Spoon about 1/4 cup ice cream onto bottom of each shortcake. Top each with 1/2 cup of the peach mixture; add tops of shortcakes. |
| Decrease baking powder to 1 1/2 teaspoons. |
|
| For light golden brown shortcakes, make sure you use a shiny cookie sheet and bake the shortcakes on the center oven rack. |
Nutrition Information:
520 ( 170); 19g ( 10g, 1/2g); 75mg; 400mg; 79g ( 4g, 45g); 8g 15%; 15%; 15%; 15% 2 1/2 ; 1/2 ; 2 ; 0 ; 3 1/2 5