Peach Shortcake
4 Large Ripe peaches
Four oz sugar or to taste
One quarter lemon
Dip peaches into boiling water for about twenty seconds, Peel. Slice each peach into about ten slices removing the slices from the peach pit. Freestone peaches are aptly named. Place peach slices in bowl. Sprinkle sugar over the peaches. Squeeze the lemon over the peaches and then drop the rind into the bowl. If desired, add a little brandy, Grand Marnier, peach liquor or what have you to taste. Chill for several hours until a syrup develops.
Shortcake
1¼ cup biscuit mix
¼ cup milk
one tablespoon sugar
two tablespoons butter at room temperature
Stir ingredients till well mixed. The dough will be a bit lumpy. Drop four shortcakes on an ungreased cookie sheet. Place in a PREHEATED 425 degree oven. Bake for about eighteen minutes or until golden brown.
Whipped Cream
Four oz. heavy cream or whipping cream
2 Tablespoons granulated sugar
Dash vanilla or liquor of your choice
Chill whip and bowl in freezer. Chill cream in coldest part of refrigerator.
Pour cream in bowl and beat in a figure eight motion until soft peaks start to form gradually add sugar and vanilla or liquor.
Heat shortcakes and split. Divide peach mixture and syrup over shortcake. Top with whipped cream and enjoy. A scoop of ice cream is a worthwhile addition.