Honey Rosemary Peach Shortcakes Rsc Recipes

FRESH PEACH SHORTCAKE

Steps:

• Set oven to 350 degrees.
• Position oven rack in lower one-third of the oven.
• Butter and flour an 8-inch square baking pan.
• In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
• In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
• Stir in 1 cup sugar until combined.
• Stir in the flour mixture, just until combined.
• Pour the batter into prepared baking pan.
• Bake for 35 minutes, or until cake is light golden, and tests done.
• Cool in the pan on a rack for 5 minutes.
• Remove from pan; cool completely on a rack.
• In a large non-stick skillet, melt the remaining butter over medium heat.
• Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
• Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
• In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
• To assemble the cake: cut cake into 9 squares.
• Cut each square in half horizontally.
• Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
• Pour some pan juices over.
• Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.

THE LADY'S PEACH SHORTCAKE - PAULA DEEN

Steps:

• Preheat oven to 400°.
• To make shortcakes, mix together bisquick, sugar, milk, butter and almond flavoring.
• Pour into 12 well greased muffin tins and bake for 15 to 20 minutes.
• Cool for 5 minutes and remove from pan.
• Peel, core and slice peaches and immediately sprinkle with Fruit Fresh to prevent peaches from turning brown.
• Add a splash of warm water to the peaches to moisten.
• Stir sugar into peaches, cover and refrigerate until ready to use.
• To serve, split biscuit in half and place bottom on plate.
• Top with a scoop of vanilla ice cream and place top half of biscuit over ice cream and fruit.
• Top with more peaches and then a bit of whipped cream.

HONEY SHORTCAKES AND STRAWBERRIES

Steps:

• Allow eggs to stand at room temperature for 30 minutes.
• Meanwhile, grease and flour six 3/4 to 1-cup individual tube pans or 10-ounce custard cups; set pans or cups aside.
• In a small bowl stir together flour, baking powder, and salt; set aside.
• Preheat oven to 350°F
• In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick.
• Gradually add sugar, beating on medium speed for 3 to 4 minutes or until light and fluffy.
• Beat in the 1/4 cup honey.
• Add the flour mixture; beat on low to medium speed just until combined.
• In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined.
• Pour batter into the prepared pans or cups.
• Bake for 15 to 20 minutes or until tops spring back when lightly touched.
• Cool cakes in pans or cups on a wire rack for 10 minutes.
• Remove from pans and cool completely on wire rack.
• Place cakes on platter or individual plates.
• Combine 2 tablespoons honey, lime peel, and lime juice; toss with fruit.
• To serve spoon fruit mixture over cakes.
• Top with a dollop of whipped cream, if desired.

SOUTHERN PEACH SHORTCAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
• Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
• Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
• Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
• Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
• While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
• Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
• Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
• Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.