Whip up a quick and satisfying peach shortcake with Paula Deen.
Tags:Peach shortcake recipe,food network,paula deen,paulas home cooking,peach shortcake,shortcake,Shortcake recipe
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We are fixed to make a wonderful easy fresh peach shortcake. You are not going to believe how easy this is. We have got our peaches ready. We are going to toss these with a cup and a half of sugar, and we are going to put a little fruit preservative. This will just keep them from browning. It won't affect their taste at all, but since we are serving these raw, I am going to use a little bit of that on them, because I am not going to be serving this right away. So I don't want those peaches to be damaged or darkened in anyway by the time I get them on the shortcake. Look at those. As that sugar dissolves, they are going to make their own syrup. If they don't make enough syrup to suit you, I really love my shortcake just kind of sop and wet. So what I'll probably do is add a little warm water to this, and like I said before too long, they'll be fitting in a nice syrup. Now, we are fixed in to get our pan ready for our shortcakes. Now, we are going to spray our muffin tins real well with a non-stick spray strictly because it's easier than taking up napkin or anything and swishing around in there. So our pan is ready to go, and we've got a biscuit mix, and sugar, one of the Southern Girls' very favorite ingredients, melted butter. I can't have too much melted butter, and we're going to give a squirt, because I just simply love the flavor of almond flavoring in peaches. We are going to do about a teaspoon. Now let's do. Since I like it so much, let's do about teaspoon and a half, and we are going to just stir that up a little bit, and we are going to add our milk in our beautiful measuring cup. I'll give you a little hint, the less you work this biscuit dough, the better off you are. So we are just going to stir this just until it's moistened. If it has lumps in it, that's quite alright, don't worry about it. I can smell that almond, already it smells. Oh gosh, it smells wonderful, and it just kicks up a fresh peach. We are going to use a simple ice-cream scoop. We're never going to have to dirty our hands girls, we are going to come over here and just drop a scoop into each hole. We want it about three-quarters full, because we don't want no skimpy shortcakes, but that's just perfect. These are going to go into our preheated oven, shut the door. Before we can say Jack Sprat, we are going to be having peach shortcakes. Now, we are going to move over to the finishing touch on our peach shortcake, and that's our fresh whipped cream. We are going to start by pouring our wonderful heavy cream, that I went and got from the dairy farm myself. We are going to add a-half-a-cup of sugar, and that looks to be about a-half-a-cup, and then we are going to start this off, on about a medium speed, and we are going to let it be right there just for a second, actually about 30 seconds. Then we go and turn that bad boy up all the way. There, that looks right, sweet, fresh, whipped cream, my favorite. Our short breads are out of the oven, and we are going to sit them there to cool. There is a nice little breeze coming in the door, so that will chill them for a minute. And our peaches have been sitting here, soaking in the sugar, and just soaking up every bit of that sweetness, and let's see if I got enough sugar. Yeah, I did. We are going to take our shortcakes. We are going to slice them in two, and when you serve this dessert, you have to have everybody sitting there with their coffee or whatever they are going to have. Have them right there ready, because the ice-cream will melt fairly quickly on you. So we are going to put a scoop of ice-cream, your sugared peaches. How yummy is that? And then we go topping, and topping one more time with some more wonderful peaches, and peach syrup. Then, for the finale, fresh whipped cream, and a sprig of mint, and we are ready to eat.