J
jadaore
Guest
My friend's raspberry shrubs are going crazy, so I'm bringing shortcakes over on the 4th. I would think that this type of recipe would dbbl ok, but wanted to check with the brain trust. Also, most of the shortcake recipes I've made call for cream, not milk, would I be courting disaster by subbing cream, or making them richer and moister?
Thanks! Jada
Peach Melba Shortcakes From Betty Crocker summer faves cookbooklet
3 peaches, peeled and sliced into thin wedges
1 1/2 cups raspberries (6 oz container)
3/4 cup sugar
shortcakes
2 1/2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup firm butter
2/3 cup milk
1/2 tsp almond extract
1 egg, slightly beaten
1 tbsp milk
1/4 cup sliced almonds
3 Tbsp coarse sugar
1 pint vanilla ice cream
In medium bowl, mix peaches, berries and 3/4 cup sugar. Let stand 1 hour so fruit will become juicy.
Meanwhile, heat oven to 400. In medium bowl, mix flour, 1/2 cup sugar, baking powder and salt. Cut in butter using pastry blender till coarse crumbs. Using wooden spoon, stir in 2/3 cup milk, almond extract and egg just until blended. Dough will be stiff.
On ungreased cookie sheet, drop dough by 8 spoonfuls about 2 inches apart. Brush with 1 tbsp milk, sprinkle almonds over tops of each. Sprinkle with coarse sugar.
Bake 14-16 min or until light golden brown. Remove from cookie sheet, cool 10 min
Cut shortcakes in half. Spoon about 1/4 cup ice cream onto bottom of each shortcake. Top each with 1/2 cup of fruit mixture. Add tops of shortcake
Thanks! Jada
Peach Melba Shortcakes From Betty Crocker summer faves cookbooklet
3 peaches, peeled and sliced into thin wedges
1 1/2 cups raspberries (6 oz container)
3/4 cup sugar
shortcakes
2 1/2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup firm butter
2/3 cup milk
1/2 tsp almond extract
1 egg, slightly beaten
1 tbsp milk
1/4 cup sliced almonds
3 Tbsp coarse sugar
1 pint vanilla ice cream
In medium bowl, mix peaches, berries and 3/4 cup sugar. Let stand 1 hour so fruit will become juicy.
Meanwhile, heat oven to 400. In medium bowl, mix flour, 1/2 cup sugar, baking powder and salt. Cut in butter using pastry blender till coarse crumbs. Using wooden spoon, stir in 2/3 cup milk, almond extract and egg just until blended. Dough will be stiff.
On ungreased cookie sheet, drop dough by 8 spoonfuls about 2 inches apart. Brush with 1 tbsp milk, sprinkle almonds over tops of each. Sprinkle with coarse sugar.
Bake 14-16 min or until light golden brown. Remove from cookie sheet, cool 10 min
Cut shortcakes in half. Spoon about 1/4 cup ice cream onto bottom of each shortcake. Top each with 1/2 cup of fruit mixture. Add tops of shortcake