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Peach Shortcake

Ingredients
  Canned sliced peaches 11 Gram
  Egg 1
  Prepared biscuit mix 1 Cup (16 tbs)
  Lemon juice 1 Teaspoon
  Cinnamon 1 Teaspoon
  Flour 3 Tablespoon
  Sugar 3 Tablespoon
  Soft margarine 2 Tablespoon
  Currant jelly 1⁄3 Cup (5.33 tbs)
Directions

Drain peaches, reserving 1 /4 cup syrup.
Combine egg and reserved syrup; add biscuit mix.
Beat well for 1 minute; spread in greased baking dish.
Arrange peaches on batter; sprinkle with lemon juice.
Sprinkle with cinnamon.
Combine flour, sugar, 1 teaspoon cinnamon and margarine; mix until crumbly.
Sprinkle on peaches.
Bake at 375 degrees for 25 minutes.
Cut; serve warm with whipped cream, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Party
Servings: 
8

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4.11579
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 165 Calories from Fat 50

% Daily Value*

Total Fat 6 g8.6%

Saturated Fat 1.1 g5.4%

Trans Fat 0 g

Cholesterol 27.1 mg9%

Sodium 187.1 mg7.8%

Total Carbohydrates 26 g8.6%

Dietary Fiber 0.79 g3.2%

Sugars 13.4 g

Protein 3 g5.1%

Vitamin A 1% Vitamin C 0.68%

Calcium 4% Iron 4.2%

*Based on a 2000 Calorie diet

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Peach Shortcake Recipe