Peach Almond Shortcake
|All purpose flour||2 Cup (32 tbs) (Gold Medal)|
|Baking powder||3 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Margarine/Butter||1 Tablespoon, softened|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Almond whipped cream||1⁄2 Cup (8 tbs)|
|Sweetened sliced peeled peaches||4 Cup (64 tbs)|
Heat oven to 450°.
Grease round pan, 9 x 1 1/2 inches.
Mix flour, 2 tablespoons sugar, the baking powder and salt.
Cut in shortening.
Stir in milk.
Spread in pan; brush with margarine.
Sprinkle with brown sugar and almonds.
Bake until golden brown, about 20 minutes.
Remove from pan; cool slightly.
Split shortcake to make 2 layers.
Fill layers with half of the Almond Whipped Cream and peaches.
Top each serving with remaining whipped cream and peaches.