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all right as i promised we're fixing to
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make a wonderful easy fresh peach
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shortcake and you're not gonna believe
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how easy this is all right we've got our
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peaches ready we're gonna toss these
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with a cup and a half of sugar all right
0:17
and we're going to put a little fruit
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preservative this will just keep them
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from browning it won't affect their
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taste at all but since we're serving
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these raw i'm going to use a little bit
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of that on them because i'm not
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going to be serving this right away so i
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don't want those peaches to be damaged
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or darkened in any way by the time i get
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them on the shortcake
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and as that sugar dissolves they're
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going to make their own syrup and if
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they don't make enough syrup to suit you
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i really love my shortcake just kind of
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so what i'll probably do is add a little
0:53
warm water to this and like i said
0:55
before too long they'll be sitting in a
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all right now we're fixing to get our
1:01
pan ready for our shortcakes
1:03
and we're going to spray our muffin tins
1:05
real well with a non-stick spray
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strictly because it's easier than taking
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a napkin or anything and swishing around
1:12
in there so our pan's ready to go
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and we've got a biscuit mix and sugar
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one of the southern girls very favorite
1:20
ingredients melted butter
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can't have too much melted butter and
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we're going to give a squirt because i
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the flavor of almond flavoring in
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and we're going to do about a teaspoon
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no let's do since i like it so much
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let's do about a teaspoon and a half
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and we're going to just stir that up a
1:43
little bit and we're going to add our
1:46
in our beautiful measuring cup
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and i'll give you a little hint the less
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you work this biscuit dough the better
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so we're just going to stir this just
1:58
until it's moistened and if it has lumps
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in it that's quite all right don't worry
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about it oh and i can smell that almond
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oh gosh it smells wonderful and it just
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kicks up a fresh peach we're gonna use a
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simple ice cream scoop
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we're never gonna have to dirty our
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we're gonna come over here and just
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drop a scoop into each hole we want it
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about three quarters full cause we don't
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want no skimpy short cakes
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but that's just perfect
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and these are gonna go into our
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preheated oven shut the door and before
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we can say jack spratt we're going to be
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peach shortcake now we're going to move
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over to the finishing touch on our pizza
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shortcake and that's our fresh whipped
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and we're going to start
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by pouring our wonderful heavy cream
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that i went and got from the dairy farm
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we're going to add a half a cup of sugar
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and that looks to be about a half a cup
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and then we're going to start this off
3:03
on about a medium speed and we're going
3:05
to let it beat right there just for a
3:07
second about actually about 30 seconds
3:10
and then we're going to turn that bad
3:18
there that looks right
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sweet fresh whipped cream
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our shortbreads are out of the oven and
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we're going to set them there to cool
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there's a nice little breeze coming in
3:30
the door so that'll chill them for a
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have been sitting here soaking in their
3:36
sugar and just soaking up every bit of
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and let's let's see if i got enough
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we're going to take our shortcakes
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we're going to slice them in two
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when you serve this dessert you have to
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have everybody sitting there with their
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coffee or whatever they're going to have
3:57
have them right there ready because the
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ice cream will melt fairly quickly on
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and then we're gonna topping
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and top him one more time
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with some more wonderful peaches and
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and then for the finale fresh whipped
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and we're ready to eat
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hey y'all it's paula dean now if you
4:43
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4:46
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