Thursday, September 29, 2011

Peach Shortcake

Bring to boil: 2 cups sliced peaches, or berries, 1 cup sugar, and 1 cup water

Or: 1 bottle sliced peaches, or 1 can berries + ¼ cup sugar

[For peach cobbler add 1 tsp. almond flavoring just before pouring over dough]

Dough: In a 9 X 13 pan (or deep casserole 8 X 8 dish) mix together with a fork until smooth:

1 cup flour, ½ cup sugar, 2 tsp. baking powder and a pinch of salt

Add: ½ cup milk and 3 Tbs. vegetable oil or melted shortening

Pour hot fruit and liquid/syrup over dough. Bake at 350 degrees for 25-30 minutes until golden brown on top. (The pudding rises to the top.)

Serve warm with ice cream or milk on top.


**I like to make this in the 9X13 pan and double the cake, but not the liquid portion of the recipe—for a more cake to fruit ratio.**

My Relief Society President brought me this and I had to get the recipe. So yummy!

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