"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Peach Shortcake Recipe

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This recipe for Peach Shortcake, by , is from The HealthWorks Rehab and Fitness Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shawna Dulin
Added: Wednesday, May 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c all purpose flour
2 tbsp brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
1/2 c cold butter
2/3 c milk

FILLING:

1 1/2 pounds fresh peaches or nectarines, peeled and thinly sliced
6 tbsp brown sugar, divided
1/4 tsp ground ginger
1 c heavy whipping cream
1/4 c chopped pecans, toasted

Directions:
Directions:
1. Combine the first five ingredients in a bowl, cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface, knead 10 times.
2. Pat evenly into a greased 8 inch baking pan. Bake at 425 degrees for 20 to 25 minutes or until golden brown. Remove from pan and cool on a wire rack.
3. Just before serving, combine peaches, 4 tbsp brown sugar and ginger. Whip cream with remaining brown sugar until stiff.
4. Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream, sprinkle with pecans.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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