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Results 11 - 20 of 33 for peach shortcake
Combine biscuit mix, sugar, butter and milk. Press with floured finger tips into a well greased 9 inch pie pan. DO NOT ROLL DOUGH. Bake at ...
12. PEACH SHORTCAKE
Make cake mix as directed on box. Bake in a 9 x 13 inch pan. Cool. Mix together pudding and milk. Blend in sour cream. Spread over cake. ...
Mix well. Add 1/2 cup ... only until damp, roll out and cut. Bake at 450 degrees for 10 minutes. This shortcake is best served with fresh peaches.
Heat oven to 375 degrees. ... comes out clean. Split shortcake while warm. Fill and top with peaches. Blend sour cream and 1/2 cup brown sugar.
Peel and slice peaches. Toss with 1/4 cup sugar, the nectar and cinnamon. Whip 3/4 cup cream with 2 tablespoons sugar. Heat oven to 450 ...
16. PEACH SHORTCAKE
Sift dry ingredients; cut in shortening. Add combined egg and milk, stirring until moistened. Turn out on slightly floured surface. Divide ...
Heat oven to 350 degrees. ... intervals. Pour gelatin mixture evenly over cake; refrigerate. Serve with whipped topping and peach slice. 12 servings.
Melt 1/2 cup butter in ... in pan. Arrange peach halves (canned) cut side down. ... Pour mix over peaches. Bake at 350 degrees for 35 minutes.
Grease bottom of 2 (9 ... Fill center with peach slices, reserving 12 peach slices ... 16 ounce package frozen or 29 ounce can sliced peaches.
Bake cake mix as directed and place in freezer to cool. (This makes it easier to cut cake in half). After slicing cake in half fill center ...
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