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Peach & Berry Shortcakes




Source of Recipe


Internet


List of Ingredients




2 cups fresh raspberries
1/3 cup sugar
2 peaches, peeled, sliced
1/2 cup seedless raspberry jam, warmed
1&1/2 pints (3 cups) vanilla ice cream

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 (not spread)
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 degrees F. Grease large cookie sheet.

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.

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. Stir in milk and almond extract just until moistened.

Drop dough by 6 heaping tablespoonfuls onto greased cookie sheet. Sprinkle with 1 tablespoon sugar; top with almonds.

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

To serve, split warm shortcakes; place bottom halves on individual serving plates. Scoop 1/2 cup ice cream on top of shortcake; top with 1 tablespoon warm jam and 1/2 cup fruit. Place top half of shortcake on ice cream; serve immediately.

6 servings