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Raspberries Peaches 'n Cream Shortcakes




Source of Recipe


Internet


List of Ingredients




Filling:
2 cups fresh raspberries
1/3 cup sugar
2 peaches, peeled, sliced
1/2 cup seedless raspberry jam, warmed
3 cups Vanilla Ice Cream

Shortcakes:
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup white vanilla chips
2/3 cup milk
1/4 teaspoon almond extract
1 tablespoon sugar
1/4 cup sliced almonds


Recipe



Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. In medium bowl, combine raspberries and 1/3 cup sugar, crushing a few berries with back of spoon. Let stand until berries form a light sauce. Add peaches; stir gently. Set aside.

In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in vanilla chips. Add in milk and almond extract; stir until dough is moistened. Drop dough by heaping tablespoons onto sprayed cookie sheet, making 6 shortcakes. Sprinkle with 1 tablespoon sugar; top with almonds.

Bake at 400°F. for 12 to 14 minutes or until light brown and firm to touch.

To serve, split warm shortcakes; place bottom halves on serving plate. Place 1 scoop (1/2 cup) ice cream on each shortcake; top with 1 tablespoon warm jam and 1/2 cup fruit. Place top of shortcake on ice cream; serve immediately.

6 servings