KOAM TV 7 Joplin and PittsburgPeach raspberry shortcake

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.