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Peach raspberry shortcake - KOAM TV 7

Aired August 5, 2008

Peach raspberry shortcake

FRUIT:

  • 3 cups fresh peaches
  • 3 cups fresh raspberries
  • ¾ cup granulated sugar

SHORTCAKES:

  • 2 ½ cups soy flour blend
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup margarine
  • 2/3 cup plain or vanilla soymilk
  • 1 egg
  • 1 tablespoon milk
  • ¼ cup chopped soynuts
  • 3 tablespoons granulated sugar
  • 1 pint vanilla ice cream

DIRECTIONS

  1. In medium bowl, mix peaches, raspberries, and ¾ cup sugar. Let stand 1 hour so fruit will become juicy.
  2. Meanwhile, heat oven to 400°F. In medium bowl, mix flour, ½ cup sugar, baking powder and salt. Cut in butter, using pastry blender. Using wooden spoon, stir in 2/3 cup milk and egg just until blended. (Dough will be stiff).
  3. On ungreased cookie sheet, drop dough by 8 spoonfuls about 2 inches apart. Brush with 1 tablespoon milk; sprinkle soynuts over tops of each. Sprinkle with coarse sugar.
  4. Bake 14 to 16 minutes or until light golden brown. Remove from cookie sheet; cool 10 minutes.
  5. Cut shortcakes in half. Spoon about ¼ cup ice cream onto bottom of each shortcake. Top each with ½ cup of the fruit mixture; add tops of shortcakes.
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